4 Easy 10min Healthy Trini Breakfast

1. Trini Cornmeal Porridge

• ½ cup fine cornmeal
• 2 cups water
• 1 cup milk
• 2 tablespoons sugar (or to taste)
• ½ teaspoon vanilla extract
• A pinch of cinnamon or nutmeg

1. In a small pot, mix the cornmeal with water until smooth to prevent lumps.
2. Place the pot on medium heat and bring to a simmer, stirring continuously.
3. Once the mixture starts to thicken, reduce the heat to low.
4. Add milk, sugar, vanilla, and a pinch of cinnamon or nutmeg.
5. Continue to stir until everything is well combined and the porridge is creamy and smooth (about 5-7 minutes).
6. Serve hot with additional milk if desired.

2. Fried Bake and…(Saltfish, Cheese, Cornbeef)

• 2 cups all-purpose flour
• 2 teaspoons aluminum-free baking powder
• 1 teaspoon salt
• 2 teaspoons brown sugar (increase to 1 tablespoon if preferred sweeter)
• 1 tablespoon butter, room temperature (optional)
• About 3/4 cup warm water
• Pinch of yeast (optional, for a more bread-like texture)
• Oil for frying (about 2 cups)

1. In a large mixing bowl, combine the flour, baking powder, salt, and brown sugar. If using, rub the room-temperature butter into the dry ingredients until well mixed.
2. Gradually add warm water, mixing and kneading lightly until the dough comes together into a very soft and slightly sticky consistency. If the dough is too dry, add a little more water.
3. Form the dough into a large ball and cover it with a damp paper towel. Let it rest for about 5 minutes while you heat the oil. This brief rest period allows the gluten to relax a bit, but for best results, a longer resting time up to 30 minutes is recommended if time allows.
4. While the oil is heating, divide the dough into small golf ball-sized pieces and flatten each piece to about 1/4 inch thick using your hands or a rolling pin on a lightly floured surface.
5. Fry the bakes in batches, being careful not to overcrowd the pan. Fry each side for about 30 seconds or until golden brown and puffed up.
6. Use a slotted spoon to transfer the bakes to a paper towel-lined plate to drain excess oil.
7. Used desired filling and serve.

3. Peanut Punch

• ½ cup natural peanut butter
• 2 cups milk or a dairy-free alternative
• 1 tablespoon honey or sweetener of choice
• A dash of vanilla extract
• A pinch of nutmeg (optional)

1. Combine all ingredients in a blender.
2. Blend until smooth and frothy.

4. Coconut Oatmeal

1. ½ cup quick oats
2. 1 cup coconut milk
3. 2 tablespoons shredded coconut
4. 1 tablespoon honey or sugar
5. A pinch of salt
6. Fresh fruits for topping (optional)

1. In a pot, bring the coconut milk to a boil.
2. Add the oats and shredded coconut, reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally.
3. Stir in honey or sugar and a pinch of salt.
4. Serve hot, topped with fresh fruits if desired.