Brunch has sadly become synonymous with burgers, salmon, eggs and bacon in savory flavors, while in sweet options, pancakes with enormous amounts of milk chocolate star on every menu. Delicious as it may seem for many, such a meal is far away from balanced, filled with saturated fat and sugar that steal our energy, create dysbiosis in our gut microbiome and we feel tired, bloated, constipated and miserable right after brunch. Who wants that?
From all these modern brunch options, we decided to keep just the avocado – which admittedly is starring everywhere – and the mushrooms and make our own brunch at home, with protein, healthy fats, antioxidants, fibre, that won’t bloat us and remain enjoyable at the same time.
Ingredients (2 servings)
2 slices of wholewheat bread
1 ripe avocado
1 jar of mushrooms
1-2 spring onions
sprouts
1-2 tablespoons sesame seeds
salt, pepper
Method
First things first: Toast your bread! (you can choose gluten-free bread if you like).
Peel the avocado and mash it with a fork. You can spread it on your bread or make guacamole by adding the juice of 1 lime, salt, pepper, 2-3 chopped cherry tomatoes, ½ onion (blend them all together in a blender) and 1 clove of garlic if you want a stronger taste.
Sauté your mushrooms in a pan with minimum olive oil (you can use none if they are canned mushrooms) for a few minutes. In the meantime, chop the spring onion.
Spread the avocado mixture on your slices and then top with your mushrooms and sprinkle with spring onion, sprouts and sesame seeds for extra calcium.
Tip
As with any recipe, you can make use of leftover vegetables or fresh vegetables that you happen to have in your kintchen that will soon go bad, in an anti-food waste effort. Instead of mushrooms, you can use pumpkin, zucchini, cherry tomatoes and whatever else you like. Sauté them and add in the same way!