All posts filed under: Brunch

Mint Cantaloupe Smoothie

Good morning! Here’s a healthy breakfast that will get your day going. It’s packed with nutrients to help keep you focused and working hard so that you can finish up work and start off your weekend early. Since my handy Ninja blender needed washing, I lugged my chunky food processor down from the cupboards to make today’s smoothie. Definitely worth the muscle—it’s that good! Cantaloupe is hands-down my favorite ingredient to add to smoothies because it’s not too sweet and provides juicy goodness so that you don’t have to add a lot of liquid. In addition, it’s loaded with nutritional benefits. One might call it a “wonder-fruit”. Here’s why: High vitamin C = protects your cells from oxidation, prevents diseases Ample amount of vitamin A = promotes cell growth, healthy skin Good source of Potassium = increases metabolism Natural diuretic = Reduces water retention Below is the recipe for Mint Cantaloupe Smoothie, but you can easily swap out the cantaloupe and peach with any of your favorite fruits. Enjoy your Friday morning boost—cheers! Recipe 10 minutes | yields 1 serving 1/4 Cantaloupe 1/2 Peach 1/2 Frozen …

4 Ways to Get Your Daily Dose of Avocado

I’ve made it my practice to have an avocado every day, and fortunately for me, my doctor encourages me to continue my healthy obsession. Particularly with diet restrictions, like gluten- and dairy-free, it can be difficult to find healthy foods that keep you satisfied. When I went on an elimination diet, it became more important to eat vegetables and fruits that were the most nutritious. Although 21g of fat per avocado may scare anyone at the drop of the word “fat”, avocados contain good cholesterol that benefits you by removing the bad, artery-clogging cholesterol. The Mediterranean diet shatters the fundamentals of the trendy, fat-free diet by including plenty of healthy fats from olive oil, avocado, fish and nuts. Not only do avocados contain healthy fats, but they also contain nutrients that help decrease inflammation, blood sugar, blood pressure, and help prevent cancer. [Click here to read about these benefits.] Meanwhile, they promote a healthy heart, skin and brain function. Wouldn’t you want to eat what makes your body healthy, gives you shiny hair and beautiful …

Minimalist Baker’s Gluten-Free Waffles

Now that you’ve experimented with gluten-free flour from my last post, it’s time to put it to the test. I made these waffles when I went home to visit my dad. There’s something about being home and baking for breakfast—makes me want to stay in my PJs all day and sip tea while I watch Giada Delorentis making creamy polenta or Bobby Flay throwing down a spicy dish. The key to a perfect waffle is the crisp crust coving the soft bread inside. The key is coconut oil. You’ll need to coat your waffle maker with coconut oil, and a lot of it. That’s how you’re going to get the *crisp*. I grabbed this recipe from the blog, Minimalist Baker. I was so impressed with this recipe that I couldn’t stop thinking about it all day. Usually my gluten-free attempts turn out to be rock cookies or something that tastes like a bland flour ball. There’s an infamous cookie recipe that goes with that, but that’s another story… These Minimalist Baker waffles are perfection. As my …

Simple Asparagus, Tomato and Mushroom Quiche

One reason I love quiches: I can throw in different ingredients every time and have myself a new tasty quiche. I could literally make one every week and never get bored! You can make enough to last by cooking in either an oven dish or a muffin pan. Cook one for breakfast and let it keep on giving all week-long. Healthy, satisfying and simple—now that’s my kind of breakfast! I always thought a quiche needed cream, butter and a time-consuming crust, but that just isn’t so! This quiche is crustless and I don’t even miss it. I mean, really, isn’t the filling what it’s all about? Crack open some eggs, add milk, sauté (or blanch veggies), and bake. That’s it. Nothing more. I love recipes that are forgiving and allow me to experiment. This morning I used mushrooms, asparagus and sweet cherry tomatoes for my quiche. Ingredients: 10 Eggs (and/or egg whites) 1 C Almond milk (or any kind) 2  Handfuls of cherry tomatoes; sliced 1 Bunch of asparagus; quartered 1 C Mushrooms; sliced 2 Tbs. Rosemary 1 …

No Bake Banana Bread

Let’s be honest. Sometimes you want freshly baked banana bread just to find those ooey-gooey pockets of banana that make you feel like you’ve discovered gold! But there isn’t necessarily the time between the morning’s wake-up call and the out-the-door frenzy routine. I found that mashed bananas on toast topped with cinnamon (key ingredient here!) and walnuts provide another delicious way to dress up your morning toast. I just love cinnamon. I could put it on just about anything. It should be a standard table setting, right there with Mr. and Mrs. Salt and Pepper. If cinnamon doesn’t grab your attention by the mere remembrance of its sweet, yet spicy taste, then how about the fact that it controls blood sugar and reduces body fat percentage—I knew there was more to my love for cinnamon! In case you do have time this weekend for a full-on banana bread baking session, then I would take a look at Joy the Baker’s banana bread. She even has one with strawberries. This one is definitely on my “to do” …

Mini Peach Dutch Baby

Happy Friday! There’s nothing like a Saturday brunch to start off the weekend right. I have fond memories of watching cartoons on a Saturday morning with my sisters while Mom baked a Dutch baby in the oven. The anticipation of brunch was always exciting (and still is)! I’ve taken a huge risk modifying my mom’s recipe, since it is already so delicious, but I am curious to try substitutions that make it gluten-free and healthier. Here it goes, my little Dutch baby experiment! A Dutch baby is a German pancake, much like a sweet popover. It’s light and moist, and makes a wonderful breakfast (or even a dessert, if you add chocolate and strawberries). I always had it served with fresh peaches, sour cream for a cool and tart contrast, and dusted with powdered sugar. This recipe is so simple and doesn’t take long to cook. The original recipe uses white flour, milk, butter and sour cream. But today I experiment with gluten-free four, almond milk, olive oil instead of butter and plain yogurt as a substitute for …