Pear and ginger protein porridge | The Daily Glow

Pear and ginger protein porridge – breakfast in bed

Cold and dark mornings make life that little bit harder (this time of year I constantly question my decision to move home from Australia…Gold Coast, I miss you), but coffee and porridge (and cashmere) make it somewhat bearable.  I’ve added some extra protein to this recipe to help minimise the blood sugar spike the typical bowl of oats can cause.  I always make porridge with almond milk, as I try and keep it dairy free, and add nuts and seeds too.  This recipe gives the creamiest dairy-free porridge I’ve managed to make yet, and a  rainy Sunday morning is the perfect time to curl up on the couch or in bed with it.

Pear and ginger protein porridge | The Daily Glow

Serves 2 (or one if you’re hungry)

  • 1 x pear – 1/3 grated, 2/3 chopped
  • 1 x apple (red – gives the best flavour) 1/3 grated, 2/3 chopped
  • Nutmeg
  • Cinnamon
  • Ginger (ground)
  • Oats (1.5 cups)
  • 1 x heaped teaspoon coconut oil
  • Almond milk
  • 1 x egg


Soak the oats in a pot with almond milk for 10minutes, while you chop and grate the fruit. Heat some oil in a pan and lightly fry the chopped fruit and cinnamon.

Add the coconut oil, ginger and grated fruit to the oats and turn on the heat.  Stir porridge gently to dissolve the coconut oil, and when this is mixed in and most of the almond milk has been absorbed (and the porridge is practically cooked) add in the egg and stir vigorously – you have to be quick with this step or you may end up with egg-fried-porridge.

Pear and ginger protein porridge | The Daily Glow

Top with cinnamon and nutmeg to taste (and nuts/granola/dark chocolate if you’re feeling very extravagant) and serve with a large coffee and a good book.

Spiced spinach and sweet potato burgers | The Daily Glow

Spiced spinach and sweet potato burgers

I am a big “Wow” burger fan, as my instagram followers are well aware – but as its January (and dark and horrible…when will it end?) and I’m aiming for a month of being hangover-free, I will most likely be Wow burger free also.  I’m addicted to the kale and quinoa burgers from Strong Roots, but decided I needed a back up plan so I don’t overdose on them.  I was a vegetarian for a long time, and actually cooking meat tends to freak me out out of the time…so sweet potato burgers made the cut.  By popular request, find below a recipe for some that I made recently – which actually turned out to be vegan:

  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tbsp cumin
  • 1/2 tsp hot paprika
  • 1/4 tsp cayenne pepper
  • pinch salt and pepper
  • 1 small white onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 4 medium sweet potatoes, roasted (VIP that they are roasted, not microwaved or boiled – flavour is nothing as good)
  • 1/2 cup dried quinoa (I used red, because that’s what I had in my cupboard – the colour will only really change the appearance, not the flavour, so use whatever you have/find)
  • 1 cup dried red lentils
  • coconut oil
  • 2 cups of fresh baby spinach
  • 1 tbsp cornstarch
  • 1 cup + of flour

*If you need to make these gluten free, just make sure to use gluten free cornstarch and flour.


Preheat the oven to 180 degrees celsius.  Peel the sweet potato and wrap separately in tinfoil, ad bake until soft – I find this takes anywhere from 30-45 minutes, depending on the shape of the potatoes.  Mash once roasted.

While these are roasting, cook the lentils and quinoa according to each packets instructions.

Mix the spices together, and place spinach leaves in a large bowl.  Begin sautéing the onions and garlic once everything else is cooked.

Mix together the mash, lentils, quinoa, onions and garlic, spices and spinach, adding the cornflour and 1 cup of flour as you do so.  Using some extra flour on your hands, make up to 8 burgers and place on baking paper on a large baking tray or chopping board (one that fits in your fridge).  Leave for a few hours or overnight.

This will make about 8 burgers – which, unless you have a giant family to feed, will probably make you feel sick to eat (they only keep for 2-3 days in the fridge).  I freeze about 5 of them whenever I make them, as 3 is the most I can get through in a couple of days.  2 will fit well in a small ziplock bag, just make sure to fold it over so they’re not touching each other (and subsequently stick together).

Spiced spinach and sweet potato burgers | The Daily Glow

Fry lightly in coconut oil, and serve with tomato relish (Ballymaloe for me, please) and mayonnaise – or veganaise if you prefer. I find I don’t really need a bun with these, as they have quite a “carby” taste to them anyway, and work well with a salad, or sliced avocado (I feel life in general works well with sliced avocado).

Spiced spinach and sweet potato burgers | The Daily Glow

There’s always a bit more work in vegetarian food, if you really want some flavour – but I found these ones worth the effort. Let me know how you get on with them, and I hope you enjoy!



Dairy Free Recipes | The Daily Glow

5 Dairy Free Recipes

Cutting back on dairy, despite the benefits my skin has experienced, has not been easy.  I have always been a big chocolate fan, and custard, crème brûlee and ice cream are up there with my favourite desserts.  So although I definitely still indulge in the odd milkshake or dessert, for the most part I avoid it – which has been helped by experimenting with dairy-free recipes.

Oat milk is the best replacement for milk in tea and coffee that I’ve found, especially this one (thank you Russell, you did say it was a game changer) from Oatley.  I like almond milk in porridge, with cinnamon and berries, and coconut yoghurt practically tastes like dessert.  I’ve found a few recipes online that do actually taste as good as dairy based ones, and can be a bit less expensive than health food shops.

Dairy Free Recipes | The Daily Glow

  • Homemade coconut yoghurt from The Little Green Spoon – one of the best websites to check out if you’re looking for baking options without dairy, gluten or processed sugar.
  • This panna cotta recipe from Food Renegade, which I particularly like because it’s not sweetened with dates (is it just me or are all “healthy” desserts these days just a variation of date flavoured something? Date-flavoured banoffi, date-flavoured brownies, date energy balls…personally, I can’t take anymore dates).
  • Food renegade once again comes up trumps with this ice-cream, that doesn’t require an ice cream maker (what people expect you to have in your kitchen these days sometimes astounds me).
  • These raspberry jellies from the I Quit Sugar website are so easy, and full of gelatin – which is great for your gut health and skin, and could not be easier to make.  I use the same Collagelatin that I put in my bulletproof coffee every morning.

Dairy Free Recipes | The Daily Glow

  • And finally, the original Bulletproof coffee itself – not a dairy-free recipe but you could leave out the butter (as I mentioned before, butter doesn’t seem to count as dairy, as far as my skin is concerned) and this coffee has now become my regular breakfast.  A scoop of collagen protein (which I tried initially), or collagelatin, as above, really fills me up for the morning – and I don’t get any post-caffeine crash afterwards.  I definitely find my mental clarity is improved, and it can also be useful for anyone trying to shed some excess weight (so basically a magic drink).

Dairy Free Recipes | The Daily Glow

Have you tried a variation of any of the above?  I am always on the lookout for more recipes, so I’d love to hear from you if you have any you’d recommend.