For the Almond Flour Pancakes:

1. In a bowl, whisk together eggs, almond milk, honey, and vanilla extract until smooth.
2. In another bowl, mix almond flour, baking powder, and salt.
3. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
4. Heat a non-stick skillet over medium heat and grease it with coconut oil or butter.
5. Pour ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.
6. Serve warm with fresh berries and maple syrup.

For the Vegetable & Cheese Frittata:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch ovenproof skillet or baking dish.
2. In a bowl, whisk together eggs, milk, salt, black pepper, and paprika.
3. Heat olive oil in a skillet over medium heat and sauté onions, bell peppers, and tomatoes for 3–4 minutes until softened. Add spinach and cook for another 1–2 minutes.
4. Pour the egg mixture over the vegetables and sprinkle with cheese.
5. Transfer the skillet to the oven and bake for 20–25 minutes, or until the center is set.
6. Let it cool for 5 minutes, then slice and serve.

For the Fresh Fruit Salad with Citrus Dressing:

1. In a large bowl, combine strawberries, blueberries, mango, grapes, and pomegranate seeds.
2. In a small bowl, whisk together honey (or maple syrup), lemon juice, and zest.
3. Drizzle the dressing over the fruit and toss gently.
4. Serve chilled or at room temperature.