Ingredients

• 6 cups water, divided
• 1/2 cup raw honey
• 1 cup freshly squeezed lemon juice (4-6 lemons)
• Strawberry Lemonade:
• 1/2 cup strawberry juice
• 2 cups lemonade (from our previous recipe)

Instructions

1. Combine 1 cup of the water with raw honey and cook over medium-high heat until the honey is dissolved then transfer out of sauce pan and allow to cool. Set aside.
2. Add freshly squeezed lemon juice to the bottom of a pitcher, follower by our simple honey syrup, and then fill remainder of the pitcher with remaining 5 cups of water. Stir to combine.
3. Add ice and enjoy!

Notes

Ingredients

• 1/2 cup almonds
• 1/2 cups cashews
• 1 cup pistachios
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, chopped

Instructions

1. Mix all ingredients together & store in a sealed container. I prefer to use Ball jars with an air tight lid to preserve the freshness of every ingredient.

Ingredients

• Grilled, Thinly Sliced 6 oz Steak, seasoned w/ salt & pepper
• 1 8 oz can Pinto Beans
• Monterey Jack Cheese, grated & top to taste
• Jalapeños, diced to taste
• Green Onions, diced to taste
• Cilantro, chopped
• 1/2 Lime, squeeze juice to taste
• Tortilla Chips

Instructions

1. 1. Prep your 6 oz steak with salt and pepper. Grill to your liking. I recommend cooking until Medium.
2. 2. Place pinto beans in a medium sauce pan and cook according to product directions.
3. 3. Grate Monterey Jack cheese, set aside.
4. 4. Dice jalapeños, green onions, and cilantro. Slice lime in half. Set aside.
5. 5. Spread tortilla chips evenly across a rectangular 12 inch glass pan. Add as many or as few chips as you prefer. But you will need an even layer across the bottom.
6. 6. Spread one an even layer of grated cheese across chips. Layer all other ingredients on top of chips. Add one more even layer of cheese across the top of your nachos. You can add as much or as little cheese to meet your preference.

Ingredients

• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups sugar
• 3 Tbs cinnamon
• 1 & 1/2 cup coconut oil
• 2 cups chopped walnuts
• 4 eggs beaten

Instructions

1. Mix all of the dry ingredients together in a large bowl, set aside.
2. In a separate bowl put in room temperature coconut oil and add in the canned pumpkin.
3. Whisk until everything is combined. Then whisk in the eggs.
4. In the large bowl containing the dry ingredients, make a deep well with a spoon and add in the wet ingredients. Mix until combined.
5. Butter and flour pans, my mom prefers angel food cake pans so they make circular loafs. The pans come a part making it easier to remove the whole loaf from the pan.
6. Pour mixture into pan and bake for 30 min at 350 degrees (For loaf pans cook for 45 - 60 minutes).