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!



LET US KNOW. Do you have any favorite healthy recipes you enjoy serving to company?