|Low-Carb/Keto-Friendly Flax Porridge|
I originally created this quick and easy recipe for my Instagram feed only, simply because it's just that...ridiculously SIMPLE! But so many of y'all have been making and enjoying it, I decided to give it a permanent home here on the blog.
I don't know about y'all, but I was in serious sugar overload this holiday season. Like, way more than usual. Now, if you do follow my IG account somewhat regularly, you know that I am NOT a purist when it comes to food. I eat a little bit of everything, and sometimes a lot bit of everything, and I've finally achieved what I call 'food freedom'.
To me, food freedom means that I don't assign value to food ('good'/'bad'/'on the wagon'/'off the wagon' etc.) and I don't create rules or stories about what I'm eating ("if I have this now, I should or shouldn't have x, y or z later"/"Why do I always x, y or z...I'm such a ___"). I stay present with my food, indulge when I want to and trust my body to balance out the rest.
And my body has definitely wanted to balance the recent sugar intake! I've found myself craving higher-fat, lower-sugar breakfasts—satisfying dishes that help me feel steady, with no major energy spikes throughout the day. Thus, this Flax Porridge. Flax seeds are a rich source of Omega-3 fatty acids and fiber, and there is evidence to support multiple health benefits. Consumption of flax seeds/flax meal/flax oil has been linked to improved digestive health, improved skin health and reduced blood glucose in patients with pre-diabetes (source). In my personal experience, flax is particularly helped on the digestive front with promoting regularity...if you know what I mean.
Flax meal is just ground flax seeds, and you can purchase straight flax meal. I personally prefer to purchase whole seeds and grind them myself in my Vitamix, because flax meal may tend to oxidize/go rancid more quickly than whole seeds. So I'd rather grind it fresh, then keep leftovers in tightly sealed in the fridge or freezer.
When flax meal is combined with liquid and heat, it quickly thickens up into a porridge-like consistency, which forms the base of this recipe. I also throw in some chia seeds, because why not, but you could sub for more flax. I also like to stir in a little oil or butter for some satiating fat, and I top mine with nuts or almond or peanut butter. Cinnamon and vanilla provide flavor (flax is mild and nutty-tasting on its own), and granulated monkfruit is a fantastic zero-calorie, sugar-free sweetener. That said, you can absolutely add maple syrup or honey or coconut sugar, and/or you could top your porridge with fresh or dried fruit or chocolate chips: a.k.a. foods that contain sugar. This will still be a nutrient-dense and tasty breakfast!
If you're like me, trying to combat the post-holiday sugar roller-coaster, I highly recommend giving this cozy porridge a try!