Heat butter in a large skillet over medium heat. Add garlic and cook until fragrant.

Add shrimp, season with salt and pepper, and cook until pink (about 3–4 minutes).

Add spiralized zucchini and cook for 2 minutes until tender.

Sprinkle with parsley and serve hot.

Heat olive oil in a pan. Add garlic and ginger, cook for 1 minute.

Add chicken and cook until browned and cooked through.

Add broccoli and soy sauce, stir-fry for 5–7 minutes until tender.

Sprinkle sesame seeds and serve.

Heat sesame oil in a large pan over medium heat. Add vegetables and cook 3–4 minutes.

Push vegetables aside and scramble the eggs in the same pan.

Stir in riced cauliflower and coconut aminos, cook 5 minutes until tender.

Garnish with green onions and serve hot.