• Heat a large non-stick skillet over medium heat. Add the bacon and cook to desired doneness, 5-8 minutes. Transfer bacon to drain on a paper towel lined plate, leaving 1 tablespoon bacon oil in the pan.
• In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
• Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
• Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
• On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with a slice of bacon and cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
• If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.

To freeze burritos:

• Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.

• Grate zucchini and onion into a mixing bowl.
• Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
• Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
• Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
• For aioli, mix all ingredients and serve hot or cold.

• Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
• Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
• Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
• Add the shredded beets 5 minutes before the end of the soup cooking.
• Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
• Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.