Whatever the occasion—Easter, Passover, Mother’s Day, or just a lazy Sunday morning—holidays and weekends are better with brunch. To celebrate Spring, we’ve put together a seasonal menu that’s fresh, healthy, and oh-so-delicious!
Bursting with South-of-the-Border flavors, this dish is packed with good-for-you protein, veggies, and healthy fats. Delicious on its own or served with GMO-free corn tortillas.
- 2 tablespoons coconut oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 oz. can diced green chilies
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- Two 14 oz. cans diced tomatoes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 oz. canned sliced black olives
- 6 eggs
- ½ cup grass-fed cheddar cheese, shredded
- ½ ripe Hass avocado, peeled and sliced
- Heat oil in a large skillet over medium-high heat.
- Add onions and garlic and sauté until translucent.
- Stir in tomato paste, chili powder, cumin, and oregano until well-mixed with the vegetables.
- Add diced tomatoes, green chilies, salt, and pepper. Stir, then lower the heat to medium low. Simmer for 8 minutes or until sauce starts to reduce.
- Stir in the black olives.
- Gently crack the eggs on top of the sauce, being careful not to break the yolks.
- Reduce heat to low, cover and cook for 8-10 minutes or until eggs are cooked to your liking.
- Sprinkle the cheese over eggs. Cover for 30 seconds or until melted.
- Remove from heat. Garnish with avocado and cilantro. Serve immediately.
Per serving: Calories 365; Total Fat 25g; Carbs 20g; Protein 16g; Sodium 672mg; Sugar 8g
Gluten-Free Dutch Baby
Light and crispy on the outside, tender on the inside, this version of the oven-baked German pancake is more popover than pancake. Topped with fresh fruit, it’s a sweet way to start the day!
- 3 large eggs, room temperature
- ¾ cup light coconut milk
- ¼ teaspoon vanilla extract
- 3 tablespoons coconut flour, sifted
- ½ cup tapioca flour
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder
- 3 tablespoons unsalted butter
- ½ pound strawberries, hulled and quartered
- Juice and zest of 1 lemon
- Place a cast-iron pan inside the oven and preheat it to 425°F.
- Crack eggs into a large bowl. Using a handheld mixer or immersion blender, whisk them for 15 to 20 seconds. Add the coconut milk and vanilla extract. Blend for 10 seconds.
- Add the coconut flour, tapioca flour, cinnamon, and baking powder. Blend continuously until the lumps are gone. Scrape down the sides when needed. Let it rest for 5 minutes to give the coconut flour time to absorb enough liquid.
- Addthe butter to the pan and return it to the oven for 3 minutes until the butter melts and becomes frothy. Pour the batter into the center of the pan and place it in the oven to cook for 30 minutes or until puffed.
- Combinethe strawberries, lemon juice, and zest in a medium bowl. Top the Dutch Baby with the fruit and serve immediately.
Per serving: Calories 278; Total Fat 18g; Carbs 25g; Protein 6g; Sodium 143mg; Sugar 5g
Sweet Potato Rosti with Smoked Salmon
This Swiss take on hash browns is sweet, savory, and loaded with nutrients. A traditional rosti is made in a large pan and cut into wedges. Our miniature version is a tasty addition to any brunch or as a perfect appetizer for your next get-together.
For the rosti
- 4 sweet potatoes, peeled and grated
- 2 egg whites
- 2 tablespoons tapioca starch
- Salt and pepper, to taste
- ¼ cup coconut oil
- 8 oz. smoked salmon
For the dill aioli
- ¾ cup mayonnaise, preferably homemade
- ¼ fresh dill, minced
- 1 teaspoon lemon juice
- 8 oz. smoked salmon
- 2 tablespoons chives, minced
- Mix the aioli ingredients in a small bowl. Set aside or cover and refrigerate up to 2 days prior to your brunch.
- Preheat oven to 250°
- In a large bowl, combine the sweet potatoes, egg whites, and tapioca starch. Season to taste with salt and pepper.
- Heat the coconut oil in a skillet over medium-high heat.
- Drop a spoonful of the sweet potato mixture into the skillet and flatten with a spatula. Cook for 4-5 minutes. Flip and cook for an additional 2 minutes or until the pancake is crispy and golden brown. Drain on paper towels and remove to an oven-proof platter. Keep warm in the oven while you repeat with remaining sweet potato mixture.
- Top each rosti with the aioli and a small piece of smoked salmon. Sprinkle the chives over the finished rosti and serve immediately.
Per rosti: Calories 152; Total Fat 22g; Carbs 10g; Protein 4g; Sodium 247mg; Sugar 1g
Blueberry Spinach Salad
Add some freshness to your brunch with this antioxidant-rich salad that takes just minutes to prepare.
- 3 tablespoons white wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 packet of granulated stevia, preferably organic
- One 10 to 12 oz bag of raw baby spinach
- 1 pint blueberries
- 4 oz. crumbled blue cheese
- 4 oz. walnuts
- Whisk together the vinegar, oil, mustard, and stevia in a small bowl.
- Toss remaining ingredients in a large salad bowl. Drizzle with the dressing and toss again.
Per serving: Calories 345; Total Fat 30g; Carbs 14g; Protein 8g; Sodium 328mg; Sugar 7g
Sparkling Pomegranate Mimosa
It wouldn’t be brunch without a bit of the bubbly! This refreshing, low-cal cocktail offers the best of healthy indulgence thanks to antioxidant-rich pomegranate. It’s also flexible enough for those who prefer a delicious non-alcoholic “mocktail.”
- ½ cup pomegranate seeds
- 1 bottle pomegranate juice
- 1 bottle champagne or sparkling water
- 6-8 sprigs of fresh rosemary
- Place 1 tablespoon of pomegranate seeds in the bottom of each champagne flute.
- Add 1½ oz. pomegranate juice to each glass.
- Top with champagne or sparkling water.
- Garnish with a fresh rosemary “swizzle stick.”
Per serving: Calories 53; Total Fat 1g; Carbs 11g; Protein 8g; Sodium 4mg; Sugar 8g