Breakfast would have to be the meal that majority of my patients struggle with. Finding inspiration of new, healthy options that are a winner for your taste buds, can be challenge. Especially when the food intolerance test results reveal a dreaded egg, gluten and dairy intolerance!
Now that we’re officially in winter, it’s also important to listen to your body and nurture it with warming and comforting foods. If it’s chilly outside, it might be worth trialling a warmed bone broth, soup or herbal tea, in place of your morning juice or smoothie.
If your hunger in the morning needs a filling brekkie to satisfy you until lunch time, try out one of my fav porridges, from My Vibrant Morning recipe eBook- Buckwheat Porridge. Remember Buckwheat has no association with wheat and is in fact a perfect gluten free replacement, due to its high protein content, with enough carbs to ‘fill you up’. I will note however, that some individuals with a leaky gut can still react towards buckwheat, as they can with other pseudo grains, such as quinoa and amaranth.
The best thing to do? Try out different meal options, listen to your body and go with what you feel best on.
What you’ll need:
½ cup buckwheat groats, soaked for at least 15 mins and then drained
½ teaspoon cinnamon
1 cup coconut milk and 1 cup water, or 2 cups other nut milk
1 teaspoon cacao nibs (optional)
Pinch Himalayan salt
1 tablespoon almonds, or nuts of choice, or 1 teaspoon nut butter (per serving)
2 teaspoons raw honey (optional)
Berries, to serve (optional)
Coconut yoghurt, to serve (optional)
What to do:
Bringbuckwheat,cinnamon,nibs,water (ifusingcoconutmilk) andmilktotheboil. Reduceheatandsimmerfor 20 minutes
Addsalt,mixin honey andservewithflakedcoconut,almonds,berriesand/oradollopofcoconutyoghurt.
Love, health & happiness,