Preheat oven to 400°F. Lightly spray a 9×9 baking dish with non-stick spray or wipe the inside with a little oil, set aside.

Prepare the chilies. Remove the stems then slice from top to bottom. Use a small sharp knife to remove the white membrane and seeds. Finely dice the chilies, the pieces should be approximately the size of grains of rice. For a little more heat in your cornbread leave some of the seeds. The diced chilies should equal between 2 tablespoons and 1/4 of a cup. Discard stems, seeds, and membranes then wash hands immediately with warm soapy water. Set prepared chillies aside with the diced bell pepper and corn kernels.

In a medium bowl, use a fork to combine the flour, cornmeal, sugar, baking powder, and salt.

In a large bowl, gently lightly beat the egg before adding the buttermilk and yogurt. Whisk wet liquid until it is uniform in color and texture. Mix the chilies, bell pepper, and corn into the liquid.

Add the dry ingredients to the liquid in two batches, mix just enough to combine the wet and dry ingredients. The batter will be thick. Pour the batter into your prepared baking dish.

Bake in the preheated oven for 25 -30 minutes until the top is golden and the edges are slightly brown. Check the center of the cornbread for doneness by inserting a toothpick straight in the middle, it should come out clean.

Allow the cornbread to cool and rest in the pan for 10 minutes prior to serving.

Add the rice to the pan and toast for 1-2 minutes. Add the milk, broth and salt and stir to combine. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-8 minutes left of cooking time.

Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5 minutes more.

Whisk together first 4 ingredients up to nutmeg.

Whisk together next 7 ingredients up to banana in a separate bowl.

Add blueberries to dry mix; stir until blueberries are coated with the flour.

Add wet mix to dry mix. Stir just until moistened (be careful not to over mix)

Pour batter into 12-muffin pan coated with cooking spray. Bake for 17-20 minutes at 400 degrees F.

They’re ready when a toothpick inserted comes out clean. Let them sit for a few minutes before popping them out and letting them cool on a wire rack.

Chop veggies

Drain and rinse black beans

Heat canola oil in skillet on medium heat

crack eggs in small bowl, add seasoning, and beat

Add veggies, and beans to the skillet and sauté until soft (about 3 minutes)

Pour eggs over veggies in pan

turn heat down to medium-low, and stir until eggs are firm (about 3-5 minutes)

Spoon mixture into tortillas and add cheese

Enjoy or roll in parchment paper and freeze for later

Preheat oven to 450 degrees F (230 degrees C).

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.