After the festive period swallowed my bank balance whole, I am still in financial recovery and recuperation. For this reason, brunch has taken a more ‘stay-at-home-coz-ya-poor’ approach.
Last week, we cooked up a storm. Well quite frankly, Lucy did most of it and I sliced the bread- but let’s not get pedantic about it. Nevertheless, we made that award-winning trio: BAE on sourdough.
The bacon was perfectly incinerated on the George Foreman, and chopped into teeny tiny pieces, before sprinkling on. The avo was smashed with a dash of lemon juice and habenero chilli flakes.
Lest we forget the piece-d’resistance: those perfectly poached eggs. Lucy can take full glory for these babies- bravo and hats off to her. I even recorded an egg popping snapchat with less-than-no shame.
In anticipation of pancake day (aka the most spectacular celebration created), I decided to get some practise in.
These pancakes were whipped up with ground oats, baking powder, 1 egg, 1 scoop of vanilla protein, and unsweetened almond milk. I topped with Pip and Nut almond butter, banana and blueberry compote. The compote was concocted using reduced frozen berries in a pan, mixed with a squeeze of lemon juice and drizzle of date syrup.
This pancake day, I endeavour to enjoy a full day of cake-in-a-pan related activity. Let’s see how many I can get in my belly.
All this talk of food, and now I’m ravenous. Time for a snack 🙂