Nutrition, Recipes

Plaintain Coconut Porridge

July 11, 2017
YUMMO! .
I'm currently enjoying a VERY yummy, nourishing breakfast  whipped up with what little ingredients I have in my pantry at the moment!
.
Because it tastes SO good, I'm sharing it with you, in case you're stuck in a breakfast rut & want to try something new 
.
When it comes to breakfast, you're literally breaking(your)fast, so it's important to eat foods that are delicious, filling, nourishing and 100% gut-friendly!
.
My super simple recipe (below) combines all of these elements PLUS a good dose of:
.
✨potassium
.
✨omega 3 fatty acids
.
✨beta carotene
.
✨protein
.
✨vitamin B6
.
✨vitamin C
.
✨dietary fibre
.
➕PLUS ➕
.
✨a super important gut-friendly ingredient called 'resistant starch' which stimulates the good bacteria in your gut, helping to maintain a healthy balance of the good guys to keep everything - including optimal pooping  in check!
.
Where does the magical resistant starch come from? The plantain of course! 
.
If you're unsure of what a plantain is, don't stress - you can almost always find one (or ten!) at your local asian market. Look for a banana with black splotches all over its skin - this is what a perfectly ripe plantain looks like (google & take a look!) 
.
Plantains begin green and are super hard to cut into. As they age, they soften which is the type needed for this recipe.
.
This yumminess is great hot or cold - if you're making & storing overnight, add more liquid in the morning to create a perfect porridge texture 
.
COCONUT PLANTAIN PORRIDGE
.
You need:
.
1 cup full fat organic coconut milk
.
3 tbs coconut flour
.
2 tbs desiccated coconut
.
1 tbs chia seed (or flax seed)
.
½ ripe plantain, mashed roughly
.
Toppings incl: sliced plantain, dried coconut, chia, cinnamon, crushed nuts/seeds (just not too many because there's already enough healthy fats in the porridge!)
.
You do:
.
In a small saucepan, combine coconut flour, shredded coconut, chia seed & milk. Stir over a medium heat to warm & thicken - won't take long!
.
Turn off heat, add mashed plantain. Stir/whisk/blend to arrive at desired consistency.
.
Add more milk (or water) if you want a more runny consistency.
.
Top with extras & enjoy

YUMMO! I’m currently enjoying a VERY yummy, nourishing breakfast, whipped up with what little ingredients I have in my pantry at the moment. Because it tastes SO good, I’m sharing it with you, in case you’re stuck in a breakfast rut & want to try something new 👌🏻

When it comes to breakfast, you’re literally breaking(your)fast, so it’s important to eat foods that are delicious, filling, nourishing and 100% gut-friendly! My super simple recipe combines all of these elements PLUS a good dose of:

potassium

omega 3 fatty acids

beta carotene

protein

vitamin B6

vitamin C

dietary fibre

PLUS 

a super important gut-friendly ingredient called ‘resistant starch‘ which stimulates the good bacteria in your gut, helping to maintain a healthy balance of the good guys to keep everything – including optimal pooping 💩👌🏻 in check! It may also help maintain healthy weight.

Where does the magical resistant starch come from? The plantain of course! 🍌 If you’re unsure of what a plantain is, don’t stress – you can almost always find one (or ten!) at your local asian market. Look for a banana with black splotches all over its skin – this is what a perfectly ripe plantain looks like  Plantains begin green and are super hard to cut into. As they age, they soften which is the type needed for this recipe.

This yumminess is great hot or cold – if you’re making & storing overnight, add more liquid in the morning to create a perfect porridge texture 

COCONUT PLANTAIN PORRIDGE

Makes: 1 medium serve or 2 small serves

You need:

  • 1 cup full fat organic coconut milk
  • 3 tbs coconut flour
  • 2 tbs desiccated coconut
  • 1 tbs chia seed (or flax seed)
  • ½ ripe plantain, mashed roughly
  • Toppings including: sliced plantain, dried coconut, chia, cinnamon, crushed nuts/seeds (just not too many because there’s already enough healthy fats in the porridge!)

You do:

  1. In a small saucepan, combine coconut flour, shredded coconut, chia seed & milk. Stir over a medium heat to warm & thicken – won’t take long!
  2. Turn off heat, add mashed plantain. Stir/whisk/blend to arrive at desired consistency.
  3. Add more milk (or water) if you want a more runny consistency.
  4. Top with extras & enjoy.

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