Prep Time: 15 MINUTES
Total Time: 30 MINUTES
Yield: 5 servings

Ingredients

Salsa

2 tablespoons of lime juice

½ teaspoon of salt

¼ teaspoon of cumin

2 cloves garlic, minced

3 shallots, minced

1 jalapeño, minced

2 roma tomatoes, diced

1 large avocado, diced

Burrito

1 tablespoon of olive oil

8 strips bacon, sliced in 1-inch vertical widths

4 eggs

1 cup of shredded Monterey Jack cheese

4 chickpea flour tortillas

Instructions 

Step 1

(Salsa) In a small bowl, mix lime juice, salt, cumin, garlic, shallots, jalapeño, 
roma tomatoes, and avocado

Step 2

(Burrito) In a separate bowl, aggressively whisk the eggs with a pinch of salt. 
Heat pan with olive oil over low heat. Add the eggs and scramble until 
cooked through

Step 3

Heat a separate pan over low-medium heat. Add bacon strips and cook 
until browned. Cover plate with towel and transfer bacon onto plate

Step 4

Coat tortillas into bacon fat. Heat a separate pan on low heat and cook 
tortilla until toasted on each side

Step 5

While the tortilla is still on the pan, spoon salsa on the tortilla, followed by 
a tablespoon of bacon and cheese. Fold the tortilla, flip over, and cook until 
the burrito is closed

Step 6

Transfer to plate and repeat with leftover tortillas

Prep Time: 20 MINUTES 

Total Time: 1 HOUR 30 MINUTES

Yield: 12 servings

Ingredients

Pound Cake

3 cups of all-purpose whole wheat flour

1 teaspoon of baking soda

¼ teaspoon of salt

1 cup of buttermilk

¼ cup of poppy seeds

4 tablespoons of lemon zest

3 tablespoons of lemon juice

2 sticks of unsalted butter

3 eggs

Glaze

3 tablespoons of lemon juice

2 cups of confectioners’ sugar

Instructions

Step 1

Preheat oven to 325 F. Cover dutch oven with parchment 
appear and set aside

Step 2

(Dry ingredients) In a medium bowl, mix flour, 
baking soda, and salt

Step 3

(Wet ingredients) In a separate bowl, combine 
poppy seeds, buttermilk, lemon zest, and lemon juice

Step 4

In a separate bowl, cream sugar and butter. Incorporate 
eggs one at a time. Slowly incorporate dry ingredients 
and wet ingredients until thoroughly combined

Step 5

Slowly incorporate dry ingredients into bowl with 
wet ingredients until thoroughly combined. Be careful 
not to overmix batter

Step 7

Pour batter into dutch oven. Spoon top of batter to 
level out. Bake in the oven for 1 hour and 10 minutes

Step 8

Remove from oven and set aside to cool for 10 minutes

Step 9

(Glaze) In a small bowl, mix confectioners’ sugar with 
lemon juice

Step 10

Once the cake is completely cool, drizzle the glaze 
over the top of the cake

Prep Time: 15 MINUTES 

Total Time: 1 HOUR 30 MINUTES

Yield: 12 servings

Ingredients

3 tablespoons of flaxseed meal

½ cup of almond milk

10 tablespoons of unsalted butter

¼ cup of granulated sugar

1 cup of dark brown sugar

1 cup of unsweetened cocoa powder

1 cup of all-purpose flour

½ teaspoon of salt

1 teaspoon of vanilla bean paste (or vanilla extract)

1 ½ cups of non-dairy chocolate chips

Instructions 

Step 1

Preheat oven to 325 F. Cover dutch oven with parchment appear and set aside

Step 2

(Flax Eggs) In a small bowl, mix flaxseed meal and almond milk

Step 3

Heat saucepan over low heat and add 2 inches of water

Step 4

Once water is simmering, combine butter, granulated sugar, 
dark brown sugar, salt, and cocoa powder in a medium heat-safe bowl. 
Rest the bowl over the water and stir until butter has melted

Step 5

Remove from heat and set aside to cool. Once cool, stir in vanilla bean paste 
and flax eggs, whisk until thoroughly combined

Step 6

Slowly incorporate flour into bowl until thoroughly combined. 
Brownie batter should be pulling away from the side of the bowl

Step 7

Mix in 1 cup of chocolate chips. Pour batter into dutch oven and spoon 
top of batter to level out. Sprinkle ½ cup of chocolate chips over the batter. 
Bake in the oven for 25 minutes