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Vegan Coconut Overnight Oats

Creamy, sweet, vegan coconut overnight oats topped with fresh blueberries and pecans.

Course Breakfast

Cuisine American

Keyword overnight oats, vegan coconut overnight oats, vegan overnight oats

Prep Time 5 minutes minutes

Resting time 8 hours hours

Servings 1 person

Ingredients

• 1/2 cup rolled oats
• 1/4 cup sweetened vegan vanilla almond yogurt e.g., Oui from Yoplait
• 1/4 cup oat milk
• 1/2 tsp almond extract
• 1 tbsp dried shredded coconut

Toppings

• 1/3 banana
• 1 handful blueberries
• 1 handful pecans toasted
• 1 tsp dried shredded coconut

Instructions

• Combine rolled oats, oat milk, yogurt, almond extract, and dried shredded coconut. Place in refrigerator overnight.
• Prep other ingredients: toast pecans for 4 minutes, then roughly chop them. Slice bananas and wash blueberries. Set aside.
• Place oatmeal mixture into a serving bowl. Then place toppings by row: chopped pecans, shredded coconut, blueberries, then bananas. Optional: add a drizzle of agave or honey for additional sweetness. Serve cold.

For other easy breakfast ideas, check out my strawberry chia seed pudding.

How to Make the Perfect Crispy Home Fries

• Cut the potatoes into even pieces to ensure even cooking
• Boil in heavily salted water. Boiling the potatoes makes them fluffy on the inside. Salt water is essential to get flavor into the potato itself. Do not overcook the potatoes. They should be JUST cooked/tender when you take them off the heat and drain them.
• Shake the boiled potatoes vigorously to create a layer of soft potato fluff. When this is shallow fried in the oven, that will create a beautiful crispy crust.
• Use lots of oil so roast the potatoes in the even. You are essentially shallow frying the potatoes in the even so enough oil is necessary.

Serve these crispy home fries with my classic garlic herb prime rib or orange glazed miso salmon.

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Crispy Home Fries

Crispy on the outside, soft and pillowy on the inside, the perfect crispy home fries

Course Breakfast, Side Dish

Cuisine American, british

Keyword british roasted potatoes, crispy home fries, home fries

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Ingredients

• 4 Russet potatoes peeled and cut into 2 inch pieces
• 5 quarts water
• 1 tbsp salt for salting water
• 1/2 cup neutral oil
• 2 tsp salt for salting potatoes

Instructions

• Bring a 6 quart pot of water to boil. Then add in 1 tbsp of salt. Add in cut potatoes. Boil for approximately 8-12 minutes, or until just fork tender. Do not overcook the potatoes. You want them to stay intact.
• Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil and add in 1/4 cup oil.
• Once potatoes are just tender, drain all the water from potatoes. Cover the pot with a lid and shake the potatoes vigorously for 10 seconds, or until there is a layer of fluff surrounding each piece of potato.
• Then place the potatoes onto one layer on the baking sheet. Make sure each piece of potato makes contact with the baking sheet and oil. The potatoes should be sitting in a shallow pool of oil. Add more oil if necessary as they will be frying in the oven.
• Roast potatoes for 40 minutes or until the underside of the potatoes are golden brown. Once the underside is golden brown, flip the potatoes to allow the other side to brown for another 15-30 minutes, depending on your oven. This is assuming your heat source is at the bottom.
• Once potatoes are golden brown on both sides, remove from oven and onto paper towels. Immediately sprinkle remaining 2 tsp of salt on the potatoes. Serve immediately.

What to do with leftover whipped lemon ricotta?

Spread it on brioche toast for a yummy breakfast. Or add it as a topping to some fresh fruit, like raspberries, strawberries, and blueberries.

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Zesty lemon ricotta pancakes

Course Breakfast

Cuisine American

Keyword lemon ricotta pancakes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 3 people

Ingredients

Lemon Ricotta

• 4 oz full fat ricotta
• 1/2 lemon juiced
• 1 lemon zested
• 1 tbsp sugar
• 1 tsp vanilla paste

Pancakes

• 1 cup all purpose flour
• 1/8 cup granulated sugar
• 2 tsp baking powder
• 1/8 tsp baking soda
• 1 pinch salt
• 1 cup whole milk
• 1/2 egg beaten
• 1/8 cup butter melted
• 1 tsp vanilla bean paste

Toppings

• 1 cup fresh blueberries washed
• 1/4 cup powdered sugar
• 1 jar maple syrup for drizzling on top of pancakes

Instructions

Lemon Ricotta

• Using a zester, zest 1 whole lemon. Set aside the zest. Then juice 1/2 of the lemon and add to the zest, removing any seeds.
• Add together lemon juice, lemon zest, ricotta, vanilla bean paste, and sugar. Place mixture into a food processor and pulse for a few seconds until the mixture is smooth and creamy. Set aside.

Pancakes

• Combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix them together using a whisk to break up any clumps. Set aside.
• Melt butter in the microwave -approximately 30 seconds. Set aside and allow to cool. When butter is cooled, combine with other wet ingredients: egg, milk, and vanilla bean paste. Combine until well mixed.
• Mix dry ingredients with wet ingredients. Combine with a whisk, but do not overmix. If the batter is too dry, add extra milk. Set aside at least 30 minutes.
• Heat a skillet on medium. Add in oil. When the oil becomes somewhat shimmery and loose, use a clean paper towel to wipe off excess oil. Then turn heat to low. Add in a ladle or 1/4 cup of pancake batter into the pan. After about 1 minute, when the surface of the batter begins to bubble, flip your pancake onto the other side. Allow to cook another 10 seconds, and then remove from the pan. Repeat until you have finished the batter.

Assembly

• Serve a generous dollop of lemon ricotta on top of the stack of pancakes. Using a sieve, dust powdered sugar on top of the pancakes. Then top with fresh blueberries. Serve with real maple syrup.

For other brunch ideas, check out my shrimp and easy grits.

How to not overcook shrimp

Overcooking shrimp is a common kitchen mistake. It leaves the shrimp with a dry rubbery texture. For this dish, you only need to sear both sides quickly and then finish off the cooking in the sauce. That way the shrimp will not overcook.

How to keep my butter from burning

When sauteing in butter, always add a splash of olive oil or other oil with a higher burning point. Butter burns at lower temperatures, which makes it unsuitable for sauteing or frying on its own.

What goes well with seafood?

Leek, garlic, and shallot are seafood’s friends! Use these aromatic veggies in most of your dishes and it will help you level up your cooking game!

What is a shortcut for cooking cheesy grits?

Cooking grits from scratch can take 45 minutes to an hour and requires frequent stirring. Use pre-made polenta as a shortcut for grits. Grits and polenta are almost the same thing, but just go by different names. Usually pre-made polenta is sold at stores in a roll. You can slice it up and add milk, cream, cheese, and butter to make it into creamy cheesy grits.

For more brunch ideas, check out my Easy Brunch Ideas recipes.

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Shrimp and Cheesy Grits

Creamy cheesy grits topped with cajun shrimp

Course Main Dish

Cuisine American, Southern

Keyword cheesy grits, shrimp and grits

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

Cajun Rub

• 1 pinch red pepper flake
• 1 pinch cayenne pepper
• ½ tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp Old Bay seasoning
• 1/4 tsp Lawry's seasoned salt

Shrimp

• 2 tbsp oil
• 2 lb Shrimp
• 1 tbsp oil
• ¼ onion diced
• 1/2 bunch scallion thinly sliced
• 6 cloves garlic minced
• 1 tsp salt
• 1 tbsp butter
• 1 tsp flour
• 1/2 cup heavy whipping cream
• 1/2 cup chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce

Cheesy Grits

• 2 rolls pre-cooked polenta thinly sliced
• 2 cups low sodium chicken broth
• 1 cup heavy whipping cream
• 4 tbsp butter
• 1 cup aged white cheddar grated
• 1 tbsp sugar

Instructions

Grits

• Heat chicken broth and sliced cooked polenta in a pot. Bring to a boil and then lower fire to low heat. Cook for 15 minutes until polenta has softened. Use a whisk to break the polenta apart and incorporate it into the liquid until it has a smooth creamy consistency.
• Then add cream, grated cheese, and sugar. Mix well into grits. Use a whisk to work out any clumps and ensure that the grits are smooth.
• Continue cooking until the grits have thickened and the excess liquid has evaporated. The desired texture should be that of runny mashed potatoes. When your grits have reached this stage, check for seasonings and add salt to taste.

Shrimp in Cream Sauce

• Devein, clean, and pat dry shrimp. Then mix with Cajun rub and set aside.
• Heat a large skillet on high heat. Add in oil. When oil is hot and shimmery, sear shrimp in 3 batches, making sure to keep space in between the shrimp. Sear shrimp until both sides are just golden brown and the inside is just cooked through. Remove from pan and set aside. Repeat for the next 2 batches, adding in extra oil to the pan before each batch.
• After shrimp is removed from the pan, add oil. Keep heat on medium. Then add aromatic vegetables: garlic, onion, and green onion. Sauté and sweat until the vegetables have just softened, about 5 minutes. Then add in butter and flour. Cook on medium heat until flour is slightly brown and nutty.
• Then add cream and chicken broth to the pan. Mix well into the flour mixture. Then add in Worcestershire sauce and soy sauce. Allow to cook on medium for 2-3 minutes until the sauce reduces and becomes thick. Add in shrimp and cook together for just 1 minute. Check for seasoning and add salt, pepper, and/or red pepper flake as needed.
• Take shrimp off of heat and serve on top of grits.

There is really both an art and a science to boiling eggs. There are some amazing articles out there exploring all the ways to make a perfect boiled egg to your liking.

This post is not quite so comprehensive. It is really for the lover of gooey, but not runny, soft boiled eggs.

Huge shoutout to my cousin Lenda for her recipe inspiration. She made a batch of these for my daughter, who is becoming a bit of a picky eater. She gobbled these up like they were candy!

For those with little ones, this is a really yummy and easy make-ahead recipe that kids will love! My daughter loves to squeeze the gooey yolk with her fingers.

For my other kid-friendly recipes, check out my chicken noodle soup and garlicky roasted zucchini.

How to Make the Perfect Soft Boiled Egg?

• use enough water to cover all the eggs
• use great quality cage-free eggs
• place eggs very gently into gently boiling water to prevent breakage
• boil for 7 minutes
• have an ice bath ready to instantly cool down eggs and stop their cooking

How Long Can You Keep Soy Sauce Ramen Eggs?

If these are refrigerated, you can keep these as long as 5-7 days in my experience. Any longer, and your eggs will be overly salty because they will absorb too much soy sauce.

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Soy Sauce Ramen Eggs

Runny soft boiled eggs, marinated in a garlicky sweet soy sauce.

Course Appetizer

Cuisine Asian, Chinese

Keyword ramen egg, soft boiled egg, soy sauce eggs

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 4 people

Ingredients

• 6 eggs cage free
• 2 quarts water

Marinade

• 1 1/2 cups water
• 2 tbsp soy sauce
• 2 cloves garlic minced
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp rice wine vinegar

Instructions

• Add 2 quarts of water into a large pot. Bring water to a rolling boil. When water is boiled, turn fire to medium low.
• Using a slotted spoon, gently lower the eggs one at a time into the pot. Do not allow eggs to clank into the pot or they will crack.
• Allow eggs to simmer on medium heat for 7 minutes, gently stirring the water occasionally.
• Prepare a large ice bath. When eggs have finished cooking for 7 minutes, remove eggs from the water and place directly into the ice bath. Allow to sit at least 10 minutes.
• Then, using a spoon, peel the eggs. Tap the egg on each pointy end until the shell slightly breaks. Then, using the spoon, push the shell gently off the egg. Repeat until all eggs are peeled.
• Make marinade for eggs. Add water, soy sauce, garlic, sesame oil, sugar, and rice wine vinegar into a tall deli container. Mix well.
• Add eggs gently into the marinade, making sure all eggs are completely covered. Marinade at least 8 hours for best results.

Add in a delicious cinnamon apple compote, and who can resist?

This cinnamon apple yogurt parfait can be a part of a delightful brunch spread or an easy make-ahead breakfast.

What Types of Apple Should I Use for Apple Compote?

Using only Granny Smith apples is not recommended because they fall apart when cooked. You will be left with a mushy mess. The same goes if you are making apple pie or apple desserts. You should try apple varieties with more bite and texture to them:

• Honey Crisp Apples
• Fuji Apples
• Pink Lady Apples

What Spices to Use for Cinnamon Apple Yogurt Parfait?

You can use a variety of spices. Most recipes call for just cinnamon, but adding a variety of spices can really add richness and depth to the flavor of your compote.

• cinnamon
• allspice
• pumpkin pie mix
• nutmeg
• cloves

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Cinnamon Apple Yogurt Parfait

cinnamon apple compote with a lightly sweetened creamy yogurt

Course Breakfast

Cuisine American

Keyword cinnamon apple yogurt, yogurt parfait

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

Apple Compote

• 1 tbsp lemon juice
• 2 apples peeled, cored, and cubed
• 1 tsp pumpkin spice
• 2 tbsp brown sugar
• 1 pinch salt
• 1/4 cup water

Yogurt

• 2 cups full fat plain yogurt
• 2 tbsp white sugar
• 1 tsp vanilla extract or paste

Instructions

Apple Compote

• Add apples, lemon juice, pumpkin spice, brown sugar, salt, and water into a medium saucepan. Simmer on medium for 15-20 minutes.
• Stir apple compote occasionally for even cooking.
• When apples begin to soften, but still hold their shape, remove from heat and allow to cool at least 10 minutes.

Yogurt

• Mix together yogurt, vanilla extract/paste, and sugar until well incorporated. Set aside.

Assembly

• Add in 1/4 cup of the prepared yogurt into a glass cup. Then add a layer of apple compote. Top with another 1/4 cup of prepared yogurt. Add another layer of apple compote. Optional: top with pre-made granola.

Price Comparison

If you order a yogurt parfait at a restaurant it will cost you $7-8 in the Los Angeles area. What did I spend to make 2 servings of this yogurt parfait? Yogurt ($1), strawberries ($.50), dried coconut ($.25), coconut milk ($.10), honey ($.10), oat milk ($.10)

Restaurant ($7-8) vs. Home-made ($1.03)

If you buy a yogurt parfait at a restaurant, you are paying 7x-8x the price! For the sake of your wallet and your health, try making it on your own. The best part is you can choose the freshest, tastiest fruit. You can also control the sugar, which is essential for a healthy life.

If you are like me, then you sometimes struggle to maintain your weight. Your love for food is over-powering. And it is so hard to say no to anything. Especially sweets and desserts. Enter the strawberry coconut chia seed pudding. Delicious, nutritious, and sweet without breaking your sugar calorie bank!

Even though we see lots of dessert posts on social media and food magazines, it is misleading because we really shouldn’t be having dessert every day.

Sorry to be the bearer of bad news. It’s just reality, y’all. Many of my nursing home patients have diabetes and continue to eat dessert almost every meal. This habit is pretty hard to escape in the US. And there are some pretty dire health consequences.

If there’s something I learned from studying public health policy, it’s that food companies are often not our friends. I get it: they need to sell their products. Unfortunately for you and me, that means they lure us in with luscious looking ice cream, cakes, and pies. Which means more money in the corporations’ pockets and more inches on our waistline.

Don’t swear off chocolate cake forever, but find ways to satisfy your sweet tooth without over-indulging all the time.

So what can you have instead?

Fruit!

Yogurt! And lots of it! Especially if you flavor it yourself and give yourself better control over how much sugar is in it.

Did you know that 1 serving of commercially prepared fruit-flavored yogurt can have as much sugar as your daily recommended sugar intake? For my full rant on that, please see my post on pina colada yogurt parfait.

Yeah…not good.

How Much Sugar To Add?

Try to add just enough sugar so that you start to taste some sweetness and feel satisfied. Any sugar added after that is not necessary. Plus it will be harmful to your health. Try 1 tsp at a time to see if it is sweet enough for you.

This recipe for strawberry coconut chia pudding has less than 5g of added sugar per serving. That’s a whole lot better than commercially made fruit-flavored yogurts that have anywhere between 12g – 29g of sugar per container.

What brand of yogurt should I use?

How long do I soak chia seeds?

At least 30 minutes, in my experience. Under-soaked chia seeds are very crunchy and unpleasant to eat.

What is oat milk?

A “milk” made by soaking oatmeal in water. It’s magical!

In my option, oat milk tastes better than any nut milk I’ve ever had. It is an amazing substitute for milk.

If you have sensitivities to milk, then oat milk is a must!

What kinds of fruit should I use?

I chose strawberries and coconut, but you can use whatever fruit you’d like. Fresh mangoes, cherries, raspberries, blueberries. You do you!

Price Comparison

If you order a yogurt parfait at a restaurant it will cost you $7-8 in the Los Angeles area. What did I spend to make 2 servings of this yogurt parfait? Yogurt ($1), strawberries ($.50), dried coconut ($.25), coconut milk ($.10), honey ($.10), oat milk ($.10)

Restaurant ($7-8) vs. Home-made ($1.03)

If you buy a yogurt parfait at a restaurant, you are paying 7x-8x the price! For the sake of your wallet and your health, try making it on your own. The best part is you can choose the freshest, tastiest fruit. You can also control the sugar, which is essential for a healthy life.

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Strawberry Coconut Chia Pudding

A lightly sweet healthy dessert or breakfast. Creamy and refreshing.

Course Breakfast, Dessert

Cuisine American

Keyword chia pudding, coconut chia pudding, strawberry chia pudding

Prep Time 5 minutes minutes

Soak Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 2 people

Ingredients

• 2 tsp chia seeds
• 1/4 c oat milk unsweetened
• 2 tbsp coconut milk
• 1 1/2 tsp brown sugar
• 1 tsp honey
• 1 pinch salt
• 1/2 c full fat yogurt
• 1/2 tsp vanilla extract
• 6 fresh strawberries pureed
• 1 tbsp coconut flakes unsweetened

Instructions

• Puree strawberries.
• Add strawberry puree with chia seeds, oat milk, honey, coconut milk, brown sugar, salt, yogurt, vanilla extract, and coconut flake.
• Mix well until honey and sugar are dissolved completely.
• Allow to sit in the refrigerator 1 hour-overnight.

Tag me on Instagram @jennskitchendiary if you made this! Would love to see your variations!

I will be the first to admit that I am a big weirdo who dislikes traditional westernized breakfast foods: eggs with bacon and sausage, breakfast burritos, pancakes.

It is one of my most unpopular opinions and I’ve had to learn how to exist in a world where everyone loves brunch. Brunch has become the ubiquitous meal that we Millennials share with friends on the weekends. My friend once jokingly told me that I was uninvited to brunch for the rest of our lives when I revealed my unpopular dislike of breakfast foods.

So I had to challenge myself to try and make easy brunch food that I might actually enjoy. My idea of brunch is definitely more on the lunch-y side, with more bread and sandwiches, and less of the pancakes and omelets. And since we all live such busy lives, easy brunch ideas are a must.

I actually made this brunch spread for some coworkers last year. We work remotely most of the time, and are scattered across Los Angeles and Orange Counties. So we miss the camaraderie of going into the same office on a regular basis. This brunch that I hosted was an attempt to bridge our worlds and have an opportunity to us to literally break bread together and share about our struggles, silly/funny stories, and successes. I much prefer cooking for friends instead of going out to eat. It can take hours of preparation and work to entertain, so having easy brunch recipes was key to me pulling it off.

It is so incredibly rewarding when I see someone find true enjoyment in what I’ve prepared. In that spirit, I hope that you will be able to share some of these easy brunch recipes with loved ones and bring a smile to their faces at your next get-together.

Or better yet, make the whole shebang! That’s why I made this easy brunch menu for your convenience.

Simple Shakshouka: The Star of an Easy Brunch

Shakshouka is a popular breakfast dish in Arab and Israeli cuisine. Shakshouka, is essentially eggs poached in a spiced tomato sauce. It feels just enough like lunch or dinner for me to enjoy. Although its origins are up for debate, just like most foods, it is enjoyed in many different countries. And recently, it has become very popular in America. I love it because of the rich tomato sauce with all its fragrant spices. It is also much easier to poach eggs this way compared with the traditional water bath method.

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Simple Shakshouka

Eggs poached in spiced tomato sauce. The perfect brunch for easy entertaining.

Course Breakfast, brunch

Cuisine Mediterranean

Keyword easy brunch food, easy shakshouka, shakshouka

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

2 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

• 1 tbsp olive oil
• 1/2 lb sausage
• 1/2 onion diced
• 3 cloves garlic minced
• 1 red bell pepper diced
• 1/2 tsp cinnamon
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 24 oz crushed tomatoes
• 6 eggs

Instructions

• Heat a large skillet on high heat. When pan is hot add in oil and sausage. Saute on medium heat until sausage is browned.
• Then add diced onion, garlic, bell pepper. Add in cinnamon, cumin, paprika, and garlic salt and saute for 3 minutes.
• Add in crushed tomatoes and allow sauce to simmer on low for 10 minutes.
• Create small dips in your tomato sauce to hold the eggs.
• Gently crack eggs and place them into the tomato sauce, slightly spaced apart.
• Put a lid on the eggs in tomato sauce and cook on medium heat for 6-10 minutes, depending on if you want an over easy or well-done egg. If you are cooking in a cast iron skillet, this will reduce your cooking time for the egg.
• Optional: garnish with fresh parsley and feta cheese and serve with crusty bread. I didn't have any when I made this, so I went without. It was still really delicious from all the spices!

Coconut Banana French Toast: The Dessert Element of an Easy Brunch

I always like to do Asian spins on American foods. Which is how I came up with this coconut French toast. A sweet dish is a must on any brunch menu. Vietnamese desserts often feature coconut milk and banana together. I wanted to try this flavor combination in French toast, and it actually turned out really delicious. Instead of using heavy cream or milk, I used coconut milk. I encourage you to be creative with your own food creations! You might come up with the next big trend!

What is the difference between coconut cream and coconut milk?

Coconut cream is the fat and liquid that are extracted when you squeeze the flesh of a coconut. When it is diluted with water, that becomes coconut milk. I often prefer to use coconut cream because it is richer in coconut flavor. You can always dilute it yourself to make coconut milk. For this coconut banana French toast recipe, I prefer using coconut cream over coconut milk. But if you’re in a pinch, coconut milk will be fine. Just consider adding in some coconut extract to boost up the coconut flavor. The brand that I prefer is Kara. The flavor is superior to most other brands of coconut milk and cream that I have tried.

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Coconut Banana French Toast

An Asian twist on a classic French Toast. With coconut cream and caramelized bananas. Sweet and refreshing.

Course Breakfast

Cuisine American, Asian

Keyword banana, coconut french toast, easy brunch food, french toast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Ingredients

French Toast

• 1/2 teaspoon vanilla extract
• 1 tablespoon brown sugar
• 1 pinch salt
• 4 eggs
• 1/3 cup coconut cream
• 1/4 cup milk
• 2 tablespoons butter unsalted
• 1 French baguette sliced into 1-inch thick pieces

Caramelized Bananas

• 1 tbsp butter unsalted
• 1 tbsp brown sugar
• 1 pinch salt
• 2 tbsp coconut milk

Instructions

French Toast

• Prepare custard mixture by mixing vanilla extract, brown sugar, salt, eggs, and coconut cream, and milk into a mixing bowl.
• Dip slices of French baguette into the mixture for 1-2 seconds on each side and set aside.
• Heat a skillet on medium heat. Add in a bit of butter and allow to melt on pan. Place 1/4 of the soaked bread onto the pan spaced sligihtly apart. Allow to sear for 3-5 minutes on each side. Repeat this step for another 3-4 batches.
• Set aside.

Caramelized Bananas

• Heat a skillet on medium heat. Add in a bit of butter and allow to melt on pan. Add in sliced bananas and allow to brown 2-3 minutes on each side.
• Once bananas are brown, add in brown sugar, salt, and coconut cream. Cook for 1 minute.

Assembly

• Scoop about 1 tbsp of the caramelized banana mixture on top of each slice of toast. Top with sauce from the caramelized bananas.
• Optional: top with a drizzle of coconut cream or coconut milk

Cinnamon Peach Yogurt Parfait

When I think of easy brunch ideas, a yogurt parfait is a must! It’s refreshing, delicious, and adds a touch of sweetness to your brunch menu.

Yogurt is easy to dress up as long as you have some yummy fruit topping and some granola or toasted nuts. I cooked down fresh peaches with brown sugar and cinnamon and mixed my plain yogurt with some honey and vanilla extract to give it flavor. In my opinion, flavored yogurts have too much added sugar in them. I’d rather add my own honey/brown sugar so that I can control how sweet my yogurt is.

Also, full fat or nothing baby! Non-fat yogurt has its place, but nothing beats the rich mouth feel of a full fat yogurt. So. So. Good! Green Mountain’s 5% milkfat yogurt has become my favorite. Go and buy yourself some. You won’t regret it! For other yogurt recipes, check out my pina colada yogurt!

How do I know if peaches are ripe?

Very easy: smell them! They will smell fragrant and floral. Basically they smell like what a peach should smell like when they are ripe. This will make it much easier for you to peel your peach as opposed to when it’s unripe. It will also be a lot more delicious in your recipe.

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Peach Yogurt Parfait

Cinnamony peach compote made from juicy fresh peaches, layered with creamy yogurt.

Course Breakfast

Cuisine American

Keyword cinnamon, peaches, yogurt parfait

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

• 2 cups full fat yogurt
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 2 peaches peeled and diced
• 2 tbsp brown sugar
• 1/2 tsp cinnamon

Instructions

• Blanch peaches in boiling water for about 3 minutes. Take them out and shock them in ice water. When they are cooled, gently remove the skins.
• Remove the pit of the peaches and dice peaches into small pieces.
• Add peaches to a small saucepan and add brown sugar and cinnamon. Allow peaches to simmer on medium low heat for about 5-10 minutes, until they are just softened.
• Meanwhile, mix yogurt with vanilla extract and honey. Set aside.
• When peaches are slightly softened, taste for seasoning and add cinnamon or sugar to taste. Allow to cool.
• Place a layer of peaches on the bottom of a small ramekin, followed by a scoop of yogurt. Top it with the peach compote.

The Easiest Brunch Food of all: BCTs (Bacon Cucumber Tomato) Toasts

This is a riff on a fully loaded New York style bagel. Because what could be better for easy brunch ideas than a bagel? I didn’t use a bagel because I wanted my guests to have enough stomach space to enjoy the rest of the meal. Instead of smoked salmon, I put crispy smoked bacon on top.

I remember that eating bagels with these fillings was the only reason I would get up in the morning when I was still in university. I hope that these give you a reason to get up on the weekends. They are so easy to assemble and will be a crowd pleaser. You can also choose to do a homemade Junior Mac for a nice brunch burger.

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BCT (Bacon Cucumber Tomato) Toasts

Easy toast with bacon, cream cheese, tomato, and cucumber.

Course Breakfast

Cuisine American

Keyword BLT, easy brunch food, french toast

Prep Time 10 minutes minutes

Servings 4 people

Ingredients

• 1/2 loaf French bread
• 2 tbsp full fat cream cheese
• 5 slices bacon
• 1 cucumber thinly sliced
• 1 tomato thinly sliced
• 1/4 red onion thinly sliced

Instructions

• Start by frying bacon on a skillet on medium. Render the fat and flip. When it is golden and crispy, the bacon is done. Remove from skillet and onto paper towels.
• Cut bread on the diagonal into 1-inch thick slices. Toast at 350 degrees F for 5 minutes until light brown.
• Meanwhile, thinly slice cucumber and tomato.
• Optional: thinly slice red onion and soak in cold water for 5 minutes. Soaking raw onions takes away some of their bite and spiciness.
• Assemble by taking a slice of bread and spreading generously with a layer of cream cheese. Top with cucumber, tomato, bacon, and soaked red onion. Easy peasy!

Bruschetta

Are you starting to see a theme? I’m a huge fan of breads for easy brunch ideas because they feel more like lunch to me. Bruschetta is a really easy finger-food to put together. Hailing from Italy, it is essentially toasted crusty bread brushed with garlic and served with diced tomato. You can cut the tomato ahead of time and serve it with the freshly toasted bread that is rubbed with garlic. When I ate this dish in Italy, it was so simple. I think that my version is somewhat of an Americanized version, but it’s still yummy in my book.

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Bruschetta

Fresh sweet tomato on crunchy ciabatta bread, drizzled with olive oil and balasmic vinegar.

Course Appetizer

Cuisine Italian

Keyword appetizer, bruschetta, fresh, tomato

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Ingredients

• 1/2 loaf ciabatta bread sliced into 1-inch thick pieces
• 1 clove garlic
• 1 tbsp olive oil
• 1 tsp aged balsamic vinegar
• 1 small bunch basil chopped
• 1 pinch salt
• 1 pinch pepper

Instructions

• Evenly drizzle olive oil onto the sliced bread. Toast at 350 degrees F for 5 minutes until lightly brown. When it is brown and crispy, take out of the oven and immediately rub the surface of all the toasts with 1 clove of raw garlic.
• Prepare the tomatoes. Dice them and season with 1 pinch of salt, pepper, balsamic vinegar, and chopped basil leaves.
• Place tomato mixture generously on top of toasts and drizzle with a finishing touch of olive oil.

Price Comparison

I spent about $54 on groceries to make this and it served 8-10 people, depending on appetite. When you eat out for brunch, prices tend to get hefty nowadays. It is a very popular time to go eat out at a restaurant, so you can expect some good price gouging.

Restaurant ($20) vs. Home-made ($5.40 – 6.75). As you can see, the price difference is huge. You are paying well over double the price to eat out for brunch. So do your wallet a favor and cook brunch for your friends next time.

Tag me on Instagram @jennskitchendiary if you’ve made any of these recipes!

You are probably rushed for time in the morning, and it’s hard to make time for a proper breakfast.

If you prefer something sweet and light for breakfast, you can grab an apple or make this yogurt parfait.

If you’re in the mood for savory food, you can make this easy vegan avocado toast.

The Joys of Avocado Toast

Ironically, there is a running joke about Millennials and our avocado expenses. Who knows if my extravagant spending on avocados will prevent me from ever being a homeowner? But I do know this: home ownership is not for everyone, so bring on the avocados!

If you like simple foods for breakfast that are healthy and easy to prepare, avocado toast is perfect for you! You have the freshness of the sliced veggies and the creaminess of avocado.

How to Make Avocado Toast

1. Pick a bread- sourdough, wheat, ciabatta
2. Find a ripe avocado-the flesh should give when you push gently with your finger
3. Choose seasonings- garlic salt, seasoned salt, pepper, everything bagel seasoning
4. Pick toppings: fresh herbs, eggs, bacon, thinly sliced tomato, onion, cucumber, radishes
5. Add citrus: lemon/lime juice helps to brighten up your avocado toast

FAQ:

How to keep my avocado from turning brown?

1. Squeeze lemon/lime juice on the surface of the avocado flesh. For guacamole, mix lemon juice into the mashed avocado.
2. If possible, keep seed in the avocado/guacamole.
3. Wrap with cling wrap. For guacamole, make sure the cling wrap touches the surface of the guacamole and pushes out any air in between the cling wrap and guacamole.
4. Refrigerate.

How do you ripen an avocado quickly?

Place avocados in a paper bag along with a banana or apple. Close up the paper bag and place the bag in a cool dry place. Do not leave your avocados in the refrigerator if you want them to ripen. Only refrigerate after your avocados are already ripened.

Print

Easy Avocado Toast

Course Main Dish

Cuisine American

Keyword sandwiches, vegan, vegetables

Ingredients

• 2 slices whole wheat toast
• ½ avocado sliced
• 1 Persian cucumber thinly sliced
• 1 Roma tomato thinly sliced
• 1 squeeze of lime juice
• 1 pinch garlic salt
• 1 pinch fresh ground black pepper
• 1 pinch everything bagel seasoning optional

Instructions

• Place toast in a toaster/toaster oven and allow to toast for 5-10 minutes at 300 degrees F.
• Slice avocado, cucumber, and tomato thinly. Set aside.
• When toast is golden brown and crispy, layer cucumber on and sprinkle sparingly with garlic salt. Then layer tomato and sprinkle sparingly with garlic salt.
• Lastly, top with avocado.
• Add a little splash of fresh squeezed lime juice on top of avocado toast. Add a small sprinkle of garlic salt and fresh ground black pepper.
• Optional: Add everything bagel seasoning.

Happy cooking! Tag me on Instagram @jennskitchendiary if you’ve made this dish! Would love to see how it turned out.

Pina Colada Yogurt for Dessert

Desserts! Er…I mean yogurt for breakfast! Let’s be honest, I have been craving cakes, desserts, and ice cream like mad lately because of my new healthy habits. Since they are not a regular part of my diet, I cannot justify having ice cream for breakfast. But luckily, I CAN have this pina colada yogurt for breakfast and it is every bit as satisfying, rich, and creamy as ice cream is.

Overcome the Lies-Stick with Plain Full Fat Yogurt

The trick to a delicious yogurt parfait is using full fat yogurt. Oh-my-goodness! I feel like I have been lied to all my life by yogurt companies and their low-fat or non-fat corn-syrup-laden grossness. I have now completely boycotted flavored yogurts and now I will never turn back. Flavored yogurts are often filled with way too much sugar and lots of unnatural ingredients that I cannot pronounce.

Another bone I want to pick with the dairy industry is: why do you keep making everything low-fat or fat-free? We know you just fill all that emptiness with sugar instead. I have discovered full fat plain yogurt and I am NEVER going back. My goodness, the rich delicious flavor and mouth-feel are incomparable to any fat-free yogurt I’ve ever had to eat. The great news is that this delicious base becomes the canvas on which you can paint using the full palette of natural seasonings and fruits available, from vanilla extract to brown sugar, honey, and fruit. The world is your oyster. I decided to go with a pina colada yogurt, but I definitely encourage you to be creative!

The Beauty of Home-Made Fruit Flavored Yogurt

It is through this re-awakening of my love of yogurt that has inspired this pina colada yogurt parfait. It can be your breakfast, but seriously it makes a mean dessert if you are trying to avoid ice cream. If you’re feeling more decadent, check out my recipe for fresh peach crisp. Hope you give it a try and enjoy this easy yet delicious recipe!

The amazing thing is-you can make your own fruit flavored yogurt for a fraction of the sugar and calories, and it will taste even MORE delicious than that pre-packaged stuff we are tricked into purchasing.

Here’s something that I learned through my cooking experiments with sweets- there is a point at which we reach a sweet spot of tasting sweetness in our food. After that point, even if you add more sugar, it does not necessarily increase your satisfaction or even pleasure with the sweetness. Instead, it becomes overly sweet.

How Much Sugar To Add?

Unfortunately, many of us have had our taste buds trained by the food industry to crave overly sweet foods. But don’t take my word for it. Give it a try yourself and sweeten your own foods to your liking and see if you can taste the difference.

What brand of yogurt should I use?

Making pina colada yogurt ahead of time?

If you are making this yogurt parfait ahead of time, make sure to omit the pineapple until you serve. I’ve noticed that the pineapple emits bitterness throughout the yogurt when it is soaked in it for too long.

Can I use bottled lime juice?

Always choose fresh-squeezed lemon and lime juice when you can, especially if you do not plan to heat up/cook your dish. You can really tell the difference in terms of freshness of flavor.

Bottled juices are probably fine for marinades since there are many other flavors and you will be cooking the flavor out, but nothing can replace the zesty bite of freshly squeezed citrus!

Price Comparison

If you order a yogurt parfait at a restaurant it will cost you $7-8 in the Los Angeles area. What did I spend to make 2 servings of this yogurt parfait? Yogurt ($1), pineapple ($.50), dried coconut ($.25), honey ($.25).

Restaurant ($7-8) vs. Home-made ($1)

The mark-up on prepared yogurt parfaits is very steep. So, I would highly recommend preparing your own yogurt parfaits at home and spend more time eating in. The great part about it is that you can better control the amount of sugar as well. Given health issues and the increase in diabetes worldwide, it is important to have more control over our sugar consumption.

Print

Pina Colada Yogurt

Course Breakfast

Cuisine American

Keyword breakfast, easy brunch food, healthy dessert, pina colada yogurt recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Ingredients

• 1 1/2 cup full fat plain yogurt
• ½ cup chopped pineapple frozen or fresh
• 1 tbsp honey or brown sugar
• 1 tbsp unsweetened shredded coconut
• 1/2 tsp of fresh lime zest
• 1 tsp lime juice

Instructions

• Zest lime and squeeze out juice. Place into yogurt along with pineapple, honey/brown sugar, and shredded coconut.
• Mix ingredients together and serve immediately! It’s that easy!
• Adjust honey and brown sugar to taste. Or substitute with 1/2 tsp of Stevia for a healthier yogurt dish.

Tag me on Instagram @jennskitchendiary if you made this! Would love to see your variations!