I was looking for something not too heavy but still full of flavor, and this (sneaky) pumpkin porridge really fits the bill for me. Best of all, it is packed with two veggies as well as dried cranberries, fulfilling my desire to have a veggie with every meal. There’s a solid protein. Also, it just tastes darn good.
First, let’s talk about dried cranberries. If you can find them sweetened with on-plan sweeteners, you’re ahead of me. I have a dehydrator, and I followed this recipe for dried cranberries. You can also dry them in the oven. Or, if you have the new Trim Healthy Future cookbook, you can learn how to dehydrate them in your air-fryer! Whatever method you use, it’s worth having a stock of these on hand. They last a long time. My granddaughter and I cut up 3 bags of cranberries to dry over a year ago, and I’m still using them. Although now that I’ve tweaked this recipe, I’m sure I’ll go through them more quickly.
Wait a sec. Do you enjoy reading fiction? I’m an author of Christian contemporary romance with nearly 40 titles released on Amazon in ebook and paperback. If you enjoy stories with engaging characters, strong communities, deep faith, and great food, would you please check out my novels? There are a couple of covers in the sidebar, or click on the Books tab above, viewed best on a computer. Thanks!
(And here’s my obligatory disclosure that any product links might be affiliate links. Clicking on them doesn’t cost you a penny more, and I get a small percentage of any sales.)
So, let’s get started! You can easily multiply this recipe if you’re cooking for more than one.
Recipe: Sneaky Pumpkin Porridge (S)
• 1/2 cup water
• 1/2 cup cauliflower rice (can be still frozen)
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 tablespoon tahini (can sub smooth sugar-free peanut butter or leave it out)
• 2 tablespoons shredded unsweetened coconut
• 2 tablespoons dry cranberries
• pinch of salt
• 1/4 teaspoon pumpkin spice (or sub cinnamon)
• 1/4 teaspoon maple flavoring (or sub vanilla)
• Sweetener to taste (I use about one tablespoon of xylitol)
Bring to boiling, stir, and heat until everything is combined and the cauliflower is cooked, about 3-4 minutes. Then add:
• 1/4 cup egg whites
Stir to combine the egg whites with the rest of the porridge while they cook, another 1-2 minutes. Scoop into a bowl and add nut milk, if you like.
I’m happily enjoying this pumpkin porridge any time of year! Why not? Let me know what you think!
This is a breakfast Sadie from Raindrops on Radishes would totally enjoy in her Trim Healthy Mama story! Turns out, she loves cauliflower. Who would have thought?
Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…