Before struggling with my own gastrointestinal issues and adopting The Myers Way® protocol, I used to love eating gluten-free oatmeal for breakfast. So after eliminating oats from my diet, I was in considerable need of a good alternative!
Lemons have many health benefits due to their rich vitamin and mineral content, including vitamins C, B6, A, and E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, and phosphorus. Plus, lemons help increase your body’s production of bile acids, helping to break down fats and relieve indigestion. Ginger further relieves gastrointestinal distress by soothing the stomach, decreasing nausea, and providing an anti-inflammatory effect.
Ginger Meyer Lemon Baked Porridge
Course:
Servings
2
Prep Time
40 minutes
Ingredients
- 1 cup 240.00 ml coconut cream
- 1/2 cup 120.00 ml coconut flaked, unsweetened
- 1 Tbsp 14.79 ml lemon zest
- 2 Tbsp 29.57 ml lemon juice
- 2 banana
- 4 Tbsp 59.15 ml coconut flour
- 1/8 tsp NaN ml sea salt
- 1/4 inch 0.64 cm ginger root
- 1/4 tsp 1.23 ml baking soda
- 1 Tbsp 14.79 ml coconut oil
- 1/4 cup 60.00 ml coconut shredded, unsweetened
Instructions
- Place can of coconut milk in fridge overnight. Skim off cream to use, discard of water or save for later use - only use cream
- Preheat oven to 350 degrees F
- In a high speed blender or food processor, blend all ingredients
- Place mixture in a medium baking pan and top with shredded coconut
- Bake in oven until coconut flakes brown and porridge is warm - about 30 mins
- Serve warm
