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Brinner- Breakfast for Dinner
BY SOPHIE LEAVER
HEALTH & WELLBEING WRITER
It’s no secret that breakfast can be the most important meal of the day.
A balanced breakfast with the right mix of nutrients and food groups can power you through the day and help regulate your energy levels. With so many delicious, nutritious and easily assembled breakfast recipes available, it only makes sense to make use of them for dinner too! The 2015 food trend ‘Brinner’ (Breakfast/Dinner) is far better than brunch and there are plenty of options to play around with. But this isn’t about reaching for some sugary muesli or grabbing tea and toast in a hurry. The great thing about the ‘Brinner’ trend is that it’s an opportunity to combine simple but fresh and healthy ingredients. Our bodies don’t crave rich, heavy foods for breakfast, but rather desire energising, and wholesome foods. The best bit about Brinner? Your lefts-overs will be ready for breakfast the next morning!
Shakshuka is a delicious, spicy Middle Eastern baked eggs dish. The ingredients and spices can be changed for different flavours, with cheese for vegetarian options and chorizo or bacon for meat eaters.
3 tablespoons Fushi organic avocado oil
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon ground cumin
1 tablespoon paprika
½ tablespoon chilli flakes
1 tin of chopped fresh plum tomatoes
2 handfuls baby spinach
1 cup feta cheese, crumbled
Salt and pepper to taste
- 1. Preheat the oven to 200 degrees.
- 2. In a deep skillet or pan on the stove, heat the avocado oil and cook the peppers, garlic and onions on a medium heat, until soft and tender.
- 3. Stir through the spices and the spinach until wilted.
- 4. Season with salt and pepper.
- 5. Pour in the tomatoes and simmer for 5 minutes until thickened.
- 6. Crumble the feta evenly over the top.
- 7. Gently crack the eggs into the pan over the mixture.
- 8. Carefully transfer the pan to the oven, and bake for 7-10 minutes, or until the eggs appear to be just set.
- 9. Serve with crusty toast and any other seasoning or herbs you may like.
These pancakes are light, tasty and can be served on their own or topped with poached eggs.
4 large eggs, beaten
1/4 cup Fushi organic coconut oil, melted
2 tsp salt, 1/5 tsp pepper
1/2 tsp paprika
1 tsp dried basil
1 tsp dried oregano
3 cups grated courgette
1 cup fresh sweet corn off the cob
1 cup grated parmesan or goats cheese (or any cheese you prefer)
1 cup coconut flour.
Optional: Sour cream, poached eggs
- 1. Beat the eggs in a large bowl and mix through the oil, salt and pepper, and herbs.
- 2. Add the courgette corn and cheese and stir through.
- 3. Add the flour and stir through until thoroughly mixed, forming quite a thick mixture.
- 4. In a large pan on medium heat, melt 1 tsp coconut oil.
- 5. Using a spoon, scoop out even portions of the mixture and arrange on the pan and gently flatten with the back of the spoon. Each pancake should be about 1-2cm thick.
- 6. Cook on each side for about 3 minutes, or until golden brown, gently flipping with a spatula.
- 7. Once cooked, remove from the pan and serve in a stack. They can be eaten on their own or served with sour cream or poached eggs. Season with herbs of our choice.
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