This past weekend Marc’s brother Jonathan and nephew Ben came to visit from Ohio. Marc’s dad is a twin and every May his family gathers to help celebrate Harvey and Sheldon’s birthday. It turned out to be an action packed weekend, including a trip into NY to see some sights and get out of the suburbs for a day.
Since our home is centrally located, we wound up hosting 12 people for dinner Thursday night as well as 15 people for brunch on Sunday morning. Our fridge was packed!
Though I knew Sunday brunch would involve bagels and lox (Jonathan had been looking forward to east coast bagels for weeks), I wanted to make sure there were plenty of alternative tasty and nutritious options. Not only do I enjoy having an abundance of healthy foods to choose from, but I like to show my guests that good taste CAN be synonymous with health.
For brunch, eggs are always an easy option and doing a frittata or quiche gives scrambled eggs an “upgrade.” Since most quiches have crusts and a fair amount of cheese, I was aiming for something yummy that did not include either one (though a small amount of feta, good Swiss or cheddar would have been fine). You can always get away with a nice salad at brunch, so I made a simple greens salad with some arugula, tomato, shaved fennel and an olive oil/mustard vinaigrette. Finally I wanted to serve something for dessert with just a hint of sweetness that would still pack a nutritional punch.
I decided on a menu of two separate quiches, the greens salad mentioned above, and a moist lemon cake. The “cake” resembles a pound cake but is gluten free and very low in sugar . . . fabulous with some fresh berries and a dollop of coconut cream (the cream from the top of a can of full fat coconut milk).
Needless to say the brunch was a success and we sent Jonathan back to Ohio with a large bag of leftover bagels.
Ready for the recipes? Enjoy!
CRUSTLESS VEGGIE QUICHE
Serves 5. Our Anytime Casserole which uses a cool trick with shredded sweet potatoes for the “crust.”
- oil for greasing pie plate (coconut or avocado are good choices)
- ½ cup onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh pepper
- 1/2 teaspoon sage
- 3 cups finely diced vegetables of choice (mix and match colored peppers, broccoli, spinach, zucchini, mushrooms, etc; pick two or more)
- 10 large eggs
- 1/3 cup coconut milk
- 1/4 cup chopped parsley
Preheat oven to 350. Lightly grease a 10-inch pie plate with coconut oil. Whisk the eggs, coconut milk, parsley, sage and pepper in a large bowl. Add diced veggies. Transfer all into the greased pie plate. Bake for about 30 minutes or until the center is set but slightly soft. Cut into wedges.
LEMON BREAKFAST CAKE
- Dry Ingredients
1 1/2 cups almond flour
3 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Zest from 2 lemons
- Wet Ingredients
2 lemons, squeezed – about 1/3 cup of lemon juice
2 tsp pure vanilla
3 eggs, whisked
1/3 cup coconut milk
1/4 cup plus 1 tablespoon raw honey
2 tablespoons melted coconut oil
Preheat oven to 350-degrees F. In a medium mixing bowl, combine all dry ingredients, including lemon zest. In a separate medium bowl, combine all wet ingredients. Pour wet ingredients into the dry ingredients bowl and stir to combine. Allow batter to set for a few minutes, and then stir again. Lightly grease bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit.
Bake about 35-40 minutes, or until inserted toothpick comes out clean. Remove from oven and allow to completely cool before removing from pan. Slice and serve – with fresh berries and some coconut cream if desired. Keep refrigerated and covered between servings.
Adapted from Paleo Newbie
LET US KNOW. Do you have any favorite healthy recipes you enjoy serving to company?