This simple recipe combines coconut milk, butter and flax seed to provide a super low-carb or keto alternative to porridge for breakfast.
The flaxseeds provide the most energy and protein along with a healthy dose of vitamin B1, choline, copper, iron, magnesium, manganese, phosphorus and zinc.
Butter and coconut milk provide a creamy texture and add vitamin A, B12 and calcium, while the blueberries add some variety to the flavour and colour and boost the vitamin C.
Scorecard
- Diet Quality Score = 48%
- Satiety Index Score = 13%
- Protein % = 9%
- P:E ratio = 0.2
Macros
One serving provides 270 calories, 6 g of protein, 23 g of fat, and 5 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 2
- 30 g (1 oz) flaxseed, ground
- Quarter tsp cinnamon, ground
- 120 mL coconut milk, unsweetened, or preferred milk
- 2 tsp butter
- 30 g (1 oz) blueberries, fresh or frozen
Directions
- Place ground flax seeds, cinnamon, milk and butter in a microwave-safe bowl and stir to combine.
- Cook in the microwave for 1 minute. Or put in a pot, heat gently on low while stirring as the mixture thickens to a porridge consistency.
- Top with blueberries, and enjoy!
NOTE: If using frozen berries, then you could add them in at the beginning and defrost them as you cook the porridge.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised satiety reports, check out the Macros Masterclass.
