Following on from the Christmas and New Year binging, comes the uncomfortable bloating and excess holiday weight. We’ve got some unique and healthy brunch recipes to keep you full throughout the day, which promotes weight loss and prevents snacking!
~ Healthy Pancakes ~
What you’ll need
- 2 1/2 cups whole wheat flour
- 1 cup buttermilk powder
- 5 tablespoons dried egg whites
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup flaxseed meal
- 1 cup nonfat dry milk
- 1/2 cup wheat bran, or oat bran
- 1 1/2 cups nonfat milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
Method : Serves 12
1.) Whisk the flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and the salt in a large bowl. Stir in flax-seed meal, dry milk and bran – makes 6 cups dry mix.
2.) Combine the milk, oil and vanilla in a glass measuring cup.
3.) Place 2 cups of pancake mix in a large bowl. Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months. Make a well in the centre of the pancake mix and whisk in the milk mixture until it’s just blended – try not to over-mix. Leave to stand for 5 minutes and the batter will thicken.
4.) Coat a nonstick frying pan with cooking spray and place over medium heat. Whisk the batter. Using 1/4 cup batter for each pancake, cook the pancakes until the edges are dry and bubbles begin to form – for about 2 minutes. Turn over and cook until golden brown – for about 2 minutes again.
- Chocolate Chip Pancakes: Add 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.
- Blueberry: Add 1 cup frozen blueberries into the batter.
- Banana-Nut: Add 1 cup thinly sliced bananas and 4 tablespoons finely chopped toasted pecans into the batter.
~ Breakfast Taco ~
What you’ll need
- 2 corn tortillas
- 1 tablespoon salsa
- 2 tablespoons shredded reduced-fat Cheddar cheese
- 1/2 cup liquid egg substitute – such as Egg Beaters
Method : Serves 1
1.) Top the tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2.) Meanwhile coat a small nonstick frying pan with cooking spray. Heat over medium heat, add egg and cook, stirring, until the eggs are cooked through – divide the scrambled egg between the tacos. Season with salt and pepper (optional).
~ Zucchini Frittata ~
What you’ll need
- 4 teaspoons extra-virgin olive oil – divided
- 1 cup diced zucchini, (1 small)
- 1/2 cup chopped onion
- 1/2 cup grape tomatoes, or cherry tomatoes, halved
- 1/4 cup fresh mint
- 1/4 cup fresh basil
- 1/4 teaspoon salt, divided
- freshly ground pepper
- 5 large eggs
- 1/3 cup crumbled goat cheese – 2 ounces
Method : Serves 2
1.) Heat 2 teaspoons of oil in a 10-inch nonstick frying pan over medium heat. Add zucchini and onion – cook whilst stirring often for one minute. Cover and reduce heat to medium-low. Cook stirring occasionally, until the zucchini is tender (not mushy) for 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper. Increase the heat to medium-high and cook, stirring until the moisture has evaporated.
2.) Whisk the eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until it’s blended. Add the zucchini mixture and cheese stir well to combine.
3.) Preheat the grill.
4.) Wipe out the frying pan and brush it with the remaining 2 teaspoons oil. Place over medium to low heat. Add the frittata mixture and cook (without stirring) until the bottom is light golden – 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so the uncooked egg will flow to the edges.
5.) Place the pan under the grill and grill until the frittata is set and the top is golden. Loosen the edges and slide onto a plate. Cut into wedges and serve.