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.