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Super awesome and delicious breakfast recipes!

Are you challenged by what to have for breakfast? Here are two recipes that I developed, that are user friendly for those with dietary limitations.

I have recently had the honor to meet two amazing young people at People’s Choice. The first is a young woman of 17 who has celiac disease and endometriosis, both conditions being quite painful. The second is a girl, nearly 12, who has severe migraines which are, of course, also very painful. What has struck me about both girls is not only their poise and courage to face their health difficulties, but mostly their willingness to do what is needed. It is truly inspiring and I “tip my hat” to you both.

My first recipe I dedicate to the 17 year old:

Paleonola

3 cups seed meal or nut meal: make this with a food processor; takes about 1 minute

(I started with almond meal, but the sky is the limit: filberts, walnuts, cashews or sunflower seeds, sesame seeds, pumpkin seeds, etc.)

3 cups hemp seed meal

2 cups shredded coconut

2 cups flaked coconut

7 & 1/2 cups nuts (or seeds)

(I started with 3 different nuts of 2 cups each plus 1 &1/2 cups pumpkin seeds)

1 cup coconut oil heated until liquid

1 cup maple syrup or 3/4th cup honey or 1 tbsp. stevia

3 tbsp. vanilla

1 heaping tbsp. cinnamon

½ tsp. salt

Mix in a super large bowl or large soup pot, with a long spatula. Start with dry ingredients and mix thoroughly, then add wet ingredients and again mix thoroughly.

To bake, put on a cookie sheet about 1 inch thick at 300 degrees for approximately 30 minutes. It does not need to be stirred during cooking, but it is done when the color is slightly darker. The texture gets crunchy when cooled.

Note: this cereal is protein dense so smaller serving portions are suggested.

Recipe #2 dedicated to the 12 year old:

Flourless Muffins

1 & ½ cups  nut meal: make this with food processor

3/4th cup hemp seed meal

4 eggs

½ cup unsweetened apple sauce

½ cup coconut milk

1 tbsp. vanilla

1 tbsp cinnamon or pumpkin pie spice

1 tsp. salt

½ tsp baking soda

Optional additions:

½ cup of one of the following:

Fresh blueberries

Currants

Fresh pear, chopped into small pieces

Whisk eggs, add remaining wet ingredients, then add remaining dry ingredients. Gently fold in fruit (if desired).

Bake at 350 degrees for approximately 20 minutes until toothpick comes out clean. Do not over-bake as they will be dry.

Note: these muffins do not have much loft, but they do have more “stick to your ribs” power so less will be needed to get full.

I hope these recipes will give folks some more ideas. Another recipe source I recommend is: Primal Blueprint: Quick & easy meals. You can get this book by ordering at Book Wagon. For non breakfast meals Hidden Springs has a great cookbook for veggie based meals written by my sister, Bonnie Nedrow, N.D., and Chef Jeff, who live right here in Ashland.