Chocolate and cake for breakfast

If breakfast is the most important meal of the day we want to make sure it's delicious and nutritious and most importantly that it doesn't become boring.

Until recently I always thought of porridge as the big pot of lumpy goo we were forced to eat for our breakfast as kids.

Not any more...

I ADORE PORRIDGE NOW.

I have it for breakfast, lunch and as a snack and I'll eat it hot or cold.  Basically I'm not fussy because it tastes so good 😍

Did you know that porridge and oats are not the same thing?

I didn't until just last week 🙈

The dictionary says porridge is a food commonly eaten as a breakfast cereal, made by boiling ground, crushed or chopped starchy plants—typically grain—in water or milk.

Armed with this new info I've been trying out different grains to make my porridge with and I've been experimenting with lots of different add ins.

Here's my top 3 (so far)

What I love about these recipes is that you can make a big batch, divide it into portions, store in the fridge for up to three days and eat hot or cold depending on your mood.

NORWEGIAN PORRIDGE

70g basmati rice (dry weight)

1 scoop Forever Living vanilla protein

250ml almond milk

10g suptanas

10g walnuts and cinnamon to serve

Cook the rice in water until tender

Drain any remaining water

mix the rice with the protein, milk and sultanas and warm through

serve immediately with a sprinkle of cinnamon and walnuts on top or store in the fridge for a later date

CARROT CAKE WITH VANILLA FROSTING

60g bulgar wheat (dry weight)

1 scoop Forever Living vanilla protein

125ml almond milk

1 small carrot grated

1 tsp cinnamon

10g sultanas

10g walnuts (to serve)

For the frosting

30g soya yogurt

15g vanilla protein

Cook the wheat in 1 cup of water until tender and all the water has been soaked up

Add the carrot, protein, sultanas, cinnamon and milk and return to the boil then simmer for 2 minutes

To make the frosting mix the yogurt and protein together

Serve the porridge hot or cold with frosting and walnuts

 

DECADENT CHOCOLATE QUINOA PORRIDGE

50g quinoa rinsed (dry weight) 

250ml almond milk

1 scoop Forever Living chocolate protein

1 heaped tsp cacao

1/2 courgette grated

10g mixed seeds to serve

Add quinoa and enough water to cover it to a pan

Bring it to the boil and simmer until all the water is soaked up

The quinoa should still be a little firm

Add the milk, courgette, cacao and protein and stir well 

Return to the boil then turn down the heat and simmer for 5 minutes stirring regularly 

Serve hot or cold with a sprinkle of mixed seeds on top 

I really hope you enjoy these recipes as much as I do 😀