Hello my dears! As you may already know, I’m always getting requests to publish more savory breakfast recipes here on the blog. Admittedly, I do prefer sweet breakfasts (like Porridge or Overnight Oats with fruit), and that’s why I’ve posted so many more sweet breakfasts than savory ones

But today I’ve got a savory breakfast for you that fits perfectly into Phase 1 of the current Sugar-Free Challenge (by the way, I also posted a Phase 1-compliant gluten-free bread recipe here). It comes from Pauline Bossdorf – whom some of you may already know through her Instagram @livingthehealthychoice – who originally published this savory porridge in her book (which is also called Living the Healthy Choice,* and I highly recommend it!). I’ve modified it a bit here for the blog.

The porridge contains millet flakes, which can be found in many drugstores (in Europe, at least) and organic shops. You can also use whole millet – but I find the flakes a little more practical, since they don’t have to cook as long. And most of us are pretty strapped for time in the morning!

This Savory Breakfast Porridge is not only gluten-free, but it can be made vegan (just leave out the parmesan). Here’s the recipe:

Savory Breakfast Porridge

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servings
Prep Time 10 Minuten
Cook Time 10 minutes
Passive Time
ZUTATEN:
ANLEITUNG:
  1. Die Zucchini waschen, die Enden entfernen und den Mittelteil in kleine Würfel schneiden. Die Champignons putzen und in Scheiben schneiden. Die Zwiebel schälen und ebenfalls in feine Würfel schneiden.
  2. Das Olivenöl in einem Top erhitzen und die Zwiebeln, Zucchini und Champignons darin andünsten.
  3. Die getrockneten Tomaten klein schneiden.
  4. Die Hirseflocken zum Gemüse geben und mit der Gemüsebrühe ablöschen. Etwa 5 Minuten köcheln lassen, dann die getrockneten Tomaten hinzu geben. Mit Salz und Pfeffer würzen.
  5. Basilikum waschen, trocknen, klein schneiden und über den Porridge geben.
NOTIZEN:

Parmesan cheese goes great with this porridge, too!

 
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This breakfast can easily be made into a main course: just use 1.5 or 2 times the amount per serving, or add a mixed salad or some other small sides. Enjoy! 

Check out the three other savory breakfast recipes that I posted this year as part of the Sugar-Free Challenge:

Enjoy! :-)

 

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