Brunching Green by Julie Thompson Brunch is much more than just a meal. It can be something to get dressed up for, a reason to stop lazing around in bed on Sunday morning, or an exciting and thoughtful way to show your friends how much you appreciate them. Although I can’t deny that Carriage House Cafe or Waffle Frolic are great places to brunch, a meal is even more special when you create it yourself, taking the time to bring together each ingredient into a medley of flavors.
Building brunch from scratch can be an intimidating process. Not only do brunchers face the challenge of cooking, but they have to worry about how much money to spend, how much food to cook, how to balance health with sustainability, and even how to make their brunch spreads Instagram-worthy. As someone who has spent quite some time mulling on the finer intricacies of brunching, I’ve put together my reccomendations on how to beat these common challenges.
Brunch can be a truly decadent meal, and if that’s what you’re in the mood for, please do not let me stop you. However, brunching doesn’t always necessitate pancake stacks drowning in syrup.
Why not opt for a greener option? Roasted veggie and grain bowls are great for brunch, and they’re delicious and easy to make - just chop up whatever veggie you have on hand (My favorites are carrots, eggplant, and asparagus), drizzle with olive oil, season with salt, pepper, and thyme; and pop them into the oven until tender. Once you have these, make up the base of your bowl by cooking your favorite grain, like rice or quinoa. Toss your vegetables on top of the cooked grains and top with a poached egg for a healthy, colorful brunch.
10
