Happy Labor Day Folks! Today I have one of my favorite Canadian friends (Blends) sharing an amazing recipe and her health journey here today. Christa (from edible balance) and I met at Blend 2013 but had been blog friends long before that.
Christa is one heck of a chef in the kitchen and a beautiful person in general. I’m so blessed to call her my friend. That being said, I wanted her to chat about both her passions, food and nutrition! Since I chatted about my random (not boring) breakfast porridge from last weeks food hacks post, I thought it might be good to continue that topic. BREAKFAST! Let’s beat the boring breakfast trend and start building a better and MORE nourishing one. Sound good? Okay, here’s Christa!
Hello Cotter Crunch friends!
My name is Christa and I blog over at Edible Balance. I’m a whole food lover, diagnosed Celiac (for over 12 years now), Culinary Nutritionist and healthy living enthusiast.
I met Lindsay just over a year ago at the 2013 Blend Retreat in Park City, Utah, but had been a reader for a quite a while before that.
Blend Fun 2013
There are people that just draw you in immediately because of a life experience shared, and our connection is no different. However, our love for nutrition, and our crazy husbands who are incredible athletes are what brought us even closer. My husband may not be a professional athlete, but he is quite competitive. I feel every single bit of Lindsay’s pain and frustration after a struggling performance in races and the major highs after huge successes. There’s nothing like a happy runner/cyclist/triathlete after completing a race where they have accomplished exactly what they were hoping for, and sometimes more! Am I right? Last weekend was definitely a good one for my husband…
Alright, back to our shared life experiences. When I started really struggling with my health, most especially with my digestive health and hormone health (I was diagnosed with Polycystic Ovarian Syndrome last year), I found a support, encourager, and friend in Lindsay regardless of how far apart we are from each other. I know many of you feel the same, and I am quite sure I can speak for all of us in saying how grateful we all are for you crazy Cotter!
This time last year I was in a very different place, and I will fully admit, a scary one at that. I was struggling with extreme digestive issues and a slew of health problems that was catching up with me big time. I had just started an intense food elimination and was having a real hard time with it because it was summer and I couldn’t have most of the foods I loved, including all fruit and sugar, nuts, almost all seeds, nightshade vegetables and the list goes on. Just before I had started, I was also about 95% vegan. I couldn’t have dairy (which I was fine with), eggs, or grains either. I found pretty quickly that I had to incorporate a bit of meat in because I didn’t have much to rely on to keep me satiated and help to regulate my hormones, a big concern with PCOS.
Quite frankly, I was a mess. I also had to rotate all of my food, even more so for the leafy greens I was eating. Every single day had to be different for all foods, but I couldn’t have the same greens for four days. My whole life literally revolved around food.
I also had to journal absolutely everything. By the end of the almost six month process, I was spent. Thankfully I had the support of a fantastic naturopath to guide me through all of this, even as a culinary nutritionist, I felt so lost and downright emotional about it all.
This year I feel like a brand new woman! I’ve been able to eat almost everything that I have wanted to bring back into my daily routine and it feels pretty amazing actually. However, once in a while I feel that I need to scale back and have something simple. Something to soothe and calm my digestion down.
One of my favorite breakfasts to fall back on is a very simple squash porridge. Any squash can be used, but in an effort to keep it lower on the glycemic index I used spaghetti squash.
This recipe is quite simple, and my go to when I need to give my digestion a good break. The best part about it is that it can be adjusted to anyone’s taste. If you would rather a more savory dish, or if you want to use up what you have in your pantry, no problem! It’s incredibly versatile.
Sesame Squash Breakfast Porridge
gluten-free, grain-free, nut-free, egg-free, dairy-free (AIP)
Serves 1
- 3 tablespoon lightly toasted sesame seeds (or 1 ½ tablespoon tahini)
- 2 tablespoon unsweetened shredded coconut
- 1 tablespoon chia/flax seeds (or both, like I do)
- ½ teaspoon cinnamon
- 1 teaspoon ginger, ground
- ¼ teaspoon cloves, ground
- pinch of sea salt
- ½ cup water or non-dairy milk, more if needed
- 1 cup spaghetti squash, cooked (or any squash you wish!)
- Optional
- hemp or pumpkin seed protein powder
- coconut sugar, lucuma, honey, liquid stevia, or pure maple syrup
- ghee
Instructions
1. Combine all dry ingredients and grind in a coffee grinder or blender until you get a flour-like consistency.
2. Remove 1 tablespoon of the dry mixture and put it aside, this will be used to top the porridge.
3. In a small bowl, add the dry mixture with water or non-dairy milk, let it adsorb and form a gel.
4. Scoop cooked spaghetti squash and gel mixture into a blender, and blend until smooth.
5. Heat the porridge stove-top on medium heat just until it starts to bubble. Stirring occasionally.
6. Remove from heat, pour into your favorite bowl, and top with the dry mixture you set aside.
7. You can add 1 teaspoon of ghee if desired, this is incredibly healing for your gut and helps improve digestion adding in healthy fats to help absorb the nutrients.
By now I have an extremely low tolerance of sugar/sweetener, so I don’t find that I need to add any to my porridge. You may wish to add it to your liking, or give yourself a bit of a challenge and try it without! Allow your taste-buds to enjoy the flavors of the spices and sesame seeds.
This breakfast just happens to be the most warming, grounding, comforting and delicious breakfasts I make. I hope you enjoy it!
Thank you for having me Lindsay! xo
Want more breakfast in bowl ideas?
Check out her Forbidden Black Rice Porridge.
My Banana Avocado Matcha Granola Bowl
And of course, my favorite recovery Porridge! ( I used gluten free steel cut oats)
What’s in your breakfast bowl today? Where are you on your Health Journey?
Cheers to a Marvelous Labor Day!
LC
I was so hoping to love this recipe…AND I DID! I woke up this morning ready to brainstorm meal prep for my big cook up and I thought “hmm I’ve been on a paleo hot breakfast kick and we have leftover spaghetti squash…let’s see what we can find!”
I also have a super low tolerance for sugar so I didn’t add any either and it tastes just perfect! I’ve been missing/craving oatmeal lately and this really hit the spot! I can’t wait to eat it for breakfast every day this week! I also added eggs so I could get extra protein so this is just a win all around. Thanks ladies!
I’m so glad! christa’s recipe is spot on. so cozy and nourishing! xxoo
I have never thought about putting squash in my porridge! I might even try a little in my oatmeal!
I’ve never thought about eating squash for breakfast before!
SAY WHAT?!?! The only way I know spaghetti squash is……… Baked and mixed with salmon, a whole new narnia like door just opened….. You opened it!
totally thought of you my squash lover!
Yum yum yum! Never thought to do spaghetti squash like that but it sounds tasty!
it’s fun! you must try it
Now I’m hungry! haha Thanks for sharing!
how about a squash snack bowl? LOL!
I just love a warm breakfast and this sounds amazing. Thanks for sharing–need to try it with the kids this week!
let me know what they think! i tried it with acorn too!
How funny- I saw your blog title and immediately thought of Christa and her instagram breakfasts, and then it was her guest posting! Sounds delicious- I love checking out her creations.
haha i know, she’s got the best and most creative recipes in a bowl!
oh we are in such a breakfast rut—which I dont mind BUT the child hates 😉
need
mo
bowl
ideas.
THANK YOU.
You are seriously brilliant. Every new recipe just blows my mind! Now I have to get a spaghetti squash soon to try!!
Wow, I’ve seen quite a few ‘unusual’ porridge recipes before but spaghetti squash? That’s a completely new one to me – and in a good way. I haven’t been able to find any in stores yet but if I do I hope I’ll remember this idea.
oh this is so up your alley too!
This is the perfect Fall recipe! I love how versatile it is that you can make it savoury or sweet…and how rich it is with all those spices!
It all looks YUM, but I really NEED those figs in the first picture
they are from my brothers fig tree, which is actually in steiner!
What a great breakfast idea! Love it!
i know, so fallish too!
Looks yummy! I’m always in need of some more breakfast ideas. Love that we were on the same page for today! 😉 xoxo
breakfast for the win!! xxoo miss you
Wow you’ve had quite a food journey! That elimination diet would be SO hard!
This recipe looks really good and seems perfect for the fall weather coming!
I actually made something like this during competition prep. Total desperation move to have something sweet… but it was delicious! I need to try it again in “normal” mode. Love you both! xo
I love the squash porridge! I’m obsessed with squash. This I must try. I appreciate your story. I’ve suffered with digestive problems for year, iron ferritin deficiency that no one can diagnose and now my hormones particularly estrogen has disappeared. I’m seeing an endocrinologist to test my hormones but I suspect I need to change my diet as well.
Megan, I know exactly what you’re going through. I hope you get some answers! As frustrating as the food elimination was, I am so grateful for what it taught me. It has brought me to where I am today, much healthier and more conscious of how I am fueling my body. best of luck to you!
Wow I never would have thought of combining all of those ingredients! How creative. Thanks for linking up with us today
let us know if you try it Deborah!
Ahh I absolutely love this idea! Oats don’t always agree with me and even though this is not the same consistency it sounds like a great hot breakfast for those cold mornings! Not to mention simple, quick and easy 🙂
Yum!! LOVE Christa!!
So good to hear you are in a better place today Christa!!
I absolutely LOVE porridge fro breakfast and the combo of squash and sesame seeds is genius!!
Thanks Lucie! It’s such a delicious pairing, especially with ginger too.
Wow! how interesting, sounds great though. I loooovee my breakfast foods 🙂 Please add this to our linkup, I wanna have as many creative recipes as possible, this would be great! Then we can spread the word, and get people to enjoy meatless monday! You have finally found the balance, and I think others need to also 🙂
Lindsay, hope you are enjoying your vacation 🙂
Hey Tina, thanks so much! So sorry I missed out on linking up yesterday 🙁
I linked up! Not to worry . Yay
Lindsay, Christa, will you two be attending Blend 2015?
i sure will!
I will certainly try! I missed everyone so much this year, I wasn’t able to make it for the last one.
Thanks Lindsay and Christa! Your story spoke to me so much especially the emotions part as I feel crazy saying to my gi dr “I can’t tolerate too much spinach”… who even says that?!? Will be checking out your blog for sure!
you will love her Katherine!
Thanks Katherine! I absolutely feel your frustration, it took me a while to get back into even eating raw lettuce. The entire gut healing process I was lightly sauteeing everything! I still prefer it that way, as a food blogger it seems so wrong, LOL. Hang in there!
I so agree! I actually do the same and steam or lightly sautée
This looks great and it’s such a creative idea for breakfast, or any meal really 🙂
i knew you’d like this michele. Just add egg, right?!