Summer is full of colourful tomatoes, and each one has its own unique flavour. Sweet yellow tomatoes, juicy red ones, and slightly tangy orange varieties come together to create a tart that’s as beautiful as it is delicious. Layered over buttery, flaky puff pastry and baked until golden, this easy three-colour tomato tart is the perfect way to celebrate the best of tomato season. Whether you’re serving it for brunch, a light dinner, or as part of a summer gathering, it’s a simple recipe that lets fresh, ripe tomatoes shine.
Why You’ll love this recipe
Ready in under 40 minutes
Great for lunch, brunch, or entertaining
Easy to customize with different cheeses and herbs
Prep & baking:
Prep Time: 10 minutes
Bake Time: 30 minutes
Servings: 8
Ingredients
all kinds of colourful tomatoes
1 sheet of puff pastry
cheese (goat cheese, ricotta, cream cheese)
pesto for topping
fresh herbs
1 beaten egg
Instructions
Preheat your oven to 180°C (350°F).
Unfold puff pastry dough on a lightly floured surface.
Using a knife, score a ~1.5cm border around the edges of the puff pastry, being careful not to cut all the way through.
Add the cheese in an even layer across the puff pastry crust.
Add sliced tomatoes, gently pushing them into the cheese.
Sprinkle the tomatoes with salt and pepper.
Brush the 1.5 crust with egg wash.
Bake for 25-30 minutes, or until the puff pastry crust is dark golden brown
Drizzle with pesto,herbs and enjoy!
Serving Suggestions
Pair with:
Fresh salad
Sparkling wine
Lemonade
Tried this recipe? I’d love to hear what you think! Leave a comment below, rate the recipe, or share a photo of your brownies. Your feedback helps others and inspires new recipe ideas.
We all love bagels. They’re warm, chewy, and the perfect base for all your favorite toppings. But what if I told you that you could make them healthier and more protein-packed without sacrificing any of the deliciousness? Yup, it’s true! These homemade protein bagels are about to become your new best friend. Perfect for breakfast, brunch with the girls, lunch, or a post-workout snack with all the goodness you need to power through your day.
Why You’ll Love These Protein Bagels:
Protein-Packed Goodness: Each bagel is loaded with protein to keep you feeling full and fueled.
Quick & Simple: Just a few ingredients and minimal prep time. No fancy techniques here!
Customizable: Add your favorite toppings or mix-ins for extra flavor.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a medium bowl, combine Greek yogurt, flour, salt and baking powder. Mix until a dough forms.
Lightly flour your surface and knead the dough for about 2 minutes until smooth. Divide into 4 equal portions and shape each piece into a bagel.
Brush each bagel with a beaten egg and sprinkle with your favorite toppings.
Bake for 20–22 minutes or until golden brown. Let cool slightly before digging in!
Tips & Variations:
Add More Protein: Want extra protein? Swap out a portion of the flour for more protein powder or add chia seeds to the dough.
Sweet or Savory: Try adding cinnamon and raisins for a sweet twist or garlic and herbs for something savory.
Serving Variations:
These protein bagels are super versatile! Here are some delicious ways to enjoy them:
Classic & Creamy: Spread with cream cheese and top with smoked salmon and avocado.
Veggie Delight: Add avocado slices, tomato, cucumber, and lettuce.
Protein Boost: Pair with scrambled eggs or a fried egg with fresh spinach.
Sweet & Nutty: Try almond butter with sliced bananas and a drizzle of honey.
Storage:
Store in an airtight container for up to 3 days or freeze for longer freshness. Just pop them in the toaster when you’re ready to enjoy!
Give these protein bagels a try, and you’ll be meal-prepping like a pro! Whether you’re rushing out the door or sitting down for a relaxed breakfast, these bagels have you covered.
Have any fun topping ideas or ways to customize this recipe? Let me know in the comments below!
Watch the Recipe Video!
Want to see how it’s done step-by-step? Check out the video where I walk you through making these protein bagels from start to finish.
Granola can be a superfood. Not the store-bought stuff with a million ingredients and lots of sugar. I’m talking about homemade granola—the crunchy, sweet, perfectly customizable kind that makes your breakfast feel fancy but is actually so easy to make.
The best part? It’s non-ultra-processed, which means you’re skipping all the unnecessary extras and sticking to wholesome, feel-good ingredients. It’s like giving your body a little high-five every morning!
And here’s the beauty of homemade granola: it’s easy to switch the ingredients to fit your taste or whatever random stuff you have in your pantry. Don’t like raisins? Skip ‘em. Love chocolate? Toss in those chocolate chips. Want a nut-free option? Go for seeds instead. It’s all about those healthy swaps that work for YOU.
Homemade Granola Bar Recipe
Ingredients:
2-3 cups rolled oats
1/2 cup nuts (almonds, pecans, walnuts)
1/4 cup seeds (chia, flax, or sunflower—whatever makes you happy!)
1/2 cup peanut butter
1/2 cup dried fruit (raisins, cranberries, chopped apricots—or skip it)
1/3 cup honey or maple syrup
1/4 cup melted coconut oil or olive oil
1/2 tsp cinnamon or cocoa (optional)
Time: 30 minutes
Instructions:
Preheat your oven to 165°C. Line a baking sheet with parchment paper.
In a big bowl, mix oats, nuts, seeds, and cinnamon. In a smaller bowl, whisk together honey (or maple syrup), oil, and peanut butter.
Pour the wet stuff over the dry stuff and mix until everything is coated and happy.
Spread the mixture evenly on the baking sheet. Bake for 20–25 minutes, stirring halfway through, until it’s golden and toasty.
Let it cool (it gets crunchier as it sits!).
Snack time!
Store it in an airtight container, and boom—you’ve got yourself a crunchy, customizable, and totally non-ultra-processed snack game-changer.
Homemade Granola
Ingredients:
2-3 cups rolled oats
1/2 cup nuts (almonds, pecans, walnuts)
1/2 cup peanut butter
1/2 cup dried fruit (raisins, cranberries, chopped apricots—or skip it)
1/3 cup honey or maple syrup
1/2 tsp cinnamon or cocoa (optional)
1/4 cup coconut flakes (optional)
1/4 cup chocolate chips (optional)
Time: 30 minutes
Instructions:
In a big bowl, mix oats, nuts, and cinnamon/cocoa, whisk together with honey (or maple syrup), and peanut butter.
Spread the mixture evenly on pan. Bake for 20–25 minutes, stirring halfway through, until it’s golden and toasty.
Let it cool (it gets crunchier as it sits!), then toss in your coconut flakes, chocolate chips or whatever you like.
Enjoy with some Greek yogurt, blueberries, or anything you crave.
Why Homemade Wins Every Time
Non-ultra-processed: You’re in control of every ingredient. No sneaky sugars or weird preservatives here.
Healthy swaps: Want less sugar? Easy. Need more protein? Add some seeds or protein powder or egg yolk.
Homemade love: There’s just something about making food yourself that feels good (and tastes better).
Easy to switch the ingredients: The possibilities are endless—chocolate & peanut butter, coconut & almond, cranberry & pistachio. You do you!
So whether it’s a bowl of granola to start your day or a granola bar to keep you going, these recipes will have fill you with energy! Plus, your kitchen will smell amazing, and that’s always a win (mine always smells like cinnamon).
What’s your favorite granola flavor combo? Let’s swap ideas—I’m always looking for my next obsession! ✨
End of fall — when sweaters are cozy, the air is crisp, and pumpkins mysteriously start appearing everywhere. It’s that magical time of year when I think that pumpkin should be in everything. From sweet to savory, breakfast to dessert, there are endless creative (or slightly obsessive) pumpkin recipes. They are all just waiting to make your fall a little tastier.
There’s something magical about cooking with pumpkin that always takes me back to cozy autumn days. I remember the first time I experimented with pumpkin—it was a chilly weekend, and I decided to try making something with pumpkin from scratch. The warm, spiced aroma filled the kitchen, and I just couldn’t resist to eat the simple, baked pumpkin. It always takes me back to childhood memories. What I love most is how pumpkin adds a rich, comforting flavor while keeping recipes wholesome. Whether it’s a creamy oatmeal or a protein-packed treat, pumpkin recipes always feel like a hug in a bowl.
In this post, we’re exploring a collection of pumpkin-based recipes. They are guaranteed to wrap you in a warm, cinnamony hug of autumnal coziness. Whether you’re a pumpkin spice super-fan or just here for the cookies, there’s something for everyone. So grab your coziest blanket, a mug of something warm, and prepare to pumpkin-up your kitchen in just a few minutes. These recipes don’t need more than 30 minutes, you can simply prepare them the day before.
Pumpkin pancakes
Start your day with these fluffy, protein-rich pumpkin pancakes that are as nutritious as they are delicious. With simple ingredients and a quick prep time, these pancakes bring together the comforting flavors of pumpkin spice and the satisfaction of a high-protein meal. Perfect for busy mornings or a cozy weekend brunch, they’re a heavenly treat you’ll want to make again and again!
Ingredients
1 mashed banana
2 scoops vanilla protein powder
1/2 cup pumpkin puree
1 egg
1/2 cup all purpose flour
1 pinch cinnamon ( or pumpkin spice mix)
1 tsp baking powder
coconut oil for cooking
Toppings for serving:
greek yogurt with maple syrup and cinnamon
pumpkin seeds
Add the ingredients to a mixing bowl and stir to combine until smooth.
Heat a skillet to medium and add the coconut oil to heat up.
Cook the pancakes for 2-3 minutes per side. They’re the best when lightly browned, not dark.
While the pancakes cook, stir the yogurt with the cinnamon and maple syrup to make the topping.
Place the pancakes on a plate and top with the yogurt mixture and pumpkin seeds.
Enjoy!
Cozy Pumpkin Oatmeal
Warm up your mornings with this creamy, spiced pumpkin oatmeal—a perfect blend of comfort and nutrition. Packed with the rich flavors of pumpkin, cinnamon, and nutmeg, this wholesome bowl is a fall-inspired delight that’s perfect year-round. Quick to make and naturally sweetened, it’s a nourishing way to start your day on a delicious note!
Ingredients
1/4 – 1/2 cup oatmeal
1/4 cup pumpkin puree
pumpkin spice mix (cinnamon, nutmeg)
1/4 – 1/4 cup milk (almond, coconut, regular)
1 tbsp chia seeds
1/4 cup nuts (almond, walnuts, pecan)
1-2 scoops vanilla protein powder
optional: greek yogurt
Pumpkin is a versatile, nutrient-packed ingredient that adds rich flavor, vibrant color, and a dose of healthy goodness to any recipe. Whether you’re enjoying it in breakfast, snacks, soups or desserts, it’s the perfect way to balance indulgence with nourishment. What are your favorite pumpkin recipes or creative ways to use this fall favorite? Share your ideas or let me know which recipe you’d like to try next—I’d love to hear from you!
July is the beginning of tomato season, the perfect time to grab a bag and head to your local farmer’s market for some fresh veggies and let’s make this incredibly easy and flavory vegetable-based dish.
So what is actually Shakshuka? Basically poached eggs in tomato sauce with a handful of fresh herbs and amazing flavors. It’s a really easy to make dish, with only a few and well-known ingredients. It can be considered as a ratatouille variation, as it’s made from fresh, seasonal veggies like tomatoes, bell peppers and onion, but the poached eggs and fresh herbs add something extra to this meal.
This classic, traditional shakshuka recipe is typically served for brunch or breakfast (but also can be served for lunch) and I love to serve with fresh parsley and homemade bread. It’s a so easy recipe that is bursting with flavors, if you’d like to be creative try to add extra veggies, fresh mint, ground cumin, or even cayenne pepper. Play around a little bit with the ingredients and flavors and create your own shakshuka recipe.
Ingredients
1 tbsp olive oil
1 onion
1 red and 1 yellow bell pepper
500g tomatoes
1/2 canned tomato paste
1 clove garlic
1 tbsp ground paprika
salt & pepper
1 tbsp dried basil
1 bunch of fresh chopped parsley
4 eggs
Serves: 2 hungry person
Time to prepare: 45 mins
How to make it?
Heat a pan with olive oil, then add the chopped garlic, onion, and bell pepper. Sauté for a ~5 minutes, until fragrant.
Stir in the chopped tomatoes and the tomato paste, paprika, salt, pepper, and basil. Cook for additional 20-25 minutes while stirring constantly.
With the help of a spoon to make four wells in the sauce and crack one egg into each well.
Cover and cook for another 5 minutes over low to medium heat until the eggs are almost cooked. NOTE: The eggs will still cook a little more once you take the pot from the heat.
Sprinkle with the finely chopped parsley and serve with fresh, homemade bread.
Variations
Spring Shakshouka: a fresh twist on a classic dish
This spring veggie Shakshouka version shakes things up by tossing in a mix of awesome veggies like asparagus, peas and bell peppers. Imagine the snap of fresh peas and the tender bite of asparagus all cozying up in a zesty tomato base. And with a sprinkle of parsley, it’s like having a garden party right in your skillet! Fragrant herbs like basil and parsley add a refreshing twist, evoking the essence of a garden in full bloom during springtime. Wish I had a garden like this.
Ingredients:
a bunch of asparagus
1 tbsp olive oil
1 red onion
2 bell peppers
500g tomatoes
400g of peas
1 canned tomato paste
1 tsp Cayenne-pepper
salt & pepper
1 tbsp dried basil
1 bunch of fresh chopped parsley
4 eggs
How to make it?
Trim the woody ends of the asparagus, leaving the tips, then finely slice the ends.
Chop the veggies: onion, peppers and tomatoes.
Heat olive oil in a frying pan or skillet.
Add the onions, sliced asparagus and peppers, and fry gently until the veggies soften a little.
Add the salt, pepper, Cayenne, tomatoes, parsley and stir.
Cover with a lid and cook for 5 mins to make a base, then add the tomatoes, asparagus spears and peas, cover again and cook for 2 mins.
Make 4 dips in the mixture and break an egg into each dip, season well, cover with a lid and cook until the eggs are just set.
Serve with the some fresh whole wheat bread, and sprinkle over parsley, spring onion or another pinch of cayenne and basil.
thebrunchzone.blog 