This one is for all the mums who are breastfeeding child with allergies or intolerances. Why? Because I can still distinctly remember staring blanking into my pantry searching for a satisfying breakfast while undertaking an elimination diet for my 2-year-old's eczema and non-IgE allergies.
Only a breastfeeding mum, 3 weeks into an elimination diet, knows just how much a pain in the bum preparing breakfast can be.
If you are egg-free, soy-free, wheat-free, gluten-free, nut-free, oat-free and dairy-free breakfast you can feel like there's no safe foods to turn to - especially for breakfast when you can't reach for a simple omelette or muesli.
That's where your seeds and gluten-free grains can come in. Staples like quinoa, brown rice and buckwheat are filled with minerals, proteins and starches to help you feel full, have regular bowel motions and give you plenty of energy for chasing your crazy kidlet around the place.
My youngest has stopped breastfeeding but our whole family still continues to eat quinoa porridge for breakfast....because it tastes delicious!
Want some more support with healthy diet options during your elimination diet? Get in touch book an appointment.
- Lucy x
- 1/2 cup of quinoa (see notes)
- 1 cup of water
- 1/2 cup of safe milk
- 1 banana
- 1 tsp of sweetener (see notes)
- 1 tsp of cinnamon powder
- 1 medjool date, pit removed (optional)
- Extra water for rinsing and soaking
- Extra fruit, seeds and nuts for toppings
- If possible soak the quinoa overnight in the bowel with plenty of water.
- In the morning strain the quinoa in a sieve and rinse throughly.
- Place quinoa and the cup of water in a small pot on high heat.
- Cover and bring to the boil.
- Reduce to a low heat and cook for about 10 minutes until most of the water is absorbed.
- On the low heat break the banana into pieces and add it to the pot with your choice of milk, the cinnamon and date if you are using it.
- Stir over low heat until the porridge is a consistency you like.
- Spoon into a bowl and top with slice fruit, crushed raw nuts and seeds.
- For quinoa I recommend you use tricolour or plain white variety as they make the porridge a creamier consistency.
- It's not critical that you soak the quinoa but doing this will release phytates from the seeds. This anti-nutrient compound can prevent the absorption of some minerals so soaking and rinsing helps to remove this from the quinoa.
- Safe milk may be coconut milk, almond milk, rice milk.
- I prefer to use maple syrup for a sweetener but you can use honey or rice malt syrup depending.
- Store any leftover porridge in an air-tight container to use for tomorrow's breakfast.