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, 1/4 cup almond milk, 1/4 teaspoon cardamom, and a pinch of salt. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until the amaranth is tender and most of the liquid is absorbed.

While the amaranth cooks, core and dice the pear into 1/2-inch cubes, leaving the skin on for added nutrition.

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

Sprinkle 1 teaspoon honey over the pears, add 1/4 teaspoon cinnamon, and continue cooking for another 2-3 minutes until the pears are caramelized and tender. Set aside.

In a small bowl, whisk together 1/4 cup lactose-free Greek yogurt, 20g whey protein isolate, remaining 1/4 cup almond milk, 1/2 teaspoon vanilla extract, and remaining 1/4 teaspoon cardamom until smooth.

When the amaranth is cooked, remove from heat and stir in the yogurt-protein mixture until well incorporated.

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

Allow to cool slightly before serving, as the porridge will thicken upon standing.