Biologically, something happens in your early to mid-twenties and on where the only thing that makes sense on a Saturday or Sunday morning is brunch. As if breakfast foods aren’t the best ever, brunch is like a weekly holiday that everyone looks forward to. If you want eggs benny, burgers, donuts, or potatoes, it is brunch you are craving.
Brunch just makes people happy. No matter where you eat brunch, you will instantly be comfortable, relaxed, and love every minute of it. The only thing that makes brunch better is bottomless mimosas. Duh.
My sister came to visit and I decided to make brunch at home. The following recipes serve two hungry twenty-somethings that love food.
Berry Yogurt Parfait
- 1 cup frozen berries of your choice, thawed w/ juice
- 2 tablespoons honey, separated
- 1 tablespoon chia seeds
- 1 cup plain fat-free Greek yogurt
- 1/2 teaspoon cinnamon
- 1/2 cup granola
- 2 tablespoons sliced/slivered almonds, chopped
- A clear glass or jar, at least 8 oz
Mix together the berries, 1 tablespoon honey and chia seeds in a resealable container. Place in the fridge and let the berries, honey and chia mingle together. The honey will slightly sweeten the berries and the berry juice will become thick, as the chia seeds start to absorb it.
Stir the other tablespoon of honey with the Greek yogurt and cinnamon and get ready to assemble.
Add 1/4 cup of yogurt in the bottom of each glass, top with 1/4 cup of berries, 1/4 cup of yogurt and 1/4 of berries. Mix together the granola and almonds. Sprinkle evenly on top of the two parfaits. If you are going to make these ahead of time, wait to put the granola on top until you are ready to serve.
Sausage and Egg Scramble
- 1 teaspoon coconut oil
- 1/2 cup bell pepper, diced
- 1/2 cup turkey sausage crumbles
- 3 egg whites + 1 whole egg
- salt, black pepper, and cayenne to taste
In a skillet over medium heat, melt the coconut oil. Add the bell peppers and cook for 3 minutes. Sprinkle in a pinch of all seasonings and stir around the pan. Add in the sausage and cook for 2 more minutes. Turn the heat down to medium-low.
Whisk together the eggs with 1 tablespoon of water. Add a pinch of salt and black pepper. Pour the eggs in the skillet and cook until they are no longer runny and serve.
For the mimosa, I threw 1 cup or mango in a blender and pureed it. Add two tablespoons of puree in a glass and top with a dry champagne. Ooooor if you are like me, split it evenly between two large wine glasses and split the bottle of champagne evenly. Get real… its inevitable that you are going to drink the whole bottle anyway, why not just give yourself the portion you deserve. (You can use any type of juice/puree that you enjoy.)
We added a piece of Ezekiel bread with a smear of butter and we were stuffed at the end. Happy and cheerful.
I found this on Wikipedia which describes the philosophy of brunch:
"The 1896 supplement to the Oxford English Dictionary cities Punch Magazine which wrote that the term was coined in Britain in 1985 to describe a Sunday meal for "Saturday-night carousers" in the writer Guy Beringer’s article "Brunch: A Plea" in Hunter’s Weekly:
“Instead of England’s early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. “Brunch is cheerful, sociable and inciting.” Beringer wrote. “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”“
-William Grimes, “At Brunch, The More Bizarre The Better” New York Times, 1998