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Stay on Track Over the Weekend With These 3 Healthy Brunch Recipes

Hungry and waking up late this weekend? Try these quick, healthy and tasty brunch ideas!

Try these healthy, fresh and quick breakfast meals for a brunch with yourself or friends. Breakfast truly is the most important meal of the day because your brain cannot store glucose overnight. So to get started on your day, make sure you get a good balance of nutrients, carbohydrates, proteins and fats.


Hot Bulgur Breakfast Cereal

Ingredients:

  • 3 cups presoaked bulgur wheat cereal
  • 1 ½ cups soy milk or almond milk
  • 2 tablespoons fresh ground almond butter or peanut butter
  • 2 ounces goat cheese, crumbled
  • 1 cup chopped pear or Chinese apple
  • 1/4 cup tart Greek yogurt
  • 2 tablespoons thinly sliced almonds, toasted
  • 2 teaspoons honey
  • Dash of salt

Preparation:

Combine one cup uncooked bulgur and 1 1/2 cups one percent soy milk in a bowl. Cover and refrigerate overnight. In the morning toss the grains and combine the bulgur cereal with the almond or soy milk.

Combine bulgur, almond butter, and a dash of salt, stirring well. Add apple; toss. Combine yogurt and goat cheese, stirring until smooth. Divide bulgur mixture among 4 bowls; top evenly with yogurt mixture. Sprinkle with almonds, and drizzle with honey.

Goat Cheese Apple Toast

Ingredients:

  • 2 slices of whole grain or sprouted grain bread
  • ½ crisp apple
  • 2 ounces of goat cheese
  • Honey (optional)
  • Dash of Pepper
  • Dash of Salt

Preparation:

Slice apple into thin slivers. Toast bread to desired crispness and then spread one ounce of goat cheese on each slice. Lay slivers of apple on top of the bread and add a dash of salt, pepper and optional drizzle of honey.

Healthy Eggs Benedict

Ingredients:

  • 1 Tbsp apple cider vinegar
  • 1/2 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 2 large organic eggs, at room temperature
  • 2 slices Tofurky deli meat- your choice!
  • 1/8 cup light Vegannaise
  • 1/8 cup fat-free plain Greek yogurt or plain soy yogurt
  • 1/2 tsp Dijon Mustard or Spicy Mustard
  • 1 tsp Earth Balance or other Margarine, at room temperature
  • 1/2 medium fresh heirloom tomato
  • 2 slices of whole grain bread or one whole grain English muffin
  • 2 Tbsp chives, chopped
  • 2 cloves of garlic

Preparation:

Fill a large skillet halfway up with water and bring to a boil. Add vinegar; reduce heat so water is barely simmering.

Crack the eggs into an egg poacher or slowly into the water and allow to cook for about 3-4 minutes until the egg whites no longer look runny. Scoop out with a spoon with holes and allow to dry on a paper towel.

If you do not like the flavor of vinegar you can also poach eggs in the microwave without vinegar due to the all-around heating.

In a cast iron skillet, heat your choice of Tofurkey sausage, deli meat or other protein food item and sliced garlic cloves on medium heat until it is thoroughly cooked. This should be quick — under 1-2 minutes or until thoroughly cooked.

To make the sauce, combine in a bowl the Vegannaise, the yogurt, lemon juice and lemon zest and the mustard into a thick sauce. Microwave or heat on the stove until hot and then add in Earth Balance and stir until thoroughly mixed.

Slice tomatoes into thick slices. Toast each slice of bread and then top with Tofurky slices, tomato slices, an egg, toasted garlic slices and two tablespoons of sauce. Garnish with chives.

[Image via Shutterstock]

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