The 5-Day BRINNER Challenge - Recipes!

The 5 Day BRINNER Challenge starts tomorrow loves!  What better way to fuel your body with whole delicious foods, than cooking breakfast for dinner 5 days in a row!  Here are some recipe ideas for you to try this week.  

Don't forget to snap a photo and post your brinner creations on Instagram or  Facebook and tag #brinnerchallenge and me-@the.clean.and.simple.life!

MONDAY:
​Hummus Rice Salad with Eggs
serves 2
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Ingredients:

• 4 eggs, cooked to your liking
• 1 cup cooked whole grain rice (I used Royal Blend Whole Grain brown and red rice with barley and rye)
• 1-2 cups broccoli, chopped
• 1 clove of garlic, minced
• 2-3 tbsp hummus
• 1/2 lemon, juiced
• 1 tbsp extra virgin olive oil (EVOO)
• 2 tsp Italian seasoning 
• Fresh ground pepper, to taste

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1.  In a medium size bowl, mix whole grain rice with broccoli and garlic.

2.  Add hummus,  lemon juice, and EVOO.  Sprinkle Italian seasoning and ground pepper. Mix altogether.  

3.  Serve with eggs cooked your favorite way! This is a great salad for breakfast, lunch and/or dinner.  

TUESDAY:
Soft Scramble Eggs + Roasted Brussels + Avocado Sriracha Toast
serves 2

Ingredients :

• 4 eggs
• 2 tbsp milk (I use unsweetened almond milk)
• 2 cups brussel sprouts
• 1 avocado
• 2 slices of whole grain bread, toasted
• Sriracha sauce

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1.  Chop your brussel sprouts in half, put on a large baking pan with a heavy drizzle of EVOO, and season with S & P.   Place tray in the oven at 400 degrees and bake for about 20 minutes or until bright green.  

2. While brussels are cooking, whisk together 4 eggs and 2 tsp of milk together.

3. Pour eggs into a small skillet on low- medium heat.

4.  As your eggs are cooking slowly, use a rubber spatula to gently fold the eggs over and over until they are almost cooked.  Add fresh oregano for a healthy addition and flavor.

5.  Take the eggs out of the skillet while they are still soft and almost fully cooked.

6.  Slice some avocado on your favorite whole grain toast and top with spots of Sriracha sauce if you like it hot!

WEDNESDAY:
Vegan Maple Chia Seed Pancakes
Makes about 6-8 medium size pancakes

Ingredients:
Dry

• 1 ½ cup whole wheat flour or gluten-free flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 3 tbsp chia seeds 
• ½ tsp ground cinnamon
• Add 1 tbsp green tea matcha powder for a health boost* (optional)

Wet

• 3 tbsp maple syrup 
• 1 tsp pure vanilla extract
• 1 ½ cup almond milk (or any type of milk)
• 1 tsp apple cider vinegar

1. In a large bowl, whisk together the dry ingredients.  
2. Next, add the wet ingredients and whisk until combined.
3. Let the batter rest for a couple of minutes to thicken up.
4. Preheat and lightly grease (I used coconut oil) a pan or skillet on medium heat. Using a measuring cup, pour about a ½ cup of batter into the hot skillet to form a nice size pancake. 
5. When the pancake begins to bubble, flip it over and cook the other side (nice golden brown color).
6. Remove the pancake from the skillet and place on a cooling rack to keep them lightly crispy on the outside, and moist on the inside.  
7. Top with some delicious blueberry syrup. --Place a handful of blueberries and enough syrup to cover them in a small microwaveable bowl.  Heat in the microwave until mixture is hot and the syrup is a nice blue color. Delicious!  

Serve with a side salad or some sauteed greens! 

THURSDAY:
Banana Oat Waffles
makes 4-5 waffles

Ingredients:

• 2 1/2 cups rolled oats
• 1 ripe banana
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 eggs
• 1 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract

1. Put all ingredients into a large food processor.  Blend until it makes a smooth batter.  

2.  Let this batter sit for about 5 minutes.  The oats take a little time to soak up liquid, so as to thicken up the batter. 

3.  Pour batter into your waffle maker, covering 3/4 of the waffle iron.  Cook until your crispiness liking.

4.  Top your waffle with fresh banana slices and a drizzle of maple syrup!  Or maybe even some peanut or almond butter?!?! YUMMM.

Serve with a side salad and/or chicken sausage!

FRIDAY:
Eggs Benedict with a Cool Avocado Hollandaise Spread
serves 2

Ingredients:

• 4 eggs
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1/2 lemon, juiced
• Cayenne pepper, pinch
• Fresh ground pepper, to taste
• 2 slices of whole grain bread, toasted

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1.  Poach 4 eggs to your liking.

2. As eggs are poaching, mix together well: 1 ripe avocado, Greek yogurt and lemon juice. Add some fresh ground pepper and cayenne pepper if want a little kick. 
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3. Spread this cool avocado mixture on your favorite whole grain toast. 

4.  Then place your poached eggs on top of this hollandaise spread.
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5. Serve this delicious meal with some sauteed greens, like kale  or spinach!


I hope these recipe ideas help you with cooking this week.  Remember to follow the 5 Rules (see previous blog post) if you are using your own brinner recipes.  

Happy Brinner-ing!  

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             Always craving good food,
                                Jillian