Late Spring/Early Summer Brunch 2012
Roasted Beet Salad
- 1 bunch beets (3/4 lb without greens)
- 1/4 cup sliced natural almonds - 3 T olive oil - 1 T minced shallot - 1 T fresh lemon juice - 1 1/2 T apple cider vinegar - 1/2 tsp honey - 1/2 tsp sea salt - 1 apple - 3 cups mache or baby arugula (about 3 ounces) 1. Preheat oven to 425. 2. Wrap beets in foil and roast in middle of oven until tender, about 1-1 1/2 hours. Unwrap beets & cool. 3. Cook almond in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil. Transfer almonds to a small bowl & season with salt. 4. Stir together shallot, lemon juice, vinegar, honey, salt & oil from almonds in a large bowl. 5. Slip skins from beets & halve large beets. Cut beets into 1/4 inch thick slices & add to dressing. Toss to coat. 6. Slice apple & add to salad. Add greens and mix together. Serves 4 (Adapted from Epicurious.com) Vegetable Frittata
- 6 asparagus spears, ends trimmed & cut into 1" pieces
- 1/3 cup Swiss chard, coarsely chopped - 1/4 cup cherry tomatoes, halved - 1 leek, white and 1" of green, chopped - 4 pastured eggs, whip just before adding to mixture - 1/2 T extra virgin olive oil 1. Preheat oven to 450. 2. In an 8" sauté pan (oven-proof), heat olive oil and sauté leeks over medium heat for about 3 min. Add in asparagus and cherry tomatoes. Sauté for another 2-3 min. Add in Swiss chard until it wilts. 3. Add the whipped eggs to the vegetable mixture and let bottom of the eggs set. 4. Change oven setting to broil. 5. Place the sauté pan in the broiler and allow the top of the frittata to set and cook. Frittata will be done when top is beginning to brown, about 2-3 min. 6. With oven mitts, take out sauté pan. Gently remove frittata onto a cutting board. Slice and serve. Serves 4 Carrot Banana Muffins
- 2 cup almond flour
- 2 tsp baking soda - 1 tsp sea salt - 1 T cinnamon - 1 cup pitted dates - 3 ripe bananas - 3 eggs - 1 tsp apple cider vinegar - 1/4 cup coconut oil - 1 1/2 cups carrots, shredded - 3/4 cup walnuts, finely chopped 1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon. 2. In a food processor, chop walnuts and set aside. 3. Grate carrots and set aside. 4. In a food processor, combine dates, bananas, eggs, vinegar, and oil. 5. Transfer mixture to a large bowl. 6. Blend dry mixture into wet mixture and mix thoroughly. 7. Fold in carrots and walnuts. 8. Spoon mixture into paper-lined muffin tins. 9. Bake at 350 for 25 min. Makes 18 muffins (From www.elanaspantry.com) |
Nutrition FactsThis salad is a great detoxifying addition to one's diet. It is very low in cholesterol and is a very good source of vitamin K, folate, and manganese. And it is only 84 calories per serving!
Calories- 84 Total Fat- 5.9 g Saturated fat- 0.7 g Monounsaturated fat- 4.1 g Cholesterol- 0 mg Dietary fiber-2 g Sugar- 88 g 33% carbs 61% fat 6% protein 
Nutrition FactsThis is a great addition to any brunch. The vegetables can be adjusted for what's in season. The frittata is a good source of protein, riboflavin, folate, and selenium. It is also high in vitamin A and vitamin K.
Calories- 134 Total Fat- 9 g Saturated fat- 2.3 g Monounsaturated fat- 4.3 g Cholesterol- 217 mg Dietary fiber- 1.3 g Sugar- 2 g 15% carbs 62% fat 23% protein 
Nutrition FactsThese muffins are a nice treat to end the meal but still getting some veggies and fiber. They are a good source of vitamin A and manganese.
Calories- 221 Total Fat- 15 g Saturated fat- 4g Monounsaturated fat- 6.1 g Cholesterol- 35 mg Dietary Fiber- 4 g Sugar- 12 g 32% carbs 50% fat 6% protein |