Cardamom-Spiced Amaranth Porridge with Caramelized Pears

Rinse 1/3 cup amaranth under cold water using a fine-mesh strainer.

In a medium saucepan, combine the rinsed amaranth with 1 cup water and 1/8 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for about 20 minutes until the water is absorbed and the amaranth is tender.

While the amaranth cooks, core and dice 1 medium pear into 1/2-inch cubes.

Heat 1 teaspoon ghee in a small non-stick skillet over medium heat. Add the diced pear and cook for 3-4 minutes until they begin to soften.

Add 1 teaspoon of honey to the pears and continue cooking for another 2-3 minutes until the pears are caramelized and golden. Remove from heat and set aside.

In a small bowl, mix 1/3 cup Greek yogurt with 1 scoop (25g) of whey protein isolate until smooth.

When the amaranth is cooked, stir in 1/3 cup almond milk, 1/2 teaspoon ground cardamom, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and the remaining 1 teaspoon of honey. Cook for an additional 2 minutes, stirring frequently.

Remove the amaranth from heat and fold in the protein-yogurt mixture until well incorporated.

Transfer the porridge to a serving bowl, top with the caramelized pears and sprinkle with 1 tablespoon chopped pistachios.

Serve immediately while warm.