Drain chickpeas well and pat dry.

In a food processor, combine chickpeas,

lime juice, tahini, olive oil, and garlic. Blend until smooth.

Add avocado, paprika, sea salt, and pepper and blend until smooth.

Garnish with olive oil, cilantro, red pepper flakes, and extra chickpeas.

Line baking sheet with parchment paper and preheat oven to 350°F/176°C.

Mix peanut butter, maple syrup, vanilla extract, allspice, cinnamon, cacao powder, and mashed bananas in a mixing bowl.

Add the oats, raisins, and nuts. Stir everything together until every ingredient is combined. Scoop palm-sized cookies on a baking sheet and press gently.

Bake for approximately 10-12 minutes.

Add 2 minutes for a crispier texture. Allow cookies to cool on a rack.

Slice Brussels sprouts in half and line the baking sheet with parchment paper.

Create a mixture of olive oil, rosemary, thyme, garlic, and black pepper. Mix well.

Toss Brussels sprouts with the oil mixture and spread them onto a baking sheet.

Bake at 400°F/204°C for 20-25 minutes or until crisp. Flip half way through.

Peel butternut squash, scoop seeds and cut into cubes.

Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.

Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.

Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.

Peel butternut squash, scoop seeds and cut into cubes.

Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.

Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.

Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.

Peel butternut squash, scoop seeds and cut into cubes.

Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.

Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.

Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.

Thinly slice veggies into 1/4-1/8-inch thick slices. A mandolin will make this much easier, but a knife will do the trick.

Lay your veggie slices on a flat surface and allow them to dry. Season with sea salt to extract moisture and let sit for 5-10 minutes. Blot with a paper towel to absorb moisture and pat dry.

Place veggie chips in a bowl and spray evenly with olive oil cooking spray, sprinkle with black pepper and paprika.

Spread chips on air fryer basket in one layer. Set air fryer to 350°F/176°C, cook for approximately 7 minutes, flip chips, and cook for another 3-4 minutes or until crispy.

Combine mayo, garlic, and apple cider vinegar. Stir with a whisk until smooth.

Thinly chop fresh dill, parsley, and chives.

Combine the remaining ingredients with the liquid mixture. Stir all ingredients until well mixed. For a thinner consistency, add in small amounts of water while stirring until you reach desired consistency.

Preheat oven to 425˚F/218˚C. Line baking pan with parchment paper. Spray with olive oil.

Trim greens from cauliflower and slice head into 1-inch thick steaks. Arrange on baking sheet.

Spray cauliflower steaks with olive oil and sprinkle half of your seasonings on steaks.

Bake for approximately 10-15 minutes. Flip steaks, spray with olive oil, and sprinkle remaining seasonings. Bake for another 10-15 minutes.