Directions

1. Combine Stevia, cinnamon, rum, mustard, and apple cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until stevia has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

Asparagus and Tomatoes

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 2/3 cup water
• 1/4 cup coconut oil or MCT oil
• 1/2 cup grated Parmesan cheese (for Phase 3 or Phase 4)
• 10 grape tomatoes, halved

Directions:

Combine the asparagus and water in a 10-inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

Click here for MCT Oil
Click here for Coconut Oil