For Father's Day, prepare a breakfast for your father that is both a treat and will do his body good. Sure, Father's Day is an exceptional occasion and is an excuse to indulge, but a decadent breakfast doesn't necessarily have to derail his diet or figure. The following breakfast recipes for a vanilla frappuccino, hashbrowns and a poached egg sandwich will light your Dad's eyes up with without the post-breakfast slump.
Start Dad off with a delicious and refreshing wake-up call. This frappuccino is vegan, so he can have a creamy caffeine boost while respecting animals and his body at the same time. Next, let him indulge in the comfort of hashbrowns, but sans the excessive carbohydrates. Celery root has a similar texture and taste to potatoes, but it is lighter. Lastly, end Dad's meal with poached egg over whole-grain bread. The addition of roasted tomato deepens the taste, while the green leaves make the meal fresher and easier to digest.
- 1 cup coffee cooled
- 1 cup almond milk, soy milk, rice milk, or skim milk
- 1 banana
- 1/2 teaspoon vanilla extract
- 2 handfuls of ice
- 1 tablespoon cocoa powder
- 4 drops of liquid stevia, or 2 packets of powdered stevia
- Whipped cream (optional)
- Chocolate syrup (optional)
Blend all ingredients in a Vitamix or high-speed blender until smooth. Serve the frappuccino with vegan whipped cream and vegan chocolate syrup.
Low-Carb Celery Root Hashbrowns
- 1 large celeriac (aka celery root), peeled and chopped
- 1/2 tablespoon butter
- Salt and pepper, to taste
Heat a frying pan over medium-high. Add the butter and, once melted, add the celery root. Stir to coat celery root with butter, and season with salt and pepper. Cover and let cook for 1 minute. Remove the lid and stir. The celeriac will develop a browned exterior if you let it sit and cook for a minute at a time. Close the lid and continue to cook for another minute. Remove the lid and mix. Continue this process until the celery root is browned on the outside and soft on the inside about 2 to 3 minutes. Enjoy as a part of a wholesome Sunday brunch or as a side dish to dinner.
Open-Faced Poached Egg Breakfast Sandwich with Roasted Tomatoes
- 2 eggs
- 1 tablespoon vinegar
- 1 thick slice of hearty bread, cut in half
- 2 thick tomato slices (or 1 plum tomato, halved lengthwise)
- 1 small handful arugula
- Salt and pepper
Preheat oven to 450 degrees Fahrenheit. Place the tomatoes on a baking sheet and bake for about 10 minutes, or until softened and deepened in color. Place the arugula on both halves of the bread. Now it's time to poach the eggs. Bring a small pot of water to a boil and immediately reduce to a low boil or simmer. Add the vinegar and delicately crack one egg into the water, let it cook for about 1 minute. Remove with a large, holed spoon. Repeat with the other egg. Place each egg as delicately as possible onto the bed of arugula, careful not to crack the yolk. Add 1 tomato slice atop each egg, season with salt and pepper, and serve.
Photo Credit: GlowKitchen