#healthybrunch

🌱🥑 “Green & Gold Toast Supreme” 🍳🔥

Get ready to wow your taste buds with this irresistible brunch combo! We’re talking crispy whole-grain toast crowned with creamy avocado slices and topped off with fluffy scrambled eggs drizzled with hot sauce. Perfect for a weekend brunch or a quick weekday power-up. Enjoy a hearty, healthy, and downright delicious start to your day!

How to Make It:

• Toast your favorite bread (whole-grain or sourdough).

• Mash or slice a ripe avocado.

• Whisk and scramble eggs until fluffy (try adding a splash of milk or cream for extra creaminess).

• Top toast with avocado, then pile on the scrambled eggs.

• Add a sprinkle of sesame seeds, a dash of hot sauce, and a pinch of salt & pepper.

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Coconut flour pancakes are light and fluffy, great for a vegan breakfast or brunch. These pancakes don't have any gluten and taste great with coconut.

Ingredients: 1/2 cup coconut flour. 1 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. Coconut oil for cooking.

Instructions: Whisk the baking powder, salt, and coconut flour together in a bowl. Put in the vanilla extract, maple syrup, and almond milk. Mix everything together until a smooth batter forms. Take a five-minute break to let the batter thicken. Put the nonstick skillet on medium heat and put a little coconut oil in it to coat it. For each pancake, put about 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do it again with the rest of the batter. Top it with your favorite things, like fresh fruit, maple syrup, or coconut yogurt, and serve it warm.

Prep Time: 10 minutes

Cook Time: 10 minutes

Savor these rich chocolate oatmeal pancakes, which are made with whole grain oats and are vegan as well. Ideal for a filling brunch or breakfast.

Ingredients: 1 cup whole grain oats. 1 ripe banana. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp baking powder. 1/2 tsp vanilla extract. Pinch of salt. 1 cup almond milk or any plant-based milk. Vegan chocolate chips optional, for topping. Fresh berries optional, for garnish.

Instructions: Blend together the whole grain oats, banana, baking powder, cocoa powder, maple syrup, vanilla extract, salt, and almond milk using a blender. Blend until the mixture resembles smooth pancake batter. Heat a griddle or nonstick skillet to medium. To make a pancake, pour 1/4 cup of the batter onto the skillet. Simmer for two to three minutes, or until bubbles appear on the surface and the edges appear set. The pancake should be cooked through and have a nice chocolatey color after flipping and cooking for a further two to three minutes on the other side. Proceed with the leftover batter, adjusting the skillet's oil level as necessary. If desired, top the warm chocolate oatmeal pancakes with fresh berries and vegan chocolate chips. Savor the tasty and nutritious vegan chocolate oatmeal pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

This quiche doesn't have a crust, so it's easy to make and tastes great with feta, peas, and fresh mint. You can make it quickly for brunch or a light dinner.

Ingredients: 6 large eggs. 1 cup frozen peas, thawed. 1/2 cup crumbled feta cheese. 1/4 cup fresh mint leaves, chopped. 1/2 cup milk. Salt and pepper to taste. Cooking spray or butter for greasing.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch pie dish with cooking spray or butter. In a bowl, whisk together the eggs and milk until well combined. Stir in the thawed peas, crumbled feta cheese, and chopped mint leaves into the egg mixture. Season the mixture with salt and pepper to taste. Pour the egg mixture into the prepared pie dish. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and slightly golden on top. Remove from the oven and let it cool for a few minutes before slicing. Serve your delicious crustless quiche warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 25 minutes

These gluten-free French toast cups are a delightful twist on classic French toast, perfect for a special breakfast or brunch. They're easy to make and can be customized with your favorite toppings.

Ingredients: 6 slices gluten-free bread, cubed. 4 large eggs. 1/2 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. Pinch of salt. Fresh berries, for garnish optional. Maple syrup, for drizzling optional.

Instructions: Start by heating the oven to 350F 175C. You can grease a muffin tin or put cupcake liners inside it. With a whisk, mix the eggs, almond milk, maple syrup, vanilla extract, cinnamon, and salt in a large bowl. Make sure that all of the cubes of gluten-free bread are well covered with the egg mixture before adding them. Put an equal amount of the bread mixture into each muffin cup and gently press it down. After the oven is hot, bake the French toast cups for 20 to 25 minutes, or until they are set and have a light golden brown color. Take it out of the oven and let it cool down a bit before you serve it. Add fresh berries as a garnish and maple syrup if you like. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Flavorful kale bagels, packed with nutritious ingredients like bean sprouts for a healthy brunch.

These spinach and chia pancakes with coconut flour are a nutritious and delicious way to start your day. Packed with the goodness of spinach and chia seeds, they are gluten-free and perfect for a wholesome breakfast or brunch.

Ingredients: 1 cup coconut flour. 2 tablespoons chia seeds. 1 cup spinach leaves, chopped. 2 eggs. 1 cup almond milk. 1 tablespoon honey. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Coconut oil for cooking.

Instructions: Put chopped spinach, eggs, almond milk, honey, baking powder, salt, and black pepper in a bowl. Add the chia seeds and mix them in. Make sure there are no lumps in the mixture by stirring it until it is well mixed. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with coconut oil. Put 1/4 cup of the pancake batter on the hot pan to make pancakes. You might choose to make them big or small. Each pancake should be cooked for two to three minutes on each side, or until they are golden brown and done all the way through. Take the pancakes out of the pan and do it again with the rest of the batter. If the pan needs more coconut oil, do it again. When the spinach chia coconut pancakes are still warm, top them with your favorite things, like yogurt, fresh berries, or honey.

Prep Time: 15 minutes

Cook Time: 20 minutes