Protein Packed Porridge recipe, Hello Winter!! Time for porridge! I had a request from one of my lovely readers asking how she can get a bit of Teapot love for her porridge, especially aiming to boost the protein content of her breakfast. Here is the result!
Protein Packed Porridge recipe
1/4 cup Traditional oats
1/4 cup flaked quinoa
2 tablespoons dried fruit, chopped
2 tablespoons almonds
1/2 cup soy milk
1/2 cup water
1 teaspoon honey
1 tablespoon LSA (linseed, sunflower seed and almond meal)
Protein Packed Porridge recipe: method
You may have seen me write about Quinoa before, it is one of my favorite high nutrient foods! for more info. As well as in grain form it also comes flaked, and it is a perfect addition to winter porridge to boost the overall nutrient value, and in particular the quality of the protein.
This meal has approximately 13g of protein, which is about 1/4 of the daily requirements according to the Dietitians Association of Australia (for an average adult). It also has lots of fibre, which can help with cholesterol control and good fats which come from the nuts and LSA.
The best thing about porridge (apart from the warm and fuzzy feeling) is the endless opportunities to get creative! Really explore the different options out there and find your favourite! My top 3 would have to be:
1. Mixed berries
2. Banana and honey
3. Stewed apple and sultanas
Porridge is also a fantastic opportunity to maintain your fruit intake during the winter months. Dried fruit, frozen fruit and stewed fruit are all really great. The recipe above includes about 1 ‘serve’ of fruit, according to the Australian Dietary Guidelines. Slice a banana on top, or include 1.5 tablespoons of sultanas as well and you have the 2 serves recommended per day!
THE BEST RICE to create CONGEE
I counsel employing an additional “starchy” rice resembling jasmine rice (long-grain) and japonica rice (medium-grain). These 2 are excellent to make congee because they can provide your congee a smooth, starchy, and sleek texture.
Rice such as basmati rice doesn’t “gel” the maximum amount once you use it to cook porridge. The rice grain will presumably stay intact.
If you continue to wish to use basmati rice, I suggest pulsing it few times in a very liquidizer or kitchen appliance to interrupt up the grains a small amount before cooking. don’t flip it into a powder though
Snuggle up and enjoy the cooler weather! And while you’re spending more time indoors feel free to come and find me on Facebook. send in your recipe requests like Emma did. We’d love you to join the Teapot family!
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