¾ cups raw cacao powder (found in health food stores)

2 cups finely ground almonds or cashews (I used my blender, a food processor would work also)

½ cup raw organic honey (local is best)

3 tablespoon of organic coconut oil

A pinch of Sea or Himalayan salt

1 cup of shredded, dried, unsweetened coconut flakes. *


Combine all ingredients except the coconut flakes in a bowl and mix thoroughly. Roll dough in your palms into small balls. Dip in a bowl containing coconut flakes to coat. Freeze overnight and keep refrigerated until ready to serve.


* You can also use more cacao powder, or chopped nuts to coat balls.


Asparagus Frittata

Local Asparagus are still available at the farm stands! Try this delicious way to appreciate this healthy vegetable!

asparagus frittata

3 Red Potatoes scrubbed, quartered, and roasted

1 Bunch of asparagus, tough ends trimmed

3 Tablespoons of olive oil

4 Green onions trimmed, chopped

4 Tablespoons of your favorite pesto (try my spring pesto recipe for this it was yummy)

10 Large eggs (get to your local farmers market or farmer for these)

3 Tablespoons of water

1/2 Teaspoon of sea salt

1/4 Teaspoon fresh ground pepper

*either 1 cup diced fresh mozzarella or other cheese  OR  healthier option 1/4 cup nutritional yeast (this is what I used and it was delicious we did not even miss the cheese)

Heat oven to 350 degrees

Cut asparagus into 1 inch lengths. Heat olive oil in a 12 inch cast iron skillet over medium heat. Add asparagus and cook until fork tender (2-3 minutes). Add green onions and cook several seconds. Remove from heat. Add potatoes, if using cheese sprinkle over vegetables now.

Whisk together eggs, water, salt, pepper, and pesto. Mix throughly.

Return skillet to low burner and pour egg mix over vegetables. Cook until bottom is nearly set about 3 minutes. Transfer to oven and cook until knife inserted in center comes out clean about 20 minutes.


(adapted from a recipe in the Providence Journal)