Its no secret that I love my veggies- and that I love hosting brunch…for really ANY reason. It’s your birthday? Let’s have a brunch! It’s Saturday? Let’s have a brunch! It’s President’s Day? Let’s have a brunch! You get the idea…brunch is my favorite meal to cook, to eat, and to host. So, I am always trying to come up with fun new menu items so that I don’t bore my friends and family.
I made this egg bake for a family brunch- and though I had a lot of biscuit and gravy lovin’ folks around the table- this healthy, colorful egg bake was quite a hit!
I served it with a simple sweet potato hash, some lovely maple glazed bacon, and a my banana oat muffins for good measure! The veggies load it full of vitamins, fiber and beauty…the eggs add protein and yumminess to make this the perfect breakfast bake…its super easy to make- and the veggies can be roasted ahead of time so that all you have to do is heat up the oven, crack the eggs and bake!
Superfood Egg Bake
1/2 C sweet onion, cut into 1″ pieces
1 /2 C yellow, red or orange bell pepper, cut into 1″ pieces
1/2 C zucchini, cut into 1″ pieces
1/2 C yellow squash, cut into 1″ pieces
1 C Kale, stems removed, leaves torn into bite size pieces
1/2 t sea salt
1/2 t fresh ground black pepper
a sprinkle of paprika or cayene pepper depending on how much you like spice!
6-8 large eggs
Preheat the oven to 425 degrees. Prepare your vegetables. Spray an OVEN SAFE pan with cooking spray. *I like to use my family’s old iron skillet…you can use anything you would like- just remember the handle will be VERY hot when you take it out of the oven!
Place all of the veggies **except for the kale** into the pan and roast in the oven for about 30 minutes. After 30 minutes, give the veggies a stir, add the salt and pepper and the kale. Roast for another 10-15 minutes.
Now, carefully crack your eggs on top of the veggie mixture, spacing them evenly throughout the pan.
Bake for 5-7 minutes…until the eggs are cooked the way you like them. I made this for a crowd that did not like their eggs super runny- so I baked it for about 7 minutes. If I were making it just for Gavin and I, I would have done about 5 minutes.
This is great served with a quick sweet potato hash…or whole grain toast.
Strawberries make me think of summer…and summer makes me think of long weekends at the lake…and long weekends at the lake make me think of family, sunshine, relaxation, and delicious food! As we are packing up to head to North Georgia for Memorial Day, I have been busy baking some fun summer treats to bring along.
Though they are made with white flour, and white sugar…they are balanced by nutrient packed berries, protein rich yogurt, and perfectly light apple sauce. The brown butter topping adds just the right amount of decadence to make these muffins feel like a special breakfast time treat.
Strawberry Brown Butter Muffins
makes 12 muffins
2 1/4 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup sugar
1/2 cup milk
1/2 cup 0% plain greek yogurt
1/3 cup apple sauce
1 1/2 cups chopped fresh strawberries
Brown Butter Topping
1/8 cup all-purpose flour
1/4 cup white sugar
2 tablespoons cold butter, cut into little cubes
Preheat your oven to 425 degrees and prepare your muffin tin with non stick spray of muffin liners.
In a large bowl combine the flour, baking powder and salt. In a separate bowl, whisk the eggs, then add the sugar, milk, greek yogurt and apple sauce. Mix well. Next, combine the dry and wet ingredients. When they are well mixed, gently fold in the strawberries.
Now, fill your muffin tin and set it aside. In a small bowl, pinch together the butter, sugar and flour until it forms a crumble (make sure that there are no big chunks of butter).
Now sprinkle even amounts on each muffin.
Bake for 20-25 minutes- just until the tops are firm and the butter starts to slightly brown.
When I think of comfort food, meatloaf is one of the first things that pops into my mind. Growing up, my Mema was famous for her meatloaf- moist and delicious- served with mashed potatoes and drenched in brown gravy made from the drippings. Holy cow, it was good! When a meal in your family is that iconic, its a pretty good rule to not mess with it- so, when I set out to make meatloaf- I went an entirely different direction…toward the flavors of India!
This meatloaf pairs perfectly with a big pile of basmati rice, cooked with golden raisins and sprinkled with chopped nuts. The white meat turkey keeps it nice and lean- the plethora of veggies keeps in moist- and the lovely array of spices keep it interesting!
This dish has become a staple in our house- hopefully your family will love it too!
Tandoori Turkey Meatloaf
1/2 C onion, finely chopped
1/2 C celery, finely chopped
1/2 C carrot, grated (not packed)
16 oz white meat ground turkey breast
1 egg
1/4 C bread crumbs or 1 piece of bread
1/8 C milk
1/2 t sea salt
1/2 t cumin powder
1/2 t tumeric
1 t curry powder
1/2 t ground coriander
2 T tomato paste
1 T worcestershire sauce
Curried Ketchup
4 T tomato paste
1 t cumin
1 t curry powder
1 t brown sugar
1 T apple cider vinegar
2 T water
1/2 t sea salt
Preheat the oven to 425 degrees.
In a medium pan over medium high heat, combine the onion, celery and carrot. Cook until tender…about 5 minutes.
In a large bowl, combine the turkey, egg, bread crumbs, milk (**if you are using a slice of bread, soak the bread in the milk and then crumble it in**), and all of the remaining spices and ingredients. Now, pour the veggie mixture on top. Using your hands, kneed and combine the mixture until all of the ingredients are evenly distributed throughout the turkey.
Prepare a large cookie sheet by spraying it with cooking spray or covering it with aluminum foil. Using your hands, shape and pack the meatloaf.
Now, make your Curried Ketchup topping. In a bowl, combine all of the ingredients and mix well. Using the back of a spoon or a brush, coat the top of your meatloaf with ketchup. Any extra can be reserved for serving!
Bake the loaf at 425 degrees for 30 minutes. Let it rest for 5 minutes before serving!
*To make the rice, combine basmati rice, water, salt and raisins. Cook until tender and then top with your favorite chopped nut!
I’m not talking about a boring turkey on white here- I’m talking about a delicious flavor explosion served with toasted cranberry walnut bread (or whatever bread/ lettuce wrap is your favorite)- it is the perfect, quick and easy picnic entree or grab and go lunch.
This chicken salad is mayo-free and therefore MUCH healthier than any store bought/restaurant purchased alternative….I promise, you won’t miss the added fat at all…its creamy and delicious and full of light Spring time flavors! I like to make a big batch at the beginning of the week and have it as a quick healthy snack or lunch that’s ready to go in the fridge.
Spring Chicken Salad
2 lb chicken breast
1 t garlic powder
1 t sea salt
1/2 C celery, chopped
1/4 C sweet onion, chopped
1/2 C apple, chopped
1/2 C green grapes, quartered
1/4 C walnuts, chopped
1/2 C 0% plain greek yogurt
2 T dijon mustard
2 T 1/3 less fat cream cheese, softened
1/2 t sea salt
1 t fresh cracked black pepper
1/4 C green onion, chopped
Preheat the oven to 375 degrees. Place your chicken in a glass baking dish (the kind with sides) and sprinkle the breasts with salt and garlic powder. Drizzle about 2 T of water in the dish and cover with aluminum foil. Bake for about 25 minutes- until chicken is cooked through.
When the chicken is cooked, remove it from the oven and allow it to cool. While it is cooling, chop the other ingredients. When the chicken is cool, chop it into small pieces.
In a large bowl, combine the chicken, celery, onion, apple, green grapes, and walnuts.
In a separate bowl, combine the greek yogurt, dijon mustard, cream cheese, sea salt and black pepper. Whisk until smooth and then stir the mixture into the chicken.
Top it with green onion and stir to combine.
Now, all you have to do is dust off your picnic basket, choose your favorite bread and head the the park! If you’re looking for a few other treats to complete your picnic- here are a few ideas:
Appetizer: Fancified Deviled Eggs
Side: Field greens tossed with Seasoned Rice Vinaigrette
Dessert: Cashew muffins with Coconut Crumble
Easter is only a few days away…this year we have been so blessed with incredible Spring (almost Summer-like) weather- creating the perfect opportunity to host a beautiful outdoor Easter brunch. I love any excuse to get family and friends together…and Easter is one of my favorite occasions to celebrate.
With Spring, and Easter, comes renewal- new life- beauty- and the reminder that we are LOVED by our Creator and that He makes all things new! I think that is REALLY good reason to celebrate…and what better way to celebrate than with an amazing meal with loved ones…and some delicious baked goods?
Below are a few of my favorite recipes for yummy sweets and muffins to accompany your meal…or to give to friends and family as a great, healthy alternative to a candy filled Easter basket :)
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This soup is great any time of year. The hearty lentils help it to feel warm and comforting in the fall and winter…the beautiful orange color and light flavors make it a lovely spring and summer dish. There is no need for meat- no need for sides- this soup provides all of the protein, veggies and carbs you will need to fuel your body- in a very tasty way!
Mediterranean Lentil Soup
4 servings
onion 1 C, chopped
carrot 1/2 C, chopped
celery 1/2 C, chopped
garlic 3 cloves, minced
ginger 1 inch, minced
1 T tomato paste
1 t salt
1 t curry
1/2 t tumeric
1/2 t cumin
1 C red lentils
2 C water
1 C chicken stock
In a large pot over medium heat, combine the onion, celery and onion and sauté for five minutes. Now, add the garlic and ginger and cook for another 5 minutes.
Stir in the tomato paste, salt, curry, turmeric and cumin.
Add the lentils, water and chicken stock and bring to a boil. Reduce heat to low and cook for 20 minutes.
I like to mix up my dressings pretty frequently, but this one is a consistent favorite. Its tangy and light, but also sweet. It goes great with fruit, nuts, and any kind of crumbly cheese.
Seasoned Rice Vinaigrette
1/2 cup seasoned rice vinegar
2 T dijon mustard
2 T brown sugar
1/2 t salt
1 clove garlic
Throw all of these ingredients in a magic bullet or blender, and blend for about 30 seconds…until everything is mixed well and creamy looking.
Simple Salad
2 C Leafy greens
2 T blue cheese
1 T chopped walnuts
1 T dried cranberries
1/2 Fuji apple
1/8 thinly sliced onion
thinly sliced chicken breast
Throw it all in a bowl, drizzle with dressing and toss it together!
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One of my favorite treats is a great sushi date with Gavin. Not many things top a beautiful plate of sashimi for me…but sushi isn’t just about the raw fish…the experience isn’t complete without warm miso soup and cool, refreshing ginger dressing topped salad.
I CRAVE ginger dressing- but I think that it is pretty much impossible to find a store bought dressing that is anything near the lovely flavor of the restaurant version. So, I whipped out my blender and decided to experiment!
Here is what I came up with: it is bright and flavorful, super healthy, and the perfect topping to any salad…or the perfect add in to any stir fry!
Carrot Ginger Dressing
2 medium carrots
1 inch chunk of fresh ginger
1 clove garlic
2 T soy sauce
1/4 C seasoned rice vinegar
3 T water
1 t sesame oil
1 t fresh cracked pepper (I like it really peppery- you can reduce this or leave it out all together!
Throw all of the ingredients into a blender- and blend until smooth! Wa-la!
Now, I am not typically a deviled egg fan. They seem pretty boring…and mayo-y and well, just not too crave worthy. But, a few years ago, Gavin and I were invited to JCT Kitchen for lunch. The people with us insisted on ordering the deviled eggs with country ham as an appetizer…if I would have known how amazing our appetizer would be, I would have been REALLY excited. But, I wasn’t, I didn’t have high hopes!
A beautiful plate of deviled eggs arrived at our table, and I reluctantly dug in. The flavor explosion that occurred in my mouth was a much welcome surprise…I was in love…and I knew that no deviled egg would ever measure up to these.
Since the JCT version are a little pricey…and since I now crave them, I decided I should try to recreate them!
I read some recipes online, tried to pick out the flavors in the JCT version, and came up with a recipe that I think is pretty close! They are creamy…with a nice added crispness from toasted proscuitto, and perfect for any party…or lunch, or snack! They are just plain good.
Fancified Deviled Eggs
12 large eggs
3 Tablespoons mayo (I used olive oil mayo)
3 Tablespoons room temp cream cheese
3 Tablespoons room temp goat cheese
2 Tablespoons Dijon mustard
1/2 teaspoon sea salt
Fresh cracked black pepper
1 large clove of FRESH crushed garlic
2 small Clausen pickles, diced really small (you can use others but these are definitely best!)
3 pieces of proscuitto
1 green onion (just the green part) finely chopped
Place the eggs in a large saucepan filled with water (one inch above the eggs) and bring it to a boil over high heat. Once the water boils, turn off the heat and let the eggs stand of 10 minutes. Put the cooked eggs into an ice water bath until chilled, and then peel them!
Once the eggs are peeled, cut them in half, length wise and set the yolks aside.
In a medium bowl, mix the mayo, cream cheese, goat cheese, dijon, salt, pepper, garlic and pickle until smooth. Next, add the egg yolks and them, using an electric mixer, beat until creamy.
Now, place the egg whites on a serving platter. Fill a baggie with the yolk mixture (if you have an icing tip, insert it to make the filling prettier…if not, just cut off the corner of the bag and pipe it that way). Fill each white and them place the platter in the fridge to chill.
Next, place the proscuitto on a baking sheet and bake them in a 350 degree oven until crispy…about 7 minutes. Remove the prosiutto from the oven and allow it to cool. Then, break it into 24 jagged looking pieces.
Once the eggs are chilled, remove them from the fridge and top each one with a piece of proscuitto and a sprinkle of green onion.
So, I am super excited about today. Gavin and I are going to a dairy farm about 30 minutes outside of J’Bay with our friends Sally and Haughtign. But, the best part is…we aren’t just going to a dairy farm…it is owned by Sally’s Aunt and Uncle! So, we will get the “inside” scoop…get to try fresh milk and see how everything is done…followed by a South African Sunday Lunch (I write this as if it is a proper noun…because it should be!) Sunday Lunch in South Africa is not taken lightly. It is an event…and I am excited about it!
I will take lots of pictures…and fill you in on our day, tomorrow! But first, I want to share one of my favorite morning treats (South African style) Bran Muffins. I know, the thought of Bran Muffins probably doesn’t get you super excited either…but Bran Muffins, eaten the SA way will change your life.
The essentials: A super moist, warm bran muffin + Sharp Cheddar cheese + strawberry jam.
It might sound weird…but don’t ask questions- just trust me on this and try it…SO STINKIN’ GOOD!
Bran Muffins:
Makes 12 Muffins
1 1/2 Cups wheat bran
1 Cup 0% plain Greek yogurt
1/3 Cup apple sauce
1 egg
2/3 Cup brown sugar
1/2 teaspoon vanilla extract
1 Cup Oat Flour (raw, whole oats in the blender)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (peeled first) grated carrots
1 small grated apple
Preheat the oven to 375 degrees. Spray the muffin tin with cooking spray. Mix together the wheat bran and yogurt. In a separate bowl, beat the apple sauce, egg, sugar and vanilla and the mix it in the bran mixture. In another bow, mix the oat flour, cinnamon, baking soda, baking powder, and salt. Then gently stir it into the bran mixture. Next, gently fold in the carrots and apples. Spoon the completed batter into the muffin tins and bake for 15- 20 minutes. *Watch them carefully, you want to cook them just until the middle becomes solid…but no longer or they will dry out!*
Let them cool for about 5 minutes, and them serve them warm with grated cheddar cheese and strawberry jam!
*I like to crack a LITTLE sea salt on the top of each muffin right before they are finished baking…it goes well with the jam!
