Weekends! We can’t think of a better time to be a little lazy and embrace an easy brunch.
1. Toasted Almond Scramble
This recipe was designed for one, but you can double it for a duo!
1 tablespoon (15 mL) sliced almonds, toasted
2 egg whites*
1 whole egg*
1 tablespoon (15 mL) canola oil
1 garlic clove, minced
2/3 cup (150 mL) baby portobello mushrooms, sliced
1 cup (250 mL) baby spinach leaves
1/2 cup (125 mL) cherry tomatoes, halved
1 oz. (30 g) goat cheese, softened
Salt and pepper, to taste
In a dry non-stick skillet over low heat, lightly toast sliced almonds until golden brown. Set aside.
In a bowl, whisk egg and egg whites together. Season with salt and pepper and set aside.
In the same skillet over medium heat, heat the oil and cook the garlic until lightly browned, about one minute. Add mushrooms and spinach and cook until spinach has wilted, about 2-3 minutes. Add tomatoes and cook, stirring, just one minute more.
Reduce heat and gently pour eggs into pan, but do not stir. Cook and gently push and lift eggs with a heat-proof spatula while tilting the pan from one side to the other, until eggs are just set.
2. BLT Egg Wrap
Add a sprinkle of grated cheese or a spoonful of salsa to these breakfast wraps for variety to switch up the flavours.
Prep time: 5 minutes
Cook time: 2 minutes
Makes 1 serving
1 slice chicken or turkey bacon, cooked
1/4 (1 mL) tsp onion powder
Salt and pepper, to taste
low-fat flour tortilla
2 tsp (10 mL) fat-free mayonnaise
2 tbsp (30 mL) tomato, diced
3. Pear Quinoa Breakfast Bowl
Tired of traditional oatmeal? Try this protein-rich ancient grain instead.
1 cup dry quinoa (250 mL)
1 cup each apple juice and water (250 mL)
2 tbsp maple syrup (30 mL)
2 tsp ground cinnamon (10 mL)
1/4 tsp salt (1 mL)
2 ripe California Bartlett pears, finely chopped
Low fat vanilla or plain yogurt
Toasted, sliced natural almonds
Place quinoa, apple juice, water, maple syrup, cinnamon and salt in a saucepan and bring to a boil. Cook, covered, over medium-low heat for 10 minutes or until most of the liquid is absorbed. Add pears and cook for 2 minutes or until quinoa is tender.
Spoon warm quinoa into serving bowls. Garnish with yogurt, almonds and extra maple syrup to taste. Makes 4 servings.
4. Pineapple Carrot Muffins
Looking for something you can make ahead? Try this muffin recipe from Zoomer reader, Grannef.
1 cup sugar
2/3 cup vegetable oil
1/2 tsp vanilla
1 cup finely grated carrot
3/4 cup crushed pineapple drained well
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
Beat eggs, then gradually add sugar followed by oil. Stir in carrot and pineapple.
Sift dry ingredients together, then and fold in egg mixture just until moistened. Sprinkle top with a sugar/cinnamon mixture before baking (approx. 1 tsp cinnamon to 1 tbsp sugar).
5. Florida Grapefruit Granita
Skip the orange juice and enjoy a special sipper instead. Freeze the mixture the night before and all you have to do is buzz it through the blender in the morning.
2 cups Florida pink grapefruit juice
1/4 cup sugar
4 mint leaves
4 fresh Florida pink grapefruit slices
In saucepan, combine grapefruit juice and sugar. Bruise mint leaves between fingers and add to saucepan. Bring mixture to just boiling, stirring to dissolve sugar. Remove from heat, cover and let stand 5 minutes. Remove mint leaves.
6. Mexican Coffee
Does your coffee need a little extra perk this morning? Try adding a little spice.
3/4 cup (175 mL) ground dark roast coffee (regular or decaffeinated) or to taste
2 tsp (10 mL) Club House ground cinnamon
6 cups (1.5 L) water
1 cup (250 mL) milk
1/3 cup (75 mL) chocolate syrup
2 tbsp (30 mL) light brown sugar
1 tsp (5 mL) Club House pure vanilla extract
Whipped cream (optional)
1. Place coffee and cinnamon in filter basket of coffeemaker. Add water to coffeemaker; brew as directed.
2. In small saucepan, simmer milk, chocolate syrup and sugar over low heat until sugar dissolves. Stir milk mixture and vanilla into brewed coffee.