Coco Cocoa Granola from the Cookbook!

I don't know about you, but I'm strictly a sweet breakfast person. Or a coffee-for-breakfast person. Either way, I tend to steer clear of savory food early in the morning, and embrace fruits, nut milks, and bowls of gluten-free grains.

Is it possible to enjoy a little something sweet for breakfast without consuming processed sugars? Hell yes! That's what the recipes in the Cookbook are all about: staying clean, and feeling great. Happen to eat a little sugar or refined oils here and there? No worries. Balance is totally key!

One of my all-time favorite foods is G R A N O L A. Like, it comes right after peanut butter on my top 5 fav foods. It's so funny to me now, because for so long they were deemed off-limits in my mind. Once I started eating them, I felt like I couldn't stop; I would feel compulsive and out of control. 

It wasn't until I found my own balance through journaling, intuitive eating, and meeting with my own coaches that it really clicked: all food is fuel! I obviously advocate organic and plant-based, but the fear of processed foods and meats doesn't exist in my world in the sense of "bad" or "good". In our new Mindful Guide, I challenge you to journal on your relationship with "good" and "bad" foods, and encourage you to ask yourself tough questions.

Once the food stigma of "good vs evil" is dropped, then you can really feel how the food affects you. Maybe dairy gives you the farts, and maybe wheat gives you migraines. Maybe you feel okay with both but want to make a change for the environment. Whatever it is that's calling to you, experiment!

Have fun, and have food!

Coco Cocoa Granola
Batch cook this! Makes 15+ servings.
Ingredients:
1 cup rolled oats
1 cup buckwheat groats
1 cup sliced almonds
1/2 cup dates diced, or goji berries
1 cup thick coconut flakes
1/2 cup cocoa
1 tsp sea salt
 2 tbsp maple or coconut sugar
1/3 cup coconut oil, melted
Directions:
Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl and mix thoroughly with your hands! 
Spread evenly on a parchment-lined baking sheet.
Bake for 10 minutes, take out and stir around, then bake for another 10 or until the coconut chips are crispy.
Store in the fridge in an airtight container.
To enjoy, sprinkle all over smoothie bowls, grab a handful for a snack, or eat plain with almond milk!