Hi everyone! I hope you are all enjoying the weekend!
Jonathan’s family came up celebrate his mom’s birthday. Sometimes the logistics of putting out a big meal can be challenging, so I thought it would be helpful to share my brunch strategy. 😉
Here’s the goal: vegetable frittata, roasted sweet potatoes, green salad, veggie sausage, coffee cake and green smoothies. And here’s how it went…
8:30 am, wake up… remember I’m missing a few ingredients… shoot out to the grocery store.
9:30… okay, ready to start for real! Guests arriving in two hours. Preheat the oven, game on. First order of business is the cake, because it goes together quickly and will need time to cool. 10:00… sautee veggies and prepare the frittata… this cooks at the same temp, so it can share the oven if you’re ready to roll before the cake is done. The frittata can also sit at room temp a while, so it’s up next!
10:30 – rejoice that I am ahead of schedule and break for tea. I’ve been all about the ‘I Love Lemon’ tea lately! Yum!
10:45am – chop sweet potatoes, bump up the oven temp and toss those in. (I leave the skin on, toss with olive oil and salt and roast at 450F for 25-30 mins, the key is to leave space between the potatoes so they get crispy) Make salad. Cut and plate the cake. Oops, just remembered that I wanted to serve veggie sausage… luckily this is quick… turn off the oven and keep potatoes in to stay warm. Return frittata to the oven to warm. Sautee sausages. Whip up smoothies… and voila, we’re ready to serve!!
Everything came out delicious. I love cooking for people and especially love showing friends and family that healthy eats can be so tasty!!
I’ve always been intimidated by frittata… the traditional stovetop skillet/finish in the oven sounds scary… but this is a super easy recipe. No skillet required, it cooks exactly like a quiche, minus the crust. This recipe is also very adaptable, feel free to use whatever veggies you like or have on hand. And I like my frittata chock full of veggies. 😉
- 2 cups sliced mushrooms
- 3 cups spinach, roughly chopped
- 1 small onion, thin sliced
- 1 zucchini
- 1 cup roasted red peppers, chopped
- 2 eggs
- 1 cup egg whites
- oregano, thyme, cayenne, black pepper, turmeric
Sautee the mushrooms, onions and zucchini in 1 Tbs olive oil until soft, 10-15 mins. Add spinach to wilt. Lightly oil a deep pie plate. Add sautéed veggies and red peppers. Whisk eggs and whites… there’s nothing wrong with a few whole eggs now and then. Especially if you get the farm fresh one’s from my friend Shelly over at Burnt Swamp Farm!! But, I do like to mix it up with some egg whites to keep the cholesterol low. I add a little shake of turmeric to give the egg whites that familiar yellow hue. Plus turmeric is a potent anti-inflammatory and a natural healer, so it’s great to sneak it in where you can.
Add egg mixture right on top of the veggies. Sprinkle with spices to taste. I used about 1/4tsp each of oregano and thyme, a teeny dash of cayenne and several cracks of black pepper. Cook 45mins at 350F. The top will be firm when cooked. Frittata is great for brunch because it’s equally great hot out of the oven or at room temperature.
Yum!! Can you see the steam rising? With all the veggies, this gives a nice hearty slice. Serves 6.
This frittata is great with a green salad: baby greens, chopped apple, pecans, celery, dressed with olive oil and balsamic.
Raspberry Pecan Coffee Cake
Since I made this for a birthday brunch, I dressed it up with some carob chips. Carob is vegan and tastes similar to chocolate, and carob chips have no added sugar. If you don’t like or don’t have carob, some dark chocolate chips would also be delicious in this recipe. I also used a combination of flours… spelt flour does contain gluten, but some people with allergies are able to tolerate spelt. You could substitute with whole wheat flour, but will need a bit less, about 1 1/2 cups to replace the spelt, or 2 cups to replace both flours.
- 1 3/4 cup spelt flour
- 1/2 cup oat flour (purchase or make your own by blending oats)
- 1/4 cup raw sugar
- 1/4 cup maple syrup
- 1/2 tsp cinnamon, dash salt, 2 tsp baking powder, 1 tsp baking soda
- 2/3 cup unsweetened vanilla almond milk (can sub with dairy milk)
- 1-2 tsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/4 cup neutral flavored oil
- 3/4 cup frozen raspberries
- 1/4 cup frozen blueberries (or more raspberries)
- 2 Tbs carob chips
- 3/4 cup chopped pecans
- 1 Tbs oil, 1 Tbs cinnamon, 1 Tbs maple syrup, 3 Tbs carob chips
Combine all dry ingredients. In a separate bowl, combine the wet ingredients and add to dry. Mix until incorporated. Lightly oil an 8×8 glass dish. Scoop about 2/3 of the batter into the dish. Spread fruit over the batter and sprinkle with 2T carob chips. I like to break up the raspberries, which is really easy to do if you are using frozen berries.
Dot remaining batter over the fruit. Combine ingredients for topping and sprinkle over the top. Bake at 350F for 35-40 mins or until the center is set.
This cake was delicious enough to serve as a ‘birthday’ cake, but not overly sweet, so it still works for brunch. With rave reviews, the brunch was rated a success!!
And I’d like to share some other important news…
Jonathan tried his very first yoga class this morning at my home studio, Zev Yoga in Portsmouth… and HE LOVED IT!!!! I am so excited and happy to share my passion. A new yogi is born! 🙂 🙂