Another nutritionist suggested I try a breakfast protein bar from the new Joyous Health cookbook.  I was skeptical, since I knew there were a number of ingredients I would have to substitute or switch up in order to accommodate my numerous food intolerances.  With a little creativity, I produced my newest breakfast addition — Yummy Chocolate Breakfast Cookie.  With the plant-based chocolate protein powder, I managed to include protein.  My first attempt included sunflower seed and hemp seed butters, which meant I increased the plant-based protein in my finished product.  I switched the gluten-free oats for quinoa flakes.  And exchanged the coconut sugar for green leaf stevia and reduced the maple syrup to keep the sugar content low.  Voila.  I am very pleased with my results.

Chocolate and cookie for breakfast — oh, yay.  I enjoyed this delightful change with some organic unsweetened applesauce and of course, my daily espresso (my touch of Paris each day).