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Buckwheat Breakfast Porridge

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Hey y’all! I hope you are enjoying these weekly recipes. Let me know in the comments if you have tried any of them yet!

As for my weekly updates, it’s been a crazy couple of weeks at the LSRD headquarters (AKA our spare bedroom.) I am working on growing my team and planning some expansion of my business for this year.

In the last few weeks, I also bumped up my training frequency to three times per week (I was at twice a week before).

And while I don’t think that’s an excessive amount of training, it seems like my body wasn’t a fan of combining that frequency with all the work I’ve been doing in February.

So apparently I have tweaked my shoulder.

I’m having some moderate pain during pulling or lat stability type movements like deadlifts, rows, and chin-ups. I don’t remember specifically hurting it, so I’m not too sure when it got injured. It might just be an overuse injury.

In the spirit of my stance on overtraining, I have decided to take the rest of the week off from my training and start back up on Monday. I’m hoping with a restful weekend and 3-4 days off of exercise, I’ll be back to normal.

We’ll see what happens!

Now that the update is over, here’s the #FedForReal recipe of the week!

Fed For Real
Recipe of the week:

Buckwheat Breakfast Porridge

Don’t be deceived by the name! Buckwheat not wheat, or even a grain. Buckwheat is actually a seed from a fruit, and it’s 100% gluten-free!

It is a wonderful, hearty substitute for gluten-containing grains, and has a number of health-promoting properties. Buckwheat is a great source of slow release carbohydrates promoting stable blood sugar levels and satiety between meals. It’s a decent source of plant-based protein and is rich is cell-protecting antioxidants.

Pro tip: Add hydrolyzed collagen to these types of hot cereal dishes to make sure you’re getting enough protein in the morning.

Get more great macro balanced recipes like this – along with shopping guides and meal planning tips – in our 14 Day Calorie Challenge!

 Buckwheat breakfast porridge recipe


Prep time: 5 min + overnight soak (optional) / Cook time: 5-10 min / Total time: 15 minutes


1 serving = 408 calories, 18g fat, 24g protein, 45g carbs, 8g fiber


  • ¼ cup Raw Buckwheat groats
  • ½ cup filtered Water
  • ½ cup unsweetened Almond Milk or milk of choice
  • ¼ medium Banana, sliced
  • 1 Tb unsweetened Shredded Coconut
  • Pinch of ground Cinnamon
  • 1.5 scoops (~15g protein) Collagen Protein powder
  • Splash of extra Almond Milk to serve (optional)
  • 1 tsp Chia Seeds
  • ½ oz (15g) Raw Walnuts (~7 halves), chopped
  • 1 Tb pomegranate Arils (the juicy seeds) or berries of choice


  1. Place buckwheat in a bowl. Add 1 cup water and stir. Soak overnight in the fridge. (Optional: some people prefer a shorter soak, or no soak at all.)
  2. Drain and rinse buckwheat. Add to a medium pan on medium heat. Lightly toast for 1-2 minutes.
  3. Stir in the almond milk, half of the banana slices, the coconut and cinnamon. Simmer on low temperature, gently stirring until most of the liquid has been absorbed.
  4. Remove from heat. Stir in collagen powder. Top with extra almond milk if desired.
  5. Top with remaining banana slices, pomegranate arils, walnut pieces and chia seeds. Enjoy!

NOTE: You can batch cook this by making several servings for a few days and reheat. Stir in protein powder prior to eating, not during batch prep.

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