Ingredients:

`1/2 medium avocado, mashed
¼ tsp. ground cumin
1 tsp. fresh lime juice
1/8 tsp. sea salt
1/8 tsp freshly ground black pepper
4 large eggs, beaten
2 plum tomatoes, diced
½ C. diced red onion
2 Tbsp. chopped fresh cilantro
OPTIONAL: pickled or fresh jalapeño slices

Directions

In a medium bowl, combine the avocado, cumin, lime juice, a pinch of the salt, and a pinch of the pepper. Spread the mixture on a plate
In a medium nonstick skillet over medium heat, combine the eggs, tomatoes, onion, the remaining salt, and the remaining pepper. Cook, stirring constantly, for about 4 minutes, or until large, soft curds form. Serve the mixture accordingly
Top with the cilantro and jalapeños 

Ingredients:
    
1 ¾ C. old fashioned rolled oats
½ cup chopped almonds or pecans
¾ C. canned pure pumpkin puree (canned pure pumpkin)
1/3 C. unsweetened dried cranberries, dried tart cherries, or mixture of both, chopped
1/3 C. toasted pumpkin seeds, roughly chopped
½ C. hemp seeds
¼ C pure maple syrup
2 Tbsp. grape-seed oil
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. sea salt

Directions:

Heat oven 350 degrees F
Scatter the oats and almonds or pecans on a baking sheet. Bake for 10-12 minutes, or until toasted and very fragrant. Transfer to a large bowl.
Add the pumpkin, cranberries, or cherries, pumpkin seeds, hemp seeds, syrup, oil, cinnamon, ginger, and salt to the oats mixture. Stir to evenly combine.
Scoop the mixture into golf ball-size portions and roll it into balls. Set the balls on a traqy or baking sheet and refrigerate for about 15 minutes, or until firm. Transfer them to a covered container and refrigerate or freeze until you’re ready to eat them. (They’ll keep up for up to a week in the fridge or a month in the freezer.)

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Ingredients:

1 ½ C. water
½ C. steel-cut oats
2 Tbsp. hemp seeds
Pinch of sea salt
1 C. blueberries, raspberries, or blackberries
2 Tbsp. chopped almonds
½ tsp. ground cinnamon 

Directions:
In a medium saucepan over high heat, bring the water, oats, hemp seeds and salt to a lighter simmer for 1 minute (the top of the water will be cloudy with minimal bubbles.) Cover, remove from the heat and let the oats soak unrefrigerated overnight.
In the morning, cook the oats over medium-low heat for 10 minutes or until creamy. (Alternatively, cook, covered, in the microwave for about 3 minutes, stirring every 30 seconds.) Stir in or top with the berries, almonds and cinnamon. Serve hot or cold.