Preheat oven to broil. Place whole poblano pepper on the upper rack on a baking sheet lined with tin foil. Cook 3-4 minutes until skin is well blistered. Turn poblano and cook again until all of the skin is well blistered. Rinse the poblano under cold water for about 30 seconds. Carefully remove the skin from the pepper. Slice lengthwise, remove the stem and seeds, and dice.

Switch oven to bake and preheat to 350. Spray muffin tins or line with muffin cups.

In a large bowl, add egg, coconut milk or cream, and avocado oil and mix well.
Then add baking powder, baking soda, salt, cornmeal, and almond flour. Mix well.
Fold in corn and poblano pepper.

Pour batter into prepared muffin tins, filling each about 3/4 full. Bake 16-20 minutes until tops moderately brown. Enjoy!

In a blender or food processor, blend all the ingredients for the salad dressing and set aside

In a large serving or mixing bowl, combine the cabbage, kale, and carrots. Pour salad dressing over top and toss to coat. season with salt and pepper if needed. Top with the desired amount of pepita and/or sunflower seeds. Serve and Enjoy!

Preheat oven to 425 degrees. In a mixing bowl, combine radishes, carrots, onion powder, garlic powder, fresh thyme, 1.5 tbsp extra virgin olive oil, and season with salt and pepper, mix well.
Spread vegetables in a single layer onto a baking sheet lined with parchment paper. Roast in the oven for 20 to 25 minutes.

While vegetables are roasting. Combine all the ingredients for the vinegarette and mix well to combine.
Remove vegetables from the oven and transfer to a serving dish. While vegetables are still warm, drizzle vegetables with half of the honey mustard vinegarette and garnish with a sprinkle of fresh thyme. Serve warm with the remaining vinegarette on the side.