Strawberry and Shortbread Parfait
One of the simplest ways you can make your brunch table fancy is by serving yoghurt parfaits! They look so elegant and fresh and will seamlessly match the flowers and decor.
Strawberries are especially fitting for springtime brunch, I think. Most people are huge fans of strawberries and cream, and I also like strawberry shortcake AND shortbread biscuits in general. (Note that shortcake and shortbread are two different things, but similar enough to make a connection!). I decided to combine the strawberries with the shortbread and a sprinkle of chocolate Easter eggs to make things festive.
Using strawberry-flavoured yoghurt will help enhance the flavour, so I recommend that. For texture through the crunch, you can use toasted muesli or granola in addition to the rich, buttery shortbread.
Eat this for brunch or as a snack. The great thing about parfaits is that they are super customizable, so go at it!
Ingredients
2 cartons strawberry yoghurt (I used dairy-free from Silk)
1/2 cup strawberries, chopped into small pieces
4 shortbread biscuits (2 per serving, you can use more)
1/2 cup muesli or granola (1/4 cup per serving)
Whipped cream (optional)
Cadbury mini chocolate eggs (optional)
Instructions
Toast the muesli on a baking tray on broil (500F) for about 3-4 minutes; keep an eye on it! Set aside.
Prepare your mise en place - make sure your strawberries are cleaned, dried, and chopped. Crush your shortbread biscuits with a kitchen hammer - they can be as fine or as roughly chopped as you prefer.
In a parfait glass or appropriate glassware, start assembling your parfait. Layer the strawberries, followed by the toasted muesli, yoghurt, shortbread, and continue in that order until you get to the top.
Top with whipped cream, chocolate eggs, and extra strawberries, enjoy! This recipe serves two, so you can double up the quantities for more servings.
Kale and Spinach Shakshouka
I love a good shakshouka, but I've never tried it "green", probably because this is generally a low-carb dish anyway. But why not try it for spring? Also, how appropriate that once served on a plate this looks like an egg in a nest? This is the season for rebirth and new beginnings.
This meal's basic concept out of North Africa and the Middle East is a quick and affordable savoury deep dish with eggs poached into a rich, aromatic, thick tomato base often served with fresh bread. Some renditions in the West come with fresh herbs, and feta cheese sprinkled on top.
This recipe uses kale and spinach in place of the tomatoes, with some sautéed garlic and onions to add to the flavour. I also used some dried harissa spice, among other seasonings, to add a slight kick and unique flavour. Fittingly, harissa is a hot chilli pepper spice paste out of Tunisia - the same region shakshouka originates.
Enjoy this as a light addition savoury solution to your brunch that offers some protein and veggies!
Ingredients
3 handfuls kale, chopped
1 handful spinach
1/2 large yellow onion, thinly sliced lengthwise
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons sherry
1 tablespoon Worchester sauce
1 tablespoon water
2 vegetable bouillons
2 tablespoons garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon harissa
2 tablespoons olive oil + extra
Parmesan cheese (I used vegan)
Feta cheese (optional)
Chilli flakes
Fresh parsley
Instructions
In a nonstick, oven-safe pan, heat the olive oil. Add the garlic and onion, sauté until fragrant and translucent, about 4-5 minutes.
Add the salt, pepper, bouillon cubes, and seasoning; cook for about 2 minutes to bloom the spices.
Add the kale and steam until it wilts, then mix to distribute the flavours. Follow this with the spinach and cook for about 3-4 minutes; the wilting will create more room in the pan.
Once both greens have cooked down, add the liquids to finish and simmer for about 5 minutes. You can season to taste at this time to make sure your vegetables have the flavour you want.
At this point, make room for each egg and directly crack the desired amount into the pan. Once the eggs begin to cook or turn white on the outside, bake at 350F for about 10 minutes. Remove the pan from the oven once the eggs are at your preferred doneness. I like mine harder and less runny in the center. You can usually tell from looking at the yolk. Alternatively, you can place a lid on top, keep the temperature low, and let the eggs cook on the stovetop.
Once done, sprinkle the shakshouka with parmesan cheese, feta, parsley, chilli flakes, and additional seasoning to taste. Drizzle with a little bit of olive oil and serve hot as is or with some bread; enjoy!
Gluten-Free Almond Coconut Funfetti Waffles
Even as an adult, funfetti rainbow sprinkles lift my spirits somehow! And I love the taste of vanilla birthday cake. Why not incorporate this into waffles, pancakes, French toast, and other morning baked goods at home?
These waffles are delicious! Part of that credit goes to the dose of excellent tasting protein powder from Unico (if you make these waffles to consume for daily protein intake or after a work out session, pay attention to the quality of your protein! Your waffles will taste better for it).
The waffles are gluten-free and vegan; I used almond milk, which gives them a mild, nutty undertone. The coconut milk helps make them even softer and adds a subtle sweetness, slightly nutty, tropical flavour.
Note on the chia seeds - the purpose is to help find and thicken your batter, but there are alternatives if you prefer, such as cornstarch and xanthan gum!
Ingredients
1 cup almond flour
1/2 cup coconut cream
3 eggs
Pinch of salt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon Chia seeds + 1/2 teaspoon water (mixed until a paste forms)
2 tablespoons oil
1/2 cup protein powder (I used the birthday cake sachet from Unico - use “maxine20” to get 20% off!)
2-3 tablespoons funfetti rainbow sprinkles
*makes approx. 3 waffles
Instructions
In a medium-sized bowl, whisk the dry ingredients - flour, protein, powder, baking powder, and salt. Add the chia seeds mix.
In a separate bowl, whisk the eggs, vanilla, and oil. Add to the flour mix.
Gradually stir in the coconut cream, adding more or less until the batter is smooth (not too thin or thick). Stir in the sprinkles and let your batter stand for at least a minute.
Prepare your waffle maker, and use a 1/4 cup batter for each waffle.
Serve hot with almond milk whipped cream and maple syrup!
Overnight Oats Mango Parfait
A good breakfast or pre-workout snack always makes me feel better in the morning. Typically I eat my oats the traditional way, cooked over the stovetop with milk, water, cinnamon and nutmeg.
Overnight oats, however, are an even quicker way to have oats ready to eat when pressed for time or hurry. There is no need to warm the oats up either, but you can if you want to! The point of leaving them overnight is for them to absorb the milk and flavour. You will get a nice, smooth consistency similar to porridge.
I used old-fashioned rolled oats as that what I had in the pantry, but you'll want these over instant oats if possible, so the overnight oats maintain their integrity and don't end up soggy from the milk.
I took this a step further by transferring the oats to another container and building a parfait (which is a popular way to eat them) with more fruit and the same yoghurt mixed in before, but you can eat them as they are too!
Ingredients
2/3 cup old-fashioned rolled oats
1 teaspoon vanilla extract
1/4 cup fresh mango, chopped + extra for topping
2/3 cup almond milk (or milk of your choosing)
1 cup mango peach almond yogurt (I used two containers from Silk)
2 teaspoons maple syrup
1/2 teaspoon cinnamon
Pinch of nutmeg
1 teaspoon chia seeds
Instructions
Directly in a mason jar, add all the ingredients (but use only 1/2 the yoghurt) and mix until evenly distributed. Place the jar on the fridge overnight. (This serving is for a single person - or two! - So double the recipe accordingly and use multiple jars).
The next morning, get a second jar for each serving when you are ready to build your parfait. Layer the fresh mango, the remaining yoghurt, scooping the oats from the first jar to the second. Finally, top with whipped cream and diced mango. Enjoy!
Macho Pea Tostada
Are you looking for a quick meal to start the day? Don't want to use eggs or avocado? I asked myself these questions and peas came to mind! Maybe it's the colour, but either way, I love peas.
One of my favourite sides at Nandos is their mashed peas. I decided to recreate them as best I could and make some tacos, but with texture! Hence, the change to tostada which are baked (or fried) tortillas.
Macho peas at Nandos are simply a mix of peas with chilli, mint, and parsley.
This is a great way to get a savoury bite without packing on the calories.
Ingredients
2 flour tortillas
Cooking oil spray
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon fresh mint, finely chopped
1/2 teaspoon garlic, minced
1/2 teaspoon dried chilli flakes
1 teaspoon olive oil
1/2 cup cooked peas (I just used canned)
Chopped nuts to garnish
Instructions
Spray your tortillas with cooking spray on each side and bake in a 400F oven for 5-7 minutes. Turn over to crispen both sides when the upward-facing side starts to puff up and brown.
Set aside a few peas to garnish, and mash the rest in a bowl with all the other ingredients.
Spread the peas on your tostadas, garnish with fresh mint, whole peas, chopped nuts and olive oil!
Berbere-Spiced Cherry Chocolate Oats
Oatmeal is the ultimate canvas for flavor, and this version takes it somewhere unexpected. Cherries add a bright, tart pop, cocoa gives deep, comforting richness, and a touch of berbere spice brings warm, gentle heat and earthy notes. Together, they create a sweet-and-spicy balance that’s playful, comforting, and perfect for breakfast or brunch.
Start with a small amount of berbere and adjust to taste, the heat blends beautifully with the chocolate and cherries as the oats cook. This recipe makes 2–3 servings, so it’s perfect for sharing or enjoying over a couple of mornings.
Ingredients (Serves 2–3)
1 cup cherries, pitted and chopped
4 tablespoons cocoa powder
2 tablespoons brown sugar (adjust to taste)
3 teaspoons berbere spice (or more to taste)
1 teaspoon salt
1 cup oats
3 cups plant-based milk
1 cup water
Instructions
Combine oats and milk in a pot and bring to a gentle boil.
Reduce heat and stir in the brown sugar, salt, and cherries.
Add the berbere spice along with water, and simmer until oats are fully cooked, stirring occasionally.
Taste and adjust seasoning as needed.
Serve topped with extra cherries, whipped cream, or a drizzle of syrup if you like.
Cook time: ~10 minutes.
Gluten-Free Banana Waffles
Need a quick one for a weekend breakfast or brunch? Try these banana waffles! They are soft, light, fluffy, and guilt-free.
They’re great if you have ripe bananas you need to make use of, and you’ll only need about 3 tablespoons of gluten-free flour (like coconut, almond, or oat). The rest of the batter consists of eggs (or a replacement), coconut, pecans and spices. The pecans and coconut add some needed texture.
No need for a whole lot of the sugar! The coconut, syrup or honey on top will do the trick.
Ingredients
2 bananas
1/4 cup pecans
1/4 cup desiccated coconut (sweetened)
1 teaspoon vanilla
3 1/2 tablespoons coconut flour
3 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Instructions
Mash the bananas in a large bowl.
Add the eggs, spices, salt, baking soda and vanilla, whisk until evenly mixed.
Stir in the pecans and coconut.
Prepare your waffle maker and cook as normal.
Serve and garnish with syrup and whipped cream. Makes 2.
Salmon and Asparagus Omelette
A light breakfast can be an easy decision but sometimes tricky especially when you are seeking a healthy option. Applying the keto diet rules can help narrow down your options, and the omelette is a great vehicle for this. You can stuff or top it with vegetables, healthy fats like avocado, and protein like fish and poultry. This omelette is decked out with herbs and a dollop of coconut cream with a side of avocado, totally guilt-free and should give you a great energy boost. You can also make it if you feel hungry later on in the day.
Recipe: Beat 2 eggs with a tablespoon of coconut cream or sour cream, season with salt and pepper. Cook the eggs in a non-stick pan until most of the egg liquid is firm, topping with bits of cheese and 1/8 cup asparagus tips, then add 1/8 cup shredded salmon on one side (the side you are going to fold over). Fold and cook for another 1-2 minutes, top with fresh thyme and cilantro.
Blueberry Chocolate Oatmeal Bowl
Blueberries are a superfood offering a wide range of benefits including antioxidants. Oats are also rich in nutrients, containing an ideal amount of soluble fiber (which make you feel fuller for longer). Why not combine the two for a morning boost? The great thing about oatmeal bowls is that you can top them with whatever you like!
Recipe: On a stovetop, for about 5-7 minutes on medium heat, cook your rolled oats with 1 teaspoon cinnamon, 1/4 cup blueberries, 1/2 teaspoon nutmeg, 1 tablespoon brown sugar, 1/3 cup milk, and 1/3 cup water. Once oats are cooked, add about 1/3 cup or so of milk. Top with another 1/4 cup blueberries and other dried fruits, peanut butter, chocolate chips, and/or honey.