Millet Porridge with Spiced Pears
Millet is a 'grain' that's actually a seed, so it makes a great porridge option for people who find grains hard to digest or are eating gluten-free for their endometriosis. Millet contains lots of magnesium, calcium, and b-vitamins, which support hormone function, and is great to eat during the luteal phase. The addition of fruit, almond butter, yogurt and walnuts ensures that this is a well-balanced breakfast option.
This porridge is another one of those meals that Jess eats because it helps with managing her endometriosis symptoms, and I just eat because it's delicious!
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients for millet porridge
- 100g/31⁄2 oz millet
- 300ml/1¼ cups almond milk
- 200ml/¾ cup water
- 1 tsp ground cinnamon
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
- 1 large spoonful of dairy free yoghurt
For the pears:
- 1 medium pear
- 1 teaspoon coconut oil
- sprinkle of cinnamon and nutmeg
Directions for millet porridge
- Preheat the oven to 160°c/320°f
- Add millet, milk, water, almond butter, vanilla, and cinnamon to a pan. Whisk to combine
- Bring to a boil over medium heat, and stir frequently to stop it from sticking
- Cover and simmer for 15-20 minutes while millet cooks
- In the meantime, slice the pears and place on a baking sheet. Cover in coconut oil and spices. Bake for 5-7 minutes until softened
- Serve porridge, and top with yogurt, pears and walnuts. Sweeten, if desired, to taste
- calories: 415
- fat: 15.8g
- protein: 10.2g
- sodium: 224mg
- sugar: 10.9g
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