My grain-free, protein rich version of a traditional comforting breakfast: Paleo Nutmeal
Oatmeal brings me tons of childhood memories. Growing up I was an extremely picky eater, there were about 5 things I could tolerate, but they needed to be spaced out with at least a week in between. Needless to say, meal times were always a torture. There were only three things that I looked forward to regularly: macaroni and cheese, flan, and oatmeal. Since then oatmeal has been sort of a comfort food for me and somehow my oldest daughter now feels the same way about it. Luckily for me, she eats most anything I put on her plate, but Paleo Nutmeal is something she always looks forward to.
If you don’t like cashews or you do not want to use a blender you can replace the cashews, water and dates for 1 1/4 cup of sweetened almond milk, Here is my recipe for it.
For a NUT-FREE version replace the cashew nuts and water for 1 1/4 cup of coconut milk.
Using a blender combine all the ingredients together, except the hemp seeds. Blend until the nuts are finely ground.
Pour the mixture in small saucepan over medium heat, stirring occasionally to prevent it from sticking at the bottom of the pan.
When most of the liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond meal if the consistency is too dry.
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Cream of chocolate is my perfected version of cream of wheat. This breakfast treat is the perfect combination of a warm, hearty, nutritious, filling breakfast and a sweet chocolate decadence; with a punch of proteins, healthy fats, antioxidants, and nutrients.
This treat is actually a typical late night snack at our house; my sweet-toothed husband is addicted to chocolate. He HAS to have something sweet and “chocolaty” an hour or so after dinner, we are not talking about a light snack, we are talking about a “ please make a triple batch of this and bring me a half a pound of trail mix”, because I burned that 18-ounce steak, and 3 pounds of veggies before I even put the fork down. I am not exactly sure how he manages to eat like that and still have single digit body fat. Somebody please explain that to me?
Cream of chocolate is a variation of my breakfast porridge, but, for this one you don’t have to soak the almonds overnight, blend them and strain them to make almond milk, you are using cashews and water instead. When making nut milks the process is basically the same for most types of nuts, but when using macadamia nuts or cashews you can skip the soaking and straining process, and the milk will still be smooth and creamy.
¼ cup of raw cashews (nut free option below)
1 cup of water
2 tbsp of coconut oil 2 tbsp of unsweetened cacao 1 tbsp of coconut flour Sweetener to taste ( I used 2 dates and 5 drops of liquid stevia)
Put all ingredients in a blender and blend until smooth.
Pour the mixture into a small saucepan.
Cook over medium heat, stirring constantly until it thickens to desired texture.