Heat oven to 350.

In a large bowl toss the oats, almonds, applesauce and flax seed.

Pour the oil and honey over the oat mixture.

Add in the Apple Pie Seasoning.

Stir until everything is evenly coated.

Spread in an even layer on a greased baking pan.

Bake 25-30 minutes.

Allow to cool before eating.

Preheat oven to 375 degrees.

In a small bowl, whisk together the eggs and milk and set aside.

In a saute pan over medium heat, melt together the butter and olive oil, and add in mushrooms.

Saute approximately five minutes until the mushrooms become translucent, and add in the thyme and onion powder.

Let heat through for an additional 2-3 minutes.

Spread mushroom mixture across the bottom of the pan, and add the egg and milk mixture on top.

Sprinkle cheese on top and bake in the oven for approximately 10 minutes.

Cook bacon over medium-high heat until crispy. Drain on paper towel. Crumble, and set aside.

In a blender, combine mayo, milk, garlic powder, salt and pepper. Blend until smooth.

Combine lettuce, tomato, bacon and croutons in large salad bowl.

Toss with dressing and serve immediately.

TIP: Cut the amount of bacon in half and freeze the rest. You will not even know its missing.

In a large bowl, add Spring Mix, chopped tomatoes, and cheese.

Toss with Champagne vinaigrette (add slowly).

Separate lettuce mix into individual bowls.

TIP: Add a dollop of sour cream or Greek yogurt. This is great with roasted corn.

Cut the rack of ribs in half and place in a baking dish.

Coat well with the House seasoning.

Cover with foil and allow to marinate a minimum of 4 hours.

OVEN: Preheat oven to 300 degrees, and place the ribs inside (still covered with foil).

After one hour, remove the foil and raise the heat to 350 degrees.

Squeeze the ribs with lemon juice and coat with balsamic vinaigrette.

Bake an additional hour, remove from oven, and enjoy!

GRILL: Heat a gas or charcoal grill to medium heat (350°F to 450°F).

Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with balsamic.

Cover the grill and cook for 10 minutes.

Flip and brush the ribs and cook another 10 minutes.

Once ribs are fully cooked, remove from heat and coat with any additional balsamic and squeeze on the lemon juice.

Preheat oven to 425.

Rinse and drain the chickpeas.

In a bowl, whisk together the olive oil, lemon juice, and House Seasoning.

To the dressing mix, slowly incorporate the chickpeas and cucumbers; Stir well.

Add the next layer of tomatoes and feta cheese, and stir well.

Cover with plastic wrap and chill for 30 minutes.

Right before you serve, top with the fresh cut cilantro and avocado.

Cook corn and remove from the cob.

Drain well and rinse well if using canned tomatoes, beans and corn.

Combine all the other ingredients in a bowl and mix well.

Refrigerate at least 30 minutes.

TIP: Add the avocado just before serving

Preheat oven to 350 degrees

Roast 15-20 minutes until done, turning once during the baking process

Drain garbanzo beans, but keep liquid to the side.

In a food processor combine all ingredients on low speed except the sesame oil.

Slowly drizzle in sesame oil, followed by the reserved bean liquid to reach desired consistency.

NOTE: Sesame oil is used in this recipe to replace the traditional tahini paste. You may also use olive oil.

Preheat oven to 375.

Grease an 8 x 8 baking dish.

Rinse and drain the black beans.

Add the beans and vanilla into food processor and puree to a paste.

Pulse in the eggs and oil, and mix until well combined.

In a separate bowl, sift together the cocoa, baking powder, salt, and sugar.

Slowly mix together the bean mixture and cocoa mixture, until well combined, and stir in chocolate chips.

Pour batter into the greased baking dish, and bake for approximately 20-30 minutes (depending on size of pan, or until toothpick comes out clean when inserted in the middle.

Heat oven to 350.

Bake for approximately 80 minutes, until toothpick inserted in the center comes out clean.