Grain Free Blueberry Vanilla Porridge


This blog is slowly morphing into a space for breakfast devotion. Morning can present a shortage on ideas for what to eat as this mealtime seemingly has less options than for what comes to mind to make for lunch or dinner. It can be especially tricky when you are no longer eating typical Standard American Diet staple breakfast starches like cereals, toast, or pastries.

I love oats but I know they are not the most nutrient dense option I could pick to start the day. Despite the grams of fiber and volume present to fill you up I think a lot of people find that if not doctored up with lots of nuts/seeds or other elements to slow down digestion, oatmeal can leave you hungry a short time after consumption (especially in those with a sensitive insulin response).

Quinoa is a great grain replacer. If you cook up a large batch at one go, you can go through it all week adding it on top of salads, cold with almond milk, fruit and nuts as a cereal option, or as an alternative to rice for stir fries or as the base of a mix of fresh chopped vegetables and protein.

It’s only the beginning of August but already it feels like the temperatures are dropping and I’m gladly covering up with a cardigan in the early morning before the sun starts to heat everything up.  I’ve been abandoning superfood smoothies for breakfast in favor for something a bit more warming. I love the anticipation of autumn and savor the ability to bunker down with a hot cup of coffee.

This bowl kept me fuller longer throughout the morning than anything else I’ve had of this nature. I think I can accredit that to the addition of psyllium husk which is pure natural fiber that creates  the oatmeal-like texture and expands in the stomach. Psyllium husk is great supplement to add to smoothies or pancakes and can help with satiation and efficient digestion. Flaxseed meal and a later addition of 1 tablespoon of sunflower seed butter on top were the one-two punch that made this so filling.



½ cup cooked quinoa

1 tbs flaxseed meal

1 tsp psyllium husk

1 cup almond milk

4 drops liquid vanilla stevia (or sweetener + vanilla extract)

½ cup blueberries

1 tbs sliced almonds

1 tbs unsweetened coconut flakes

1/ Combine quinoa, flaxseed meal, psyllium husk, and ¾ cup almond milk with ¼ cup blueberries in a bowl. Mix together and microwave (or cook on the stove) for about 1 minute 30 seconds. Add in the rest of your blueberries and ¼ cup almond milk to thin the mixture after it has bound together a bit. The psyllium husks will absorb a lot of the liquid and create a gelatinous, thick texture so add milk until desired consistency is achieved.

2/ Toast coconut and almond pieces in a sauté pan, watching carefully for burning. Top quinoa cereal with this and extra fruit if desired.


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