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+ servings

Warm Berry Porridge (Paleo, Whole30, AIP)

Author: Michele Spring
Servings: 1 bowl
While cauliflower may not be a traditional breakfast food, I’ve combined it with some sweet berries, zuchinni, and maple syrup into this delightful warm porridge to bring you everything you love about warm breakfasts in a wonderfully balanced dish you’ll eat again and again. It's Paleo, Whole30, and AIP friendly and oh so comforting!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • 1 cup mixed Frozen Berries
  • 1/2 head Cauliflower (or 2 cups Frozen florets)
  • 1/2 medium Zucchini (peeled and diced or shredded)
  • 1 tbsp Maple Syrup (or Honey - omit for Whole30)
  • 1 scoop Collagen Powder (optional, to add protein)

Instructions
 

  • Put a small pot of water on to boil. Cut the cauliflower into florets if not already done. Add the cauliflower to a steamer basket and place over the boiling water.
  • Steam for 15 minutes.
  • Meanwhile, either cook the berries in a small saucepan over medium heat until soft (about 5 minutes) or put in a microwave safe container and cook on high for 1 minute, stir, and then cook an additional minute.
  • Once the cauliflower is done, remove it from the steamer and carefully place into a blender (or a large bowl if using a stick immersion blender). Add the berries, zucchini, maple syrup, and collagen if desired and blend until mostly smooth.
  • Reheat in a small saucepan if it’s not as hot as you’d like it to be.

Notes

This recipe calls for Collagen Powder, which is similar to gelatin, but does not have to be heated. It’s a protein source that’ll help keep you fuller longer and provide nutrients. You’ll  want to make sure you get collagen and NOT gelatin as gelatin will make the texture weird if you make this ahead of time and let it cool.
I photographed this with fresh berries and sliced tigernuts
The zucchini is not necessary for this recipe, it just gives it a bit more nutritional value without any different flavor. You can use summer squash as well or just omit it if you don’t have any.
During the summer I love to shred and freeze zucchini into ice cube trays. Once they’re frozen I’ll remove them from the trays and store in a freezer-safe container and throw into things just like this throughout the winter months.

Nutrition

Calories: 225kcalCarbohydrates: 50gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 100mgPotassium: 1244mgFiber: 11gSugar: 33gVitamin A: 267IUVitamin C: 160mgCalcium: 113mgIron: 2mg
Course: Breakfast, Lunch
Cuisine: American
Diet Gluten Free
Keyword: AIP, AIP Breakfast, Autoimmune Paleo, Paleo
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !