What the heck is a person supposed to eat for breakfast when they are reactive to everything? This question has been running through my head more than I would like the past few weeks as I have made the Paleo switch. ”Paleo” is easy I think at least if you can have nuts and eggs. But what if you can’t? If you have a leaky gut as whacked out as mine you might find that you react to everything but the kitchen sink.
So what does that mean? I have had to get REALLY creative with Meat, Fruits and Veggies. Variety is the spice of life. I will someone manage to get some variety in my diet despite the current restrictions.
A few days ago I posted a recipe for Butternut Squash Hashed Browns. I make those usually once a week. Today I’m exciting to share a recipe that has been added to the rotation.
Remember Oatmeal? Remember how thick and filling it was? I started my mornings with oatmeal for many years. It was great because it made me feel full for hours. Eating meat and veggies- doesn’t seem to do that.
This Breakfast Porridge does! AND its really easy to make.
Breakfast Porridge
- 1 cooked and cleaned out Acorn Squash (any other squash variety should work great too!)
- 1 cup Heavy Coconut Milk (from a can is best)
- 1/2- 3/4 Cup Unsweetened Coconut Flakes (If you don’t like or want the texture of the flakes run them through a coffee grinder briefly- they act as the thickener for this recipe).
- 2 Tsp Cinnamon, 1/2 Tsp. powdered Ginger (or fresh), 1/2 Tsp. Nutmeg.
- 1 Tsp Vanilla Extract
- Pinch of Salt (to taste)
- Stevia (to taste ) Any other Sugar will work great here- Maple Syrup would be ideal!
Hope you find this Porridge as comforting as I do!
What do you eat for breakfast?
xo,
Brittany
{ 30 comments… read them below or add one }
Oh. Yum! We’ve given up oatmeal as well, since going paleo and I haven’t found anything my son loves as much yet. He hates eggs so it’s been a lot of fresh veg and meat for breakfast. This…looks perfect. And wouldn’t you know I have a bunch of acorn squash right now. Thanks for this. I’ll report back how well it was liked. I have no doubts it will be received warmly.
Finding things to eat when following Paleo without the use of eggs is tough! Hope you all enjoy this!! xo Brittany
This sounds very tasty! I am going to give this a try. Does coconut milk last for a while in the fridgerator? And does it have a coconut taste? I am new to this milk alternative stuff. thanks for sharing!
Yes! Coconut milk holds up great in the fridge. Though the fat portion of it may seperate a little in the cold. This is supposed to happen so don’t be alarmed. I love the flavor of coconut products ( aside from coconut flour) so it’s hard for me to judge!
The no-eggs thing while Paleo is tough – it will be even worse when I try going nightshade free, I think. This sounds yummy & I have acorn squash waiting to be cooked! I’ve also been pretty full having meat and fat for breakfast – this morning I had shredded chicken and avocado.
I’m not doing nightshades either! Not easy- but getting easier as I adjust!
Mmmmm….. That looks great. I bet it would work with sweet potato, too.
I need to mix up the breakfast rotation as well. Too many nuts cause nothing else keeps me full. I’m on this like white on rice. (Though, I may actually try a raw version, popped in the dehydrator overnight. Hm….)
YES! I made it once with canned organic sweet potato puree- another time with Pumpkin Puree. My favorite by far though is the acorn squash because of its really clean flavor. Can’t wait to see what you come up with!
I eat THIS for breakfast!!! I made it and it is so good. I actually love meat and veggies for breakfast but this was a comforting change. Perfect for colder weather!
This looks yummy, even if you aren’t on a restricted diet! Great idea. I would think that coconut flour would also be a great thickener, and create a smooth texture instead of the chunky pieces of coconut shreds. Nice! But yes my dear, I’ve been where you are before, and it is hard. No sugar, no grains, no nuts or seeds, no dairy, no eggs, no nightshades, no corn, limited starchy veggies, I wasn’t eating fruit, and the list goes on (seriously). I was so sick at the time and I was hardly able to cook for myself anyway, and because I was absorbing so few nutrients from my leaky gut, I had to eat a ton all the time because everything just went through me. Without homemade broth I don’t know what I would have done. But necessity is the mother of invention, and a big diet change like this is no exception. And thankfully, you already have a lot of creative problem-solving with food under your belt. hang in there, this stage won’t last forever!!! your body will heal, you’ll feel fabulous, and you’ll have all kinds of new tools in your culinary toolbox that will only help your recipe creation. but in the meantime, it ain’t easy, that’s for sure. my biggest recommendation is to grateful for the foods that you CAN eat right now and remember that each choice is like securing health for the future. sending you light, love, and hugs! xo
Thanks so much Kim!
I thought about coconut flour to thicken it- BUT I’m not really all that fond of it’s flavor. I like finding other alternatives when I can. The flakes work great for my personal taste
I’m already beggining to feel drastically better! Which only helps encourage me to push through. The desire to cheat and indulge in sugar or something else is quickly vanishing. Thanks for the kind words. It’s wonderful having friends that understand! Xoxox
Just wanted to say that I am sooo happy that I came across your site in all my searches…your recipes look great and I like that you have raw recipes also,, thanks so much for all your hard work and sharing it with others.
Thanks Lorna!!
so glad I can help!
Love this recipe, Brittany. Simple and I’m sure sooo good.
Thanks for the recipe, dear!
xo,
Shirley
Thank you Shirley! Xoxo
I follow Kim, which happens to be a friend of mine.
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The root cause of food allergies/intolerances is your (leaky) gut.
Once you heal it (with fermented foods, enzymes, bone broths…etc), you can start reintroducing foods. Now I’m not saying that all your allergens will be back on your plate but some of them will.
I’ve been nightshade free fore years, didn’t have chicken eggs for years as well (but I do tolerate duck eggs, they really changed my life), I’m sensitive to casein (I can have butter and (raw) cream which are low in casein and even start to (re)tolerate raw cheese. I do miss yogurt though and I am hopeful that I’ll be able to reintroduce some homeopathic amounts soon). I have become allergic to almonds (I wonder how Elena from Elana’s Pantry handles them so well) b/c I had too many.
Yes too much of the same food too often can make you allergic (in my case dairy and almonds).
I went grain free b/c I’ve had hypoglycemia since childhood and I being grain & sugar free saved my liver! Staying moderately low on the glycemic range and avoiding sweet things helps me stay balanced.
Anyway I’m not gonna hijack your post. Thank you for this grain free porridge
Hi! Thanks for the comment! We are on the same page. I also made myself sensitive to almonds from overuse. I know all about leaky gut- and am taking all kinds of action against it
including tons of kombucha!
Glad to hear you improved- I figure a year or two from now I’ll be able to expand what I can safely eat.
Sorry – this is a little off topic. What kind of sugar do you use for kombucha?
Have you heard of the GAPS diet?
Hi Julie Yes! I’m Pretty much eating gaps now. Gaps/ paleo and the specific carbohydrate diet are all so similar. I’m just avoiding everything that Im sensitive, drinking lots of probiotics, fermented foods and taking a big variety of vitamins that my doctor put me on.
I wrote a porridge recipe very similar to this one here a few years ago: http://milkforthemorningcake.blogspot.com/2008/09/slowly-does-it-pumpkin-pie-porridge.html – but with nuts in. We started to eat it when we first found SCD. Of course, now I pretty much just eat eggs, veggies, soup, leftovers… But when you want a comforting bowl of starch, you can’t really beat squash can you? Just watch the coconut, as this is pretty tough to digest. When you’re a little further on, you should be able to stir a raw egg yolk in to make it super creamy and nutritious!
x x x
I’m a huge fan of soups– they are warming, comforting, and it’s easy to adapt your ingredients as needed. This week I ate rather a lot of butternut squash soup, but I tend to eat a lot of legume-based soups (probably not acceptable on some of the specialized diets, but they work very well for me). I need the shot of protein with carbs to last until lunch.
This sounds so good! Just wondering, how many servings are the above measurements for? Thanks
Probably about 2- depending how hungry you are
Made this for breakfast this morning. Everyone (3+ people) loved it, especially the 8.5 month old. I wanted more, but alas, I only bought one squash. Next time I’ll buy two.
Love your site! I too am using Datis Kharrazian’s book and trying to fix some thyroid problems. But right now I live in Japan, so lots of times I admire recipes without being able to make them. However, I’ve been using kabocha squash and making this all week for breakfast! Thanks for sharing
Never cooked an acorn squash before, if you put it in a crockpot, how do you prepare? do you just put it in whole with some liquid? how much liquid? Then to get it ready for the porridge, do you just peel it and put it in a blender?
Just plop it into the crockpot with maybe a cup of water. Then once cooked and soft cut in half- pull out the seeds and mush out of the center and then use the remaining squash for the porridge! Good luck
I made this for breakfast today! It is so yummy! I am trying to follow Dr. K’s diet, hoping it may help me feel better. I was diagnosed with the Hashimotos antibody last October, but all my thyroid numbers were normal. In January, all my symptoms I have had in the past came back in full force. I have celiac disease and have been gluten and dairy free for nearly 2 years. I thought I had gluten cross contamination, but I have progressively gotten worse. I found this post on your site and immediately ordered the book. And have scheduled an appointment with a new doctor. So far so good with the diet, having a little trouble with potatoes, miss them. And I did add some palm sugar to my porridge because, well, I just don’t like my brand of stevia. Oh and getting in the protein. I have so much trouble digesting meat.
Anyway, I really wanted to give a huge thank you, for sharing your story, your recipes, and your cookbooks. It is really helpful and encouraging. I would give you a huge hug, if I could.
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