2020 was the year that forever changed us all. It forced us to slow down, give up things (whether we wanted to or not), and despite our best wishes for things to go back to normal, I think we all slowly realized with each passing month that we might not ever fully return to the way things were before.
When I look back on this past year, I’m not going to sugar coat it and say that this was the greatest year of my entire life. In many ways, it has been one of the hardest years for me, especially mentally.
What I learned was the importance of a balanced energy system and avoiding or managing those things which cause energetic imbalances, such as processed sugars, nutrient deficiencies, high stress, exercise overexertion, poor sleep habits, and toxic relationships.
While some level of stress is normal, a continued, high-stressed state can contribute to a host of health issues, including a weakened immune system and adrenal glands. We want to find ways to bring our bodies into balance without becoming stressed about what is happening to it.
One of the ways I bring my body into is by getting my day off to a great start. I typically use the first 1 to 1-1.2 hour to sit still and go within. Some of the modalities I use is prayer/affirmation, meditation, and a gentle yoga flow. Afterward, I make sure I have the right foods going into my body to maximize my daily nutrient intake. And you know what? Your first meal of the day does not have to be labor intensive, it can be quick, delicious, AND nutritious, like this Hot Coconut Cereal, made with coconut flour, flaxseeds, coconut oil, coconut cream and flavored with cinnamon, maple syrup and pinch of sea salt
So try this recipe and let me know how you like it. Here’s to a Happy New Year and, not a new, but BETTER YOU!
Author: Regina Dillard
2 tablespoons coconut flour
2 tablespoons golden flax meal
1/2 tsp Cinnamon
1/2 tsp Pure Vanilla Extract
3/4 cup water
pinch of salt
1 large egg beaten
2 teaspoons coconut oil or ghee
1 tablespoon coconut cream
1 tablespoon of pure maple syrup or your favorite sweetener
Measure the first five ingredients into a small pot over medium heat and stir. When it begins to simmer, turn it down to medium-low and whisk until it begins to thicken.
Remove the coconut flour porridge from heat and add the beaten egg, a small amount at a time, while whisking vigorously (otherwise eggs will scramble). Place back on the heat and continue to whisk until the porridge thickens.
Remove from the heat and continue to whisk for about 30 seconds before adding the coconut oil, coconut cream, salt and sweetener.
Garnish with your berries, sliced apples or your favorite topping
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.