This grain-free porridge has everything – it’s full of healthy fats, nutrient dense veggies, fiber, and a bit of protein.
It is my kids’ all-time, favorite breakfast. We eat it every morning, either on its own with some collagen powder and nut butter mixed in, or on top of some high protein paleo pancakes. They like it topped with applesauce instead of syrup.
Ingredients for Grain Free Porridge
- 1 container of pre-cubed butternut squash (Sobey’s)
- 1 red or orange pepper
- 1 medium zucchini
- 3-4 large cauliflower florets (approximately ¼ of a large head of cauliflower)
- 1 can of coconut milk (I like the Sobey’s organic brand)
- ½ cup hemp hearts
- ½ cup ground flax seed
- ¼ cup chia seeds
- Optional: cinnamon, nutmeg, ginger, allspice, cloves, pumpkin pie spice, etc.
- Optional: maple syrup, yacon syrup
- Optional: collagen powder
- Optional: nut butter
Instructions
Coarsely chop the pepper, zucchini, and cauliflower and put in a large soup pot with the can of coconut milk and butternut squash cubes.
Cook over medium heat until vegetables are very soft.
Blend pot contents in a high speed blender until a smooth consistency is achieved.
Pour back into pot and add hemp hearts, flax, and chia. Stir until well combined.
If mixture is still a bit runny, add more flax and chia until it reaches your desired thickness.
If desired, add spices such as the optional ones suggested above. I like to use 1 tbsp cinnamon, ¼ tsp nutmeg, ½ tsp ground ginger, and ¼ tsp allspice for a pumpkin pie-like flavor.
Top with a drizzle of maple syrup (or yacon syrup if you’re on a candida cleanse) and enjoy!
If you need some extra protein, stir a scoop of collagen powder or a few tbsp. of nut butter into a serving just before eating.
This recipes serves 4-6 and will keep in the fridge for up to 5 days.
In health,
