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In a large mixing bowl, stir together the flour, baking soda, baking powder, sugar, and cardamom. In a separate bowl, whisk together the yogurt, egg, lemon zest and juice, vanilla extract, and coconut oil. Fold the wet ingredients into the dry ingredients until well combined. Fold the blueberries into the batter until just combined. Refrigerate for at least 30 minutes.

To fry up the donuts, set the vegetable oil in a medium-sized saucepan over medium heat. The oil is ready when it hits 375 degrees F, or when a small bit of batter dropped into it bubbles quickly and floats. Using a dessert-sized spoon, drop the batter into the hot oil (be careful not to overcrowd the pan) and cook on one side until golden brown, about 2 to 3 minutes, then turn over. Cook the other side until golden brown, another 2 minutes or so.

When the donuts are brown, drain any excess oil by setting the donuts on a paper bag, and let them cool slightly. Once the donuts are cool enough to handle, put them inside another bag, add sugar, shake, and serve while still warm.

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Simple Niçoise Salad recipe from peak nutrition

Preheat the oven to 400 degrees F.
In a baking dish, combine the potatoes with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil and bake until the potatoes are soft and fluffy, about 45 minutes. Remove from the oven and set aside to cool slightly.
Spread the lemon oil in a shallow dish large enough to hold the tuna steaks in one layer. Season both sides of the tuna steaks with salt and pepper and marinate in the lemon oil for 15 to 20 minutes, turning them once.
To soft-boil the eggs, bring a small pot of water to a boil. Use a spoon to gently drop in the eggs. Immediately set a timer for 6 minutes. After 6 minutes, drain the eggs and rinse under very cold water until just warm to the touch. Peel and set aside.
Bring a medium pot of salted water to a boil. Add the green beans and reduce the heat to low. Cover and simmer for 5 minutes, until the beans are just cooked through and tender. Do not overcook—they should be bright green and snappy. Drain and set aside.
In a large sauté pan, add 2 tablespoons of the olive oil, and place over high heat. When the oil is hot, add the tuna steaks to the pan and cook for 2 minutes. Using a spatula, flip the steaks and cook them for 2 minutes more. The tuna will have a hard crust, but the centers will be fleshy and rare. Remove from the pan, cut into 1-inch slices, and set aside.
Wipe out the sauté pan, add the remaining 2 tablespoons olive oil, and place over high heat. When the oil is very hot and has ripples, add the cherry tomatoes in a single layer and cook without moving them for 3 to 4 minutes, until they get a nice, burnished char on one side. Season with salt and pepper and transfer the tomatoes and their pan juices to a small plate until ready to use.
On a large plate or platter, arrange the arugula and olives and drizzle with lemon oil. Cut the tuna slices in half crosswise, and evenly distribute them over the arugula. Distribute the capers, tomatoes, green beans, and potatoes over the top, sprinkle lemon juice over the entire platter, and season with salt and pepper. Serve.