[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
I’ve been preparing to co-teach a detox class with my friend and contributor to my book, Andrea Nakayama. See that bowl o’ bliss up there? It’s one of the recipes in the program!
Well, in preparation for the detox, I compiled and created a whack of recipes so that participants will be entirely covered with healthy, lower glycemic foods (and lots of desserts–we don’t want anyone missing their dessert on a sugar detox!). Part of Andrea’s philosophy for this kind of detox, and it’s something I love, is that you should never feel deprived when you’re detoxing; desserts that don’t spike blood sugar and that employ approved, healthy alternatives are just fine! So we’ll be enjoying treats like raw “cookie dough” balls, fudge, raw lemon poppyseed squares, halvah, coconut “brittle” and caramel ice cream over the next two weeks.
[Caramel ice cream with cinnamon-apple topping. . . .yes, you can eat this on our sugar detox!]
In between testing some new recipes just for the course and sending the entire package to Andrea, I was introduced to her famous “porridge,” which she created for an earlier program. It’s vegan, grain- and gluten-free, high protein, dairy free, and (of course) sugar free. Needless to say, I had to try it.
A hot cereal for breakfast, you say, and in the middle of the summer?
No matter that it was 38C (100 F) the first day I ate this for breakfast–there is no cooking required! So you won’t heat up the kitchen (or heat it up more) by turning on the stove when you make your porridge. Grind up the ingredients, boil some water, and you’re done. Unless, of course, you want to play with the recipe–did I mention that it’s infinitely adaptable, too?
The first time I prepared the porridge, I followed Andrea’s recipe exactly. I LOVED it! The texture is remarkably similar to that of cooked cereal, something I yearn for after a few days of grain-free eating. And the best part? I wasn’t hungry again until waaaaay later in the afternoon! It was that filling–and that satisfying.
So next time you’re craving something carb-y without wanting to actually consume those carbs, have a bowl of this porridge.
Whatever the season.
“We loved it too, Mum! As you know, anything that’s high protein appeals to us. . . any bits of leftover porridge you want to share?”
And if you’re looking for another grain-free, quick and easy breakfast, here’s another favorite.
Easy No-Cook, Grain-Free Breakfast Porridge
This porridge is quick and easy, and infinitely variable: use sunflower or hemp instead of the pumpkin seeds; substitute another favorite nut instead of the walnuts; include the coconut or omit it, as you wish. It’s also a great all-year round breakfast as you won’t have to heat up the kitchen cooking it on the stovetop. In fact, I daresay, it’s almost instant! This recipe appears in my book, Living Candida-Free, and was a huge favorite with testers.
2 Tbsp (30 ml) unsweetened coconut flakes or shredded coconut
1 Tbsp (15 ml) raw pumpkin seeds
1 Tbsp (15 ml) raw flax seeds
2 tsp (10 ml) chia seeds
1 Tbsp (15 ml) raw walnuts (about 6 walnuts)
1/2 tsp (2.5 ml) ground cinnamon
1/2-3/4 cup (120-180 ml) very hot water
7-10 drops plain or vanilla stevia liquid
1/2 cup (120 ml) blueberries or other fresh berries, or chopped fresh apricots
In a coffee grinder, grind the coconut, pumpkin seeds, flax seeds, chia seeds, walnuts and cinnamon. Transfer to a bowl and cover with water. Let sit for a few minutes to thicken.
Add stevia, coconut milk and blueberries and stir well. Makes one serving.
Note: you can make a large batch of this cereal in advance and store it in single servings in the freezer so it’s ready to go when you need it: defrost overnight in the refrigerator and enjoy!
Suitable for: ACD all stages, sugar-free, grain-free, gluten-free, egg-free, dairy-free, Paleo, keto, soy-free, corn-free, vegan.
Original recipe co-created by Andrea Nakayama and Andrea Livingston. Used with permission.
Other Quick & Easy Breakfasts:
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