Combination brunch menu sweet, the savory and bottomless dish is perfect, and it’s perfectly timed to get an extra hour of sleep, yet still give you enough time to have a full weekend. That said, classic brunch recipes can be repetitive, and during a time when restaurants are still opening, there’s a unique variation of brunch from comfort. The roof at your home is a way to turn a weekend morning into it incident to share with yourself (and a marathon on Netflix), SO, your roomie or quarantine pod (even if it’s only a few feet away).
Easy, unique brunch recipe to make this weekend
1. A pan of grilled vegetables
This one-pan recipe is a versatile and easy way to use last night’s leftovers and any seasonal produce you have in the refrigerator at the same time. It’s nutritious, flavorful and since you only use one pan, there’s almost no need for cleaning. What is a brunch without hashing?
2 cups squash, peeled and cut into 1/4 inch dice seeds
1 large fresh beetroot, peeled and cut into 1/4 inch dice seeds
2 cups cherry tomatoes
1 cup of French lentils, cooked
2 minced garlic cloves
1 teaspoon minced ginger
2 tbsp of coconut oil
2 tbsp of water
1/2 teaspoon of caraway
1. Preheat oven to 400.
2. Mix the cut squash and radish with melted coconut oil, garlic, ginger and season with salt.
3. Place on a baking tray lined with parchment paper and bake until vegetables are golden brown, about 25 to 30 minutes, stir once every 10 minutes.
4. Add cooked tomatoes and lentils, continue cooking for about 10 minutes.
5. Season and adjust seasoning as needed.
2. Farmers porridge
This easy porridge recipe is a great way to start your day off. It’s a premium, healthy, and antioxidant packed oats based on the classic oats moms made before school, but there will be no objection (a la: “But I want a PopTart) here.
1 cup uncooked wild rice
4 ½ cup of water
½ cup dried cranberries
Maple syrup to taste
1. Place wild rice, water, and dried cranberries in a medium pot or rice cooker and simmer until the water is gone. Rice should be overcooked and extremely soft.
2. Pour entire contents into blender and grind.
3. Serve with peas, maple syrup and dried fruit.
3. Chicken Tostadas
Chicken tostadas are great for any time of the day, but this fully customizable recipe means you can make them the same or turn them up to look a little more like breakfast! The recipe itself is gluten-free and rich in protein, but for added strength, try topping them with an egg.
1/2 small cabbage
1 grated carrot
1 handful of cilantro, chopped (leaves and stems)
1 tbsp apple cider vinegar
3 tablespoons olive oil
2 teaspoons of kosher salt
1 lb. boneless, skinless chicken thighs
1/4 teaspoon ground black pepper
1 peeled garlic clove
1/4 small white or yellow onion
1 (11.4 oz) tostadas pack
1 (15.5 ounces) of black beans, washed and drained
1/2 to 3/4 teaspoon fennel
Buffet hot sauce
1 box of Mexican crema (14 ounces)
1. Preheat oven at 425 °
2. Cut cabbage in half and slice thinly.
3. Add the grated carrots and chopped cilantro into the bowl.
4. Salt everything generously and toss everything to combine.
5. In a small cup or bowl, mix 1 teaspoon olive oil and apple cider vinegar. Pour over the slab and throw again to combine. Cover the pot with the lid tightly closed and refrigerate when you’re done with the rest.
6. Place the chicken thighs in a medium bowl and add 1 tablespoon olive oil, 1 teaspoon kosher salt, and ground black pepper, mix until the meat is evenly covered.
7. Put the meat on the baking tray and bake until soft and golden on the edges, about 20 minutes.
8. While the meat is cooked, heat the remaining 1 teaspoon of olive oil in a medium pan over medium heat. While still hot, add the peeled garlic cloves and onions and cook until blistering and golden brown for about 4 minutes.
9. Quickly add the drained beans with 1/2 cup of water.
10. Mash beans until they are half smooth, half lump-free, add water if beans are too soft or dry.
11. Add iron and salt to taste, reduce heat.
12. Cover and cook for five minutes, stirring once or twice to make sure they don’t stick.
13. When the chicken is finished, let it cool for a few minutes, then chop it into bite-sized pieces.
14. To prepare tostadas, place one tostada on a plate and add a layer of ground beans. Top with chicken and a giant serving of chilled minced meat. Garnish with crema cake, some lime and a drop of hot sauce.
4. A Simple Coconut Smoothie Bowl
Going out and paying $ 16 for a smoothie can sometimes feel blasphemy. Nutritionist, Maya Feller, will bail out here with this healthy selection of vitamins, minerals, antioxidants and fats that you can make at home. The top layers are interchangeable so you can easily use whatever you have on hand to adorn your bowl.
1 can of frozen, creamy coconut milk
1 can of chilled coconut ice cream
2 teaspoons vanilla extract
1 tablespoon maple syrup
2 tablespoons chopped walnuts
2 tbsp chocolate chip
2 tablespoons grilled coconut
1. Freeze coconut milk in ice tray.
2. Remove frozen coconuts and set aside.
3. Put the frozen pellets, coconut cream and maple syrup in a food blender or blender. Blend until smooth.
4. Top with walnuts, chocolate chips, grated coconut and blueberries.
5. Quick and savory radish pancakes
Who said pancakes must be sweet? The savory iteration that on this fan dish resembles a scallion pancake and is great for any time of the day.
500g daikon radish (grated)
6 scallions (chopped)
1 garlic clove (chopped)
1 tablespoon sesame oil
2 tbsp toasted white sesame seeds
1½ teaspoon salt
½ cup plain flour
2 tablespoons of potato starch
½ teaspoon black pepper
¼ teaspoon of white pepper
Neutral vegetable oil for frying
1 tbsp rice wine vinegar
1 tablespoon soy sauce
1 tbsp of water
½ teaspoon sesame oil
½ teaspoon of sesame seeds
1. Grate radish into a mixing bowl and combine with the rest of the ingredients. Adjust the consistency with flour or additional water if necessary. It should be a thick pancake dough.
2. Test the dough by making a small pancake. Seasoning to taste.
3. Heat a large amount of oil in a non-stick pan over medium to high heat and roll the dough into balls or a large pancake with a spoon. When the underside is golden brown, flip and grill the other side for a few minutes. Cook both sides again to make the cake crispy.
4. Serve immediately with dipping sauce.
6. Pumpkin Pie Squash breakfast bowl
It’s hard to say no to breakfast cakes. This 4-ingredient masterpiece is quick and easy to make, looks good, is mostly anti-inflammatory, and tastes like your Thanksgiving delicacy.
2 small squash or pumpkin
⅓ cup maple syrup
2 tbsp cinnamon
1/4 cup nut butter
1/4 cup chia seeds
1 cup coconut milk or vegetable milk
1⅓ teaspoon pumpkin spice
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
Pinch of salt
1 teaspoon cinnamon
2 tablespoons maple syrup
Small rolled oats
1. Stir all the chia pudding ingredients together and stir once every few minutes until the pudding starts to thicken – the seeds will sink to the bottom unless you continue to stir. When it starts to thicken, pour into a glass container with a lid and let it cool overnight.
2. Preheat oven to 450 degrees. Cut the squash in half and remove the seeds. Place the squash on a baking tray lined with parchment on top.
3. Put the nut butter, maple syrup and cinnamon in a glass, pour a little into each half of the pumpkin equally, rubbing the sides and tops with your fingers. Bake the squash in the oven for 25 minutes until it starts to brown.
4. Prepare your toppings, cut dates, bananas, fruit, granola and dried fruit. Remove from oven and allow them to cool slightly for about 5 minutes. Fill the chia seed pudding, toppings your desired toppings and then finish with a drop of honey and sprinkle with cinnamon.
7. Anti-inflammatory carrot cake smoothie
Smoothies are a breakfast. This carrot cake-inspired drink takes less than 5 minutes to make and requires only 7 ingredients. It’s a refreshing, energizing, and delicious addition to any meal.
1 cup frozen pineapple
1 carrot, peeled and chopped
1 teaspoon maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch the nutmeg
1 cup of oat milk
1. Put all ingredients in blender and puree until puree.
2. Pour into cups. Enjoy immediately!
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