Here's a quick lunch idea: Start with your favorite wrap (I used an Alvarado Street Bakery whole wheat one). Scoop out some cooked and cooled baked sweet potato (I like to wrap sweet potatoes in foil, bake until tender, and then cool and place in a plastic bag to store and keep on-hand in the refrigerator). Smash the sweet potato slightly as you spread it over the wrap, and top with a handful of canned and drained Adzuki beans. Heat in the microwave for 20-30 seconds, until the potato and beans are just room temp, and the wrap is pliable. Season with some chili powder, garlic powder, salt, and pepper. Top with micro-greens and some feta, then drizzle with olive oil, a splash of rice wine vinegar, and another dash of black pepper, if desired. You could experiment with other root vegetables, beans, greens, and cheeses in place of the ones I chose to use here; this is a great, simple method, with lots of room for creativity! 

Here's a healthier take on fried shrimp, courtesy of Clean Eating Magazine. I love that this recipe incorporates healthful, omega 3 fatty acid rich walnuts, and that it's baked as opposed to fried. I served this with some simple sides: brown basmati rice and roasted zucchini.