Brunch, the only time that joining two words is allowed… however, my feelings towards brunch are mixed. I don’t love the idea of missing out on a meal since meal times are one of the best parts of my day… did I mention that I love food? But the idea of a weekend sleep in, a cup of coffee and an amazing plate of food at 10 am sounds fabulous! Perhaps it is because with two young kids now this rarely happens for me (good thing they are cute hey). When it does though it is something to be savored. There was a time in my life when it was just my husband and I. We lived in an ultra trendy part of the city where we were surrounded by great cafes who do amazing all day breakfasts. We would frequently be having eggs benedict and a large macchiato at 10 o’clock, never realizing how much of a luxury it was. These days though it isn’t just the little human factor but also the money. Being thrifty with my money comes pretty naturally to me, I am Scottish after all… But I guess as one gets older and these things like mortgages, land rates, power bills start appearing, the idea of spending minimum $30 each on brunch and a coffee is just a little off-putting. Certainly not something most of us can do weekly. So why not just do it at home? With the invention of the amazing Nespresso machine and a recipe such as this, you really do feel like you’re treating yourself to a brunch out and about but saving yourself a lot of money in the process.
But of course, the major perk of home cooking is knowing and being in control of exactly what’s going into your food. Let’s talk about baked beans. I love them, my husband loves them even more. Who hasn’t got fond memories as a child eating baked beans on toast? A tin of Heinz baked beans is an iconic British symbol and of course as a treat here and there it’s awesome. But I’m on a mission to reduce my family’s sugar intake and we all know there is a huge amount of sugar in most processed foods. Walk down any supermarket aisle and check the sugar panel on pretty much any product… you will be surprised! This baked beans recipe though is a winner. I love the slightly Spanish feel that the chorizo and smoky spices impart to this dish. I kept it child-friendly by not adding any hot spices but if it were just for us grown-ups, I would absolutely be adding some cayenne pepper and fresh chili! It took all of 5 minutes to prep and cook. You could even go extra fancy and pop a poached egg on top too!
On this occasion, I chose to use some leftover crusty bread which means that it was not gluten-free, however, you can get creative and put this with pretty much anything if a gluten-free option is more your thing. We will have some upcoming posts which will feature some keto-friendly alternatives to bread so be sure to keep an eye out for those.
While we are on the topic of health there is one more benefit to having a late breakfast/brunch I wanted to touch on briefly – intermittent fasting. If you have dinner at around 5 pm and don’t have your breakfast the next day until 10-11am the next day you have just gone 17 hours without food! This is one of the methods which can be used for intermittent fasting. This can have all kinds of great health benefits ranging from reducing inflammation and losing some weight through to initiating cellular repair processes, improving your blood sugar, protecting against type 2 diabetes and anti-aging effects. Google it and see for yourself, it’s backed up by peer-reviewed scientific papers! Intuitively it makes sense too, as we evolved we were not adapted to eating 3 meals a day at specific times, we had to go out and hunt or gather our food, so our bodies had to evolve to deal with periods without food. My husband has been trying it out for a few months now and loves it! That said, everybody has a different genetic makeup and health situation so I encourage you to do your own research to see if it’s suitable for your specific circumstances.
A quick, simple and delicious brunch idea
- 1 can cannellini beans, drained and rinsed
- 1 can crushed tomatoes
- 1 chorizo sausage chopped into small chunks
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 2 crushed garlic cloves finely chopped
- 20 grams danish feta
- 4 slices of bread of choice
- fresh thyme to garnish
- drizzle extra virgin olive oil
- In a pre-heated pan add chorizo, smoked paprika, cumin and garlic and fry for 2-3 minutes.
- Add cannellini beans and canned tomatoes and cook for a further 2 minutes until heated through
- Divide mixture onto your toasted bread and top with feta, thyme, and olive oil.
This recipe would also taste amazing with a pinch of cayenne pepper and fresh chili for those of us who love things spicy!