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)
- 3 tbsp lightly toasted sesame seeds (or 1 1/2 Tbsp tahini)
- 2 tbsp unsweetened shredded coconut
- 1 tbsp chia/flax seeds (or both, like I do)
- 1/2 tsp cinnamon
- 1 tsp ginger, ground
- 1/4 tsp cloves, ground
- pinch of sea salt
- 1/2 cup water or non-dairy milk, more if needed
- 1 cup spaghetti squash, cooked (or any squash you wish!)
- hemp or pumpkin seed protein powder
- coconut sugar, lucuma, honey, liquid stevia, or pure maple syrup
1. Combine all dry ingredients and grind in a coffee grinder or blender until you get a flour-like consistency.
2. Remove 1 tbsp 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 tsp 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!