Begin by toasting the slices of whole grain bread until they are golden brown and crispy.

While the bread is toasting, cut the ripe avocado in half and remove the pit. Scoop the avocado flesh into a bowl.

Add the minced garlic (if using) and lime juice to the bowl with the avocado.

Mash the avocado with a fork until it reaches your desired consistency. Some prefer it chunky, while others prefer it smooth.

Season the mashed avocado with salt and pepper to taste. You can also add red pepper flakes for a bit of heat if desired.

Once the toast is done, spread the mashed avocado mixture evenly onto each slice.

Garnish with fresh cilantro or parsley if desired.

Serve immediately and enjoy!

Crack the eggs into a bowl, and whisk them until well combined. Season with salt and pepper. If desired, add finely chopped fresh herbs for extra flavor.

Place a non-stick skillet over medium-low heat. Add the butter, allowing it to melt and coat the bottom of the pan evenly.

Pour the whisked eggs into the pan. Allow them to set briefly, and then gently swirl the pan to spread the eggs evenly across the surface.

Using a spatula, lift the edges of the omelette and tilt the pan to let the uncooked eggs flow to the edges.

Once the omelette is mostly set but still slightly runny on top, fold it in half using the spatula. Slide it onto a plate with the seam side down.

If desired, garnish the omelette with additional fresh herbs. Add extra salt and pepper to taste.

Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper.

In a separate bowl, whisk together the buttermilk, melted butter, and egg until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the crumbled bacon, shredded cheddar cheese, and chopped green onions into the batter.

Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

Allow the bacon muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

In a glass or bowl, layer Greek yogurt with mixed berries.

Sprinkle granola over the yogurt and berries.

Drizzle honey or maple syrup on top.

Garnish with mint leaves before serving.

Place the eggs in a single layer in a saucepan and cover with water. Make sure the water level is about an inch above the eggs.

Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.

After the time is up, transfer the eggs to a bowl of ice water to cool down quickly.

Once the eggs are cool, carefully peel them and slice them in half lengthwise. Remove the yolks and place them in a separate bowl.

Mash the egg yolks with a fork until they are smooth.

Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Stir until well combined and creamy.

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle the deviled eggs with paprika for a pop of color and flavor.

Optional: Garnish with finely chopped fresh parsley for an extra touch of freshness.

Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together.