Category Archives: Whole30
Knitted together by chia seeds, butternut squash and chicken thighs, I have survived week one of Whole30! I feel great. I still have some mid-afternoon fatigue but a lot of my aches and pains are gone and my energy levels are up. Hooray for coconut milk and sweet potato at every meal! 😀
I AM NOW 70% AVOCADO.
Yesterday, I made some pumpkin and peanut butter dog treats for my canine friend Sadie and had about a half can of Trader Joe’s pumpkin left over. In an attempt to find a good use for the extra that was Whole30 approved and also delicious, I stumbled upon a recipe by Jenny on the Spot for a hot pumpkin breakfast cereal. Based on her recommendations and my own conviction to keep things as cheat-free as possible, I have adapted the recipe.
Super nutty, comforting, warm and delicious, this made for a great lunch. It would also be a perfect breakfast or afternoon snack. Enjoy!
Whole30 Pumpkin Porridge
Makes two servings
1/2 cup shredded unsweetened coconut
1/4 cup coarse almond meal
1 can of pumpkin purée (NOT PIE MIX)
1 egg, beaten
1/2 cup hydrated chia seeds
1/2 cup coconut milk
1/2 cup unsweetened applesauce
1/4-1/2 tsp of Penzey’s Apple Pie Spice
Salt to taste
Handful of sliced almonds
1/2 tsp ghee
In a medium saucepan over medium heat, toast coconut and almond meal until fragrant and just starting to brown. Stir in pumpkin, coconut milk, egg, chia, applesauce. Whisk together until combined.
When mixed well, add apple pie spice and salt. Bring to a simmer and cook for 2 minutes.
Melt 1/2 tsp ghee in a pan and toast the sliced almond until brown.
Serve porridge and top with almonds and chopped apple. Add other toppings if desired. Enjoy!