Strawberry Salad
(8 servings)
 2 bunches spinach, rinsed and torn into bite-size pieces
 4 cups sliced strawberries
 1 red onion diced
 1/2 cup olive oil
 1/4 cup Braggs Organic apple cider vinegar
 1/8 c agave
 2 tablespoons sesame seeds
 1 tablespoon poppy seeds


In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, agave, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.


Raspberry Coconut Scones
2 ½ cups almond flour
½ cup golden flax seed meal
½ cup unsweetened, shredded coconut
½ cup granulated erythritol or sweetener of choice
1 tbsp baking powder
¼ tsp salt
2 large eggs, lightly beaten
1/3 cup coconut oil, melted
¼ cup almond milk
½ tsp coconut or vanilla extract
1 cup frozen raspberries


Preheat oven to 325F.
In a large bowl, whisk together almond flour, flax seed meal, shredded coconut, erythritol, baking powder and salt.
Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. It will be quite sticky.
Stir in raspberries until well distributed.
Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6 by 8 inches. Cut into 6 even portions, and then cut each portion in half diagonally to make 12 triangular scones.
Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.
Remove and let cool on pan.