This Weekend: Host a Healthy Brunch!

By: Natasha Uspensky, CHHC

Organic Beauty Healthy Brunch

The last daily action step in the Greens. Grains. Gorgeous. 30 Day Challenge last month was to plan a party, so I got crackin’ to come up with something super fun!  The hubs was heading out of town on a really cool men’s adventure in the Sierra Mountains, so I thought that would give me the perfect opportunity to host a little ladies brunch.

We had some delicious, healthy, vegetarian food, a lovely little mimosa bar, fancy infused water, loose leaf tea… the works.  And it was a great excuse to whip out our china too (I’m a big fan of using china as much as possible… screw saving it for the formal dinners!).

Check out the photos and recipes below!

Crustless Summer Veggie Mini Quiches

Crustless Summer Veggie Mini Quiches

Serves 4-5

GF, V

These milk-free and crust-free mini quiches are adorable and perfect for a lighter brunch option.  You can also make them ahead and reheat for a delicious grab and go breakfast!

Ingredients:

6 large organic eggs
1/2 cup + 2 1/2 tbsp organic coconut milk
About 8 small or 3 large stalks of asparagus
12 organic grape tomatoes, halved
1/2 summer squash, cubed
1 tbsp fresh basil, chopped
1 tbsp fresh lemon basil, chopped
1/2 tbsp fresh thyme, chopped
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 tbsp nutritional yeast + a bit more for topping

Directions:

1. Preheat the oven to 375°F. Line a 12-muffin tin with parchment liners.

2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the asparagus and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Cut into 1 inch pieces and set aside

3. Whisk together the eggs, coconut milk, sea salt, pepper, and nutritional yeast. Transfer to glass pitcher with spout.

4. Place the muffin pans on a rimmed baking sheet to catch any drips. Divide the asparagus and lemon basil between 4 muffin cups.  Divide the tomatoes and basil between 4 muffin cups.  Divide the summer squash and thyme between 4 muffin cups.  Pour the egg mixture over veggies in each cup, filling as many as you can to just below the rim. Add a sprinkle of nutritional yeast to the top.

5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

 

Sweet Potato Kale Salad

Serves 4-5

GF, Vg

This delicious and colorful salad is the perfect blend of sweet, savory, and a little spice.  Thanks to the beautiful Bonnie R. for coming up with the great recipe!

Ingredients:

2 medium sweet potatoes, peeled and cut into 1-in. chunks
2 medium Japanese yams, peeled and cut into 1-in. chunks
1 large red onion, chopped
1-2 tbsp minced jalapeño
2 cloves garlic, peeled
Juice of 3 limes
1 organic red bell pepper, finely diced
1 cup fresh cilantro, chopped
5 large leaves organic kale, ripped into chunks
1/2 cup + 2 tbsp extra virgin olive oil
Sea salt and freshly ground pepper

Directions:

1. Preheat the oven to 400°F.

2. Place sweet potatoes and onions on a large baking sheet.  Drizzle with 2 tbsp olive oil, toss to coat, and spread out in a single layer. Sprinkle with salt and pepper.  Roast 30-40 minutes, or until potatoes begin to brown, rotating pan halfway through.

3. While potatoes are in the oven, place the kale in a large bowl with 1 tbsp olive oil, 1 tbsp lime juice, and a sprinkle of salt.  Massage with your hands for a minute or two.  Set aside.

4. To prepare the dressing, combine jalapeños, garlic, remaining lime juice and olive oil with a sprinkle of salt and pepper in a blender.  Process until blended.

5. Remove potatoes and onions from oven and allow to cool slightly.  Combine with kale, cilantro and bell peppers in a salad bowl.  Toss with dressing immediately before serving.

Healthy Rye Tea Sandwiches

Open Faced Rye Tea Sandwiches

Serves 4-5

VG

These yummy little vegan take on tea sandwiches is super healthy, and a delicious accompaniment to any breakfast or brunch. You can mix up the toppings to include any of your favorites!  I used homemade hummus and mashed avocado.

Ingredients:

3 slices Mestemacher Rye bread
1 BPA-free can of organic chickpeas
1 large clove garlic
1 1/2 lemons
1/4 cup organic tahini
2 tbsp extra virgin olive oil
Coarse sea salt
Freshly ground pepper
1/2 tsp ground cumin

1 avocado, mashed

6-8 thick slices of cucumber

 

Directions:

1. To make the hummus, combine chickpeas, garlic, the juice of 1 lemon, tahini, olive oil, cumin, 1/2 tsp salt, and 1/4 tsp freshly ground pepper in a food processor and blend until smooth.  Adjust seasoning to taste

2. Toast rye bread and cut into triangles (halve and then halve).  Top half of the toasts with a generous smear of hummus, a slice or two of cucumber, and some freshly ground pepper.  Top the other half of the toasts with the mashed avocado, a squeeze of lemon juice, a pinch of coarse sea salt, and freshly ground pepper.  Enjoy!

Drinks

I infused a pitcher of filtered water with sliced cucumbers and mint for a delicious treat.

I also set up a little make-your-own mimosa bar with champagne on ice, pitchers of grapefruit juice and tangerine juice, blackberries, raspberries, and a muddler to create customized concoctions.  So fun!

Have a yummy, healthy, delicious brunch!

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