Paleo Porridge, an egg-free breakfast
I could post a recipe for scrambled eggs and I would undoubtedly receive comments asking, “I can’t have eggs. Can you please tell me what egg substitute will work here?” Unfortunately, and as I now explain in my recipes, egg substitutes for grain-free recipes present a challenge. In the last few months, I’ve found more egg-free recipe requests than usual in blog comments and my email inbox.
Although I’ve been able to re-introduce eggs into my life (with much jubilation and relief), I know the challenge of juggling an egg-free and grain-free lifestyle. This paleo porridge offers a solution to the quandary of an egg-free breakfast that offers a good source of protein… 18 grams of protein per serving, to be exact!
Empower Your Breakfast Guidelines
This paleo porridge meets my “Empowered Breakfast Guidelines.” If you are overwhelmed with the transition to a grain free diet, start by renovating your breakfast according to these guidelines.
Your willpower is a freshly-charged battery in the morning, enabling you to make a healthy choice that reverberates through your day. With a satiating breakfast, you’ll be empowered to resist snacking because you’ve set your blood sugar rhythm on the right track.
The Empowered Breakfast Guidelines include:
- Take a paleo approach to relieves the inflammatory burden of gluten, other grains, sugar, and processed dairy.
- Include colorful, low starch vegetables to start your day with nutrients rather than empty calories.
- Take a low carb approach to your morning meal to encourage a healthy, fiery metabolism. Carb metabolism efficiency is lowest in the morning and improves later in the day.
- Emphasize protein paired with healthy fats to keep you satiated until lunch, so mindless snacking loses appeal.
- Use outside-of-the-box breakfast ideas – who says veggie soup or a savory overnight crockpot meal breakfast food?
Get more Empowered Breakfast recipes in my free download Reset Your Breakfast Guide. It’s available here.
About the ingredients in Paleo Porridge
- Spaghetti squash is a low carb squash option that has a lovely mild, sweet flavor. When cooked and blended, it creates a texture reminiscent of oatmeal.
- Coconut milk adds healthy fats for a creamy porridge, and ensures that this breakfast sticks to your ribs until lunch.
- Shredded coconut increases the satiety factor with fiber and metabolism-boosting fats from coconut. It also lends a porridge-like texture.
- Collagen peptides add nutrient-dense, easily-digested proteins. I credit my regular intake of grassfed collagen for improving my skin, hair growth, and energy levels. Click here to get grassfed collagen with free shipping.
- 2 cups prepared spaghetti squash from 1 large squash (learn how to make the perfect spaghetti squash here)
- 1 cup full-fat canned coconut milk
- ¼ cup finely shredded coconut
- Coconut flour, if necessary
- 4 scoops (1/2 cup) collagen peptides, available here
- ½ tsp. vanilla extract, optional
- Coconut milk and cinnamon, if desired for serving
- Combine all ingredients except the coconut flour and collagen peptides in a saucepan and bring to a gentle simmer. Simmer for 8 minutes until slightly thickened.
- Add the collagen peptides. Use an immersion blender to process a couple of times to achieve an oatmeal-like texture. If the texture is not thick enough, add coconut flour, a tablespoon at a time, to thicken. If you would like a thinner texture, add more coconut milk.
- If desired, add the vanilla extract.
- Serve with additional coconut milk and a sprinkle of cinnamon, if desired.