Falling off the fitness bandwagon I have had this conversation with a few different lady friends recently, and I know it’s something so many of us deal with, maybe on the daily. For me, personally, I am in this running/healthy … Continue reading
Still to this day, after every Saturday morning workout or long-run, my favorite thing to do is get right in the kitchen and make a huge breakfast/brunch. Before we moved to Memphis, oftentimes my training partners would run home and shower, then come over to my place for the most massive post long-run brunch ever. Glorious. I wanted to share some recipes with you guys to give you a few ideas for a great Saturday morning brunch. Whether it’s after a long-run or not, I guarantee you all will love this menu. Here are the basics: carbs + protein + large cups of home-brewed coffee. WINNING.
First things first. Give me a coffee IV, please 🙂 For those of you who are intimidated by home-brewed iced coffee, this recipe is fool-proof! **Make sure to start brewing the night before, though!!
1/3 cup ground coffee (medium-course grind is best)
1 ½ cups water
Milk and Sugar (optional)
- In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
- Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Recipe source: Smitten Kitchen
Pesto-Potato Eggs with Crispy Basil**
10-12 small red-potatoes or 4 medium sized regular potatoes
4 large eggs
1/3 cup basil pesto
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
- Preheat oven to 350 degrees
- Scrub and thinly slice potatoes. Toss potato slices with olive oil, minced garlic, salt and pepper, and in a skillet, cook the potatoes 10-15 minutes, or until cooked and crisp on edges.
- Transport potatoes to a casserole-type dish, spoon in pesto, and toss to coat evenly. Bake in oven for 10 minutes, or until brown on top. Remove from oven, and carefully make wells in potato-pesto mixture. Crack eggs in the wells, and top with salt and pepper. Bake until eggs are set, 5 to 10 minutes.
a handful of basil leaves and 2 to 3 tablespoons olive oil
Heat oil in large skillet over medium heat. Carefully add half the basil leaves to the oil, and stand back while basil fries for about 30 seconds. Once sizzling slows and the leaves have fried, remove basil with slotted spoon and lay on a paper towel covered plate. Scatter crispy basil on top of the pesto-potato eggs and serve warm.
Finally, brunch isn’t complete without something sweet to top it all off. Coconut bread FOR THE WIN.
2 large eggs
1 ¼ cups milk (I used unsweetened vanilla almond milk)
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1/4 teaspoon table salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup granulated sugar
5 ounces unsweetened flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted
Spray vegetable oil or nonstick cooking spray for baking pan
- Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
- In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
- Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours.
- Cool in pan five minutes, before turning out onto a cooling rack.
Recipe adapted from Bill’s Café in Sydney.