We have talked about Acceptance and Alternatives, here is one of mine that I would like to share with you, a gluten free, grain free, dairy free, nut free brekkie staple in my house, Chia Porridge.
One of the really key things I took away from the Whole30 diet was to lose the concept of breakfast, lunch and dinner and focus instead on meal one, two and three. This actually helps psychologically as you can quite happily eat this in the evening, lovely and light and easy to digest before bed, and you can have meat and veg or a casserole or hot pot for morning meal, keep you full and on the go until lunchtime.
Cookie House Chia Porridge - serves one
20g chia seed
200ml almond milk (or milk of your choice)
1 tablespoon sunflower seed
1 tablespoon sesame seed
1 tablespoon coconut cream
1 ripe banana
handful dried blueberries, sultanas or cranberries
In a small pot put the chia seed in the almond milk and let it soak for about 15-20 minutes. While that is happening, toast the seeds over a low heat until lightly golden and crunchy and slice the banana into the bottom of a bowl.
Cook the porridge over a low heat, stirring often (chia seed loves to clump), until it is very thick, stir in the coconut cream and pour over your banana, top with toasted seeds, dried fruit and dust with cinnamon. Serve with a little extra almond milk.
If you want to mix it up a bit, add half a teaspoon of my Spiced Latte Blend to the chia/almond milk mix at the soaking stage or stir in one square of dark chocolate when you add the coconut cream.