This is a super simple, grain free an delicious granola mix. You can easily change the type of nuts and seeds you use and tweak the spices according to your taste buds.

Too many cereals have glyphosate in them these days (check here for more info). Making your own food is always better than relying on something store bought. 

Ingredients:

3/4 cup raw pecans
3/4 cup sliced almonds
1/2 cup raw walnuts
1/2 cup raw pumpkin seeds
2 tablespoons sesame seeds
1/4 cup shredded coconut
2 tablespoons honey
3 tablespoons melted coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon Real Salt 
pinch of cloves
1 vanilla bean
dates

Directions

Preheat oven to 350 degrees. Place all the nuts, seeds, and coconut in a large bowl. In a separate bowl, mix the honey, coconut oil, cinnamon, salt, cloves, and scraped vanilla bean. Pour over the nut mixture, making sure that they're evenly coated. Spread on a baking sheet and bake for 20-25 minutes, checking often. Let cool, before breaking into clusters, adding the chopped dates, and storing in an airtight container.

Serves: 2

Ingredients:

1 bunch of asparagus spears, woody ends trimmed

1 1/2 Tbsp butter or ghee 

4 large eggs, preferably organic, pasture-fed

4 oz freshly crumbled soft goat cheese or sheep feta cheese

Sea salt and freshly ground black pepper, to taste

Hot sauce like Melinda's

Directions: 

Preheat oven to 400°F. Saute trimmed asparagus with some garlic and onions in a stainless steel pan on stove. Careful not to burn the garlic. Butter a 9 inch pie plate and arrange roasted asparagus in the bottom. In a medium bowl, whisk together the eggs and goat cheese, leaving some clumps of goat cheese. Season to taste with salt and pepper. Pour egg mixture over the asparagus and bake until eggs are set and frittata is puffed, about 15-20 minutes. Sprinkle with your favorite hot sauce. Enjoy! 

Variations: 

Add in some other veggies like spinach, red bell peppers, tomatoes, scallions  and mushrooms.

Use some leftover salmon and make salmon-asparagus frittata. Delicious! 

                                          
Ingredients:

1/4 cup mint leaves

2 ounces honey syrup (see recipe below)

1 1/2 ounces lime juice

Chilled club soda or sparkling mineral water

Honey syrup:
1 1/2 cups raw honey
1/2 cup water
1/4 cup fresh lime juice (or Young Living's Lime vitality oil) 
1/2 tsp grated lime zest

Honey Syrup:
In a small saucepan, combine the honey, water, lime juice and lime zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Cool.

Mojito:
In 12-ounce glass, muddle mint and simple syrup for about 8 seconds. Add ice and lime juice, then fill with club soda or sparkling mineral water. Stir well and serve. Enjoy!

Note: if you want to avoid making the honey syrup, just use coconut nectar instead ... it is made by Coconut Secret. Great low glycemic sweetener.