Raw carrots are one of my favourite, most crunchiest, munchiest…
Eliminating eggs was a big part of the reason I was so wary of starting AIP, and, to be entirely honest, I don’t even really like eggs all that much! But like most people who eat paleo, I turned to eggs as a quick go-to, a convenient and economical source of protein, especially at breakfast, that start-of-the-day meal when time is of the essence and convenience is appreciated.
As I continued to think more seriously about committing to AIP, I was drawing a blank about how breakfast-time would pan out (har har har). I had become so accustomed to eating eggs in the morning that I was a bit gobsmacked as to what I’d be nomming on for that first meal of the day.
That’s when a most lovely and supportive fellow Instagram-er, let me know about the Whole30 adage: Think of what we eat during the day as Meal 1, 2, and 3 rather than breakfast, lunch, and dinner. This is an especially salient suggestion for anyone who follows AIP because those “traditional” breakfast foods like eggs or paleo-style bread and muffins (invariably made with nut flour) are highly allergenic and need to be eliminated so as not to cause further inflammation.
While I’ve come a long way from the morning bacon-and-eggs routine and will often be found sipping bone broth and eating organ meats along with green leafy vegetables for that early-morning Meal 1, there are times when I just want to tuck into something, well, breakfast-y.
Enter Cinnamon-Apple N’orridge – totes paleo, totes AIP, and totes delicious! I eat a warm bowl of this N’orridge along with a serving of protein, and I’m set until Meal 2!
Recipe type: Breakfast
- 1 can of coconut milk (aim for guar gum free and BPA free)
- ½ cup of cauliflower rice
- ½ cup shredded coconut
- 2 cups of grated apple
- 1 tsp alcohol-free vanilla extract
- ½ tsp cinnamon
- Optional: honey, maple syrup, or chopped dates* to sweeten
- Mix the coconut milk, cauliflower rice, shredded coconut, grated apple, vanilla, and cinnamon in a pot and simmer for 15-20 minutes. *If you opt for the addition of chopped dates, then do so during the simmering process.
- Serve warm, although this dish is nice cold (almost like a rice pudding, especially if you add a few raisins!)