3 quick and healthy weekend brunch recipes
Annabel Wray and Victoria Knight, professional chefs for celebrity clients, have put together these brunch recipes so you can eat like a star this weekend.
Image: Hakuna Foods
Making and finding the right food choices can be challenging and time consuming; add this to long dark winter days with limited access to healthy options and it can be impossible.
That’s why nutrition powerhouse duo Hakuna Foods have put together these simple-to-follow recipes for high-rolling Hollywood stars who have starred in Deadpool, X-Men Apocalypse, Superbad and Scrubs!
Take a look at these sweet and savoury recipes which are jam-packed with healthy ingredients to fuel your weekends!
Scandi breakfast bowl
Image: Hakuna Foods
This healthy and filling Scandinavian-inspired breakfast is such a hit with Annabel and Victoria’s clients. The combination of textures and flavours really balances the dish well, and it contains high amounts of protein for those who have hit the gym hard.
Ingredients
Serves: 2
Prep time: 15 mins
Cook time: 8 mins
- 2 eggs
- 8 cherry tomatoes, quartered
- 1 tbsp of capers, drained
- ½ small banana shallot, finely diced
- Few sprigs of dill, finely chopped
- 60g cream cheese
- 6 or 7 fresh chive sprigs, finely chopped
- ½ ripe avocado
- 1 lemon
- 2 handfuls of baby spinach
- 100g of good quality smoked salmon
- 1/3 of a cucumber peeled and deseeded, cut into half-moons
Method
- Start by boiling the eggs, bring a small saucepan of water to the boil and carefully lower in the eggs. Turn the heat down to a less vigorous boil and cook for 6/7/8 minutes (soft/medium/hard boiled).
- Meanwhile, in a small bowl, mix together cherry tomatoes, shallots, capers, and dill and leave to one side.
- In another small bowl, combine chives and cream cheese and set aside.
- Cut lemon into quarters, keep two for garnish and use the other two to squeeze on the avocado to stop it going brown. Prep the avocado by removing the stone, peeling the skin and then either slice or cube it, drizzle with remaining lemon juice.
- When the eggs are cooked to your preference, drain and run them under cold running water to stop the cooking process. Peel immediately and cut in half vertically.
- Now you’re ready to assemble your breakfast! Either on a plate or large flat soup bowl arrange the spinach, salmon, avocado, eggs, cucumber and tomato caper mix next to each other, keeping everything separate.
- Spoon the cream cheese in the middle sprinkling a few more dill sprigs over to garnish and a crack of black pepper. Add a wedge of lemon and serve, or put in a Tupperware for later!
Chefs tip: For a dairy free alternative, you could use a vegan cream cheese such as Nush or Violife.
Dairy-free coconut and raspberry French toast
Image: Hakuna Foods
This is a deliciously quick and easy weekend breakfast recipe. The golden crispy toast against the creamy coconut yoghurt and sweet raspberries is such a delight. If you can’t get hold of fresh raspberries, especially at this time of the year, then frozen ones work brilliantly. You could substitute the raspberries for any fruit though – blueberries work really well and are full of antioxidants!
Ingredients
Serves: 2
Prep time: 5 mins
Cook time: 15 mins
- 4 slices sourdough bread
- 2 eggs
- 100ml non dairy milk, such as coconut milk
- 1 tsp vanilla bean paste
- 1 tsp coconut oil
- 100g fresh or frozen raspberries
- 1 tbsp maple syrup
- 4 tbsp coconut yoghurt
Method
- Start with the raspberry compote, place most of the raspberries in a small saucepan, keeping a few for the garnish. Add maple syrup and place the pan over a low heat for 3-4 minutes, stirring occasionally, until the raspberries start to break down and release their juices.
- Meanwhile, beat the eggs, non dairy milk and vanilla bean paste in a bowl or baking tray wide enough to fit the bread in it. Soak the bread in the eggs and milk for 1 minute on each side.
- Put ½ tsp coconut oil in a non-stick frying pan over a medium heat. When hot, add the French toast slices, 2 at a time and leave to cook for 3 minutes, do not be tempted to move the French toast before this as you don’t want to break the toast.
- Once golden underneath, use a fish slice or spatula to flip the toast and cook on the other side for another 3 minutes.
- Divide the French toast between 2 plates, dollop coconut yoghurt on each, followed by the compote and fresh raspberries.
Chef tip: Make this recipe gluten-free by swapping the sourdough bread for your favorite gluten-free alternative.
Pear and pecan bircher
Image: Hakuna Foods
High in antioxidants and fibre, oats are an excellent way start to the day. This is a great breakfast to make at the weekend, and then any leftover can be eaten on Monday morning as it keeps well in the fridge for a few days. Children love it too, and it’s a great way to keep them fuelled until lunchtime. If they like things a little sweeter, you can always drizzle some maple syrup onto their bowls.
Serves: 4-6
Prep time: 10 mins + overnight soaking
Ingredients
- 200g jumbo oats
- 2 eating apples, grated
- 500ml non dairy milk (Such as Oatly)
- 1 tsp vanilla bean paste
- 50g pecans, chopped
- 100g mixed seeds (see tip below)
- 2 pears
- ½ lemon, juiced
Method
- The night before, put the oats, non-dairy milk and vanilla bean paste into a bowl, mix well and cover.
- Place in the fridge overnight.
- Dry fry the pecans on a low heat for 2 minutes and then add the seeds until they are starting to pop, and lightly toasted. Store in an airtight container until tomorrow.
- In the morning, grate the apples and add these to the oat mix. Stir well.
- Slice the pears very thinly from top to bottom, and then into matchsticks across the equator, squeeze lemon juice onto the cut pears and toss to coat.
- Pour the bircher into a bowl and decorate with toasted seeds and the pear.
Good Homes tip: The topping is flexible and will work with any fruit that’s in season, and any selection of nuts or seeds. Make sure to toast whatever nuts and seeds you use as this really enhances their flavour.
Do you have a favourite brunch recipe? Let us know! Tweet us @goodhomesmag, post a comment on our Facebook page or share your brunch pics on Instagram, using the hashtag #ThisGoodHome for your chance to win one of our monthly prizes!