Brunch is a great meal to utilize those diverse recipes! Any meal that doesn’t require me to cook too early in the morning works for everyone! An assortment of dishes that offer a variety of healthy, creative choices is what works here! As a “Pinterest Junkie,” this is where I found most of the recipes I use regularly these days. There are so many creative recipes out there!
Sunny Summer “Fruit” Salad with Sunny Citrus Dressing
Let’s start off with a delicious, refreshing salad, full of both fruits and veggies. This beautiful starter isn’t too sweet and is the perfect accompaniment to the hearty breakfast casserole. This recipe serves four, so double if you need more! This recipe was found over at lunchboxbunch.com. I found this recipe to be perfect and refreshing just as written!
Combine the following:
1 pint fresh raspberries
1 avocado, diced
1 1/2 cups fresh chopped pineapple
1 cup fennel bulb, thinly sliced
1 cup chopped radicchio
2-3 Tbsp sunflower seeds
2 Tbsp capers (optional)
Mix the dressing:
½ cup fresh squeezed orange juice
2 tablespoons lemon juice
¼ teaspoon coriander
¼ teaspoon pepper
4 tablespoons olive oil
Toss fruit mixture with dressing.
Pour fruit mixture over
5 cups baby Romaine Lettuce
I’ve always liked a Mexican twist on the old breakfast casserole and this one is so easy and delicious. This can be prepared the night before and simply baked in the morning. Who wants to spend time cooking on a special occasion or when you have guests to spend time with? The casserole serves 12, or less if your family has hearty appetites! This yummy recipe is found on AllRecipes.com, but I added a few modifications of my own.
12 corn tortillas (sometimes, I use flour)
2/3 cup chopped green onions
1 (4 ounce) can sliced black olives, drained
2 (4 ounce) cans diced green chilies, drained
1 (4 ounce) jar diced pimentos, drained
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
2 cups milk
1 (8 ounce) jar salsa (green or red, depending on your preferences)
- Grease a 9 by 13 baking dish. Lay 4 tortillas in the bottom. Sprinkle with 1/3 each of the green onions, olives, green chilies, pimentos and both cheeses. Repeat twice, using the remaining ingredients.
- In large bowl, beat together eggs, milk and salsa. Pour over the layered ingredients. Cover and refrigerate overnight.
- Remove from fridge, remove covering and bake in a preheated 350 degree oven for 45 to 60 minutes
Chocolate Raspberry Quinoa Muffins
A great way to round out any brunch is to add some flavorful muffins. These are rich and delicious as well as nutritious. This recipe is from SumptuousSpoonfuls.com. Be sure to have your food processor or blender and muffins tins ready!
2 cups cooked, cooled quinoa (not packed)
1 teaspoon vanilla
¼ cup olive oil
¼ cup milk
¾ cup buttermilk
1 ½ cups white whole wheat flour
¼ cup flax meal
4-6 tablespoons cocoa
¾ cup sugar (or sucanat)
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¾ cup dark or semi-sweet chocolate chips
1/3 to ½ cup fresh or frozen raspberries
- Preheat the oven to 350 F and spray one 12-hole and one 6-hole muffin tin with cooking spray.
- Put the quinoa, vanilla, egg, olive oil and milk in a handi-chopper or food processor and process till mostly smooth. There will still be some bits of quinoa in there … that’s okay.
- Pour the blended mixture into a medium mixing bowl and stir in the buttermilk. Add the flour, flax meal, cocoa, sugar, baking powder, salt & cinnamon and stir just until everything is mixed together well.
- Gently stir in the chocolate chips and raspberries. Spoon the batter into the muffin tins and bake for 25 minutes or until a toothpick inserted in center comes out clean (aside from the melted chocolate chips).