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.

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.

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.