Candice Kumai's Favorite Breakfast and Brunch Recipes
Pretty Delicious morning meals
Eating breakfast jump-starts your metabolism and keeps you feeling full and energized throughout the day.
In her new cookbook, Pretty Delicious, former Top Chef contestant and host of Lifetime's Cook Yourself Thin Candice Kumai offers up some mouthwatering, healthy recipes for the most important meal of the day and beyond.
Here are five of her favorites for breakfast or brunch.
Makes 12 scones
"Whenever life hands me lemons, I make these lusciously lemony scones! They’re best served with a sip of tea, great gossip, and your best friends—all the necessary ingredients to turn your day around in an instant."
Ingredients: 3 cups all-purpose flour plus extra for shaping; 1/2 cup sugar; zest and juice of 1 lemon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 tablespoons unsalted butter, cut into 1/2-inch cubes; 3/4 cup low-fat buttermilk; 1/4 cup unsweetened applesauce; 1 cup dried cranberries; 1 cup confectioners' sugar
How to make: Lemon-Cran Scones
Heat oven to 375°F. Whisk flour, sugar, lemon zest, baking powder, baking soda, and salt in large bowl. Work butter in with fingers.
In measuring cup whisk buttermilk and applesauce. Press half together with dry ingredients. Pour in remaining liquid. Add dried cranberries; stir to combine.
Divide dough in half and sprinkle each round with flour. Pat each into 1-inch-thick circle and divide into 6 wedges like a pie. Place on baking sheet lined with parchment paper and bake until golden, 15 to 18 minutes. Remove from oven. Cool 5 minutes; transfer to a cooling rack.
In bowl whisk 4 tablespoons lemon juice with confectioners' sugar; drizzle on scones. Serve warm or store in airtight container.
Candice's Can-Do Mimosas
"Think you can't afford sparkling wine? Think again! Since each glass mixes sparkling vino with juice, you’re getting double your money’s worth and stretching the alcohol for twice as many people. But remember that alcohol adds calories, so save it for special occasions."
Ingredients: Sparkling wine, ginger root, fruit juice
How to make: Candice's Can-Do Mimosas
Pour 1/4 cup sparkling wine into a Champagne flute. Add a pinch of freshly grated ginger root and 2 tablespoons of pineapple juice, cranberry juice, mango nectar, passion fruit puree—whatever juice you have in the house.
Makes 12 muffins
"Back in my surf-bum days, I finished off most mornings at the best little café and always ate the same thing—a totally amazing raspberry-oat muffin and a big cup of joe. I don't usually try to knock off recipes but I had to try to recreate these muffins—with a healthy applesauce twist!
Ingredients: 1 1/2 cups all-purpose flour; 1 cup quick oats; 3/4 cup light brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons ground cinnamon; pinch sea salt; 2 large eggs; 3/4 cup unsweetened applesauce; 2 tablespoons honey; 1 cup frozen raspberries
How to make: Raspberry-Oat Muffins
Heat oven to 400°F. Whisk flour, oats, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a medium bowl, whisk eggs, applesauce, and honey and then add to flour mixture, stirring until completely incorporated. Gently fold in frozen raspberries.
Using a 1 1/2-ounce ice cream scoop, portion batter into muffin tin, filling each paper liner about 3/4 full. Bake, rotating midway through cooking, until golden brown, about 20 minutes.
Cool 20 minutes before removing from the pan, then cool completely on a wire rack before serving.
Green With Envy Eggs and Ham
"My Seuss-inspired recipe uses egg whites to lighten up the calorie count, and includes some zucchini for a hearty dose of green."
Ingredients: 1 small zucchini, ends trimmed, shaved into long ribbons with vegetable peeler; 2 teaspoons olive oil; 10 large egg whites; 6 large eggs; 2 cups baby spinach, roughly chopped; 10 thin slices lean deli ham, sliced crosswise into strips; 12 large basil leaves, stacked and sliced into strips; 1/4 cup grated Parmesan cheese; garlic powder; 1/4 teaspoon sea salt; 1/2 teaspoon ground white pepper; 2 large ripe tomatoes, cored and sliced into 6 rounds; cayenne pepper
How to make: Green With Envy Eggs and Ham
Cook zucchini until tender, 1 to 2 minutes, in large skillet over medium heat with teaspoon oil. Set aside.
Whisk egg whites and eggs in bowl. Stir in spinach, ham, 3/4 of basil, Parmesan, garlic powder, salt, and pepper.
Add egg mixture and teaspoon oil to same skillet; stir with spatula for fluffy scramble over medium heat. Remove from heat once eggs are opaque and firm, about 5 minutes.
Place tomato slices on baking sheet with parchment paper, sprinkle with salt and pepper, and broil until browned, 1 to 2 minutes. Place slice on each plate; sprinkle with cayenne. Top with egg scramble; finish with a few zucchini ribbons. Serve with remaining basil.
El Ultimo Brekkie Burrito Bar
"If I had to pick one last meal on this Earth, it would definitely be a California-style breakfast burrito loaded with fresh avocados and salsa galore!"
Ingredients: Whole-wheat tortillas, choice of protein (tofu scramble, chicken sausage, deli ham), chopped tomatoes, black beans, sliced avocados, salsa fresca, nonfat Greek yogurt, guacamole, roasted red peppers, sweet corn, hot sauce, ground cumin, dried oregano, red pepper flakes, cilantro, and your favorite dry and crumbly cheese, like Cotija or ricotta salata
How to make: El Ultimo Brekkie Burrito Bar
At the far side of the table, stack a bunch of plates. Keep everything warm by serving in the skillets you prepared them in. (You can wrap tortillas in warm towels.)
Make sure you have lots of serving spoons and plenty of napkins, and let guests customize their own burritos!