• Preheat the air fryer to 360°F.
• In a large bowl, combine all the ingredients and mix until well blended.
• Grease the muffin cups with nonstick cooking spray or line with parchment paper.
• Pour the batter evenly into each muffin cup.
• Place the muffin cups in the air fryer and bake for 15 minutes.
• Carefully remove the muffins from the air fryer and allow them to cool.
• Serve and enjoy your cheesy bacon muffins!

• Grease your air fryer pan with cooking spray.
• In a medium bowl, whisk together 4 eggs and 3 cups of coconut milk.
• Season with ¼ tsp salt and ¼ tsp ground black pepper.
• Pour the egg mixture into the greased air fryer pan.
• Place the pan in the air fryer, lock it, and set the temperature to 345°F and the timer to 5 minutes.
• When the timer beeps, open the lid of the air fryer and stir the eggs with a spatula.
• Add the halved cherry tomatoes.
• Return the pan to the air fryer and cook for an additional 3 minutes.
• When the timer is up, turn off the air fryer and remove the pan.
• Serve hot and enjoy your creamy scrambled eggs!

• In a pot, bring the nondairy milk and ground cinnamon to a boil.
• Add the cooked rice and stir to thicken the mixture.
• Remove the pot from the heat.
• Stir in the pure vanilla extract, maple syrup, and a pinch of salt.
• Serve warm, topped with a little extra maple syrup, if desired.

• In a medium-size saucepan, whisk together the soy nog (or nondairy milk), raw sugar, raisins, rum (if using), ground cinnamon, salt, and arrowroot powder.
• Bring the mixture to a low boil, then turn off the heat and remove the saucepan from the stove.
• Pour in the uncooked bulgur, then place the pan back on the still-hot stove.
• Cover with a lid and let stand for 15 minutes.
• Stir the mixture well and remove from the stove.
• Let it stand, covered with a lid, for another 10 minutes.
• Enjoy the bulgur warm, at room temperature, or even cold.
• Sprinkle with chopped pecans, if desired, upon serving.

Preheat the oven to 350°F (180°C, or gas mark 4).

• Have a large-size rimmed baking sheet handy.

To make the Chocolate Almond Cookie Dough:

• Place the almonds, oats, sugar, salt, arrowroot, and baking powder in a food processor.
• Process until finely ground.
• Add the chocolate and milk.
• Process until thoroughly mixed.

To make the Oatmeal Raisin Cookie Dough:

• In a medium-size bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
• In a small-size bowl, whisk together the peanut butter, oil, and milk until emulsified.
• Add the Sucanat and vanilla.
• Stir the wet ingredients into the dry mixture.
• Stir in the raisins.
• Crumble both cookie dough preparations evenly onto the baking sheet.
• Bake for 12 minutes, stirring once halfway through.
• Let cool on the baking sheet before transferring to a tightly closed container.
• Store in the fridge once completely cooled.

• Preheat the oven to 300°F (150°C, or gas mark 2).
• Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together brown rice syrup, canola oil, vanilla extract, and molasses until well combined.
• In a large bowl, mix together rolled oats, wheat germ, sea salt, ground cinnamon, shredded coconut, carob chips, slivered almonds, chopped pecans, and raisins if using.
• Pour the wet ingredients over the dry mixture, stirring thoroughly until evenly coated.
• Spread the granola mixture evenly on the prepared baking sheet.
• Bake for 15 minutes, then stir well.
• Bake for an additional 15 minutes, or until the granola is golden brown.
• Allow the granola to cool on the baking sheet.
• Once cooled, transfer to an airtight container and store in the refrigerator.

• Preheat the oven to 180°C.
• Combine the rolled oats, brown rice flour, shredded coconut, Brazil nuts, pecans, sesame seeds and sea salt in a medium mixing bowl.
• Whisk the canola oil, agave nectar and vanilla extract together in a small mixing bowl.
• Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
• Spread the granola evenly over a large rimmed baking sheet.
• Bake for 8 minutes, then stir thoroughly.
• Return to the oven and bake for another 10 minutes, watching carefully because the agave can brown quickly.
• Remove from the oven and immediately stir in the dried raspberries and nondairy white chocolate chips so the chocolate partially melts and coats the granola.
• Leave the granola on the baking sheet until completely cool.
• Transfer to an airtight container and store in the refrigerator.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Have a large-size rimmed baking sheet handy.
• In a medium-size bowl, combine the wheat germ, oats, arrowroot, salt, and nuts.
• In a small-size bowl, whisk together the melted coconut oil, maple syrup, and vanilla soy yogurt.
• Combine the wet ingredients with the dry ingredients and stir until well coated.
• Spread the mixture evenly on the baking sheet.
• Bake for 8 minutes.
• Stir well.
• Bake for another 8 minutes, or until golden brown.
• Let cool on the baking sheet before transferring to a tightly closed container.
• Store in the fridge once completely cooled.

• In a mortar or mini-processor, mash the garlic, salt, and parsley.
• Stir in 3 tablespoons of the olive oil.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over low heat.
• Add the onion, bell peppers, and bay leaves and cook, stirring, until the vegetables are softened, about 10 minutes.
• Season with salt, black pepper, and paprika.
• Add the trout and stir to coat well.
• Add the water and the garlic-parsley-oil mixture from the mortar.
• Bring to a boil over medium heat, then reduce the heat and simmer until the fish is cooked through and the broth is well blended, about 10 minutes.
• Remove the bay leaves.
• Break the toasted bread into pieces and arrange them in a shallow earthenware casserole dish.
• Arrange the trout pieces over the bread, then pour the broth over everything.
• Cover and let sit for 10 minutes.
• Serve hot.