Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point.

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Mother's Day is the perfect occasion to show your mum just how much you appreciate everything she's done for you over the years. There's no doubt she's been through it all. And while one meal won't make up for the emotional turmoil, a truly special brunch can be a great way to show your gratitude. This recipe series covers four delicious dishes from classic Eggs Benedict to more creative options like Shakshuka with Feta and Fresh Herbs, these recipes are designed to be prepared with love and care for the most important woman in your life.
 
 

 

Smoked Salmon Eggs Benedict

Cooking Level:
Moderate Time: 30 minutes
Makes: 4 servings

Ingredients:

  • - 4 English muffins, split
    - 225g smoked salmon
    - 4 large     Free-range eggs
    - 2 tablespoons white     or apple cider vinegar
    - 110g     organic butter or ghee
    - 3 egg yolks
    - 1 tablespoon lemon juice
    - 1/4 teaspoon     Himalayan salt
    - 1/8 teaspoon cayenne pepper
    - Fresh dill, chopped, for garnish

Instructions:

  1. 1. Preheat the oven to 180°C. Toast the English muffins and place them on a baking sheet.
    2. Divide the smoked salmon among the English muffins.
    3. In a medium saucepan, bring 5cm of water to a boil. Reduce the heat to a gentle simmer and add the vinegar.
    4. Crack one egg into a small bowl. Using a spoon, create a whirlpool in the simmering water and carefully pour the egg into the centre of the whirlpool. Repeat with the remaining eggs.
    5. Poach the eggs for 3 to 4 minutes or until the whites are set but the yolks are still runny.
    6. In a small saucepan, melt the butter or ghee over low heat. In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on high until frothy.
    7. With the blender running on low, slowly pour the melted butter into the egg yolk mixture until it thickens to a hollandaise sauce consistency.
    8. Top the smoked salmon with a poached egg and drizzle with hollandaise sauce. Garnish with fresh dill. Voila!

    1.  

 

Croissant French Toast with Raspberry Compote

Cooking Level: Easy 
Time: 25 minutes 
Makes: 4 servings

Ingredients: 

  • - 4 croissants, sliced in half lengthwise
    - 3 large free-range eggs
    - 120ml organic milk
    - 60g coconut sugar
    - 1 teaspoon vanilla extract
    - 1/4 teaspoon ground cinnamon
    - 1/4 teaspoon Himalayan salt
    - 1 tablespoon organic butter or ghee
    - 250g raspberries
    - 2 tablespoons honey
    - 1 tablespoon fresh lemon juice 

Instructions: 

  1. 1. In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt.
    2. Dip each croissant half into the egg mixture, making sure to coat both sides.
    3. In a large skillet, melt the butter over medium-high heat. Add the croissant halves and cook until golden brown on both sides, about 2 to 3 minutes per side.
    4. In a small saucepan, combine the raspberries, honey, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 5 to 7 minutes.
    5. Serve the croissant French toast topped with raspberry compote. Enjoy!

  1.  


Shakshuka with Feta and Fresh Herbs

Cooking Level:  
Easy Time: 25 minutes  
Makes: 4 servings 

Ingredients: 

  • - 1 tablespoon olive oil
    - 1 onion, diced
    - 1 red bell pepper, diced
    - 2 garlic cloves, minced
    - 1 teaspoon paprika
    - 1/2 teaspoon cumin
    - 1/4 teaspoon cayenne pepper
    - 1 (400g) can diced tomatoes
    - 4 large free-range eggs
    - 60g crumbled feta cheese
    - 2 tablespoons chopped fresh parsley
    - 2 tablespoons chopped fresh coriander
    - Salt and pepper, to taste 

Instructions: 

  1. 1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper and sauté for 5 to 7 minutes or until softened.
    2. Add the minced garlic, paprika, cumin, and cayenne pepper to the skillet and stir for 1 minute until fragrant.
    3. Pour the canned diced tomatoes into the skillet and stir to combine. Simmer the mixture for 5 to 7 minutes until the sauce thickens slightly.
    4. Using a spoon, create four wells in the tomato sauce. Crack an egg into each well. Sprinkle the crumbled feta cheese over the top of the tomato sauce and eggs.
    5. Cover the skillet and simmer for 5 to 7 minutes or until the egg whites are set but the yolks are still runny.
    6. Sprinkle the chopped fresh parsley and coriander over the top of the shakshuka. Season with salt and pepper to taste.

    1.  

 

Lemon Ricotta Pancakes

Cooking Level: Easy 
Time: 20 minutes 
Makes: 4 servings

Ingredients: 

  • - 150g plain flour
    - 1 tablespoon granulated sugar
    - 1 teaspoon baking powder
    - 1/4 teaspoon baking soda
    - 1/4 teaspoon salt
    - 120ml buttermilk
    - 120g ricotta cheese
    - 2 large eggs
    - 1 tablespoon fresh lemon juice
    - 1 teaspoon lemon zest
    - 1 tablespoon organic butter or ghee, melted
    - Additional butter or ghee for the griddle 

Instructions: 

  1. 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    2. In a separate bowl, whisk together the buttermilk, ricotta cheese, eggs, lemon juice, lemon zest, and melted butter/ghee.
    3. Pour the wet ingredients into the dry ingredients and stir until just combined.
    4. Heat a griddle or non-stick skillet over medium heat. Grease the griddle with butter or ghee.
    5. Using a 1/4 cup measure, pour the pancake batter onto the griddle. Cook the pancakes for 2 to 3 minutes on each side or until golden brown.
    6. Serve the lemon ricotta pancakes with butter and maple syrup. Optional toppings include fresh berries and whipped cream.

    1.