Understanding the necessity for a nutritious breakfast is step one, but how many days in a row can you eat eggs without feeling over easy? One out of four people has a sensitivity to eggs, leaving them bloated and struggling to digest. Then there is the ever-so-popular protein-packed Greek yogurt, but with many having an aversion to dairy and its inflammation-causing properties, it also might not be your best solution.
So this is where Amaranth comes into play. Amaranth is a gluten-free pseudo seed, similar to quinoa but easier to digest, and it is both satiating and energy-inducing. What makes this pseudo seed so great? It has a well-balanced carbohydrate to fiber ratio, plus it’s less carb-dense than oats.
Try this recipe for a warming, nutritious, and protein-fueled start to your day. And the best part: you can make a few servings at a time and store them in your fridge for an easy breakfast solution on busy mornings.
Amaranth porridge
Servings: 2
1 cup amaranth porridge
2 cup coconut milk (cashew/almond milk)
Note: non dairy milk should have no more than two ingredients
1/2 tsp Cinnamon
1/4 tsp Tumeric
1/4 tsp Cardamom, ginger, nutmeg
1/2 tsp Vanilla extract
Pinch of salt
1/4 cup Goji Berries
1/4 cup Almond slivers
1/4 cup desiccated Coconut
1 Tbsp butter (or coconut oil)
Step 1: Bring coconut milk up to a simmer
Step 2: Add all ingredients and simmer for 15 minutes
Step 3: Let stand for 5 minutes and if using honey, wait for it to cool slightly before stirring in.
Step 4: Add protein
You get 10g of protein from the amaranth, so here is where you can decide how to get even more.
For an added boost of protein:
and if your digestion allows
– an egg
– greek yogurt