GLUTEN-free porridge

I love my eggs…I eat a 2-egg omelet loaded with veggies everyday for breakfast. Nothing else keeps me as full and satisfied till lunchtime. But as the colder weather sets in, its nice to have a warm bowl of “oatmeal”. This is basically a nut base so it makes a dense porridge; be mindful of your portion. Feel free to substitute fruit and nuts to your liking. I store portioned servings in ball jars topped with extra coconut milk for eating-on-the-go.

GLUTEN FREE PORRIDGE – makes 4 servings

1 cup water 1 cup coconut milk (full fat), OR unsweetened almond milk 1/4 cup nuts (walnuts, almonds, sunflower seeds, etc) 1/4 cup unsweetened coconut flakes 1/2 cup flax meal 4 tablespoons chia seeds 2 Tablespoons coconut sugar 1 teaspoon cinnamon Optional toppings: 1/2 cup fresh or 2 tablespoons dried fruit (apples, bananas, peaches, pears, raisins, apricots, figs, dates) In a high speed blender or food processor, pulse the nuts, coconuts flakes, flax meal. In medium sized sauce pan, heat water and coconut milk to just before boiling. Add nut mixture and remaining ingredients. Cook on medium for about 10 minutes. Add more water/liquid to your desired consistency. Serve with a dollop of coconut cream, fresh fruit or dried fruit of your choice.

About Christina Hamler

I became a certified personal trainer through The National Academy of Sports Medicine (NASM) and Super Slow, a specialized strength training program. Here, I discovered specific exercise techniques that were more appropriate for my body type. My nutritional journey began when I attended The Institute for Integrative Nutrition (IIN). As a graduate from IIN, I learned how food and healthy lifestyle choices could empower me to life my life more fully.