So here’s one thing quarantine has taught me. Brunch is always better than breakfast, and having brunch on weekdays automatically makes the day feel luxurious and special. It’s the little things right?
There’s just something empowering about making pancakes and leisurely enjoying them on a weekday with some really good coffee, ya feel? 😉
Here’s some faves from the week.
Fluffy Vegan Whole Wheat Pancakes
I’m sometimes hesitant to try new pancake recipes because I’ve got my faves that I always turn to, and if it ain’t broke, don’t fix it, right? But Alexis is a genius, and I was feeling like being experimental. These were amazing for weekend brunch and SO FLUFFY despite being vegan and whole wheat. Like WHAT! 😀
One day I was feeling like just good old-fashioned pancakes made with butter and white flour and all that good stuff, so I whipped up these bad boys that I’ve had on my list for a while. And they were absolutely delicious, honesty restaurant-level. Is it strange, though, that for the most part, I still prefer my alternative pancakes hehe? There’s just something so wholesome and hearty about the denser pancakes you get from spelt or oat or almond flour.
These are my very favorite muffins of all time. And they taste like sugar cookies. And they’re made entirely with oat and almond flour. Trust me, if you have the ingredients, don’t sleep on these.
I mentioned that I made this for Mother’s Day dinner because it’s one of my mom’s favorite recipes I make. I usually leave this for special occasions, but it’s actually incredibly easy to throw together. One of those dishes that takes 30 minutes to prep but looks/tastes like it took hours of slaving. Especially good with a glass of red and a comforting movie. 😉
This is one of my all-time favorite smoothie bowls, and whenever I have a can of pumpkin, I have to make it. Normally, I halve the liquid and turn the recipe into a bowl and then top it with whatever I’m feeling like. Today was cacao nibs, but also delish are fresh fruit, coconut flakes, chia seeds, unicorn dust, whatever you have. 😉
I also usually add a cup of frozen spinach because you can’t taste it, but I’m sadly out, so I decided to be experimental and added in 3/4 cup of frozen broccoli. Let me just tell you that this smoothie is so good that it even worked with a slight hint of broccoli flavor (LOL note to self: please get frozen spinach).
Quinoa Black Bean Veggie Burgers
Super easy, super delish. I didn’t have red peppers, so I subbed in finely chopped mushrooms. Worked like a charm 🙂 I served this with the most unbelievably delicious eggplant fries from this incredible cookbook that I once had the pleasure of helping test recipes for. (You will NOT regret getting this, you guys. The recipes are all delicious and yet super simple, entirely plant-based, and Talia is hilarious. I legit have been reading this cookbook like a novel before bed LOL).
Mushroom Goat Cheese Quiche with Spelt Crust
I was originally planning on making this for Mother’s Day brunch, but we ended up both being in the mood for a sweet breakfast, so instead, I made it for dinner a couple days later. I actually much prefer eggy dishes for dinner (sweet breakfasts all the way), and it went perfectly with a green spring salad that my mom whipped up. This was my very first time making quiche, and it was so easy and totally delicious. And it’s customizable – I used zucchini instead of artichokes, and you can really mix and match all kinds of veggies, cheeses, meats, etc. LOVE.
That’s all for this batch! Share your fave recipes recently in the comments if you feel like it.
Lotsa love! <3
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