Savory Breakfast Porridge

by Kelly Wolf

Happy New Year! 

Have healthier eating goals for 2020 like eating more real, whole foods?

How about making your diet like a rainbow by adding more fresh vegetables and fruits to your day?

Need a “sweet” break from the holiday-season indulgences?

If you said yes, yes, and yes, this Savory Breakfast Porridge with fresh veggies and warming spices is for you!

Turn up your classic oatmeal several notches by adding handfuls of dark leafy greens like Dino kale or baby arugula, shredded carrot, shakes of savory spices, a crumble of toasty walnuts, and satiating chia seeds. For an optional (highly recommended) protein upgrade, top it off with a runny, sunny-side up organic egg. Twenty grams of protein in this savory breakfast!

Another great goal of the New Year as far as improving nutrition is to incorporate more HERBS and SPICES. Think about the most colorful foods. Do turmeric, cayenne, paprika, red pepper flakes, oregano, basil, etc. come to mind? Herbs and spices are underrated superfoods. Once you remember they are colorful roots, chilies, and dark greens in their fresh-food forms, its obvious! They are small and potent but packed with phytonutrients- giving them their colors and nutritive qualities. Spices have amazing antioxidant power and are also excellent for stimulating digestion and metabolism. Revving up your metabolism for the day makes this a perfect breakfast!

  

INGREDIENTS

½ cup organic oats

1 organic shredded carrot

1 Large handful of organic baby Arugula or 2 lacinato/dino Kale leaves

1 1/2 cup water

1/4 tsp turmeric powder

1/4 tsp cumin

1/4 tsp ginger powder

1 tbs chia seeds

¼ c crumbled walnuts or pumpkin seeds

1 organic pasture-raised egg

    DIRECTIONS

    Combine oats and water in a small pot on the stove, bring to boil then bring down to medium-low heat. Shred carrot with a cheese grater and mix into cooking oats. Add all spices. Chop kale leaves or add baby arugula straight, stir until just wilted and color brightens, then turn off the heat. Add chia seeds, stir, let sit. Cook a sunny-side-up egg in a greased cast-iron skillet. Transfer porridge to bowl and top with egg. Lightly toast crumbled walnuts in cast iron on low heat then top over a bowl. Enjoy!

    Calories: 500; Protein: 18; Fat: 30.5; Carbs: 42.

    Notes 

    There are a lot of cheap spices out there that are low quality and often cut with fillers. It is worth it to invest in organic, quality spices to ensure optimal flavor while avoiding toxic residues and contamination.

    A note about choosing eggs: have standards for yourself and for the chickens whose eggs you so appreciate. There are a lot of misleading marketing terms out there. Cage-free does not necessarily mean that the chickens even go outside and free-range often solely means that chickens have access to a door. According to Vital Farm’s website: cage-free chickens get 1 square foot per chicken, free-range get 2 square feet, while pasture-raised get 108 square feet per chicken in the outdoors! They happier the chicken the healthier the egg. 

    {Best yet, raise your own hens in the backyard. Mine are aptly named Rosemary and Cayenne!}

     

    FEED YOUR PASSION and share with @Spring_Energy tagging the #SpringUltraKitchen