REDUCED-CARB PORRIDGE WITH COCONUT

porridge

You know your diet is going well when porridge excites you!

 I’ve started the 90 day ‘shift, shape and sustain’ plan by Joe Wicks (AKA The Bodycoach). I’m doing quite well so far due to the emphasis being on short amounts of exercise and good food, two things I like quite a lot. The main thing is that I’m only eating carbohydrate straight after I exercise. The rest of the time my meals are only full of protein, good fats and veg.

I like to think of myself as a “clean eater” well I try anyway. I have often caught myself boasting to a friend about how I haven’t eating any chocolate in a whole three weeks while completely oblivious to the fact I scoffed nearly half a pack of chocolate biscuits that morning.  I think when you’re hungry you just can’t stop those cravings and auto-pilot mode takes over and grabs for the most calorie laden thing in your press. That’s why it can really help your diet to prepare your food in advance and make sure you don’t go hungry. Following a low carb high protein diet, the only way that I can sustain it is by eating good healthy fats along with my meals. This porridge  ticks all the boxes and will keep you full till lunch time. (or snack time at least)

Ingredients:

(serves 1)

  • 22g chia seeds
  • 22g golden flaxseed
  • 30g gluten free oats (rolled or steel cut)
  • 40g desiccated/shredded coconut
  • 300ml almond milk or as needed89
  • 3 tbs full fat yoghurt
  • 1 tsp cinnamon
  • Walnuts
  • Raspberries

Method: Put all the ingredients except the yoghurt in a pot and cook over a low heat for 5-6 minutes until you are happy with the consistency- add more almond milk if your porridge looks too thick. Transfer to a bowl, spoon the yoghurt on top and sprinkle over a few walnuts and raspberries, enjoy!

*Recipe taken from Lean in 15.

The recipe is Gluten free

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