coconut chia porridge with raspberries and walnuts

For me, a hearty bowl of porridge on a cool morning is like a nice warm hug. Lovely. As I’ve ranted about previously, my happiness and health has been transformed by moving to a higher fat, real food diet. Whilst the paleo community isn’t a huge fan of oats – I still enjoy them in moderation because when I turn over the packet and read the ingredients, it says: Oats.

Obviously this real food test doesn’t apply to those instant flavoured sachets. Check out the ingredient list on those edible food products and kiss five minutes of your life goodbye as you read them all and then try to decipher what they are.

There’s some debate about whether oats are gluten free or not. I find no issues having them in small amounts however, if you are a full-blown coeliac, then you might like to check out this handy guide by Coeliac Australia that explains all the scientific guff much better than moi!

Then there’s the question of: quick, rolled or steel-cut? When did oats become so complicated? They’re all still oats but essentially the oat groat is processed differently.

But enough about oats – As you’ll see, they’re used sparingly in my porridge because I also love CHIA! I use chia seeds in a lot of my recipes, nom, nom, nom. They’re packed with fibre, good fats and protein. If you want to know more about the many benefits of chia, the Huff Post did a snappy little summary: So THAT’S Why We Should Be Eating Chia Seeds.

Anyway, all this chatter about porridge is making me hungry, so let’s get cooking! As always, I hope you find this as moreish as I do.


Coconut Chia Pudding with Raspberries and Walnuts

  • Servings: 1
  • Difficulty: easy
  • Print

Coconut Chia Porridge with Raspberries and Walnuts


  • 1 1/2 TBS chia seeds (black or white)
  • 1 1/2 TBS oats
  • 3/4 milk (I use almond milk but you could use full-fat dairy or coconut)
  • 1 TBS coconut oil
  • 1/3 cup frozen raspberries, defrosted
  • 6-12 walnut pieces, roughly chopped
  • Optional: 1-2 tsp of sweetener of your choice


  1. Place chia seeds and oats in a small saucepan.
  2. Add 1/4 cup boiling water and allow to soak for 5 minutes (you can skip this step if in a rush)
  3. Add the milk and coconut oil.
  4. Place the saucepan on low-medium heat and stir regularly, breaking up any clumps of chia that may have formed whilst soaking.
  5. Continue to stir until the porridge reaches your preferred consistency.
  6. Add to a bowl with raspberries and sprinkle with chopped walnuts.
  7. Enjoy!

P.S. A few words on ingredients: My recipes are pretty flexible to your own preferences. For example, I love raspberries, but if they are too tart for your tastebuds, feel free to substitute for another berry, or heck, even another fruit! Likewise, walnuts can be easily swapped for your nut of choice. 🙂

And as for added sweeteners; The coconut oil and berries make this porridge a sweetie, but if you need a little more, you could add some rice malt syrup, organic maple syrup or even honey. The I Quit Sugar approach would frown on honey but in defence of my love of honey:

  1. It’s real food.
  2. I use it sparingly anyways.
  3. Porridge with a little added honey still has a shit-load less sugar than so-called ‘healthy’ cereals.
  4. I buy mine from a local producer = less food miles = reduced eco footprint.
  5. Winnie-the-Pooh can’t be wrong.




For me, a happier life with less is more than just decluttering and gardening. Being mindful and intentional also applies to food.

I’ll no doubt – no doubt – rant on a lot more about this topic but in a nutshell (ha, ha) after hitting rock-bottom and peak-stress late last year, I was so, so, fortunate to walk into the office of a GP who didn’t just reach for the prescription pad, and instead spoke with me about the power of food. It makes sense really: We put food into our mouths, it is broken down into various nutrients and phytochemicals and these have an affect, just like medicine, on our bodies. As Hippocrates, the father of medicine said:

Let food be thy medicine and medicine be thy food (431 BC).

This GP had me keep a food journal and when I returned to her and produced it two weeks later I was convinced I’d be receiving gold stars. I was a weight watchers guru. My food was within my points, so surely she’d be impressed. But… no. She proceeded to circle many, many of the items I’d recorded: Light skim milk. No. Low cal cruskits. No. Muesli bars. No. Weight watchers margarine. No. No. No. No.

Instead, she ‘prescribed’ a low stress diet: No gluten. Limited cow’s milk (yoghurt, cheese ok). Heaps of greens. Moderate protein. Moderate carbs. Quit sugar. Plenty of good fats… Avocado, nuts, eggs, extra dark chocolate, etc. Basically, as Sarah Wilson of I Quit Sugar puts it: Just Eat Real Food (JERF)!

See? I’m ranting already. The reason I can’t help myself is because this advice has had a huge impact on my mental and physical wellbeing. As a life-long ‘dieter’ it has filled my heart and mind with JOY to have f.i.n.a.l.l.y liberated myself from the calorie crunching crap. Instead, I eat real food to feel nourished, happy and well. I have no doubt that changing the way I eat, and consequently how I feel about myself, influenced me to consider other areas of my life where I could apply this quality over quantity credo… and thus, this journey.

For me I see real food – slow food – as inextricably linked to a happier, more intentional life. Which brings me to the MOREISH of this little blog, and a promise to also share my favourite JERF recipes.

(Drum roll please for the very first one!) I hope you find it as moreish as I do.


Basil and Parmesan folded Omelette with Spinach and Roasted Tomatoes

  • Servings: 1
  • Difficulty: easy
  • Print

Basil and Parmesan folded Omelette with Spinach and Roasted Tomatoes


  • 6-10 cherry tomatoes (or other small tomato varieties)
  • olive oil
  • 2 eggs
  • 1 TBS cream (preferably organic)
  • 1/8 cup grated parmesan cheese
  • small handful of fresh basil leaves
  • 1 heaped cup of baby spinach leaves
  • salt & pepper


  • Turn oven griller on to pre-heat.
  • Halve tomatoes and place in a small bowl. Add 1-2 tsp of olive oil and toss to coat tomatoes. Lay tomatoes on a baking tray and place under the grill. (Note: Grill times will vary. Keep an eye on your tomatoes and let them roast to your own cooked preference. Mine normally take 5 minutes).
  • Use the same small bowl to whisk the eggs with the cream. (Note: The cream can be omitted. I find it makes the omelette fluffier and also adds filling fats).
  • Heat 1-2 tsp of olive oil in a medium non-stick frypan, over medium heat. Add the egg mixture to the pan and swirl as needed so that it coats the pan.
  • Add the parmesan and torn basil leaves (as much as your taste buds prefer) to one half of the omelette.
  • Once the omelette has cooked enough to allow you to get a spatula underneath it (approximately 3-4 minutes), fold the half of the omelette without the ingredients, on top of the half that has the basil and parmesan.
  • Meanwhile, arrange your spinach leaves over half of your plate and spoon the roasted tomatoes over the top.
  • Add your omelette to the plate and season with salt and pepper to taste, as well as an extra drizzle of olive oil.
  • Enjoy!