Butternut Cream Breakfast Porridge
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How I’m Doing on GAPS
I’ve been on the GAPS diet for one week now. My rashes have cleared up considerably and I’ve only had stomach cramps once when I had raw broccoli. {Yes, it was a cheat and not supposed to be allowed, but Ben wanted to take me out for Valentine’s Day. I ordered grilled chicken and steamed broccoli. It was yummy and I’m glad I did it. 🙂 For the rest of our romantic Valentine’s we went grocery shopping at my favorite place- Meijer. Where we bought 15 more pounds of butternut squash so that I could make more of this deliciousness.}
Cooking right now hasn’t really been to bad, I’m drinking lots of broth, and going through eggs like they are going out of style. The first few stages on GAPS everything is well cooked and consumed with lots of broth to promote quicker gut healing and sealing. I am starting to miss my raw veggies and salads, but I love the results I’ve been seeing in the rash department and no stomach cramps. The only weird side effect I’ve noticed so far is that I’m having to go to the bathroom all. the. time. {Hopefully that isn’t TMI, you wanted to know about the whole experience right?} peeing anyways, maybe my body is just getting rid of toxins?
Starting the GAPS diet? Check out this Butternut Cream Breakfast Porridge, it will change your mornings! Click To TweetAs a breastfeeding momma, and someone who likes to be active {just don’t ask about the last three weeks when I haven’t really done anything}, I was worried about the GAPS diet being to low-carb to keep up milk supply {Cameron isn’t nursing that much anymore, but I don’t want to hurry weaning along by not having milk when he does nurse} and feeling like I didn’t have energy for a workout. Plus it isn’t recommended that people with hypothyroidism/hashimoto’s eat a low -arb diet because it can affect the part of their thyroid that is working negatively.
Butternut squash came to my rescue. 🙂 One cup of cooked butternut squash has 21.5 grams of carbohydrates and 6.6 grams of fiber. It is so versatile, you can put cubes in stew, puree it into a creamy soup, turn it into “french fries”, use it in frosting and many, many more options. This is my favorite way of eating butternut squash right now:
as a creamy, sweet, full of goodness breakfast “porridge”.
This recipe is grain free, gluten free, nut free, sugar free, dairy free, and there is a vegan option. If you leave out the eggs this is acceptable for GAPS stage 1, have it with a cup of broth to drink. If you are following Trim Healthy Mama, this recipe will be a crossover, but still perfectly acceptable for those who don’t need to lose weight, who just want a crossover meal, or for nursing and pregnant mommas who need more energy.
Butternut Cream Breakfast Porridge
2 cups cubed butternut squash, peeled and de-seeded
1/4 cup coconut kefir, fermented for at 24+ hours
pinch of salt
stevia extract powder to taste {see note}
IF not on stage 1 add:
2 Tablespoons coconut oil
2 egg yolks
1. Cook squash in water until tender.
2. Put cooked squash in blender with coconut kefir, pinch of salt and stevia extract powder {start with a little, you can always add more} and if not on stage 1 coconut oil and egg yolks.
3. Blend until the color changes into a creamy orangey/yellow.
4. Pour into a bowl and enjoy. I seriously think this tastes like dessert.
NOTE:
Honey is allowed in GAPS stage one in small amounts, but I am trying to limit it right now because of my yeast issues. If you aren’t comfortable using stevia extract powder go ahead and use honey to taste. 🙂
I usually eat the whole recipe, but it does make enough for two, especially if you are drinking a mug or two of bone broth with the meal.
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So it’s really like a pumpkin soup then, but sweet I suppose. I’m curious about the egg yolks though, that they’re raw. I don’t know if I could do that (although I don’t doubt they are super healthy! ) but perhaps you can’t really taste them. Do you make the broth yourself? I found it really difficult making my own, messy and time-consuming, but I’m sure in a slow cooker or something it would be easier. Glad to hear you’re already seeing positive changes, it’s motivating! 🙂
Yes. It is similar to a pumpkin soup. The yolks don’t add any flavor just some creaminess. If you don’t like the thought that they are raw you could always heat the porridge up after blending. Stir it constantly and heat over medium heat for a few minutes.
I make my broth in the crockpot mostly. It isn’t to hard. Just cover the bones with water, splash in some apple cider vinegar if you want amd cook on low for 24 hours.
The changes I’m seeing are motivating! Thanks Kat!! 🙂
i’m a breast-feeding mama, too. And I love butternut squash is, so I will have to try this recipe. Thanks for sharing
I hope you like it Brooke!
How old is your little one?
Yum!! That looks so good!
Thanks Hannah! I would love to know your thoughts if you try it. 🙂
I have not heard of GAPS until now. This looks delicious. I love butternut squash
It isn’t a big thing really. It was originally to help children with autism and other mental disorders and some people with autoimmune diseases find it helps them as well.
Interesting. I’ll have to look into GAPS. This does sound pretty tasty.
I haven’t heard of GAPS either until reading this. Although it looks good…I am not sure my family would love it. More power to you though!!! Glad everything is working out for you 🙂
Thanks Christine! My boys don’t care for this recipe, I think it is the texture. It does satisfy my sweet tooth though. 🙂
I thought I had heard of every diet on the books–but not this one. I do love butternut squash so I may try the above recipe even though I won’t be doing that diet.
You don’t have to do GAPS to try this recipe. 🙂 If you try it let me know what you think Michele.
Great recipe! I am going to direct some moms to you! I have a preschooler with celiac and a baby with FPIES, many FPIES parents are turning to GAPs for healing. I will embark on a modified GAPs with my littlest as soon as he pass a broth and egg. Very inspiring to hear that it is helping you!
It is nice to meet you Megan! Do you mind if I ask what FPIES is?
How are you modifying GAPS? I would love to hear more of your story!
This sounds really good. My hubby is sensitive to gluten, so I’m always on the lookout for new gluten free options. Do you purchase the coconut kefir, or make your own?
I make my own. It is super easy. All you need is some coconut cream and some coconut milk. Heat it up with a little honey, add some dairy free kefir starter pour into a quart jar and let ferment at least 24 hours. I let mine sit for 48 hours.
I’m going to try this for one of my boys. He’s the only one of us who likes butternut squash…crazy kid! I’ll just have to make a couple tweaks because he reacts to coconut.
Let me know what he thinks Ellen! My littles don’t like it, I think because of the texture and they don’t like squash to begin with, but I hope your son loves it! You could use a regular kefir and maybe some nut butter to add fat in place of the coconut oil.
I love this idea!!! Butternut is one of my favorite things and I cannot wait to try this out!
I hope you enjoy it Chelsie! Let me know what you think. 🙂 Thanks for coming by!
Wow, that sounds like a really intense diet. I hope that your body finds healing! I confess that Butternut squash does not sound that appealing, but maybe I need to be more brave!
This sounds SOOO good. I love butternut squash and my kids do, too. I have two in my kitchen waiting to be made into porridge!
🙂 When you make this I would love to know what you and your children think.
That sounds SO good. Definitely need to give it a try.
I love butternut squash (any kind of squash if truth be told). And this recipe makes it perfect for breakfast, or even a late night treat.
Thanks for sharing on Tasty Tuesdays. Hope to see you next week.
I’ve been on such a huge butternut squash kick! This looks YUMMY! Thanks so much for coming by and linking up with us at the #HomeMattersParty – please send your blogging friends our way, and we hope to see you all next week!
Thanks Kristin! I have been loving winter squash lately. Never ever liked it growing up, now I crave it. 🙂
I’ll be back for sure!!