Garnish with watermelon slice, rosemary sprig, or lime slice. Enjoy!

For the pasta salad:
Add drained pasta to a large bowl, with the corn, onions, cilantro, poblano, ¾ of the feta and chili powder. Toss to combine. Pour in reserved avocado dressing and toss until pasta is coated. Taste and add more chili powder and salt and pepper, if desired.

Top with remaining feta and crumbled bacon. Refrigerate for at least 1 hour before serving.

Place cereal in a large bowl and set aside.

Cut butter into ¼ to ½ inch pieces. In a very large saucepan or pot, melt butter over low heat. Add marshmallows and stir continuously until marshmallows are almost completely melted. Add vanilla baking chips and stir until melted and combined. Remove from heat.

Immediately add the cereal to the marshmallow mixture and stir until the cereal is completely coated. Using buttered hands or a buttered spatula, press the mixture evenly into the prepared pan. Cool completely.

Once cooled, remove the treats from the pan using the parchment paper sling. Remove the waxed paper. Cut treats into desired shapes.

Melt candy coating per the package directions. Dip one side of each cut treat into the melted candy coating so that about ¼ inch of the treat is submerged. Place the dipped treat on a cooling rack or piece of wax paper. If necessary, smooth the coating with a small offset spatula or the back of a spoon. Immediately top with desired amount of sprinkles.

Let the coating set up completely. Store in an airtight container at room temperature for up to one week.

In a large bowl, add cream cheese and whipped topping. Whip using a hand mixer. Add ice cream and whip all together.

Slice strawberries. Fold blueberries and strawberries into ice cream mixture.Pour into pie pan.

Garnish top with extra berries. Freeze for at least 6–8 hours before serving.

In a small bowl, stir together the goat cheese, Greek yogurt, and 1 tablespoon of honey until combined. Set aside. Spread the goat cheese mix over the dough, leaving a 2-inch border for the crust. Evenly sprinkle the berries over the goat cheese. Sprinkle the brown sugar over the crust, pressing down lightly to secure.

Transfer the pizza to the oven (I baked mine on a pizza stone) and bake for 15-20 minutes, or until crust appears done. Remove from oven and drizzle with the remaining 2 tablespoons of honey. Let cool for several minutes, then slice and serve.

Mix together ricotta cheese, grated lemon peel and lemon juice. Spread ricotta mixture on toast.

Decorate toast with berries. For the stars, arrange blueberries in 3 rows of three in the upper left corner. For the stripes, starting at the top of the toast arrange strawberry slices in three rows, slightly overlapping each slice. For the last row, cut strawberries slices in half lengthwise and arrange against the bottom edge of toast.

1. Make the blueberry sauce by placing the coconut milk (make sure you whisk the milk really well straight from the can, as it does separate, before measuring) and the blueberries into a small food processor (mine is 3 cups size) and process until smooth and combined. You will have some pieces of blueberry skin, which is okay.
2. Pour the mixture into a small saucepan and add the honey. Bring the mixture to a boil on medium heat, stirring occasionally. Once boiling, whisk frequently and cook until the mixture reduced by ¼, about 15-20 minutes. You want to end up with just over ½ cup of blueberry sauce, so I recommend measuring it out to make sure you have reduced it enough. Turn the heat off and let the blueberry sauce cool.
3. While the blueberry sauce boils, preheat your oven to 350 F and line the bottom of an 8-inch square baking pan with parchment paper, rubbing coconut oil over the paper and up the sides of the pan. Set aside.
4. In a large bowl, stir together the almond flour, coconut flour, salt, and baking powder until well combined. Set aside.
5. In a small saucepan, melt the coconut oil and honey until bubbly and smooth. Pour the mixture into a medium bowl and add in the eggs and vanilla. Whisk until well combined.
6. Pour the coconut oil mixture into the flour mixture and stir until well combined. It will be quite thick. Let the batter rest for 5 minutes and then spread it evenly into the prepared cake pan (see note). Bake until a toothpick inserted in the center comes out clean, and the top is golden brown, about 17-18 minutes. Remove from oven.
7. Immediately poke 5 rows of 5 holes in the cake, leaving some space around the outside edge, using the back of a wooden spoon. Poke the holes almost to the bottom of the cake, but leave a little bit of space. Pour the blueberry syrup (see note) over top of the center of the cake and use a spoon to gently spread it so that it fills all the holes. Try to get as much sauce as you can in the holes, and not left on top of the cake. Cover with tinfoil and refrigerate for at least 3 hours, up to overnight.
8. Once the cake is cooled, flip the can of chilled coconut milk upside down and open it. Pour out the water on top (save it for a smoothie!) and scoop the chilled cream at the bottom into a large bowl. Beat it with the honey until light and fluffy.
9. Spread the coconut whipped cream on top of the cake (see note) and garnish with strawberries.
10. Devour.

Notes:
1. You will need to buy 2 cans of coconut milk to make this recipe. I tried to chill the cream once opened and use the leftovers from the blueberry sauce, as the topping, but it didn’t work. Keep the remaining coconut milk and use it in a yummy recipe!
2. Since the dough is thick, I found it the easiest to rub clean fingers with coconut oil and just press the batter into the pan with your hands
3. You want the blueberry syrup to be as fluid as possible, so if it’s ready long before your cake and begins to thicken, I recommend turning the heat on for a few minutes and letting it warm and get thinner before pouring it on the cake. It’s easier to spread this way. Alternately, you can make the syrup the day before and then warm it when ready to use.
4. I always like to chill cakes with coconut cream for an hour or so after spreading it on, to firm up the cake. But, this is totally up to your preference!

Mix together the crumbs and butter in a bowl. Press the mixture firmly into the bottom of a lightly greased baking pan (9-inch diameter). Bake for 10 minutes; then remove from the oven and set aside.

For the cheesecake:
Adjust the oven temperature to 350 F.

In a large bowl beat together the sugar, cream cheese, lemon juice and peel with an electric mixer on medium speed. Add in the sour cream and mix well. Add in the eggs, one at a time, mixing after each addition.

Pour the mixture into the crust and bake until the center is almost set (about 50 minutes). Remove from oven. Cool completely.

For the glaze:
In a small bowl mix together the powdered sugar and milk until smooth. Once the cheesecake is completely cooled, remove it from the pan to a serving dish or platter. Brush the glaze on top and sides of the cheesecake.

On the upper-left fourth of the cheesecake arrange the blueberries to make the stars of the American flag. Line up the raspberries to make the stripes, leaving space in between each row to pipe the whipped cream. Chill for at least 10 minutes.

Pipe the whipped cream in between the raspberries and chill for at least an hour before serving.

Grab six 5-ounce paper or plastic cups (or you can use smaller 3-ounce cups if you want mini ones). Place a layer of strawberries or blueberries in the bottom of each of them. Follow that with a few spoonfuls of pudding mix, then another layer of strawberries or blueberries (the opposite of whatever you used the first time). End with another layer of pudding mix.

Insert the popsicle sticks into the center of the cups then place them in the freezer for at least 24 hours. When ready to eat, run the popsicles under hot water for 5-10 seconds to loosen them up, then simply pull on the stick to release!

Note: Always check labels on pudding mixes to ensure they are gluten free.