Who doesn’t love a relaxing Sunday brunch with friend’s?
Well we sure do! Today we’re sharing our favorite healthy Sunday brunch recipe’s.
Multi-Grain Belgium Waffle’s & Fruit.
- 2 cups buttermilk
- ½ cup old fashioned rolled oats
- 2/3 cup all-purpose flour
- ¼ cup toasted wheat germ, or cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- ¼ cup packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- Mixed fruits – Strawberries, banana’s, blueberries, exc.
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes
- Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
- Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
- Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 23 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
- *Tip: MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
Bagel & Lox’s
- Bagel’s of choice
- Cream Cheese
- Red onion
For an event lay them all out independently to allow your guest’s to build their own just the way they like it.
Balsamic Strawberries with Ricotta Cream
- 1 cup part-skim ricotta cheese
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 (16 oz) container of strawberries, hulled and quartered
- 2 tablespoons fresh basil leaves, cut into ribbons
- Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
- In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
- In a medium bowl, toss the berries with the basil and the balsamic syrup.
- Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
Excellent source of: Vitamin C, Manganese
Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
Glazed Lemon – Ginger Scones
- 2 ¼ cups all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons lemon zest, finely grated
- ½ teaspoon salt
- 1 ½ cups heavy cream
- ¼ plus 2 teaspoons fresh lemon juice
- ¼ cup candied ginger, finely chopped
- 2 cups confectioners sugar
- Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger.
- On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
- In a medium bowl, whisk the confectioners’ sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.
Last but not least time for some great refreshing drinks to pair with your brunch!
Honey Basil Lemonade – Non-alcoholic
- 1 cup fresh juice from 10 to 12 lemons
- 1/2 cup honey
- 2 cups loosely packed basil leaves
- Pinch salt
- 3 cups cold water
- 1 quart ice
- Basil leaves for garnish
Combine lemon juice, honey, basil leaves, and salt in a blender. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with basil leaves.
Sparkling Strawberry Rose Sangria
- 2 cups strawberries, hulled and sliced
- 1 Valencia orange, sliced into thin rounds
- 1 lemon, sliced into thin rounds
- 1 bottle dry, sparkling rosé (750 mL)
- 1/4 cup brandy
- 3 tablespoons simple syrup
- lemon verbena sprigs for garnish (optional)
- 2 cup sparkling water
- In a large pitcher, combine the strawberries and orange and lemon slices. Use the end of a wooden spoon to muddle the fruit a bit.
- In a small glass combine the brandy and the simple syrup. Pour this and the bottle of rosé over the fruit. Chill for at least an hour, or longer if you have it. Just before serving, stir in the sparkling water.
- Spoon some of the fruit into glasses, pour in the liquid, garnish, and serve.
- Mission accomplished.
Pear Rosemary Cocktail
- For the Rosemary Syrup:
- 1 cup sugar
- 1 cup water
- 3 sprigs rosemary
- For the cocktail:
- 1 1/2 ounce pear brandy
- 1/2 ounce rosemary syrup
- 1/2 ounce Domaine de Canton ginger liqueur
- 1/2 ounce freshly squeezed lemon juice
- 2-inch sprig of rosemary
To make the rosemary syrup: Combine the sugar, water and 3 sprigs rosemary in a small saucepan over medium-high heat. Stir to dissolve sugar and bring to a boil. Reduce to a simmer and continue to cook for 15 minutes. Remove from heat and let cool. Remove rosemary before bottling.
We hope you enjoy these recipes as much as we do! Let us know how yours turned out!