Grain-Free, Paleo, Vegan Breakfast Porridge
WAIT, before you scratch your head and wonder to yourself, “what the heck is Marin mama posting and making these days,” just read through this post a bit and you will gain a bit of insight into my insanity.
Since I started Natural Chef school, my eyes have been opened, like literally opened! So much of what we’ve been told over the past few decades of what’s good for us, is not really good for us, and that’s why we’re seeing so much illness and disease. We’ve been brainwashed over the years that fats, salts, eggs and meat are bad for us, but in actuality our bodies need these essential whole foods. Our bodies need healthy fats, because 1/3 of our calories go to our brain, and our brain’s are made up of fat, pretty basic science, right? Eating good, healthy and essential fats (fats that our bodies can’t make, but are essential to life) will not get you fat, period! What we need to get away from is processed foods, because processed foods are just what they sound like, they’re processed, refined and stripped of all nutrition, and on top of that they contain preservatives, gums and tons of SUGAR! Let’s get back to the basics peeps and cook with whole and seasonal foods! Eat the rainbow! Let’s try to reduce our sugar and white carb intake and see how we feel. Come on, what have you got to loose!
So, I’ve decided to get the ball rolling and make some changes in my own house and then report back to you all on how I’m feeling! I’m cutting back on carbs, grains, and processed foods and trying to eliminate refined sugars and put more fats into my diet. I’m also keeping a food diary to see how I’m feeling after each meal etc. I’m even thinking I will write-up a post and share with you all my food diary, if you’re interested!
I’m working on a much longer nutritional filled post, and will get that out to you soon, but I just wanted to start out this post by saying that I’m super elated to work and share with you all what I’ve learned thus far, and am continuing to learn. I’m graduating in early March and I can’t wait to get out and start working, sharing and helping people! I want to teach and work with families and show them how to cook nutritious, tasty and nourishing meals that give not only give them optimal health and energy, but a sense of well-being!
So, for now, please follow along with me as I bring you some new innovative ways of cooking, some new ingredients to try, and let’s see if you feel any better or different after making these changes. It’s all about baby steps, and there’s no pressure at all to try these recipes, but I just want to share them with you, because I’m noticing a huge difference in how I feel. I have tons of sustained energy, my brain-fog has lifted and I don’t have muscle fatigue or stomach issues anymore. I overall just feel great, and I want you all to feel great too!
So, let’s back to this breakfast porridge. Most of you know that breakfast is one of my favorite meals! I love waking up to a bowl of warm steel-cut oats or quinoa and oats cereal, but I’ve been wanting to cut back on grains and carbs in the morning, and try to get in more protein and healthy fats to keep my blood sugar stable and balanced, so I’ve been experimenting with some alternatives, and I’ve come up with a winner in my book! If you’re new to chia seeds and flax, then this porridge might take some getting used to, but give it a try and play around with the flavors.
This porridge is not only vegan, grain-free and gluten-free, but it’s loaded with healthy essential fatty acids (fatty acids that our bodies need, but can’t make) like Omega 3 and Omega 6, contains tons of dietary fiber, antioxidants, magensisum, and minerals. It’s also an approved porridge for those of you on the GAPS or Candida diet. It takes only 10 minutes to make from start to finish, and the best part is that it’s low in carbs, and a warm, tasty and satisfying way to start the day. It will also give you the necessary fuel to get you through your morning. I pair this porridge with either some dandelion tea, or coffee with an added tablespoon of coconut oil, yes coconut oil, give it a try! It will your increase your energy, speed up your metabolism and just give you some healthy fats to get your brain charged up for the day.
I’ll be the first to admit that you’ll need to add a bit of a natural sweet to this porridge though, as it’s pretty bland in flavor, but great in texture. The chia seed naturally thicken up the porridge. I topped my bowl with a sliced Medjool date, some toasted walnuts, unsweetened shredded coconut and some maple syrup. You could also use raw honey, vanilla or cinnamon to sweeten it a bit! Why not make it more of a savory breakfast and top it with sliced avocado and a poached or fried egg.
This porridge is basically a base, so feel free to add to it the flavors and textures that appeal to you and your taste buds.
Grain-Free, Paleo, Vegan Breakfast Porridge
makes 1 serving
- 1/4 cup raw walnuts (about 13) – you can use any nut of choice here like almonds, brazil nuts, cashews
- 1 tablespoon raw pumpkin seeds – you can get these in the bulk section at the grocery store
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seed, also called ground flaxseed meal
- 2 tablespoons unsweetened shredded coconut
- pinch of sea salt
- 1 cup almond milk, coconut milk or milk of choice – I used my homemade vanilla almond milk which is already sweetened with a bit of vanilla – if you purchase your milk, try to use a milk that doesn’t use gums in it. I love this brand by Malk
- toasted nuts or raw nuts – I used walnuts, but toasted almonds, cashews or brazil nuts would be fabulous
- Medjool date or fresh figs
- frozen or fresh blueberries, or berries of choice
- shredded unsweetened or toasted coconut
- maple syrup, raw honey, vanilla or cinnamon
- raw cacao nibs
Get out a mini prep and pulse down the walnuts and pumpkin seeds. You just want to pulse them till they break down into small pieces. If you don’t have a mini prep you can use try using a coffee grinder, but you will have to process them in stages. You could also just go old school and mince the walnuts and pumpkins seeds using a chef’s knife, or try using a blender and the tamper to break them down, but I think the amounts will be too small for a blender.
I always find it easier to combine the dry ingredients into a small jar/bowl, so when I heat up the milk, I just pour everything into the pan at once.
Scrape out the ground walnut and pumpkin seed mix into a jar or bowl and add in 1 tablespoon chia, 1 tablespoon flaxseed, 2 tablespoons shredded coconut, and pinch of sea salt. Tip: To save time in the morning, I will prep all the dry ingredients the night before and put them together in a little jar in the fridge, so all I have to do in the morning is heat up the milk and add the jar of the prepped ingredients!
Time to make the porridge.
Pour 1 cup almond milk into a small to medium-sized saucepan set over medium heat. Let the milk come to a gentle boil. Add in the prepared dry mix and give the porridge a stir to combine.
Reduce heat to low and stir until porridge thickens (approx. 2 minutes). Note: the porridge will naturally thicken up as it comes off the heat due to the chia seed, so don’t get it too thick on the stove.
Serve immediately. Top the porridge with natural sweeter and fruit of choice.
I topped mine with a sliced Medjool date, some toasted walnuts, unsweetened shredded coconut and some maple syrup.
I’ve also added 3 tablespoons frozen blueberries to the milk along with the other ingredients! Delish!
Below are 2 double batches of porridge all packed up for a weekend in Tahoe!
I’ll keep you all updated on the different toppings I add to this porridge. I’m thinking I may try some sliced avocado, black beans and a fried egg one of these days!
Let me know what you end up topping your porridge with. Hey, feel free to send me some pictures as well! I love new ideas!