Healthy Brunch

Breakfasts in Israel are my favorite because they are so filling and healthy. Israeli breakfasts are typically full of vegetables, fruits, baked goods, fresh cheeses, and proteins (eggs and fish).

For a recent Israeli themed brunch I made the following:

  • Homemade buckwheat bread
  • Toasted pita
  • Hummus (I bought hummus masabacha from my local kosher grocery store). You could also make your own
  • Roasted eggplant (I added it to spanish tomato sauce, but it’s good enough on its own!)
  • Hawajj roasted cauliflower (coated cauliflower in olive oil and roasted in oven with hawaij seasoning– can substitute with turmeric and cumin)
  • Roasted red peppers (from grocery store)
  • Israeli white cheese (from kosher grocery store)
  • Green shakshuka (recipe from bitesbymi)*
  • Brussels sprouts sweet potato hash 

For dessert I made a make your own chia parfait with homemade chia seed pudding (combined 3 tablespoons of chia seeds, 1 cup of almond milk and a few drops of vanilla  flavored stevia extract -or use vanilla extract and your favorite sweetener). I put out small bowls of cut fruit and homemade granola for toppings.

Notes:

*Here’s the Green Shakshuka recipe from @bitesbymi found on her instagram page (including my adjustments):

Makes 3-4 servings

Ingredients:

  • 1 cup fresh parsley, stems removed
  • 1 cup packed fresh basil
  • 1 cup packed baby spinach
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1-2 tbsp green hot sauce (I didn’t have this at home and don’t love spicy food, so I added red pepper flakes instead)
  • 2 garlic cloves
  • 1/2 tsp of salt
  • few cracks of black pepper
  • squeeze of lemon juice
  • 4 eggs
  • 1/2 cup of almond milk
  • 1-12 oz bag of cauliflower rice, sauteed with salt and pepper

Instructions:

  1. Add all ingredients for green sauce into a blender, process until a smooth thin sauce forms. Taste and adjust seasonings/hot sauce to personal preferences
  2. Heat a large non-stick skillet over medium. Once hot, add pre-cooked cauliflower rice, green sauce and almond milk. Stir.
  3. Let cook for 1-2 minutes, then reduce heat to low and crack the eggs over the top of the mixture, leaving some space between each egg. Cover the pan and allow eggs to cook, about 5-7 minutes depending on how runny you want the yolks

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