Good Morning, Eric

Forgive the crazy title. You had to be there.

But since you’re here NOW, I’ll give you a little backstory.

I’ve wrestled with hypoglycemia for a few decades now, and while it only SLIGHTLY slows me down from my ice-cream binges, I have become much more conscious of when I am eating full-on carbs. I don’t like the feeling of my insulin going whackadoodle on me, especially first thing in the morning.

I’ve become a student (of sorts) of Dr. Eric Berg, who famously touts an extremely low carb diet. I created this little “cereal” mix for when I miss the crunch of… ummm… cereal. It’s easy to swap out ingredients, but here is the basic mix.

•  1 cup raw pecans

•  1 cup raw almonds

•  ½ cup walnuts

•  ½ cup pumpkin seeds

•  ½ cup sunflower seeds

•  1 cup unsweetened coconut flakes (if desired)

•  ¼ cup Cacao nibs

•  ¼ cup ground flaxseed

•  2 tbsp hemp hearts

• Sea Salt

• 3 tbsp melted butter, coconut oil, or peanut butter

• 1 tsp vanilla

• 1–2 tsp cinnamon

• dash of nutmeg

Optional

•  ¼ cup freeze-dried raspberries or strawberries (crumbled)

•  ¼ cup 85% dark chocolate chunks

•  1 tsp cocoa powder for a cocoa cereal flavor

 Instructions

1.  Preheat oven to 300°F.

2.  Rough chop the nuts for a cereal-like texture.

3.  Mix nuts, seeds, and coconut in a large bowl.

4.  Stir in melted butter/oil and seasonings.

5.  Spread mixture onto a parchment-lined baking sheet.

6.  Bake for 20–30 minutes, stirring every 8–10 minutes.

7.  Cool completely before adding freeze-dried berries and chocolate.

8.  Store in a glass jar for maximum crunch.