Who doesn’t love brunch? Let’s be honest, initially “brunch culture” received quite the hateful treatment, as it was labelled mostly as something that only rich people and suburban yoga moms could afford - but, luckily, “brunching” slowly became a popular concept. Surprise, surprise: nowadays, you don’t need to be Scrooge McDuck to be able to afford a Sunday brunch with your friends. And did you know that this can not only be an occasion to spend time with your loved ones after a Saturday night of shenanigans, but it can also be a recipe of love for your tresses?

Although you may be resorting to human hair extensions to boost volume and length, any haircare enthusiast worth the name knows that one's hair's beauty starts from within.

Whether you’re a morning person or not, you are what you eat. But in case you’re not feeling too creative, here’s ten delicious recipes to delight your body with everything it needs to make your hair grow healthy, shiny, and long!

1. Southwest Egg Scramble In A Mug (GLUTEN FREE) (back to index)

Total Time: 7 Minutes

INGREDIENTS:

2 eggs, mixed

1/4 cup black beans

1/4 cup red bell peppers, diced

1 tablespoon shredded cheese

1/2 teaspoon taco seasoning (make sure it’s a GF brand)

Coconut oil spray

Toppings: avocado and fresh tomatoes

INSTRUCTIONS:

  1. Slather the inside of your microwave-safe mug with coconut oil. Add the beans, peppers, and seasoning. Mix well until the seasoning has spread evenly on both beans and peppers. Drop in the mixed eggs, do not stir. Top with cheese.
  2. Microwave for 1 1/2 to 2 minutes. Cooking time may vary a bit depending on the strength of your microwave, so if you’re a first timer, keep a close eye on your Scramble In A Mug.
  3. Remove from the microwave and top with avocado and fresh tomatoes.

Why?

Eggs are rich in biotin and proteins, two essential ingredients to healthy hair growth. On top of that, eggs also contain an important amount of zinc, selenium, and other hair-healthy nutrients. This makes them one of the best foods to consume for optimal hair health!

2. Vegan Chocolate-Covered Strawberries (VEGAN) (back to index)

Total Time: 10 Minutes

INGREDIENTS:

8 medium to large strawberries, washed, leaves intact

1 cup vegan chocolate chips/chunks

Maldon sea-salt flakes

Non-dairy whipped cream (coconut/oat milk)

INSTRUCTIONS:

  1. Slice the strawberries in half, lengthwise.
  2. Line a baking sheet with nonstick foil or a Silpat.
  3. Place the chocolate in a microwave-safe bowl. Heat for 30 seconds, and stir. Repeat the process, stirring after each time, until the chocolate is fully melted.
  4. Holding the strawberries by the leaves, gently dunk and swirl into the chocolate until they’re fully coated. Lift out and allow the excess chocolate to run off, then carefully place onto the lined baking sheet. Immediately sprinkle a few flakes of Maldon salt onto the strawberry before the chocolate sets. Repeat the process with each strawberry you have.
  5. Place into the fridge for about 30 minutes until the chocolate is fully set, and serve with your vegan whipped cream.

Why?

Strawberries, like many other berries, are rich in vitamin C. Vitamin C aids collagen production and iron absorption, two factors that may promote hair growth. Berries are also a great source of antioxidants.

3. Spinach Balls (VEGETARIAN, NUT-FREE) (back to index)

Total Time: 1 Hour, 15 Minutes

INGREDIENTS

3 tablespoon unsalted butter

18 oz (500g) spinach, any tough stems removed and preferably baby spinach

4 egg yolks

3 tablespoons of condensed milk

1/4 cup (30g) grated Parmesan cheese

1/2 cup (85g) semolina flour 

1/4 teaspoon salt 

1/4 teaspoon black pepper

Small handful fresh sage leaves 

Shaved Parmesan cheese

INSTRUCTIONS

For the spinach balls:

  1. Melt the butter in a large saucepan, over medium heat. Toss the spinach into the pan and turn and fold the leaves until they’re wilted.
  2. Transfer the spinach to a sieve held over the sink or a bowl and press out as much liquid as possible. You should be left with a big ball of soft spinach, without any green fluid leaking from the leaves.
  3. Chop the spinach finely. If necessary, repeat the pressing stage to get rid of any liquids in excess.
  4. In the same saucepan, combine the spinach, egg yolks, condensed milk, cheese, and 2 tablespoons of the semolina flour and mix well.
  5. Season with salt and pepper.
  6. Place over medium heat and cook, stirring continuously. Wait until the moisture in excess has evaporated. This should take about 5 minutes. The texture you’re looking for is similar to a lumpy, thick puree.
  7. Spread the spinach mixture out on a plate or sheet pan and let cool. 
  8. Once the spinach mixture has cooled, it should be thick enough to shape into balls. Spread the remaining semolina flour on a large plate or sheet pan. Dust your hands and a spoon with some of the semolina flour.
  9. Divide the spinach mixture into equal, small portions. Now it’s time to work them into spinach-balls: grab a small portion, roll it in your semolina-dusted hands, toss it in the semolina, coating on all sides, and set aside on a large, flat plate.
  10. When all the balls are shaped and coated, cover the plate and refrigerate the balls for at least 1 hour or preferably overnight. 
  11. Bring a large saucepan of salted water to a gentle bubble over high heat.
  12. Add the balls and cook until they firm up and begin to float on top, about 3 to 4 minutes.
  13. Using a slotted spoon, scoop them out and drop them into a warmed serving dish.

For the sage butter:

  1. Melt the butter in a small frying pan over medium heat, add the sage, and cook until the butter begins to golden slightly and the leaves begin to crisp. This should take up to about 30 seconds.
  2. Pour the butter and sage over the balls and add a dusting of cheese.

Why?

Spinach is a healthy, green vegetable. It doesn’t just help with guts’ health, but it’s also loaded with beneficial nutrients like folate, iron, and vitamins A and C, all of which are important for hair growth.

4. Honey Soy Salmon (DAIRY FREE, optional GLUTEN FREE, PESCATARIAN) (back to index)

Total Time: 25 Minutes

INGREDIENTS:

2 small salmon fillets (or 1 large fillet, cut into squares)

Your favourite type of honey

Soy sauce (for gluten-free option, use Tamari)

Pepper

Salt 

Sliced lemon (optional) 

Chives (optional) 

INSTRUCTIONS:

  1. Preheat the oven to 180° C. 
  2. Rinse and place salmon (skin down) in a square pan. 
  3. Mix the soy sauce and honey in a small container.
  4. Evenly pour the soy and honey over the salmon. Sprinkle each piece with salt and pepper. Top with sliced lemon. 
  5. Place the pan in the oven for approximately 20 minutes. 
  6. Garnish with fresh chives and more pepper.

Why?

Salmon is a well-known fatty fish. Fatty fishes are rich in nutrients also known for contributing to hair growth. On top of that, salmon is an excellent source of omega-3 fatty acids, which have been linked to hair growth in several studies.

5. Stuffed Sweet Potato With Cashew Sour Cream (VEGAN) (back to index)

Total Time: About 1 Hour

INGREDIENTS:

For The Stuffed Potato:

1 medium sweet potato

1/4 cup sweet onion, chopped

1/4 cup tomatoes, chopped

1/2 cup black beans

1 tablespoon EVO (extra virgin olive oil or coconut oil)

1/2 cup spinach

Smoked paprika, to taste

For The Cashew Sour Cream:

1 cup cashews, soaked for 4 hours or overnight

1/2 cup water

1/2 lemon, squeezed

3/4 teaspoon apple cider vinegar (optional)

1/4 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

INSTRUCTIONS:

  1. Begin by preheating the oven to 220° C.
  2. Meanwhile, rinse the sweet potato in the sink, and dry it off. Place the sweet potato uncovered on one of the shelves in the oven. Let it bake for 35-40 minutes until the skin “pops.”
  3. Add fresh EVO, chopped corn, onions, and tomatoes to a medium-sized flat pan. Allow to brown for 7 minutes, with the occasional, gentle stir.
  4. Add black beans to the vegetable mix and continue to stir for 5 minutes.
  5. Once vegetables have browned, pour them into a small bowl while the potato cooks. Prepare the spinach by drizzling more EVO in the pan and placing the spinach in the pan. Stir for 5 minutes.
  6. While the potato finishes, prepare the cashew sour cream by draining the cashews from water and adding all ingredients to a blender or small food processor. Blend until smooth.
  7. Remove the potato from the oven and let it cool for 10 minutes before cutting in half.
  8. Fill the potato with the spinach and sautéed vegetables, then top with cilantro, cashew sour cream, and lime.

Why?

Sweet potatoes are a great source of beta-carotene. The body converts this compound into vitamin A, which is linked to hair health.

6. Avocado Crispy Rice (VEGAN, GLUTEN FREE) (back to index)

Total Time: 45 Minutes

INGREDIENTS:

1 cup sushi rice

Rice vinegar

1/2 teaspoon sugar

Gluten-free soy sauce

Lemon juice

2-3 tablespoons vegan butter

1/2 cup vegetable oil

3 avocados

For The Vegan Spicy Mayo:

Vegan mayo

Sriracha

Crushed red pepper flakes (optional)

INSTRUCTIONS:

For The Rice:

  1. Cooking the sushi rice. Add 1 cup sushi rice and 1 1/2 cups of water into a 2-quart pot. Bring to boiling point and reduce the heat to low, then cover and cook until the water is absorbed (this will take around 15 minutes). When the rice is cooked, mix in a splash of rice vinegar, 1/2 teaspoon of sugar, and a dash of GF soy sauce if you prefer.
  2. Making the rice moulds. While the rice is warm, form small, compact rounds. Note: Make sure the rice balls are nice and compact; the rice should not be falling apart!
  3. Time to fry the rice. In a frying pan, add 1/2 cup of vegetable oil and 2-3 tablespoons of vegan butter. Once the oil is hot (test by adding a piece of rice in the oil. Pro tip: if it sizzles, then it’s ready), add the rice rounds to the pan and fry both sides until golden-brown (about 1-2 minutes on each side). Transfer the rice to allow the excess oil to drain.

For The Toppings (Avocado Mash + Spicy Mayo):

  1. Dice up the ripe avocado and transfer the avocado cubes to a bowl. Then, thoroughly mash it with a fork.
  2. Add a splash of gluten-free soy sauce and lemon juice and mix well.
  3. Top the crispy rice with a dollop of the avocado mash.
  4. In a bowl, add vegan mayo and the preferred amount of sriracha and blend together.
  5. Drizzle the vegan spicy mayo on top of the avocado and sprinkle each round with crushed red pepper flakes.

Why?

Avocados are rich in vitamin E. This antioxidant helps prevent oxidative stress that may lead to hair loss. Avocados are also a great source of healthy fats, and contribute to the health of your skin (including your scalp).

7. Berries And Walnut Breakfast Bowl (VEGAN, GLUTEN FREE) (back to index)

Total Time: 10 Minutes

INGREDIENTS:

1 cup vegan yoghourt

2 strawberries, sliced

Handful of raspberries

Handful of blueberries

Handful of walnuts, halved

Agave syrup

INSTRUCTIONS:

  1. In a bowl, add the yoghourt.
  2. Top with preferred amount of toppings and drizzle with agave.
  3. Enjoy!

Why?

Nuts are a tasty, healthy snack packed with nutrients like vitamin E, B vitamins, zinc, and essential fatty acids. All of these components are important for hair growth and are linked to many other health benefits. Last but not least, berries are a great source of antioxidants and Vitamin C.

8. Chia Seeds Pudding (GLUTEN FREE, DAIRY FREE) (back to index)

Total Time: 3 Minutes Preparation, 2 Hours In The Fridge)

INGREDIENTS:

2 cups dairy-free milk (can be oat, soy or almond)

6-8 tablespoons chia seeds (add 8 if you want your pudding to have a thicker texture)

1 teaspoon of cinnamon

2 teaspoons of vanilla

Drizzle of maple syrup on top (optional)

A handful of nuts or fruits as toppings (optional)

INSTRUCTIONS:

  1. Stir together your chia seeds and the milk in a bowl or storage container.
  2. Once the chia pudding mixture is well combined, add cinnamon and vanilla and stir well.
  3. Cover and place in the fridge, either for a minimum of two hours or, if you can, overnight.
  4. When ready, the pudding should be nice and thick. If it is not thick enough, you can add in more chia seeds.
  5. Drizzle maple syrup on top and/or fruit and nuts toppings (optional).

Why?

Like nuts, seeds are rich in vitamin E and other nutrients that may promote hair growth. Chia seeds also contain omega-3s, which have been linked to hair growth.

9. Jalapeño Cream Cheese-Stuffed Peppers (back to index)

Total Time: 40 Minutes

INGREDIENTS:

2 bags organic mini peppers

2 tablespoons avocado oil

1 teaspoon Himalayan pink salt

1-2 containers vegan jalapeño cream cheese (alternatively, you can use vegan chive cream cheese)

INSTRUCTIONS:

  1. Preheat the oven to 190° C.
  2. Wash peppers.
  3. Halve the peppers vertically, leaving the stem on and cutting out any seeds.
  4. Lay them out on a parchment paper-lined baking sheet, with the insides facing up.
  5. Drizzle the avocado oil all over, and season with the salt.
  6. Bake for 30 minutes.
  7. Remove and let cool.
  8. Stuff each half with a couple teaspoons of vegan cream cheese.
  9. Pop back in the oven and broil for another five minutes.
  10. Take out, let cool, and serve.

Why?

Sweet peppers are a rich source of vitamins A and C, two nutrients that help ensure your hair stays healthy and that may aid hair growth.

10. Grilled Garlic Butter Oysters (PESCATARIAN) (back to index)

Total Time: 25 Minutes

INGREDIENTS:

50g butter, softened

3 large cloves garlic, crushed

6 oysters

Coarse sea salt

Coriander, finely chopped to make 2 tbsp

Hot sauce, to serve

INSTRUCTIONS:

  1. Heat the grill to high. Mash the butter with the garlic and a little seasoning in a bowl.
  2. Crack open the oysters, or get a fishmonger to do this for you. Drain the liquid from the shells (optional: if you’re hosting an alcohol-based brunch, you can save it for a Bloody Mary, if you’d like!)
  3. Pour four piles of coarse sea salt onto a baking tray and sit a rounded oyster shell on each so that they don’t wobble.
  4. Divide the garlic butter between the four oysters and cook under the grill for 4-5 minutes, until bubbling and lightly golden.
  5. Allow to cool for 3-4 minutes, then sprinkle with coriander and hot sauce and serve.

Why?

Oysters are one of the best sources of zinc in the diet. This mineral helps support the hair growth and repair cycle.

11. Conclusion: (back to index)

If you’re feeling creative in the kitchen, try these ten delicious brunch ideas. You can either have these tasty dishes accompanied by a Bloody Mary or a Mimosa or why not? A healthy, energy-boosting matcha latte. Either way, as long as you’re using the right ingredients, know that you’re not only filling your tummy with incredible superfoods - you’re also giving your hair a spa treatment from the inside! We have talked more about the best foods you should implement in your diet for optimal hair health. Check out our blog post: 6 Foods To Eat For Healthy Hair to find out more about how what you eat can influence the growth and shine of your tresses.

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