​Pumpkin Tahini Grain-Free Breakfast Porridge

From the kitchen of Jesse Haas, CNS, LN
Recipe adapted from Practical Paleo by Diane Sanfilippo
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This grain-free breakfast porridge really hits the spot when I’m craving hot cereal on a cold winter morning. Grain-free diets are hitting the press these days, giving savvy Americans a dietary model that is completely opposite to the USDA’s Food Guide Pyramid my generation grew up with that emphasizes grain, breads and cereals. Instead of reaching for high-carb, low-nutrition oatmeal, give this veggie-based dish a try!

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Makes 1 serving

Ingredients:

• 1 Tbsp tahini
• 1/2 cup canned pumpkin (unsweetened)
• 1/4 cup warm water
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 1 Tbsp shredded unsweetened coconut
• 1 Tbsp raisins
• 1 tsp raw honey or maple syrup (optional)

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Directions:
1. Combine all ingredients in a small saucepan. Heat over a low flame to a desired temperature.

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Jesse Haas, CNS, LN is a licensed functional nutritionist and certified health coach. She was a founding partner of Wellness Minneapolis and was an active practitioner with the clinic from 2014-2022. To connect with her regarding functional nutrition and health coaching services, please follow this link.