In a medium bowl, whisk together the honey, coconut oil, and vanilla extract. Add this mixture to the dry ingredients and toss until well combined.

Spread granola evenly on a silicone baking mat atop a baking sheet. Bake for 30 minutes, moving the granola around on the baking mat every 10 minutes.

Cool completely on the silicone mat and enjoy.

Preheat oven to 400 F. Add the dry ingredients (flour through salt) into a food processor.

Beat an egg in a small bowl then mix in the milk. Add the zest and juice of one lemon and mix to combine. Add wet ingredients and butter chunks into the dry ingredients, then process until it forms a dough.

Turn out the dough onto a large cookie sheet and flatten it into a round that’s about an inch thick. Slice the dough into 8 wedges, pulling each slice away from the others slightly. Bake at 400 F for 15 to 20 minutes, or until golden brown.

Turn on the broiler. Toast the crumpets just slightly.

Chop the onions and mix with the cream cheese. Spread on the crumpets. Top with slices of tomato, then the sharp cheddar.

Lay the crumpets on foil. Broil in the oven for 5 minutes until the cheese is melted and brown.

Start by preheating the oven to 375ºF. Place the sweet potatoes on a sheet pan and drizzle with 2 tablespoons of olive oil. Season them with kosher salt and pepper and roast the potatoes for 20-25 minutes.

While the potatoes are roasting, cut the sausage into small round slices. Heat the remaining tablespoon of olive oil in a 12″ cast iron skillet (or other oven-safe skillet). Cook the sausage for 2 minutes and add chopped onion, smoked paprika, and salt. Sauté 8-10 minutes, or until sausage is cooked through and onions are soft.

Remove potatoes from oven and add potatoes and any liquid that has accumulated on the pan to the skillet. Stir the potatoes into the sausage and onion mixture.

Increase the oven temperature to 400ºF. Make six wells in the skillet and crack 1 egg into each well. (Six eggs should easily feed four, but if making this for two people you can use 4 eggs instead.) Bake in the oven 8-10 minutes for runny yolks. Sprinkle green onions and cilantro over skillet after eggs are set.

In a measuring cup or small bowl, combine the yogurt and milk. Add it to the egg mixture and whisk to combine.

In a separate medium bowl, whisk the flour, baking powder, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined; the batter will be lumpy. Do not overmix. Let the batter sit for 10 minutes.

In the meantime, heat a griddle pan over medium heat. Lightly coat with oil. Pour batter in the pan in four places. Cook until the edges are set and bubbles on the surface are just beginning to break, about 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes.

Soak the apricots for a few minutes in some hot water. Then add the soaked apricots, honey, and cinnamon to the orange juice in the blender. Blend until smooth and pour mixture in a small bowl.

Put the soy milk in a sauce pan and bring to a boil. When the milk starts to cook, add the millet flakes and cook for about 5 minutes.

Pour the millet porridge on top of the apricot-orange mixture and top with bee pollen.

In a bowl, beat eggs until light. Add flour and salt and mix well. Add melted butter. Stir in cheeses and peppers. Mixture will be somewhat lumpy.

Pour into a nonstick spray-coated 8×8 baking dish. Bake for 20-25 minutes.

Note: If you don’t have roasted peppers, you may substitute canned chili peppers.

Meanwhile, in a medium saucepan, over medium heat, melt the butter. Stir in the sliced apples, honey and ground cinnamon. Cook, stirring frequently, until the apples are golden and soft, 7 to 10 minutes.

Stir the apple mixture into the oats and serve.

Note: If the oatmeal isn’t sweet enough for your taste, sprinkle brown sugar over the top or add more honey after cooking.

Whisk together the oil, yogurt, eggs, milk and vanilla until combined. Whisk in 2 cups of flour, baking powder and salt until just combined.

In a smaller bowl toss the frozen blueberries with the remaining tablespoon of flour. Gently fold into the cake batter. Spread the cake batter into the prepared pan.

In another small bowl, stir together all of the streusel ingredients until combined. Sprinkle evenly over the top of the cake batter.

Bake the whole cake at 375ºF for 45-60 minutes. Keep an eye on it toward the end; if it’s starting to get too brown then cover lightly with foil. Let cool for at least 15 minutes before serving!

Place the olive oil in a small bowl. Brush the top of each wonton wrapper with some oil and place the wrapper, olive oil side down, in a (24-count) mini cupcake pan.

Bake for 7 minutes and then remove the pan from the oven. Turn off the oven. Remove the wrappers from the pan and set them on a rack to allow them to cool off. Cool time about 1 hour.

Preheat oven to 350 F.

Add the butter into a saute pan over medium heat. Once melted add the onions and bell pepper and allow them to saute for 5 minutes. Remove mixture from pan and add it into a medium size bowl. Add the eggs into the bowl along with the salt and pepper. Whisk the mixture until the eggs are well beaten.

Place the wonton wrappers onto a baking sheet and spoon a little of the mixture into each cup. Bake for 6 minutes and then remove pan from oven. Sprinkle a little cheese onto each miga cup and place back in oven for 3 minutes. Remove pan from oven and top with pico de gallo or salsa. Serve warm.