Tiger Nut “NOatmeal” (Nut Free, High-Fiber, Paleo)

Tiger Nut “NOatmeal” (Nut Free, High-Fiber, Paleo)

Despite what the name might have you believe, tiger nuts are not actually nuts, but rather small tubers.

They’re rich in a variety of nutrients and have been linked to several health benefits — including improvements in gut health.

Here are a couple of ways tiger nuts can support gut health …

FIBER

Tiger nuts are high in insoluble fiber, which passes through your gut without being digested. Insoluble fiber adds bulk to your poop and helps food move through your gut easily, reducing the likelihood of constipation.

In addition, insoluble fiber captures toxins, waste, fat and cholesterol particles and expels them from your system.

Tiger nuts contain more fiber per serving than many other recommended high-fiber foods, like quinoa or chia seeds. One serving of tiger nuts contains 10 grams of fiber, providing you with almost half of your daily requirement.

RESISTANCE STARCH

Tiger nuts contain resistant starch, a type of prebiotic fiber that can feed the friendly bacteria in your gut, helping your digestion run smoothly.

It’s a good idea to introduce resistant starch prebiotics into your diet gradually. This can help you avoid any temporary gas or bloating you could experience otherwise.

So, if you’re interested in adding tiger nuts to your diet or looking for a nut free paleo “NOatmeal” — I highly recommend giving this recipe a try! It’s a nutrient-dense breakfast that will leave you feeling fueled for the day.

Tiger Nut “NOatmeal” 

INGREDIENTS: (serves 2)
1/2 cup tiger nuts (soaked overnight)
2 tbsp cacao nibs
1/2 tsp ground cinnamon
3 pastured eggs
1/4 cup unsweetened coconut milk
1 banana
2 tbsp coconut manna (for nut free “NOatmeal”) or nut butter of choice

Optional toppings: Fresh fruit, cacao nibs and/or shredded coconut.

INSTRUCTIONS:

1. Add drained tiger nuts, cacao nibs and cinnamon into food processor and process until everything is finely ground. Tigernuts may take a bit of time to break down, so just run the processor until you get the right consistency.

2. In one bowl beat eggs and milk together.

3. In another bowl, mash banana and coconut manna together with a fork.

4. Combine all ingredients in a saucepan. Turn heat to medium-low heat and begin mixing ingredients together using a spatula.

5. Cook for 5-minutes or longer, stirring regularly so “NOatmeal” doesn’t stick to the bottom of the pan. Cook for less time if you want a more runny consistency or cook longer if you want a more dense consistency.

6. Feel free to top your “NOatmeal” with fresh fruit, cacao nibs or shredded coconut!

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Scrambled Eggs & Squash (Low-Carb, Paleo)

Scrambled Eggs & Squash (Low-Carb, Paleo)

Scrambled Eggs & Squash is the perfect way to prepare eggs during the fall & winter! This recipe is extremely satisfying and packed with the goodness of eggs and winter squash. It’s an awesome low-carb & paleo breakfast.

I would normally save my egg breakfasts for the weekend, but I’m officially obsessed with this new way of preparing eggs so needless to say, I’m a little out of control with eggs these days. #eggcrazy

Seriously though, this Scrambled Eggs & Squash recipe will have you feeling the same way about eggs, so test it out and don’t blame me when you discover you’re hooked. There’s plenty of room for you in my “hooked on eggs” club 🙂

Types of squash that work well in this recipe …

  • Butternut
  • Delicata
  • Kabocha
  • Carnival
  • Sweet Dumpling

TIME SAVING TIP: Use leftover roasted squash for this recipe. You can roast multiple squashes at a time (400F for 30-40 min or until tender) and store in fridge. Use in different recipes throughout the week.

Scrambled Eggs & Squash

What you need for Scrambled Eggs & Squash

Eggs
Winter squash (see above for selecting type of squash)
Onion
Avocado oil
Dried basil
Sea salt and black pepper

Want more wholesome egg recipes? You’re going to love these …

Scrambled Eggs & Squash

Scrambled Eggs & Squash

Scrambled Eggs & Squash is the perfect way to prepare eggs during the fall & winter! This recipe is extremely satisfying and packed with the goodness of eggs and winter squash. It's an awesome low-carb & paleo breakfast.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Breakfast
Cuisine: Low-Carb, Paleo
Servings: 1

Ingredients
 

  • 2 eggs, pastured
  • 1/2 cup winter squash, cooked & mashed (see above for selecting type of squash)*
  • 1 tbsp onion, finely chopped
  • 1 tsp avocado oil
  • 1/2 tsp dried basil
  • Sea salt and black pepper , to taste

Instructions
 

  • Sauté onion and basil in avocado oil.
  • Add mashed squash and mix with oil and basil using a spatula.
  • Scramble eggs in a separate bowl then pour into pan with squash.
  • Add sea salt and pepper and gently mix ingredients together over low heat until eggs are cooked.
  • Eat on its own or in your favourite wrap.

Notes

* TIME SAVING TIP: Use leftover roasted squash for this recipe. You can roast multiple squashes at a time (400F for 30-40 min or until tender) and store in fridge. Use in different recipes throughout the week.
Keyword butternut squash, dairy free, eggs, gluten free, healthy breakfast