Air-fry: Arrange in a single layer in a preheated air fryer at 400°F. Cook for 12–16 minutes, shaking halfway through, until golden and crisp. Work in batches if needed.

Mix the sauce: Whisk all sauce ingredients together until the arrowroot dissolves.

Brown the mushrooms: Heat the remaining teaspoon of avocado oil in a large skillet or wok over medium-high heat. Add mushrooms and cook for 4–5 minutes, stirring occasionally.

Cook the vegetables: Add garlic and ginger; stir for 30 seconds. Add the cabbage’s thicker white pieces and snow peas; cook for 2 minutes. Add the leafy cabbage and cook for another 1–2 minutes, keeping the vegetables slightly crisp.

Add sauce: Whisk the sauce again, pour into the skillet, and toss for 1–2 minutes until lightly thickened.

Finish: Gently fold in the tofu just before serving, or place it on top to preserve its crispness. Sprinkle with peanuts, green onions, and black sesame seeds. Add lime juice if desired.

Make the drizzle: Whisk together tahini, olive oil, and lemon juice. Gradually add water until pourable. Taste before adding salt.

Add avocado: Lightly mash the avocado and spread over the toast.

Layer the toppings: Add smoked salmon, pickled red onions, and arugula.

Finish: Drizzle with the tahini sauce and sprinkle with everything bagel seasoning. Serve immediately.

Roast the sweet potatoes. Preheat the oven to 425°F. Toss the sweet potatoes with olive oil, smoked paprika and ¼ teaspoon salt. Spread on a parchment-lined sheet pan. Roast for 25–35 minutes, tossing halfway through.

Hydrate the flax. Mix the ground flaxseed with 3 tablespoons water. Let stand for 5 minutes to thicken.

Prepare the meatballs. Combine the hydrated flax, breadcrumbs, egg, feta, garlic, parsley, oregano, salt and pepper. Add the ground chicken and mix gently until just combined.

Shape and bake. Form into 16 meatballs and arrange on a separate parchment-lined sheet pan. Bake for 15–20 minutes, until the centers reach 165°F on a food thermometer.

Steam the kale. Steam over simmering water for 4–6 minutes, until tender. Drain well.

Assemble the bowls. Divide the kale and roasted sweet potatoes among four bowls. Add four meatballs per bowl, then the tomatoes, scallions and pickled red onions.

Finish with sauce and crunch. Thin the Yum Yum Sauce with water if desired. Drizzle each bowl with 1 tablespoon sauce and sprinkle with 1 tablespoon crispy shallots just before serving.

Roast the vegetables. Preheat oven to 425°F. Toss purple cauliflower and diced yam with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.

Grill the chicken. Season chicken breasts with garlic powder, salt, and pepper. Grill over medium-high heat for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.

Sauté the kale. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add chopped kale and sauté for 4–5 minutes until tender but still vibrant green. Add a splash of water if needed.

Prepare the tahini drizzle. In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup (if using), garlic, and salt. Gradually add warm water until smooth and pourable.

Assemble the bowls. Divide sautéed kale among four bowls. Arrange roasted purple cauliflower, yam, and sliced grilled chicken on top. Add pickled red onion and fresh cilantro.

Finish and serve. Drizzle each bowl with tahini dressing and serve warm.

Shred the zucchini and measure 1 cup- squeeze well to remove excess moisture.

Add the zucchini to a large bowl. Add the maple syrup, eggs, olive oil, coconut cashew milk and vanilla. Stir until well combined.

Add the oat + almond flours, baking soda, cinnamon and salt to the wet ingredients. Mix just until combined.

Fold in the walnuts and chocolate chips.

Divide batter evenly within the mini loaf pan. Sprinkle some chopped walnuts over the tops.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.