Francine's Blog

Paleo Porridge

I decided, on Ash Wednesday, that it was a perfect time for me to do a Whole30 challenge. It’s been a week and time for me to report that I’ve had a success so far. Not until this morning, when I accidentally licked the yogurt spoon for Thom’s yogurt, have I flubbed.

Yes, Francine has gone Paleo. This after scoffing at Jason’s gluten-free stringency when we were in Portland together last year I have finally seen that my half-assed and higgeldy-piggeldy approach to trying to get my autoimmune system fixed has not been entirely helpful. I mean, why would I give up grain? I love legumes! I’d already given up cheese two years before and that immediately cleared up my sinus infections which had plagued me since childhood. I should have had a clue then. Heck, there was a period of two years when I couldn’t smell at all. AT ALL. People nicknamed me “Sniffles” and my husband said a flurry of used tissues followed me around like Pigpen’s dirt cloud.

For two years I dabbled. Two years wasted. Now, I’m not the kind that’s going to measure every keto fluctuation. I don’t have that kind of attention span. Squirrel! What? I have a hard time just keeping track of what I eat, let alone the cholesterol content.

As I said, I’m just starting, so let me tell you how it’s going so far…

  • I have energy.
  • I’ve lost weight.

Granted, I’m not doing this to lose weight. I’m doing this because I need to hit the restart button on this body. After fifty years and fully into my “crone” years things have slowed down enormously. I’m also doing this for Lent, because it involves a fast, but that’s an entirely different blog. Heh.

After a week, I was getting bored with breakfast eggs. So, I looked for a an alternative to my favorite  Cream of Wheat and found I could make a decent porridge substitute. There are literally dozens of paleo recipes out there that are called “paleo porridge” and really what they are is a custard. With that in mind,  here’s my take.

paleo porridge

Paleo Porridge for breakfast. Photo © Francine Mastini

Breakfast Porridge
serves 1

  • 2 eggs
  • 1 tbsp coconut flour
  • 1/2 cup coconut milk (full fat)
  • 1 pinch of salt
  • A pinch cardamom seeds
  1. In a small pot, combine all of the ingredients with a whisk.
  2. Stir frequently over a low heat until the thickness of your choice.
  3. Serve with a dusting of cinnamon or full fat cocoa or both and a dribble of coconut milk. It’s great with some fresh fruit garnish, especially one that you’ve macerated for juiciness, like berries.

Try it, it’s good!

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