Banana chai porridge

June 01, 2017

Warm and delicious, the protein powder is optional but it does give it some added oomph and will keep you going for longer. Serves 2. Per serve: Cal: 291; Fat: 14.7g; Pro: 19.8g; Carbs: 16.1g

Meal Type: Breakfast
Recipe Type: Real Food
Serves: 2
Prep time: 00:10
Cook time: 00:10


  • 0.5 Cauliflower
  • 1 Banana, yellow
  • 0.3 cups Coconut cream
  • 1 tablespoon Chia seeds
  • 250 milliliters Almond milk, unsweetened (8.5 oz (U.S.))
  • 25 grams Pea protein powder, vanilla (1 oz)
  • 1 teaspoon Cinammon
  • 0.5 teaspoon Ground cardamon
  • 0.5 teaspoon Ground ginger
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Salt, Himalayan
  • 1 Eggs


Use a food processor to blend the cauliflower, banana and coconut cream together. Transfer to a pot and stir through the chia seeds. Use a blender, shaker or the food processor to blend the almond milk, protein powder and spices*. Mix well into the banana cauliflower mix, along with a pinch of salt. Whisk the egg separately in a small bowl.

Heat on the stovetop to a simmer and cook for around 4-5 minutes or until heated through. While stirring, add the whisked egg slowly so there are no clumps of egg present, and do so for around 2 more minutes. Split between two bowls and serve.

*This blends to protein powder through properly. If you don't use the protein powder, add 1 tsp unsweetened vanilla extract.

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