Long, lazy and light brunches
Thursday, March 2015There are a few public holidays on the calendar around our great country this month which hopefully means at least one lazy morning in your near future, so let’s talk recipes for those long and luxurious brunches!
Start your free day off without the extra side of guilt, with one of our favourite healthy takes on those decadent weekend breakfasts:
- 1 Egg
- 1/4 cups skim milk (or unsweetened almond milk or soy milk if you prefer)
- 1/2 tsp vanilla essence
- 2 tsp butter
- 2 slices Wholegrain bread
- 1 Banana
- Handful of fresh berries
- 1 pinch cinnamon (ground)
- 2 Tbl maple syrup (pure maple, not maple flavoured syrup)
Whisk together egg, milk and vanilla. Dip the bread in the eggy mixture (turning to coat).
Cook for 2-3 minutes each side in a frying pan with a little bit of butter.
When nice and golden in colour, turn onto a plate and serve topped with a good sprinkle of cinnamon, banana, berries, and a drizzle of syrup.
- 1/2 cup almond meal
- 3 Tbl vanilla protein powder
- 1 tsp baking powder
- 1 tsp cinnamon (ground)
- 1 Tbl chia seeds
- 2 eggs, lightly beaten
- 3 Tbl coconut milk (or unsweetened almond milk or skim milk)
- Coconut oil or butter to cook
- Serve with your choice of yoghurt, fresh berries, coconut flakes, cinnamon, or a dash of pure maple syrup or honey.
Combine protein powder, almond meal, baking powder, cinnamon and chia seeds in a bowl. Add eggs, milk and mix well.
Heat coconut oil or a small knob of butter in a frying pan. Add pancake batter in batches until pancakes are cooked through and golden on both sides.
Serve pancakes while still warm with your choice of toppings.
And a recipe for our savoury loving friends:
Scrambled Eggs with Smoked Salmon, Asparagus and Goats Cheese
- 1 Tbl butter
- 8 stalks asparagus, woody bottoms removed, chopped
- 8 eggs
- 2 Tbl skim milk (or your milk of preference)
- 1/4 cup crumbled fresh goat cheese
- 100g smoked salmon, chopped
- Salt and freshly cracked black pepper to taste
Heat the butter in a large frying pan over a medium heat. When the butter begins to foam, add the asparagus and cook until just tender.
Whisk together eggs and milk, and add to the pan with the asparagus. Turn the heat down to low stir constantly - scraping the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft, fold in the smoked salmon, season with salt and pepper and serve.