Caitlin Bensel
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 1 (serving size: 1 1/2 cups)

This breakfast bowl is a great way (that’s not a smoothie!) to sneak a serving of vegetables into the first meal of the day. The egg white, almond milk, and banana create a custard that’s reminiscent of the starchy porridge consistency of standard oatmeal, while the flax and zucchini give bulk and texture. Very ripe bananas are key to providing enough natural sweetness so that the dish doesn’t taste too vegetal. While it wouldn’t be considered Paleo, you could use regular cow’s milk instead of almond milk if you prefer. Feel free to replace the peaches with other fruits or berries and the coconut with chopped toasted nuts.

How to Make It

Step 1

Mix the banana, zucchini, and salt in a bowl. Set aside.

Step 2

Place the almond milk and egg whites in a small saucepan. Bring to a simmer over medium, about 5 minutes. Whisk in the flaxseed and cook, stirring constantly, until the mixture begins to thicken, about 5 minutes. Add the banana mixture and continue to stir constantly as the mixture thickens, about 5 minutes. (The mixture should resemble oatmeal.) Spoon into a bowl. Top with the peaches and coconut and serve immediately.

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