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Pumpkin Porridge

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I used to have porridge most mornings, before I was diagnosed with coeliac disease and IBS, and I was really missing the creamy warming comfort of it in the mornings. I came up with this recipe as a quick and healthy, gluten-free, grain-free, dairy-free alternative, which can double as a dessert!

Further Food Nutritionist Commentary:

This sounds so comforting, especially in the winter, and easy to make! Increasing our fruit and vegetable consumption, as Rahna does with this plant-rich porridge, is helpful with any inflammatory condition like GERD and endometriosis as they contain antioxidants.

You can add an additional boost of antioxidants and veggies by tossing in some shredded zucchini or carrots, and for those who can handle it, toasted sunflower seeds or almonds would add a nice crunch and help increase the amount of protein and polyunsaturated fats in this recipe!

By Pegah Jalali, MS, RD

Pumpkin Porridge

  • Prep Time:5 mins
  • Cook Time:0 mins
  • Servings: 1-2

Ingredients

1 banana

½ cup pumpkin puree

Dash of cinnamon

⅓ cup coconut yogurt

1 tablespoon maple syrup

Instructions

  1. Mash the banana with a fork, stir in the pumpkin puree and cinnamon and warm through.
  2. Stir in the coconut yoghurt and syrup, serve and enjoy!
Mash the banana with a fork, stir in the pumpkin puree and cinnamon and warm through. Stir in the coconut yoghurt and syrup, serve and enjoy!

Nutrition Information

Per Serving:  Calories: 136; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 9mg; Potassium: 371mg; Carbohydrate: 30g; Fiber: 4g; Sugar: 18g; Protein: 2g

Nutrition Bonus:   Vit A: 141%; Vit C: 13%; Calcium: 10%; Iron: 5%

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