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Hi! I'm Jessica

I'm a writer, podcaster and mentor empowering others to live and thrive with endometriosis.

Coconut Quinoa Porridge

Coconut Quinoa Porridge

 Cocont Quinoa Porridge - vegan and gluten free. A creamy and healthy endometriosis diet breakfast recipe. Click the pin to make! #endometriosisdiet #healthybreakfast #veganbreakfast #quinoaporridge #coconutporridge #veganrecipe

Endometriosis Diet Breakfast Recipe: Coconut Quinoa Porridge

Before I get started, I want to make a disclaimer - despite the fact that this endometriosis safe recipe is delicious and creamy, I don’t eat this coconut quinoa porridge everyday! I simply don’t have time to spend 30 minutes making an endometriosis diet breakfast recipe like this every morning, however, I do like to make it at the weekend or I make up a batch on a Monday night and then just quickly heat it up or have it cold during the week. The reason why I say this is because I don’t want you to think the endometriosis diet has to be super fancy or time consuming - it doesn’t! Most mornings I have 40g of oats, mixed with vegan protein powder, dairy-free yoghurt and some nut milk, I then sprinkle on top some nuts, and if I have them to hand some cacao nibs and coconut flakes. Occasionally I might have a small amount of fruit on top too.

However, I am learning to eat for my cycle using the wonderful WomanCode by Alisa Vitti and am branching out with my recipes by using ingredients that are suited to each stage of my cycle. This coconut quinoa porridge is a great for ovulation, with pecans, quinoa, figs, coconut and almonds being particularly helpful for this season of the menstrual cycle. I’m also working on balancing my blood sugar, again using the information in WomanCode, and so am opting for breakfasts higher in protein and fats, with a smaller amount of carbohydrates - this recipe (if using the brands I use and have linked, and all the optional toppings) has about 40g of carbohydrates. According to WomanCode, slow burners, like me, should have about 30g for breakfast, so I usually opt out of the fruit and have that later in the day with a protein shake.

As always - I am not a nutritionist, and what may work for me may not work for you. I personally follow an anti-inflammatory diet loosely termed the ‘endometriosis diet’, though there isn’t a one-size fits all food plan for endometriosis. I tend to avoid foods such as dairy, alcohol, refined sugar, caffeine, gluten, red meat and soy (which is still open to debate) and eat lots of vegetables, nuts, seeds, pulses and legumes, whole grains and a small amount of fruit (sugar triggers my pain). I am vegan due to my values around meat and because I am intolerant to dairy, but many nutritionists believe organic and high quality fish and poultry are beneficial. For more information on the endometriosis diet, I recommend reading Take Control of Your Endometriosis and WomanCode, or taking The Endo Toolkit Course.

 Cocont Quinoa Porridge - vegan and gluten free. A creamy and healthy endometriosis diet breakfast recipe. Click the pin to make! #endometriosisdiet #healthybreakfast #veganbreakfast #quinoaporridge #coconutporridge #veganrecipe

Coconut Quinoa Porridge (gluten-free, vegan, refined sugar free and endometriosis diet friendly)

Serves 1

Prep Time: 10 minutes

Cooking Time: 20 - 25 minutes

Ingredients



Method

  1. Rinse the quinoa in a sieve, transfer to a pan and add both the coconut and almond milk. Bring to the boil over a moderate heat, then reduce to a simmer. Cover and allow to cook for about 20 minutes. Usually quinoa is left to go fluffy and all the water is absorbed, with this recipe, I like there to be some liquid left so it’s like a creamy porridge but we also want to ensure the quinoa is cooked, so add some extra water as it nears towards the end of cooking. Taste around the 20 minute mark to ensure it’s cooked - it shoudn’t be crunchy.

  2. When the quinoa is cooked, stir through a dollop of the coconut yoghurt. Spoon into a bowl, you may like to add some extra almond milk at this point (which you can see I’ve done in the picture) and top with the remaining yoghurt, almond butter, pecans, pumpkin seeds, figs and additional toppings.







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