What nutritionists eat for breakfast – day 2

Coconut pumpkin porridge

Breakfast for me never features your regular morning fayre – I was diagnosed with an autoimmune disease, Hashimoto’s thyroiditis, eight years ago and since then I have been fine tuning my diet to reduce inflammation and balance my immune system, which for me means no cereal grains, dairy or eggs at all. Of course this diet is really strict so it’s not for everyone, and certainly you don’t need to follow a diet like this to be healthy, but for increasing numbers of people with autoimmune disease, this diet low in inflammatory foods has been found to be beneficial, reducing symptoms and in some cases putting their disease into remission – more on that in another post, but for now I expect you’re wondering what on earth I have for breakfast!

I have to admit that when I changed my diet, the biggest leap of faith was saying goodbye to my granola, gluten free toast, yoghurt and eggs in the morning and switching to meat, fish, veggies, salads and fruit – breakfast is just another meal after all. But after I had made the change, I started to look forward to my morning meals and now would never go back, really! Leftovers are a godsend for me in the morning, I no longer recoil at the idea of heating up the remains of my dinner for breakfast, and have even been known to eat leftover shepherd’s pie, several times in fact – don’t knock it until you’ve tried it!

Having said that, occasionally I do want something less savoury and more breakfasty, and I’ve searched on the many useful online recipe resources from those following the same diet as me, and found some lovely ‘porridges’, which I’ve modified along the way. I’m going to share my favourite one with you, it’s coconut pumpkin porridge. If you want to try this, you’ll need to go and do a bit of shopping beforehand as it contains things you may not find in your store cupboard – coconut flour, pumpkin puree in a can, and powdered gelatin, but I think it’s well worth it. This breakfast contains protein from the gelatin (which is also healing for your gut lining and wonderful for your hair and skin), fibre from the coconut flour, healthy fats from the coconut milk, and low glycemic sweetness from the pumpkin. This recipe uses cup measures, but these can be bought cheaply from Lakeland or most supermarkets if you don’t have them already.

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Coconut pumpkin porridge – makes 2 servings
1.5 cups coconut milk (I make my own, see our Facebook page for the recipe)
1 tbsp gelatin (I like the grass fed beef gelatin made by Great Lakes with the red label, from amazon)
1/2 a 400ml can unsweetened pumpkin puree (I use libby’s)
4 tbsps coconut flour (I use Tiana or Biona)
Pinch sea salt
Maple syrup or raw honey to taste
1/2 tsp cinnamon (optional)

Pour one cup of the coconut milk into a small saucepan and sprinkle with the gelatin – don’t turn the pan on yet, just leave the gelatin and milk to sit for 5 minutes. Meanwhile, put the pumpkin puree, coconut flour, cinnamon and remaining coconut milk into a bowl and stir well to combine. Gently heat the milk and gelatin, stirring until the gelatin is dissolved – don’t let it boil. Add this milk to the coconut and pumpkin mixture and stir well to combine. Add some maple syrup or honey to sweeten as desired, then leave it to thicken for 5 – 10 minutes. If you want to serve it warm, then return the mixture to the pan to heat gently. Sprinkle with desiccated coconut, berries or chopped nuts to serve. Enjoy!

Please do share your thoughts and comments, and why not let us know about your more adventurous breakfast dishes.

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