Apple Cranberry Porridge
A few weeks ago I noticed that my skin and my digestion were a mess. It was peak training for my first Ultra marathon, so I was eating pretty much anything and everything that I could get my hands on (runger is a real thing) and not paying a lot of attention to how it made me feel. Finally I decided that it was time to do something about it.
Normally in this situation, I would do a round of Whole30, but given the fact I knew some of the rules were going to be a challenge for me to follow with race training, I decided to follow a protocol that I have used with many of my patients but has fewer rules than the Whole30. The basics are no grains, no dairy, no soy, no legumes, no sugar. But unlike Whole30, it allows for SWYPO, which I find makes it easier to stick with it, but it still accomplishes a lot of the same things that the Whole30 accomplishes (better digestion, clearer skin, less inflammation).
This porridge recipe happened one afternoon when I was craving something warm, a little bit sweet, and filling. Then, I proceeded to eat it every day for almost a week. Now, I definitely don't recommend using this as your only source of nutrition for multiple days in a row (it definitely isn't a good protein source), but it's a great option when you want something sweet but you don't want to drown in sugar, ruin your digestion, or wake up in the morning with the skin of a 14 year-old.
Apple Cranberry Porridge
Paleo // Grain-free // Gluten-free // Dairy-free // Whole30
Yield: 1 serving
Total time: 15 minutes
1 tablespoon coconut oil or ghee
1 apple, diced
1/4 cup whole cranberries
1/4 cup cashews, coarsely chopped
1/4 teaspoon salt
1 teaspoon cinnamon or pumpkin pie spice
2 tablespoons unsweetened shredded coconut
1/4-1/2 cup coconut or almond milk
1 tablespoon almond butter
In a small saucepan, heat the coconut oil over medium heat. Add the apple, cranberries, and cashews to the pot and cook until the apples begin to soften, stirring occasionally. Season with salt and cinnamon while the apples are cooking. Once the apples have begun to soften, add the coconut and stir.
Slowly add the coconut or almond milk about 1 tablespoon at a time stirring between. You want to add it slowly and let it cook for a minute between additions because depending on how watery your apples are you can turn the whole thing into a soupy mess! Once you have the consistency you want and the cranberries have popped, place into a bowl and top with the almond butter.