Healthy Saturday Brunch
How do you start your weekend? We like to sleep in a little, and then Karl would make aromatic filtered coffee. (One day, I should post about his supreme coffee-making strategy.) By the time I start preparing brunch, I'll have Wait Wait Don't Tell Me playing in the background, and I'm always eager to chime in with the answers. On this beautiful Saturday, I made a simple tomato-garlic dip because we had way too many pita breads from Trader Joe's. I also added scrambled eggs, sauteed mushrooms, and fresh avocados. It's a healthy, balanced brunch that kept us satiated and feeling good throughout the day.
We always watch something when we eat. Don't judge—that's just how things work in this household. On weekends, it has to be a documentary. We chose to rewatch Poisoned: The Dirty Truth About Your Food (2023) on Netflix, and it's still so unsettling even though we've seen it before. As we're warming up to consuming more salad in our lives, I have to remind myself to quadruple-wash those leaves and probably use a vinegar-based dressing to kill any last trace of E. coli and Salmonella. Sadly, the food industry can't be trusted. There isn't sufficient policy to prevent outbreaks like this, and the FDA hasn't done enough to protect consumers, so we've got to do our diligence.
Well, on that depressing note, let's take a look at the recipes. Trust me, it's so simple.
Garlic Tomato Sauce
Ingredients
- a good amount of cherry tomatoes, chopped in half
- crushed garlic (I use ~5 cloves—adjust based on your tolerance for garlic breath)
- a good amount of olive oil
- salt and pepper, to taste
- fresh basil for garnish (I didn't have any this time)
- a small dash of balsamic vinegar
Instructions
- 1.Drizzle a good amount of olive oil in a pan.
- 2.Add in the chopped cherry tomatoes.
- 3.Cook on medium heat, constantly stirring to crush those tomatoes.
- 4.Add in the crushed garlic when the pan is absolutely boiling — this prevents blue garlic.
- 5.Season with salt and pepper.
- 6.Cool down in a bowl, then garnish with balsamic vinegar (optional) and fresh basil.
Notes
Make this first because it's more tasty when it's cooled down.
Scrambled Eggs + Sautéed Mushrooms
Ingredients
- avocado oil or olive oil
- 2–3 eggs
- salt and pepper for both dishes
- garlic powder and paprika to mix into the eggs
- a handful of sliced mushrooms
- crushed garlic for the sautéed mushrooms
Instructions
- 1.Crack eggs into a bowl and season with salt, garlic powder, and paprika.
- 2.Heat a pan with a dash of avocado oil and scramble the eggs. Finish with black pepper.
- 3.Add a bit more oil, then sauté mushrooms with crushed garlic.
- 4.Season with salt and pepper.
- 5.Slice fresh avocado and voila!
Notes
This breakfast dish is super versatile. Instead of scrambled eggs, you can make omelets or sauté veggies with eggs. Just use whatever you have in the fridge.
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