I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
If you’ve been around Eat Beautiful for a while, you may know that our house has a few food intolerances. Finding treats we can all eat is challenging. Youngest is intolerant to eggs. Oldest is intolerant to dairy. Middle guy can’t have sugar, although none of us do. This AIP Breakfast Cereal tastes awesome, even to hubby who can eat anything; and all the kids can have it! Woot. But yep, these kinds of recipes are hard to come by. AIP says it all: grain-free, dairy-free, egg-free, refined-sugar-free, even nut and seed-free! And yes, delicious! (For those of you who can eat nuts and seeds, this is a great way to add variety to your diet. Nuts in moderation.)
Although we could belabor how hard it is to eat, we just focus on what we can have and the rest is… yummy!
The secret, magic ingredient in this porridge is spaghetti squash, the veggie with which I am the most enamored this fall. I’ve seen a few other porridge recipes that use it; so I made my own. (I rarely follow other people’s recipes mostly because I can’t be bothered. I just start cooking.)
The first time I made the recipe, the kids were thrilled. Hubby loved it. I would have been happy to tweak it; but everyone said it was perfect. Youngest kiddo asked to have it on his birthday! (which isn’t until April, btw) as long as he could have ice cream also, lol.
So enjoy this nutrient dense porridge, full of vegetable goodness. Add a sausage on the side for extra protein. The gelatin in the porridge is great for your gut; and its amino acids are rendered more effective when eaten with a source of meat.
AIP Apple-Cinnamon Breakfast Porridge
- 1/2 of a whole spaghetti squash already baked
- 2-1/2 cups filtered water
- 1 cup finely shredded dried coconut
- 1/4 cup sustainably-sourced gelatin, Vital Proteins or Great Lakes brands
- 1 medium-large apple peel and de-seed; but save the peel
- 1 tsp. cinnamon
- 1/16 tsp. stevia, depending on the brand/variety or 5-8 drops liquid stevia, to taste (optional)
- raw honey to taste (garnish)
- Place water, dried coconut, about 1/3 of whole apple, and the apple peel into a high powered blender. Puree on high for 50 seconds. Add gelatin, cinnamon and optional stevia and blend again briefly, about 10 seconds.
- Dice remaining raw apple into small cubes. Set aside. Using a spoon scoop out the flesh from cooked squash. Cut "spaghetti" into short lengths.
- Place puree into medium size saucepan. Add spaghetti squash and heat gently, stirring. Simmer over low heat for 5 minutes; then allow the porridge to cool slightly, which will thicken it. Or refrigerate it until it's quite thick.
- Serve, topped with raw apple and honey.
One other thing I love about this recipe? Homemade coconut milk! You don’t even know you’re making it; but that’s what’s happening when you blend the water, dried coconut and apple. Better than canned milk and soo easy! I love the fiber, too. No need to strain your coconut milk, especially when it’s going into a porridge, where the texture of the fruit will only be a bonus.