Prepare the pan. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.

Blend the wet ingredients. Add the pumpkin purée, Greek yogurt, eggs, almond butter, maple syrup and vanilla to a blender. Blend until completely smooth and creamy.

Add the seasonings. Add the pumpkin pie spice, cinnamon, baking powder and salt. Blend briefly until evenly combined.

Bake. Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, until the edges are set and the center is just firm, with a slight jiggle but no liquid movement. Avoid overbaking to preserve the creamy texture.

Cool and chill. Let the cake cool in the pan, then refrigerate for at least 1 hour before slicing. Chilling helps it set and gives it a creamy, cheesecake-like consistency.

Serve. Cut into 8 slices. Enjoy chilled, or top with a spoonful of plain Greek yogurt and a light sprinkle of cinnamon.

Roast the squash. Heat the oven to 400°F. Toss the cubed squash with 1 tablespoon olive oil and spread on a parchment-lined baking sheet. Roast for 20–25 minutes, tossing halfway through, until tender and lightly caramelized. Let cool slightly.

Cook the bacon. Place the chopped bacon in a skillet over medium heat. Cook, stirring occasionally, until crisp. Transfer to a paper-towel-lined plate.

Toast the pecans. Toast in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool.

Make the dressing. Whisk together the maple syrup, Dijon, garlic, orange vinegar, salt and pepper. Slowly whisk in the olive oil until emulsified. Taste and add a little more vinegar if you prefer a tangier dressing.

Massage the kale. Place the washed, thoroughly dried kale in a large bowl. Add 2 tablespoons of the dressing and massage with clean hands for 1–2 minutes, until the leaves soften and deepen in color.

Assemble. Add the squash, apple, pomegranate, pecans and bacon. Toss gently with enough of the remaining dressing to coat. Let stand for 5–10 minutes before serving.

Make-ahead tip: Roast the squash and prepare the dressing ahead of time. Add the apple, pecans and bacon shortly before serving for the best texture.

Combine dry ingredients. In a large mixing bowl, stir together the rolled oats, pumpkin seeds, ground flaxseed, almonds, walnuts, chopped dates, cinnamon, chia seeds, and salt.

Mix wet ingredients. In a separate bowl, combine the mashed banana, peanut butter, and honey until smooth.

Combine. Add the wet mixture to the dry ingredients and stir thoroughly until everything is evenly coated.

Shape the cookies. Divide the mixture into 15 portions. Roll each portion into a ball, place on the baking sheet, and gently flatten into a round cookie approximately ½ inch thick. Press firmly to help the cookies hold together.

Bake. Bake for approximately 15 minutes, until the edges are lightly golden.

Cool completely. Allow the cookies to cool on the baking sheet before transferring. They’ll become firmer as they cool.

Cook on LOW for approximately 6-7 hours, or until the chicken reaches 165°F internally.

Shred with two forks and allow to cool slightly.

Reserve a little cooking liquid to keep the chicken moist.

Cook brown rice according to package instructions. Measure 1½ cups cooked rice and allow to cool before adding to the salad.

Finely chop the kale, shred both cabbages, and julienne the carrots.

Massage the kale with a small squeeze of lime juice for about 30 seconds to soften its texture.

Combine the kale, cabbage, carrots, brown rice, and shredded chicken in a large bowl.

Toss with the peanut-lime dressing.

Divide into four servings and garnish with scallions, cilantro, chopped peanuts, and fresh lime.

Prepare the pumpkin mixture. In a large mixing bowl, whisk together the pumpkin purée, Greek yogurt, oat milk, maple syrup, and pumpkin pie spice until smooth and creamy.

Add the oats and chia seeds. Stir in the rolled oats and chia seeds, making sure everything is evenly incorporated.

Refrigerate overnight. Cover the bowl or divide the mixture into individual airtight containers. Refrigerate for at least 4–6 hours, preferably overnight, allowing the oats and chia seeds to absorb the liquid and develop a creamy consistency.

Prepare the apple topping. Dice the apples into small, bite-sized pieces, keeping the skin on for additional fiber and polyphenols. For the freshest texture, prepare the apples just before serving.

Assemble and serve. Divide the overnight oats into five portions. Top each with diced apples and approximately 1½ tablespoons of pepitas. Sprinkle with additional cinnamon if desired.

Enjoy! Serve chilled or gently warm the oats before adding the apple and pepita toppings.