For the white rice:

• 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

• 1 tablespoon avocado oil
• 1 onion large, diced
• 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
• 3 cup water
• 2 carrot cut into ½-inch discs
• 3 Yukon Gold potato large, cut into 1-inch pieces
• 1 apple small, peeled, cored and finely grated
• 2 teaspoon Kosher salt more or less to taste
• 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
• ½ cup frozen green peas

For the roux:

• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1 cup water

• 6 cup cauliflower florets
• 4 cup walnut
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 tablespoon chili powder
• 4 teaspoon cumin
• 3 teaspoon dried oregano
• 2 tablespoon hot sauce
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper

Garnish:

• 1 onion large, chopped
• 2 bunch fresh cilantro chopped

For wrapping:

• 30 low carb tortilla

• 16 ounce spiral pasta or other pasta of choice
• 10 ounce jarred sun dried tomato strips in oil
• 1/3 cup extra virgin olive oil more or less if needed
• 3 cup cherry tomatoes halved
• 5 ounce baby spinach
• 2 small red onion finely sliced
• 2 teaspoon Italian seasoning
• 6 ounce feta cheese crumbled

Dressing:

• 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
• 4 tablespoon white wine vinegar
• 2 clove garlic minced
• 2 teaspoon Dijon mustard
• 2 teaspoon granulated sugar
• 2 teaspoon Italian seasoning
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper