Happy Friday friends! I hope everyone had a great week and is looking forward to the weekend. The weather for the weekend here in Dublin looks really nice so I am hoping the sun comes out!
I wanted to share a recipe that I tried for the first time this week. It is an oat-less porridge made with cauliflower rice. Okay I’ll back up here and explain why I am eating cauliflower for breakfast.
As I mentioned in past posts I was traveling for January and February and then again in March. I was eating out a lot, and although I was still eating healthy, there are a lot of unwanted ingredients that go into meals when eating out. I wasn’t feeling great, my stomach was acting up and I had really low energy some days. I knew that I needed to reset. When I came back to Dublin from our trip to Toronto and after picking up Robb Wolf’s new book Wired to Eat, I began following his 30 day protocol. This book has been a game changer as Robb explains what I strongly believe in, in that everyone has different nutritional needs and there is no one size fits all when it comes to nutrition. The protocol isn’t too complicated and is mainly a paleo (grain free) style of eating. I am eating plenty of carbs as I am training for a half-marathon and am still drinking the occasional glass of wine and eating dark chocolate.
I will do a full recap post when I have completed the 30 days (I am 12 days in) BUT in the meantime I will share this grain free, gluten free breakfast. A warm bowl of porridge is always so comforting when it’s cold out and when the weather got a bit cooler mid week I found myself craving a bowl of oats. I substituted my oats for cauliflower rice and added a lot of cinnamon and a touch of maple syrup to it ( recommended!) If you are looking for a totally sugar free option just omit the maple syrup!
What you need:
1 teaspoon coconut oil.
1 cup riced cauliflower (add cauliflower florets to a food processor and process until a rice like texture is formed) OR buy pre riced.
1 cup nut milk (cashew, almond, coconut) or any dairy free milk.
2 tablespoons of chia seeds.
Optional: 1 tablespoon maple syrup or honey to sweeten.
Optional Toppings: Shredded coconut, nuts, seeds, almond butter, cinnamon.
What to do:
Add coconut oil to a small pan over medium heat.
Add in cauliflower and cook for 3-4 minutes.
Add in nut milk and chia seeds, stirring occasionally and allowing the mixture to thicken.
Add in cinnamon (optional) and maple syrup/honey (optional) to sweeten.
Top with any desired toppings you have on hand! I used pumpkin seeds, almonds and shredded coconut.
** Because the cauliflower doesn’t contain much protein I find it beneficial to add nuts, seeds and nut butter for added protein**
Have a great weekend everyone!