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Heat olive oil in a large saucepan over medium heat.

Add onion and turkey and cook until onion is tender and turkey is cooked through. Season with basil, parsley, pepper and salt.

Add Truvia, diced tomatoes, tomato paste and tomato sauce; mix until well combined. Bring to a boil over medium-high heat and let boil for 10 minutes, stirring occasionally. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.

Meanwhile, cook pasta according to package directions; set aside. Toss pasta and sauce together before serving.

Place chicken in a gallon-sized resealable bag.

In a small mixing bowl, whisk together remaining ingredients and pour on top of chicken. Seal bag and let marinate in the fridge for at least 6 hours, or overnight.

After marinating, preheat a grill or grill pan to medium-high heat. Cook the chicken for 6-7 minutes on each side until fully cooked and it reaches an internal temperature of 165 degrees F. Allow to rest for a few minutes before serving.

Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray; set aside.

In a large mixing bowl, whisk together applesauce, Truvia, pumpkin, Greek yogurt, milk and vanilla.

Mix in baking soda, baking powder, salt, pumpkin pie spice, flour and protein powder until well combined.

Fold in chocolate chips then divide batter evenly between muffin cups. Bake for 18-20 minutes, or until set.

Preheat oven to 425 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray; set aside.

Cut Brussels sprouts in half through the stem and place in a large bowl or resealable gallon-sized bag. Pour olive oil over Brussels sprouts and toss to coat then spread in an even layer on prepared pan. Sprinkle salt on top.

Place in the oven and bake for 25 minutes.