If you are following a grain-free or Paleo diet, you might find that breakfast can be tricky. This was the hardest meal to adjust to for me. Short story – when I first became ill, my husband turned into a calorie ninja – he would sneak into protein and calories as quick as possible. He decided I need to eat 2 eggs at breakfast per day instead of one. He added smoothies to breakfasts, snacks, etc. At the biggest appt of my life, I found out that I was severely sensitive to gluten, eggs, dairy and soy. Oops – those two eggs a day weren’t helping me at all. ANYWAY – I had a huge adjustment to breakfasts. Overtime, I’ve adapted to eating ‘non-traditional’ breakfast foods in the mornings – soups, chicken, lots of greens, etc. However, some days I want a warm bowl of oatmeal or something hearty like that. I’ve also started making my own nut milks. When you make your own almond milk, you have a lot of leftover ‘pulp’. Instead of wasting that pulp, I turned it into various flavors of ‘porridge’. It’s warm, hearty and comforting – plus you can add whatever you want to it! This makes about 3-4 servings
1 cup almond pulp
1 tsp coconut oil
1/2-1 cup almond, coconut or other milk
1 tsp vanilla
1/2 cup mixed berries (blueberries, strawberries, raspberries)
1 banana, sliced
1/4 cup mango, diced
Dash of cinnamon
In a saucepan, combine almond pulp, 1/2 cup almond milk, vanilla, berries, banana, mango, cinnamon and honey if using. Bring to a low boil and simmer for just a few minutes until warm. If the mixture is too thick, add a bit more milk until desired consistency is reached.
*Note: I don’t add honey – I find that the banana and fruit makes this sweet enough. However, you can add some if you’d like. If you omit the honey, you’ve got a Whole30 breakfast!