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spring brunch egg and sweet potato nests

Sweet Potato Nests With Oven Bacon

Your friends and family are sure to love this spring-inspired recipe that uses shredded sweet potatoes and cabbage to make a nest that then is topped with an egg and bacon.

sweet potato nests with eggs

Makes 6 servings •  Prep time 15 minutes •  Cook time 30 to 40 minutes

  • 6 cups shredded sweet potatoes (about three large)
  • 3 cups shredded cabbage
  • 1 ½ tsp. dried thyme
  • ¾ tsp. sea salt, plus more to taste
  • 2 tbs. plus 1 tsp. extra-virgin olive oil, divided
  • 6 large eggs
  • 6 strips bacon

This recipe was developed by Robin Asbell and originally appeared in “5 Simple Sheet-Pan Breakfasts.“ Photography by: Andrea D’Agosto.

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the sweet potatoes, cabbage, thyme, and ¾ teaspoon salt. Drizzle with 2 tablespoons olive oil and toss to coat. Spread the remaining teaspoon of olive oil on a 13-x-18-inch sheet pan, then spread the sweet potato mixture evenly on the pan.
  3. Bake for 20 minutes, then remove from the oven and use a spatula to divide the mixture into six portions.
  4. Shape each into a round nest with a divot in the center. Crack an egg into each divot, sprinkle with a bit of salt, then bake for 10 more minutes. Check that the yolk is done to your liking — you may choose to bake for a few additional minutes.
  5. While the sweet potatoes bake, line a second sheet pan with parchment paper and lay the bacon strips on it. Bake for 12 to 20 minutes, depending on the thickness of the bacon and your desired level of crispness. Drain the bacon on paper towels, then serve each nest with a strip of bacon.

Sheet-Pan Blueberry Pancakes

This one-pan breakfast recipe makes it quick and easy to serve your crowd.

sheet pan blueberry pancakes

Makes 12 servings •  Prep time 10 minutes •  Cook time 25 minutes

  • ½ cup avocado oil, plus more for the pan
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • 2 tbs. coconut sugar
  • 1 ½ cups buttermilk (see tip below for a buttermilk alternative)
  • 3 large eggs
  • 1 tsp. vanilla extract
  • ½ cup rolled oats
  • 1 cup frozen blueberries (don’t thaw)
  • Toppings of choice: yogurt, fresh fruit, or maple syrup

This recipe was developed by Robin Asbell and originally appeared in “5 Simple Sheet-Pan Breakfasts.“ Photography by: Andrea D’Agosto.

  1. Preheat the oven to 400 degrees F.
  2. Generously oil a 15-x-10-inch sheet pan (also called a jelly roll pan), or line with parchment paper and rub oil around the rim.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. In a medium bowl, combine the buttermilk and eggs and whisk until smooth, then add the ½ cup of oil and vanilla and whisk again until incorporated.
  4. Add the buttermilk mixture to the flour mixture and whisk until there are no lumps. Gently stir in the oats, then fold in the frozen blueberries.
  5. Pour the batter into the prepared pan. Use the tip of a spatula to distribute the berries evenly.
  6. Bake for 20 to 22 minutes, until a toothpick inserted into the center of the cake comes out clean.
  7. Let cool in the pan for five minutes, then run a knife around the edge of the pan to loosen the edges. Cut into 12 squares, then use a metal spatula to transfer cakes to plates.
  8. Serve warm with desired toppings.
Tip: If you don’t have buttermilk or prefer to avoid dairy, add 1 tablespoon of lemon juice or white vinegar to 1 ½ cups of any nondairy milk. Let it sit for a few minutes, and voilà: vegan buttermilk!

Spring Veggie Quiche

Make this quiche with fresh spring vegetables or customize it throughout the year with whatever vegetables are in season.

Veggie quiche

Makes 6 servings •  Prep time 10 minutes •  Cook time 60 minutes

  • Coconut oil for greasing
  • 1 medium sweet potato
  • 2 cups spinach
  • 1 red pepper, chopped
  • 1 cup zucchini, sliced
  • 6 eggs
  • ½ cup whole milk
  • 2 tsp. salt
  • 1 tsp. pepper

Recipe by The Life Time Foundation Team.

  1. Preheat the oven to 350 degrees F. Grease a 9-inch clay or glass pie dish with coconut oil.
  2. Slice the sweet potatoes thinly using a knife or mandolin. In the dish, arrange the sliced potatoes along the bottom and up the sides until completely covered. Remember that the sweet potatoes will shrink when baked, so it’s OK if they overlap. Bake the sweet potato crust for 20 minutes.
  3. While the crust is baking, sauté the spinach, pepper, and zucchini in a medium saucepan over heat until they’re tender.
  4. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
  5. Once the sweet potatoes are done, add the cooked veggies to the center. Pour the egg mixture over the veggies. Bake for an additional 40 minutes uncovered.

Zucchini Pinwheel Frittata

These cute frittatas can be prepared the night before, making them a convenient option for a stress-free brunch. Enjoy them at room temperature or chilled.


Makes 12 servings •  Prep and cook time 60 minutes

  • 6 small or medium zucchini (about 1 ½ lbs.), each cut lengthwise into 4 slices about ¼ inch thick
  • ½ tsp. sea salt, plus more to taste
  • Extra-virgin olive oil
  • ¼ tsp. freshly ground black pepper
  • ¼ cup minced sun-dried tomatoes
  • ¼ cup minced Greek kalamata olives, or an olive assortment
  • ¼ cup chopped fresh basil
  • 1 green onion, minced
  • 16 oz. whole-milk or dairy-free ricotta cheese
  • 6 eggs, beaten

This recipe originally appeared in “Dining Alfresco.” Photography by: Terry Brennan.

  1. Heat the oven to 375 degrees F. Arrange the zucchini slices on a lightly oiled sheet pan and season with salt and freshly ground black pepper. Roast until tender, about 10 to 15 minutes.
  2. Brush a 12-cup muffin tin with olive oil. When the zucchini slices are tender enough to be easily bendable, remove them from the oven, allow to cool for about 10 minutes, then line each muffin cup with a slice of zucchini.
  3. Mix the sun-dried tomatoes, olives, basil, green onion, ricotta cheese, and eggs in a medium bowl until well blended. Pour into each muffin cup and then twirl a slice of the remaining zucchini into each muffin cup, arranging it like a pinwheel.
  4. Bake the muffins for 20 to 30 minutes until just cooked. Allow to cool for at least 15 minutes before removing from muffin cups; cool completely before chilling.

Slow-Roasted Lamb Shoulder

“When I was an 18-year-old exchange student in Spain, I remember being in a family winery in Castilla y León, roasting whole lamb for Semana Santa, Holy Week, ” recalls Celebrity Chef, Seamus Mullin. “Castilla y León is the heart of lamb country in Spain, and no festival is complete without lamb roasted over hot coals. I enjoyed the familiar, thick, lanoline smell of it in the early spring air. 

“The day before, we had stopped at the butcher shop to pick up four whole suckling lambs and brined them overnight with olives, herbs and preserved lemons. Every time I have roast lamb, I think of that incredible Easter Sunday, my first of many memorable Easters in Spain.” 

a pot of roasted lamb

Makes 6 servings  •  Prep Time  20 minutes (plus 45 minutes to allow lamb to come to room temperature)  •  Cook time 1.5 hours

  • 1 cup good-quality black olives, pits removed
  • 6 slices quick-cured lemons (see Video Extra! to learn how to prepare them) or purchased preserved lemons
  • 4 cloves garlic, peeled and lightly crushed
  • Generous handful of mixed fresh herbs, like rosemary, oregano, sage, parsley, and/or thyme
  • ½ cup good olive oil
  • 1 lamb shoulder, roughly 4 to 6 lbs., deboned
  • Salt and freshly ground black pepper

This recipe originally appeared in “Seamus Mullen’s Spring Recipes.” Photography by: Terry Brennan.

  1. In a large mortar and pestle or in a food processor, work together the olives, cured lemons, garlic, herbs and olive oil to create a nice, rustic paste. If you’re using a food processor, be careful not to overprocess it; you want the paste a bit coarse.
  2. Spread the deboned lamb shoulder flat on a cutting board. Use a sharp knife to open up any connecting meat and form a nice square. Rub the lamb all over with the paste, roll it up and truss it with butcher’s twine every inch and a half. Refrigerate the lamb for a few hours or overnight to allow all the flavors to come together.
  3. Remove the lamb from the refrigerator and let it come to room temperature, about
    45 minutes. Preheat the oven to 300 degrees F.
  4. Season the lamb with salt and pepper and place it on a rack fitted in a roasting pan. Roast for one to 1.5 hours, until it reaches an internal temperature of about 148 degrees F. Baste the lamb every 20 minutes or so. Once the lamb is done, set it aside in a warm place to rest for 10 minutes before serving and slicing.

Braised Lamb Shanks With Parsnips and Parsley-Mint Gremolata

Parsnips impart an aromatic quality to this slow-cooked dish, which is perfect for a Seder meal. Mint adds a fresh flavor element to gremolata, a dry condiment traditionally made with parsley, lemon zest, and garlic.

braised lamb shanks

Makes 2 servings •  Prep time 20 minutes •  Cook time 1 hour 25 minutes

  • 1 tbs. extra-virgin olive oil
  • 2 1-pound lamb shanks, rinsed and patted dry
  • 2 medium shallots, thinly sliced
  • ½ tsp. sea salt
  • Freshly ground black pepper to taste
  • 2 large parsnips or parsley root, peeled and cut into large chunks (about 1 x 1 x 2-inch pieces)
  • 1 cup chicken stock
  • 1 cup dry sherry (or apple or pear cider)
  • 1 tbs. chopped fresh rosemary


  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • Zest of 2 lemons (about 1 tbs.)
  • 2 cloves garlic, minced (about 2 tsp.)

This recipe originally appeared in “Root Vegetables: Recipes, Techniques, and More.” Photography by: Terry Brennan.

  1. Preheat the oven to 350 degrees F.
  2. Heat a large stainless-steel roasting pan over medium heat, and add olive oil and lamb shanks. Sear the lamb on all sides, allowing them to release some of their fat.
  3. Add the shallots, salt, and pepper, and cook until the shallots are golden brown. Add the parsnips, stock, sherry, and rosemary to the pan. Stir to deglaze the pan, then cover the pan with aluminum foil and place in the preheated oven.
  4. Bake for about an hour, or until the lamb is tender. Remove the pot from the oven, and turn the temp up to 400 degrees F. Use a slotted spoon to transfer the lamb shanks, parsnips, and shallots onto a baking sheet. Roast in the oven until browned, about 15 minutes.
  5. Meanwhile, skim the fat from the cooking liquid, then simmer the cooking liquid until slightly thickened. While the lamb is roasting and the liquid is reducing, prepare the gremolata by mixing the ingredients together in a small bowl. Arrange the lamb and veggies on a platter and top with some of the reduced cooking liquid and a sprinkle of gremolata.

Gluten-Free Raspberry Lemon Muffins

These muffins use frozen raspberries and replace traditional wheat flour with a combo of chickpea flour and almond flour.

lemon raspberry muffins with a glass measuring cup filled with frosty raspberries

Makes 6 servings •  Prep time 5 minutes •  Cook time 40 minutes

  • 1 cup almond flour
  • ½ cup chickpea flour
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • ½ tsp. cream of tartar
  • 1 tbs. fresh lemon zest
  • ½ cup mashed banana
  • 1 large egg
  • ¼ cup maple syrup
  • 2 tbs. coconut oil
  • 1 tbs. fresh lemon juice
  • 1 cup frozen raspberries

This recipe was developed by Robin Asbell and originally appeared in “The New Frozen Dinner.“ Photography by: Andrea D’Agosto.

  1. Preheat the oven to 375 degrees F, and line a six-cup muffin tin with baking cups.
  2. In a large bowl, whisk the almond flour, chickpea flour, baking soda, salt, cream of tartar, and lemon zest.
  3. Place mashed banana in a medium bowl, then add the egg, maple syrup, oil, and lemon juice, and whisk to combine.
  4. Pour the banana mixture into the flour mixture and mix until well combined, then quickly stir in the frozen raspberries.
  5. Place a scant ⅓ cup of batter in each muffin cup. Bake for 30 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Gluten-Free Cinnamon Coffee Cake

This simple-to-make baked treat from Elana’s Pantry delivers on flavor and whole-food goodness.


Makes 8 servings •  Prep time 20 minutes •  Cook time 35 minutes plus cooling time


  • 2 ½ cups blanched-almond flour (not almond meal), plus more for dusting the pan
  • ¼ tsp. sea salt
  • ½ tsp. baking soda
  • ¼ cup coconut oil
  • ½ cup honey
  • 3 large eggs


  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 2 tbs. ground cinnamon
  • ½ cup sliced almonds

This recipe originally appeared in “Grain-Free Baking.“  Photography by: Elana Amsterdam.

Elana Amsterdam is a pioneer in grain-free cooking and baking. She is the New York Times best-selling author of Paleo Cooking from Elana’s PantryThe Gluten-Free Almond Flour Cookbook, and Gluten-Free Cupcakes. In 2006 she founded the popular website

  1. In a food processor, combine almond flour, salt, and baking soda. Add coconut oil, honey, and eggs; pulse. Spread the batter into the prepared baking dish.
  2. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl. Sprinkle topping over the cake batter.
  3. Bake at 350 degrees F for 25 to 35 minutes. Allow to cool, then serve.

Dark Chocolate Yogurt Dip

This chocolaty yogurt dip pairs perfectly with sliced fruit, making it a great pre-meal snack or tasty side dish.

dark chocolate yogurt dip and fruit

Makes 2 cups  •  Prep time 5 minutes  •  Cook time 10 minutes

  • 4 oz. dark chocolate (70–80 percent cacao), coarsely chopped
  • 1 ½ cups plain, full-fat Greek yogurt
  • 1 ½ tsp. vanilla extract
  • ½ tsp. raspberry, almond, or other extract (optional)

This recipe was developed by Robin Asbell and originally appeared in “6 Delicious Dips.” Photography by: Andrea D’Agosto.

  1. Make a double boiler by pouring an inch of water into a medium pot and placing a metal bowl on top, covering the opening but not touching the water. Bring the water to a boil, then reduce to low. Place a folded towel on the counter.
  2. Place the chopped chocolate in the bowl and stir gently until melted and smooth. Place the bowl on the folded towel and quickly add the yogurt, vanilla, and other optional extract, then whisk to mix well.
  3. Transfer to a storage tub and chill or serve at room temperature with sliced fruit for dipping.

Roasted Strawberries With Mint

These maple-syrup-roasted strawberries can be served by themselves, or folded in yogurt.

Roasted Strawberries With Mint

Makes 4 servings  •  Prep time 15 minutes  •  Cook time  90 minutes

  • 2 tbs. maple syrup
  • 1 tbs. balsamic vinegar (optional)
  • 1 ½ tsp. extra-virgin olive oil
  • ¼ tsp. sea salt
  • Freshly ground black pepper
  • 2 cups whole strawberries, hulled
  • 2 tsp. thinly sliced fresh mint

This recipe originally appeared in “How to Cook With Summer Berries.” Photography by: Andrea D’Agosto.

  1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Put the maple syrup, balsamic vinegar if using, olive oil, salt, and a few grinds of pepper in a large bowl, and whisk to combine. Add the strawberries and stir gently until the strawberries are well coated.
  3. Spread the strawberries on the lined baking sheet in a single layer, and drizzle the liquid from the bowl over the strawberries. Bake for about 90 minutes, until the strawberries are about half their original size, stirring and redistributing them halfway through the baking time. Let cool for five minutes, then transfer the berries and any remaining juices to a bowl.
  4. Gently stir in the mint, then let sit for five minutes for the flavors to meld. Serve warm or at room temperature.

Arugula Fennel Salad With Berries and Lemony Balsamic Vinaigrette

Sliced almonds add a nutty crunch to this bright and flavorful side salad.


Makes 4 servings  •  Prep time 20 minutes  •  Cook time  0 minutes

  • ¼ cup sliced almonds
  • 4 cups tightly packed baby arugula
  • 1 cup thinly sliced fennel bulb
  • 1 cup raspberries
  • 1 cup blueberries
  • 2 tbs. chopped fresh basil or mint
  • 3 tbs. crumbled feta cheese


  • 2 tbs. balsamic vinegar
  • 2 tbs. freshly squeezed lemon juice
  • ½ tsp. grated lemon zest
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • ¼ cup extra-virgin olive oil

This recipe originally appeared in “How to Cook With Summer Berries.” Photography by: Andrea D’Agosto.

  1. Place a small skillet over low heat. Add almonds and toast, stirring often, until slightly golden and nutty smelling, about two minutes. Remove from heat and set aside.
  2. Put the arugula, fennel, berries, and mint or basil in a large bowl, and toss gently to combine.
  3. Combine all ingredients for the vinaigrette in a bowl and whisk until thoroughly blended.
  4. Drizzle about 6 tablespoons of the vinaigrette over salad and toss again. Divide into bowls, scatter feta and toasted almonds on top, and serve.

Sugar Snap Pea Salad

This salad is a perfect blend of sweet and crisp, with sugar snap peas taking center stage. A pinch of Aleppo pepper adds just the right amount of heat, while fresh ricotta cheese brings richness and texture to the dish. Edible flowers are the perfect finishing touch, adding a pop of color to celebrate spring.

a bowl of sugar snap pea salad

Makes 4 servings  •  Prep time 20 minutes  •  Cook time  0 minutes

  • 1 lb. fresh sugar snap peas
  • 1 bunch radishes
  • ½ cup fresh ricotta cheese
  • A few leaves of fresh peppermint
  • Salt
  • Freshly ground black pepper
  • Juice of one lemon
  • Olive oil to taste
  • Pinch of Aleppo pepper or red pepper flakes
  • Handful of edible flowers, such as pea blossoms or nasturtiums

This recipe originally appeared in “How Food Saved Seamus Mullen’s Life.” Photography by: Terry Brennan.

  1. Trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise.
  2. Blanch the peas quickly, just about 30 seconds, and shock in ice water.
  3. Slice the radishes thinly.
  4. Combine the peas, radishes, cheese and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil.
  5. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.

Mango-Berry Smoothie

This delicious and simple smoothie is a perfect addition to your brunch spread. Its fruity flavor is sure to be a crowd-pleaser.

Two glasses and a pitcher of a mango berry smoothie, with slices of mango on the side.

Makes 1 servings  •  Prep time 5 minutes  •  Cook time  0 minutes

Recipe by The Life Time Training Team

  1. Blend and enjoy!

Raspberry Smoothie

Tart and sweet, raspberries, whether fresh or frozen, are the perfect fruit for smoothies. <

raspberry smoothie in a glass

Makes 1 servings  •  Prep time 5 minutes  •  Cook time  0 minutes

  • 6 oz. raspberries
  • 1 cup fresh orange juice
  • 1 cup coconut milk (or milk or other milk alternative)
  • ½ tsp. vanilla extract
  • 1 tbs. tahini

This recipe originally appeared in “The Health Benefits of Raspberries.” Photography by: Terry Brennan.

  1. Blend and enjoy! Serve immediately.

Tip: Try variations by using different juices or other liquids, such as coconut water or kefir. A banana can be added for a thicker smoothie. The tahini is added to keep the smoothie from separating while you drink it, but if you have a nut allergy, it can be made without it. Frozen fruits will make a thicker smoothie, so if you have trouble blending because of the thickness, add a bit more juice

Iced Sugar Cookie Latte

Indulge in the perfect cup of iced coffee that features the deliciously buttery and nutty flavor of a sugar cookie, making it a must-have for any brunch.

iced sugar latte

Makes 1 drink  •  Prep time 5 minutes

  • ¼ cup hot espresso or strongly brewed coffee
  • ½ tsp. coconut oil or butter
  • 1 cup ice
  • 1 cup oat milk
  • 1 tbs. raw cane sugar, or sweetener of choice
  • ¼ tsp. almond extract
  • ¼ tsp. vanilla extract
  • Pinch of sea salt
  • 1 cup ice

This recipe originally appeared in “6 DIY Vegan Coffee-Shop Drinks.” Photography by: Maddie Augustin.

  1. Pour a shot of espresso over the coconut oil or butter to melt. (Alternatively, melt coconut oil or butter in the microwave for 5 to 8 seconds and combine with ¼ cup of strong coffee.)
  2. In a serving glass, add the oat milk, sugar, extracts, and salt, and stir well to combine.
  3. Add ice to the glass, and top with the butter-espresso mixture.

Orange Almond Cake

This almond-flour cake is topped with a delectable maple cream-cheese frosting.

orange almond cake

Makes 12 servings  •  Prep time 10 minutes  •  Cook time  30 minutes

  • 1 ½ cups extra-fine almond flour
  • 1 tsp. baking powder
  • ¼ tsp. sea salt
  • 1 tbs. orange zest, plus more for garnish, if desired
  • 4 large eggs, separated
  • 2 tbs. orange juice
  • 3 tbs. unsalted butter, melted and cooled slightly
  • ½ cup coconut sugar, divided
  • 1 tsp. vanilla extract
  • ½ tsp. cream of tartar
  • Maple Cream-Cheese Frosting (get the recipe here)

This recipe was developed by Robin Asbell and originally appeared in “How to Bake With Flour Alternatives.” Photography by: Andrea D’Agosto.

  1. Preheat the oven to 350 degrees F. Place an 8-inch circle of parchment paper in the bottom of a lightly oiled 8-inch cake pan.
  2. In a large bowl, whisk the almond flour, baking powder, salt, and orange zest. Add the egg yolks, juice, and butter, and stir well to mix.
  3. Using a stand mixer fitted with the whisk ­attachment (or a separate bowl and electric hand mixer), beat the egg whites, half the sugar, the vanilla, and the cream of tartar on high speed until the whites form soft peaks, about one minute. Beat in the remaining sugar gradually.
  4. Scoop half a cup of the beaten egg whites into the almond-flour mixture, and fold in gently. Repeat to make a light batter.
  5. Transfer batter to the prepared pan and smooth the top with a spatula.
  6. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
  7. Place the pan on a rack to cool. Run a knife around the sides of the pan to loosen, then place a cake plate on top, hold firmly, and flip to invert the cake onto the plate.
  8. Peel the parchment paper from the cake, then top with cream-cheese frosting and orange zest.

Nectarine and Blueberry Crisp

Use whatever stone fruits and berries you have on hand for this vegan crisp.

Nectarine and Blueberry Crisp

Makes 6 servings  •  Prep time 30 minutes  •  Cook time  40 minutes

For the filling

  • 8 nectarines, unpeeled and sliced into ½-inch-thick wedges
  • 3 cups blueberries
  • ¼ tsp. sea salt
  • Pinch ground cinnamon

For the topping

This recipe originally appeared in “How to Cook With Summer Berries.” Photography by: Andrea D’Agosto.

  1. Preheat oven to 375 degrees F.
  2. Make the filling: Combine the nectarines, blueberries, salt, and cinnamon in a large bowl, and toss until the fruit is well coated. Transfer the fruit mixture to a 2-quart baking dish or a 10-inch pie plate.
  3. Make the topping: Combine the granola, oil, coconut, cinnamon, and salt in a large bowl, and stir well. Spoon the topping evenly over the filling; lightly press with your fingers until the fruit is covered and the dish is full.
  4. Bake for about 40 minutes, until the topping is golden and the filling is bubbly. Let cool for at least 10 minutes. Serve warm or at room temperature.

Tip: Try substituting peaches for nectarines, and blackberries or raspberries for blueberries.

Lead photo by: Andrea D’Agosto.

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