Sometimes, weekday breakfasts can be a struggle. If it’s not quick and easy, and you’re in a rush, you’re at serious risk. Risk of what? Let’s see here….
- Skipping breakfast completely, or not eating enough to keep you full.
- Chugging too much caffeine to fuel yourself.
- Grabbing a processed, sugar-filled concoction only to crash later on.
- Eating the same microwavable oatmeal over and over again.
- Slapping together a random non-balanced meal from your office cupboard!
STOP. STOP THE MADNESS!
It’s no secret that breakfast is the most important meal of the day—for so many reasons. You’re kick-starting your metabolism and fueling yourself up to begin your day. Who wants their stomach grumbling in a 10:30 a.m. meeting? Who wants to feel bloated and tired because they have no idea what they just ate or what it did to them? Personally, I thrive on a high-protein breakfast with healthy fats and a little bit of fruit to give me great energy and fill me up until lunch. I was on a mission to figure out how to create a protein-rich, grain-free porridge that was convenient and delicious. Bingo. This is it. I tried this recipe from Wicked Good Kitchen and made it my own. Switch it up with different toppings—maybe berries one day and kiwi the next. How about a sprinkle of cinnamon and nutmeg? So many options to keep it fresh!
If overnight porridge isn’t your thing, you can easily put this together the same day as well. Either add it to a small saucepan or zap it in the microwave. It’s quick anyway you slice it. The flaxseed meal, chia seeds, and almond meal work together to thicken it up. The shredded coconut gives it some more texture, and the hemp seeds expand for an even creamier porridge. I don’t add sweetener to the base since you can add it to your liking on top; my preference is fresh fruit. The porridge will come out thick, so add a little drop of your favorite milk or more water to get it to the perfect consistency.
I find that this type of breakfast suits me best for a busy day. Sometimes I’ll substitute boiled eggs and avocado (more healthy fat and protein) or some coconut yogurt with cinnamon and granola, with a little fruit
What about you?
Have you figured out what food combo gets you going in the morning and keeps you satisfied and energetic? I take note of how breakfast works for me, especially when trying something new. I pay attention to how I feel right after eating and then a couple of hours afterward. I check to see if I’m still hungry, how my energy and mood are, and whether I have any digestive issues. This helps me to figure out what works for my body. It takes five minutes to reflect and jot any notes down. If you haven’t tried a breakfast experiment, I highly recommend figuring out which breakfasts best nourish you in different situations—based on the season, your health state, and whether it’s a workday or weekend.
Ingredients (Serves 1)
- 3/4 cup water
- 1 tsp. coconut oil
- 3 T. almond meal
- 3 T. shredded coconut
- 1 T. hemp seeds
- 1 T. chia seeds
- 1 T. golden flaxseed meal
- 1/4 tsp. vanilla extract
- 1/4 tsp. cinnamon
- Combine all ingredients in a large mason jar or bowl, mix well, and store in a container with a lid. Refrigerate overnight.
- In the morning, mix up and add milk or more water to loosen. Microwave for 30 seconds if you’d like to eat it warm, or serve cold; add desired toppings, such as fruit, honey, and more cinnamon.
- Combine all ingredients in a small saucepan and heat over medium-low heat, stirring. After a few minutes, the porridge will thicken. Continue cooking until the porridge reaches the preferred texture.
- Serve with desired toppings.