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Prepare the soba noodles according to package instructions. Once cooked, drain immediately out of the water.

Trim the broccolini and cut into smaller pieces. If the stalks are thick, you can cut them in half lengthwise. We usually trim off the bottom 1/2 to 1 inch of the stalks since it's too tough.

Heat the avocado oil in a skillet. Once it's hot, add the garlic and saute for 30 seconds. Then add in the broccolini and cook for 5 to 7 minutes, stirring every minute or so.

Toast the sesame seeds. You can do this in a small cast iron skillet over the stove top. Shake the skillet every 30 seconds until you can smell the toasty scent of the sesame seeds. Alternatively, you can toast the sesame seeds in a toaster oven or oven for around 5 minutes at 375, until just lightly browned.

In a large bowl, combine the cooked soba noodles, sauteed garlic and broccolini, toasted sesame seeds. Drizzle the toasted sesame oil over top and toss together.

Add a pinch of sea salt and toss together. If you like tamari or coconut aminos, you could always add a drizzle of one of those into the noodles too. If you like red pepper flakes, add them in.

If you're including tofu, heat some coconut oil in a skillet. Once the pan is hot add in the tofu cubes and sear for around 3 minutes on the first side, until they get crispy. Then flip and cook on second side for a few more minutes, until crispy. Add into the noodles.

Heat oil in a cast iron skillet or large non-stick skillet. Once the oil is hot, add the black beans and season with chili powder. Stir around and cook the beans for around 5 minutes. You can mash them a little bit if you like with the back of the spatula, or just leave them whole. Drizzle the tamari over top and season with sea salt and pepper, to taste. Remove the cooked beans from the skillet and set aside in a bowl.

Pour some more oil into the skillet and once it's hot, add the garlic and saute for 30 seconds. Add in the kale or collards and saute for 2-3 minutes, until just wilted. Squeeze lemon juice over top and add sea salt and pepper. Remove from the pan.

Add a bit more oil to the skillet one more (this is the last part!). Once it's hot, crack the eggs into the skillet and cook for about 2 minutes or until the yolk is cooked to your preference. We usually flip the eggs and cook for 20 seconds on the other side to make an over easy egg.

Divide the cooked greens between plates, along with the black beans and an egg for each serving.

Add in any of the optional items that you'd like!

Preheat oven to 375 and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds. Slice each half of the squash into thin pieces, to form half moons.

Spread out the squash on the baking sheet and toss with oil, sea salt and pepper. Roast for 20 minutes, or until the pieces of squash are just starting to get crisp on the edges.

Meanwhile, wash off the kale and dry well. Cut into small pieces and place in a salad bowl. We like to massage the kale with our fingers, adding in a drizzle of extra virgin olive oil and a pinch of sea salt. This helps soften the kale and makes it easier to eat. Another option for this time of year: if you prefer the kale is cooked (for a warm salad), saute it for a couple of minutes with olive oil to gently wilt.

Toast the nuts.

Once the squash is roasted, serve it over top of the kale. Top with the toasted nuts, dried cranberries and drizzle the tahini dressing over top.

Combine the brown rice and wild rice in a medium pot and add 1.5 cups of water. Bring to a boil and then reduce the heat to a simmer. Cover and simmer for 30 minutes, or until the water is absorbed and the rice is fluffy and cooked.

Meanwhile, prep all the vegetables for the salad.

Lightly toast the coconut flakes and cashews. We find it's easy to spread them out on a small baking sheet and roast in the toaster oven (or oven) at 350 for around 3 minutes for the coconut and 7 minutes for the cashews. Keep your eye on them so they don't burn (the coconut flakes can go from lightly toasted to burnt very quickly).

Whisk together the dressing ingredients. Add water gradually and stir to get a good consistency. You want it to be pourable so that you can drizzle it over top of the salad.

Once the rice is cooked, let it cool down. To speed up the cooling process you can spread the rice out on a plate and place it in the fridge for 10 minutes.

Toss together the vegetables with the cooked rice. Add in the toasted cashews and coconut flakes. Drizzle dressing over top and toss all together. Add sprouts on top if you'd like and any optional additional protein if you'd like.

Preheat oven to 375 F (190 C) and line a loaf pan with parchment paper.

Combine the eggs, maple syrup, coconut sugar, baking powder, baking soda, sea salt, cacao powder, and cinnamon (if using) in a bowl and stir to combine.

Add in the melted coconut oil (make sure it's not too hot) and dairy free milk and mix to combine with the dry ingredients.

Squeeze the grated zucchini with a paper towel or clean kitchen towel to release the excess liquid. Then add that into the bowl.

Add in the flours and mix until just combined. Stir in the chocolate chips or chopped chocolate.

Transfer the batter to the parchment paper lined loaf pan. If you'd like, you can sprinkle some extra chocolate on top.

Bake for 45 minutes to 1 hour, or until a toothpick or knife comes out clean.

Gently warm up the milk in a small pot. Whisk in the turmeric. If you prefer more turmeric, feel free to add more in.

Once the milk is hot (don't bring to a full boil, take off the heat just before it is getting to that point).

Blend all of the ingredients in a high speed blender until smooth, creamy and frothy.