Almond-Coconut Granola

A sweet friend shared this recipe with me and I have since made it time and time again!  Whether eaten alone for breakfast, atop a smoothie, or sprinkled over a bowl of fresh berries, it’s delicious, healthy and can be Gluten Free if you buy GF oats.


3 to 4 cups of old fashioned oats (make sure they say “Gluten Free” if that’s what you’re going for)
1 cup of unsweetened macaroon coconut
1 cup of sliced almonds
1 cup of freshly ground flaxseed
1/2 cup of pecan meal
3/4 cup unrefined, melted coconut oil (do not microwave it) 
1/2 cup maple syrup
1 TBSP vanilla Mix dry ingredients first in a large bowl. Mix wet ingredients in a separate bowl and then pour onto the dry and mix well. Spread on a lined or greased (with coconut oil) cookie sheet, and bake at 375 for 10 minutes. Mix the granola around so it cooks evenly and cook for another 5-10ish minutes.  I have found it often crisps quicker and I cut the cooking time almost in 1/2.  Keep an eye on it!  

***Also, if you’re trying to eat more raw and you have a dehydrator, just throw this mix in your dehydrator for 7 or 8 hours.





When you are wanting something sweet, here’s a good way to do it without refined carbs and sugars!  I’ve even made these as a healthy birthday treat!  Sharing nutritious eats is always a way to celebrate life!  

2 cups of raw almond meal*
1 1/2 cups of finely grated raw coconut (make sure you get coconut that doesn’t have any sugar added to it)
1 tablespoon of raw coconut butter
3/4 cup of raw cacao powder (not cocoa powder)
Agave or maple syrup (enough to moisten mixture so it holds to form a ball)
1 teaspoon Sea Salt

Combine all ingredients together and form into balls and refrigerate. I sometimes line a mini-muffin pan with cups and make these into “cupcakes” depending on what kind of presentation I want. They work great either way.

*I have been able to find almond meal at Trader Joe’s and Apple Valley. If you can’t find it, you can make this yourself in a food processor using raw, unsalted almonds. Just be sure to not over-process them or you’ll end up with almond butter.

Thank you to my sweet friend Chelsea Buhrman for sharing this recipe with me!  

Check out her other awesome recipes and more at

Some Like it Hot Salsa

Homemade salsa has been a staple this summer for my hubby and I.  Scooped up with slices of red pepper, poured over rice and beans, and partner to a healthy chip; we have found such delight in trying a variety of salsa ensembles.  The following is a great basic batch.  We’ve made it with celery, more hot pepper, different types of peppers…  Let it be a guide to get you started.  Have fun!!  And Yum, Yum!!   

Some Like it Hot Salsa Recipe:
2 bell Peppers (yellow and orange used in this batch)Image
1 bundle of green onion
2-3 of your favorite tomatoes (2 brown Kumato’s and a handful of cherry tomatoes used this time)
1 jalapeno pepper
1/2 cup of carrots
1/2 cup of cilantro
dash or two of sea salt
1/2 lemon and 1/2 lime squeezed over ingredients
Blend on low variable speed (I use a Vitamix which enables me to control the speed and use the damper to move ingredients around without blending them to smithereens.)