Tag: Brunch

15 Easter Brunch Recipes

Easter is just a hop, skip and jump away! To help you celebrate and eat smart, we rounded up some of our favorite festive recipes. Whether you want healthier breakfast treats,  main courses and sides, or dessert, we have you covered. These tasty recipes will impress your family and guests while keeping holiday splurges under control.

Breakfast Sweets

Carrot Cake Oatmeal Bake
Get the recipe from Slim Pickin’s Kitchen.

Easter Egg Breakfast Popsicles
Get the recipe from Eats Amazing.

Clean Eating Blueberry French Toast Casserole
Get the recipe from The Gracious Pantry.

Carrot Cake Donuts
Get the recipe from Inside Bru Crew Life.

Main Courses & Sides

Herb Crusted and Stuffed Leg of Lamb with Mint Gremolata
Get the recipe from Feasting at Home.

Lemon Asparagus with Pistachios
Get the recipe from The Food Charlatan.

Broccoli Garlic Quiche
Get the recipe from Love & Olive Oil.

Red Wine Braised Brisket
Get the recipe from Food Done Light.

Quinoa, Asparagus, Pea and Lemon Salad
Get the recipe from Taming Twins.

Slow Cooker Ham (Paleo and AIP)
Get the recipe from Southern In Law.

Homemade Cheesy Potatoes Au Gratin
Get the recipe from Yummy Healthy Easy.

Asparagus Salad with Shrimp
Get the recipe from Simply Recipes.

Desserts

Fruity Easter Egg Smoothie
Get the recipe from Amy’s Healthy Baking.

Healthy Vegan Carrot Cake with Cinnamon Cream Cheese Icing

Vegan-Carrot-Cake-Cearas-Kitchen-easter-foodGet the recipe from Ceara’s Kitchen.

No Bake Coconut Butter Easter Bunnies
coconut-butter-easter-bunniesGet the recipe from Sugar-Free Mom.

Vegan Carrot Cake Smoothie
Get the recipe from Southern In Law.

Do you have a favorite Easter recipe to share? Share it with us on Instagram by tagging @EatSmartProducts. Use the hashtag #getleanin2016 to enter our weekly Instagram giveaway!

ESP_easter_brunch_recipes_PINTEREST

Crust-less Quiche

Ingredients:

  • Manzanillo Variety Fall Harvest Olive Oil               2 Tablespoons
  • Garlic, minced                                                        1 Tablespoon
  • Baby Spinach, Chiffonade                                      1 Cup
  • Zucchini, 1/4 inch dice                                            1/2 Cup
  • Onion, White 1/4 inch dice                                      1/4 Cup
  • Bell Pepper, Orange, 1/4 inch dice                          1/4 Cup
  • Salt, Kosher                                                             1/2 Teaspoon
  • Pepper, freshly ground                                             1/4 Teaspoon
  • Cilantro, fine chop                                                    1 Tablespoon
  • Low-fat Mozzarella Cheese                                     1 Cup
  • Egg Beaters                                                             2 Cups

Method of Preparation:

  1. Gather all ingredients and equipment.
  2. Heat oven to 350 degrees F
  3. Heat a large skillet over medium heat and add olive oil.
  4. Add garlic and spinach and sautee until spinach is wilted, about 3 minutes.
  5. Add zucchini, onion, and bell pepper. Continue to sautee for an additional 2 minutes or until onion is translucent.
  6. Season with salt and pepper.
  7. Either divide vegetable mixture evenly into 4 ramekins or into a large 9 inch round baking dish (pie dish, cake pan, etc.)
  8. In a medium bowl add eggs and remaining salt and pepper, mix well (if using whole eggs, if not proceed to step 9)
  9. Top vegetables evenly with cilantro, mozzarella cheese and egg beaters. Season with remaining salt and pepper if desired.
  10. Bake  until eggs have set in the center (about 25-30 minutes for the ramekins depending on their size or 45-60 minutes for a 9 inch pan).
  11. Remove from oven and drizzle lightly with Manzanillo Variety Fall Harvest Olive Oil

Chef Notes:

  1. You can add this to a crust as well and you can use whatever fillings you choose: mushrooms, ham, kale, etc.
  2. You can substitute the egg beaters for whole eggs and use 6-8 eggs.

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

Show Mom You Care with Healthy Recipes

motherdayfruitInstead of breakfast in bed with syrupy pancakes, cholesterol-filled eggs and buttered toast, make mom some healthy and nutritious foods. Substitute the traditional flower bouquet for a fresh fruit basket, which pairs nicely with any of these healthy Mother’s Day recipes:

Peach Cobbler

This dessert-style breakfast is certainly to die for and isn’t filled with the guilt the traditional dessert comes with.

Nutritional Analysis per Serving: Calories 210; Fat, total 3g; Cholesterol 0mg; Fiber 8g.

Ingredients:

  • 2 1/2 cups fresh, sliced peaches
  • 1/2 tbsp lemon juice
  • 1/2 tbsp cornstarch (or arrowroot)
  • 1/4 tbsp cinnamon
  • 3/4 cup shredded wheat, crushed
  • 3 tbsp applesauce
  • 1/4 tbsp salt
  • 1 container yogurt

Mix peaches, lemon, cornstarch, cinnamon and 1/2 of salt in a small bowl. Preheat oven to 350F. Stir crushed shredded wheat remaining salt and applesauce in a small bowl until blended. Spread the peach mixture in a small baking pan and top with the cereal mixture. Bake for 45 minutes.

Healthy Waffles

What’s breakfast without the crispy, crunchy goodness of a waffle? But traditional waffles are filled with unnecessary fats. This waffle recipe from EatingWell uses whole-wheat flour and nonfat buttermilk.

Nutritional Analysis per Serving: Calories: 241; Total, fat 4g; Cholesterol 37mg; Total carbohydrate 41g; Fiber 3g; Protein 11g.

Ingredients:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 tbsp baking powder
  • 1/2 tbsp salt
  • 1/4 tbsp baking soda
  • 2 cups nonfat buttermilk
  • 1 large egg, separated
  • 1 tbsp canola oil (you can substitute the canola oil for applesauce for a healthier alternative) 1 tbsp pure vanilla (optional)
  • 2 large egg whites
  • 2 tbsp sugar

Stir flours, baking powder, baking soda and salt in a large bowl. Whisk the buttermilk, egg yolk, oil (or applesauce) and vanilla (optional) together in a small bowl. Add wet ingredients to the dry ingredients and stir until moistened. Beat egg whites in mixing bowl until soft peaks form. Add sugar and beat until stiff and glossy. Whisk a small amount of the egg whites into the batter. Fold in the remaining egg whites. Place batter in a heated, oiled waffle iron for five to six minutes. Serve with a side of fresh fruit.

Mini Quiches

Mini quiches make the perfect portable omelet. Turkey sausage and mushrooms keep these little bites of heaves healthy, light and savory.

Nutritional Analysis per Serving: Calories 90; Total, fat 5g, Cholesterol 105mg; Total carbohydrate 3g; Protein 9g.

Ingredients:

  • 8 ounces turkey sausage
  • 1 tbsp extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 tbsp freshly ground pepper
  • 5 eggs and 3 egg whites
  • 1 cup of 1 percent milk

Lightly grease a muffin tin and preheat oven to 325F. Heat a large skillet over medium-high heat. Add sausage and cook until lightly browned, about six to eight minutes. Place sausage in a small bowl and let chill. Add oil to hot pan and add mushrooms. Cook five to seven minutes and transfer to the bowl with sausage. Stir in scallions, cheese and pepper. Whisk eggs, and milk in a medium bowl. Divide the mixture evenly among the muffin cups. Sprinkle sausage mixture into each cup and bake 25 minutes.

Do you cook for Mom or take her out to meal? Please share your traditions below!

About the Author: Guest post by Courtney, a yoga teacher and naturopath who writes for a variety of health and exercise blogs from her home in Maine.