Paleo Porridge

Paleo_Porridge.jpg

Breakfast is often what people find hardest to keep inspiring when adopting a primal lifestyle…
It’s without a doubt the most habitual meal we eat (since it’s such a huge and important part of our morning routines) and it IS hard to change the way we’ve started a day for years and years (and years).

But, since breakfast pretty much set the bar for the rest of the day, it’s also so important to not fuel it with food that will do us more harm than good (in other words…just about everything that is generally considered as breakfast in large parts of the world today).

To me, the best breakfast is leftovers from last night’s dinner…but I do understand, and respect, that not everyone like to start their day with something they’d usually finish it with.
Therefore I thought I should share a recipe for a traditional and common breakfast with you today…Paleo style!
It’s perfectly Primal and Paleo compliant and, unless you’re using it as a substitute to fill a grain based oatmeal void, I would say it’s also Whole30 compliant!

Before we get on to the recipe I must say this is not a recipe I’ve developed myself. Similar recipes are to be found all over the internet, and to be honest I can’t remember where I first saw it :(
Nevertheless I want to share it with you, in case you’re looking for breakfast inspiration and haven’t seen it before…

Ok, here’s the recipe:

Ingredients:
(Serves 1)

• 2 Eggs.
• 1 tbsp Coconut Flour.
• 0.5 cup (1dl) Extra Creamy Coconut Milk.
• A pinch of Salt.
• Seasoning of choice (I usually go for maybe half a tsp of ground vanilla pods…a little bit cardamom is nice too.)

How To:

Put everything in a small pot and mix it well.

Run over low heat while stirring until preferred texture.

Put it in a bowl, dust some ground cinnamon on top and serve with coconut milk and some lingonberry jam, applesauce, grated apple/pear, or berries.

Enjoy!

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22 thoughts on “Paleo Porridge

  1. Pingback: Paleo Porridge | Paleo Digest

  2. Sounds like a great and nutritious recipe, I’m curious to try this. I’m just confused on how you prepare the eggs in this porridge. Do you scramble them in the pot or whisk them with the rest of the ingredients before pouring it all into the pot to heat? Thanks!

    • Hi Stacy!

      Good question…it’s so quick to make I’ve actually never tried making it in advance.
      I’m guessing it would work just fine, with a possible change in texture though.

      However, let me try and verify it first.
      I’ll give it a try tonight (CET), and should have an answer for you by this time tomorrow.

      //Peter

    • Hi again Stacy!

      Said and done, I made a batch last evening which I stored in the fridge over night.
      Since I wasn’t sure how you intended to eat it, I reheated half of it (45sec in the micro) and served as in the post, and the other half I ate cold with just cinnamon and berries (ie no extra coconut milk).

      I must say it worked very well, and I didn’t experience much change in texture (which I would have guessed)!
      Eating it cold however did take away some of the feeling of eating porridge…it was more like…pudding maybe?
      (Still good, but if you ask me I prefer it warm…but that of course comes down to personal preferences.)

      So, to answer you original question:
      YES, you can make it in advance for a quick grab and go! :D

      Wish you a great day!
      // Peter

  3. Hi again! I’m eating this right now and I have to say it’s very interesting! It’s like a sweet take on scrambled eggs. I used to make a flaxmeal porridge with nuts, fruit and coconut milk but I stopped because I felt it was too high in nuts/seeds and lacking protein. I did eggs for a while but I’m not really a morning eggs and bacon type of person. This is actually the perfect compromise: a healthy dose of protein and saturated fats to start the day but with a morning cereal feel to it. I topped it off with some cinnamon, a homemade blackberry-chia jam and some fresh strawberries. Thanks a bunch for this recipe!

    • Sounds to me like you’re having a great start of the day :D

      I’m happy to hear you liked the recipe, and I think your choice of toppings sounds absolutely delicious! :)

      Thanks for taking the time to let me know, I really appreciate it :)
      //Peter

  4. UTTER BREKKIE BRILLIANCE!!…Just HOW did you know THIS kind of fare was waiting to be created…specifically for ME?!…I heartily second “My Little Jar of Spices” comment on this being “the perfect compromise”…I was really in need of a non-Bacon & Egg type breakfast…and missed my little bowl of “creamy” with the colder, rainy fall here in France…Merci bien!

    • Hi Donna!

      Well, the recipe is not an invention of mine, so I can’t take credit for it.
      (I wish it was though, because I absolutely agree it’s brilliant! ;) )

      However…I did suspect there are a few out there who, as long as the ingredients are compliant, prefer a traditional breakfast if possible…so there was no doubt to share it with you :)

      It’s always a pleasure to read your comments Donna, thanks! :)

      //Peter

  5. I made the recipe this morning and it was a keeper! I’m fairly new to the Paleo way and am doing a lot more adventurous cooking and am soooo confused by all the various coconut milks. It seems that many Paleo recipes call for coconut milk (which is okay as I love it), but they aren’t very specific as to what type. There is the So Delicious Coconut milk which seems to me to be a sub for regular milk? There is coconut cream and there is lite and premium which all come in a can. What type do you use for this recipe? Also, I will have to check out vanilla pods. I have never heard of them, I just added a little vanilla extract.

    • Hi Shelly!

      I’m glad you liked the recipe :)

      When it comes to the coconut milk, I think you might be complicating things more than necessary.
      Your first priority should be to find a brand that is additive free and comes in a BPA-free container.
      (The one I use is 80% coconut and 20% water…nothing else, and comes in a carton (instead of a can, which is likely to have BPA in the lining).
      Here’s an interesting article on it: http://chriskresser.com/3-reasons-why-coconut-milk-may-not-be-your-friend

      If you find more than one brand fulfilling this, just go with the one you like the most as long as the recipe calls for (any type of) coconut milk.
      (If it specifically calls for coconut cream however, you should probably go for that as it is a different type of product.)

      I’m from Sweden so unfortunately I don’t have any experience in the different brands of coconut milk available in US (but Native Forrest seems to be popular, and claims to be BPA free), nor do I think my favorite brand (“Santa Maria”) is available outside Scandinavia.
      If you want some suggestions I recommend you logging on to http://paleohacks.com to see if there is any topic about this already, and if not start one.

      Regarding the vanilla pod, it’s the same as vanilla bean, ie the plant matter that each keeps thousands of small, black, vanilla seeds.
      Dried and ground vanilla pods/beans is a dark brown or black powder, and is often sold in small glass jars as “vanilla powder”. In Sweden you’ll find it in the baking section of the grocery stores (or sometimes among the spices), and that’s where I would look first in a US store too.

      Hope this answers your questions, or at least points you in a direction?
      If not, let me know and we’ll sort it out :)

      Have a great day Shelly!
      //Peter

      • Hi Peter,

        Thanks for your reply and all of the information! I didn’t realize the majority of metal cans are contaminated with BPA. The article by Chris Kresser on coconut milk was interesting and informative. I’m a big shopper on Amazon so I ordered a case of Native Forest…and I realized I DO know what vanilla beans are…now to work on my cooking skills. Thanks again! :-)

  6. Or, if you want to get some veggies into your breakfast, you could add some mashed cauliflower. This sounds easier though. :)

    • Yes, you wouldn’t eat this with the goal to up your veggie intake ;)
      (But mixing the porridge with mashed cauliflower to make it more complete actually sounds like an interesting idea…and somewhat scary, haha!)

  7. Pingback: 100 Best Paleo Diet Recipes of All-Time | Paleo Grubs

  8. Pingback: 54 Amazing Paleo Breakfasts to Start Your Morning Right | Paleo Grubs

  9. Thank you so much for posting this recipe!!
    I thought I have lost it forever.
    I had been eating this porridge for a long time (grabbed it from Pinterest from the creator’s site) and then his site closed down and I lost the recipe.
    Though it’s so simple I just couldn’t force myself to make it without directions (I basically instantly forget any and all recipes) .
    In the long time I have been making this I have found out that it is vital to never, ever, put the eggs in first as it can get too much of a omlette-y texture and ruin the whole thing.
    I usually put everything else (I add a bit more milk and coconut flour) in the pot, mix it well and then add the eggs.
    I can also confirm that the extra creamy milk is not a must. I’ve never even tried it with that type of milk, I only used Alpro coconut/almond milk and everyone I’ve served this to loved it.
    I have found it to be a good idea to add sliced up bananas and/or other fruit (this is amazing with frozen forest fruits) about 15 seconds (or more depending on if you use frozen fruits so it doesn’t water down everything) before removing the porridge from the heat. Also, this works amazingly with a splash of vanilla extract and some stevia.
    Thank you again for posting this!

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