Holiday Brunch Recipe Ideas!!

Whole Grain Morning Glory Muffins

Makes 16

Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins. 

Ingredients

1 1/3 cups whole wheat pastry flour
1/4 cup agave nectar read more about agave
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil or for lower fat use 1/3 applesauce  and 1/3 canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/4 cup plus 4 teaspoons dried flaked unsweetened coconut, divided
1/2 cup walnuts, finely chopped

Method

Preheat oven to 350°F.

In a large bowl, mix together flour, cane sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon. In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, 1/4 cup of the coconut and walnuts, and stir gently until well combined. Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.

Nutrition

Per Serving (57g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 3g protein, 21g total carbohydrate (2g dietary fiber, 14g sugar), 25mg cholesterol, 170mg sodium

Avocado Spinach/Mache Salad with Citrus

The sweet tangy citrus flavor of naval orange is nicely balanced by creamy avocado in this bright baby spinach salad. Toasted pumpkin seeds add a savory crunch, while an orange-based dressing keeps your taste buds energized.

Serves 4

Salad
*    2 small ripe avocadoes, peeled and sliced
*    1 large naval orange, peeled, pith removed, and chopped
*    2 cups baby spinach leaves with 2 cups of mache greens
*    1/2 small red onion, thinly sliced
*    1/2 cup toasted pumpkin seeds

Dressing

*    1/4 cup of rice vinegar or  orange muscat champagne vinegar (trader joes)
*    1/2 cup extra-virgin olive oil
·    Juice of one orange and one lemon
·    1 TB of agave nectar or honey
·    1  TB poppyseeds or toasted sesame seeds
·    salt and pepper to taste

Toss salad ingredients together in a serving bowl. Whisk together the dressing ingredients and pour over salad, toss and serve.

Crustless  Speedy Veggie Quiche

These can easily be prepared in advance or the morning of they are so quick and easy!

1 10-ounce package frozen  organic chopped spinach, thawed, drained well
1/2 sweet onion
1 cup fresh or frozen asparagus and/or
1 cup fresh or frozen broccoli


1/2 cup (about 2 ounces) grated Monterey Jack/ Chedder
4 eggs (Omega 3 eggs best)
1/2 cup 2 % plain greek yogurt
1/4 of feta cheese
2 slices of turkey bacon (crispy) (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dillweed

Drizzle olive oil  in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach, broccoli and asparagus and stir until spinach is dry, about 3 minutes. Cool slightly.

Preheat oven to 375°F. Lightly oil the 9 inch pie plate. Sprinkle both cheeses over bottom of crust. Top with veggie mixture. Beat eggs, yogurt,, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over veggies. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Serves 6. You may use any variety of veggies in this recipe or add your own. Frozen organic veggies work great in this recipe.