Mix together brown sugar and spices. Lay bacon flat on baking sheet. Put a generous amount of the sugar and spice mixture on the bacon. Press into bacon. Flip bacon and repeat process.

Bake in oven 35 to 40 minutes.

Note: Make sure you watch the bacon near the end of the cooking time. You do not want the sugar to burn. Letting it carmelize is good but burn is not. Keep an eye on it the last few minutes. The maple syrup drizzle at the end is an option. I happen to like the spicyness and don’t do it but try it both ways and see what you like. Use real maple syrup.

Cut the ends off the eggplants and slice each lengthwise into four pieces. Place skin side down on the broiler pan and drizzle with half the avocado oil. Place the pan in the oven and broil for 15 minutes.

Remove the pan from the oven and flip the eggplant slices. Drizzle with the remaining avocado oil. Return to the oven and broil another 15 minutes. The eggplant skins should start to blister. Remove from the oven and set aside to cool.

Once cool enough to handle, cut the roasted eggplant into bite size pieces and drain the excess liquid by letting them sit in a mesh strainer.

Transfer strained eggplant to a food processor and add the tahini, lemon juice, garlic, cumin and salt. Blend until smooth. Scoop out into a bowl, top with parsley and serve.

Done! Serve with fish, meat, vegetables, grains, salad, tacos, or whatever you desire.

Using a damp paper towel, thoroughly wash each mushroom and remove the stems. (If you don’t want to waste the stems, dice them into fine pieces and combine them into the filling.)

Combine cream cheese, cheddar cheese, bacon bits, salt, black pepper, and garlic powder in a mixing bowl. Mix until well combined.

Stuff each mushroom with the combined mixture making sure to not overfill. Top with additional cheddar cheese and bacon bits.

Place the stuffed mushrooms over indirect heat and grill for 15–20 minutes or until the cheese is melted and filling is warmed through.

Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Clean and stuff the mushrooms just as you would for grilling. Arrange the stuffed mushrooms on the baking sheet, leaving a little space between each, and place in the oven. Bake for 10–15 minutes or until the filling is warmed through and the cheese on top is melted.

Note: Make these vegetarian by simply leaving out the bacon bits.

Place the cashews, nutritional yeast, cornstarch, salt, pepper, garlic powder, and onion powder into a food processor and pulse until it looks like bread crumbs.

Take each zucchini piece and dip into the lemon milk mixture. Then dip zucchini into the breadcrumb mixture and set on the prepared baking sheet. Repeat until all the zucchini pieces are breaded.

Spray or pour over avocado oil evenly on the zucchini. Bake for 25 minutes or until golden crispy.

Serve immediately with marinara or garlic aioli on the side. Enjoy!

Heat oil in a large skillet. Scoop batter into pan using an ice cream scoop. If you want perfectly round fritters, use a mold. Heat for 3–4 minutes per side, pressing down as you go.

Drain on paper towels. Garnish with lime juice, sour cream, and green onions if desired.