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Archive for the ‘Brunch’ Category


Make the most of the last of summer’s fresh peaches with these two delicious, healthy recipes. Frozen or canned peaches would work also, but there is nothing like fresh summer peaches.

Peach and Blueberry Turnovers

Peach and Blueberry Turnovers

Peach and Blueberry Phyllo Turnovers

2 large ripe peaches or 3 medium ones
¼ cup blueberries
1 tsp. cinnamon
¼ tsp. nutmeg
8 sheets of phyllo
Canola oil
1 tsp sugar

1) Peel peaches and cut into cubes.

2) Stir together peaches and all ingredients (except phyllo and canola oil)

3) On flat clean surface, place one sheet of phyllo. Brush on a bit of canola oil. Place another sheet of phyllo on top and brush with canola oil. Repeat with two more sheets of phyllo. Cut layers into three even strips.

4) Place a couple tbsp. of the peach mixture on one half of each phyllo strip and pull up the strip to cover the mixture. Press down the edges of the phyllo. Place onto greased baking sheet. Sprinkle tops with sugar.

5) Repeat steps 3 and 4 with the remaining phyllo sheets and peach mixture.

6) Bake in preheated 350 degree oven for 20 minutes.

Makes 6 delicious turnovers.

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PeachMuffins

Fresh Peach Muffins

Fresh Peach Muffins

1 ½ cups white whole wheat flour
1/4 cup sugar
1 organic, free range egg white
1 tbsp. ground flaxseed whisked with 3 tbsp. water
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
½ cup unsweetened almond milk
¼ cup Smart Balance (butter substitute), softened
1 large ripe peach, peeled and chopped

Topping

¼ cup brown sugar
1 tbsp. Smart Balance, softened
2 tbsp. chopped pecans or walnuts (optional)

Preheat oven to 375 degrees.

1)      Mix together the dry ingredients.

2)      Stir in the wet ingredients and then fold in the chopped peach.

3)      Add to muffin cups or greased muffin pan.

4)      Mix together topping and place some on top of each muffin.

5)      Bake in 375 degree oven for 15 minutes.

Makes 11 muffins.

Peach muffins

Peach muffins hot out of the oven

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Corny Corn Bread

Corny Corn Bread

Since it’s summer, it’s easy to find fresh, sweet corn. While making cornbread the other day, I decided to add some fresh corn to it. It really sweetened the bread and made it extra delicious. It’s a simple recipe.

By the way, this bread is made from corn meal, which is a whole grain, so it’s gluten-free. Also, I use unsweetened almond milk and no eggs, so it’s vegan. And did I mention heart-healthy?  You and your family will love it!

Easy Extra Corny Corn Bread          

1 cup corn meal (I use Virginia’s Best)
1 cup unsweetened almond milk
1 tbsp. canola oil
1 tbsp. ground flaxseed whisked with 4 tbsp. water
1 ear of corn

Preheat oven to 400 degrees.

1)      Shuck corn. Cook in microwave for 1 minute 10 seconds. Let cool. Scrape corn from cob into a plate.

2)      Mix all ingredients together

3)      Pour into pan that’s approximately 6” X 6”.

4)      Bake in 400 degree oven for about 20 minutes.

5)      Serve with Smart Balance buttery spread.

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Fresh StrawberriesSure you can find strawberries in the supermarket year round, but nothing tastes like fresh, local strawberries. In the mid-Atlantic, they are available in late spring. Berry farms let you pick them yourself and allow you to eat as many as you like while picking. Farmer’s markets have tables of fresh berries and even some of the supermarkets choose to carry local berries over the ones hauled in from far away.

Take advantage of the season with one of the recipes below.

Strawberry Cobbler

This recipe works with peaches or other berries as well. Tastes like it was really hard to make, but it’s easy. Make it ahead of time and pop in the oven just before dinner. The whole house will smell delicious.

Heat oven to 375 degrees

3 cups fresh strawberries
2/3 cup sugar
1 cup white whole wheat flour
2 tsp. baking powder
1 cup unsweetened almond milk
Dash of salt
½ cup melted Smart Balance

1) Mix berries and sugar in medium bowl.
2) Add flour, baking powder and milk to medium-size mixing bowl. Blend in melted smart balance or butter substitute. Spread into medium-sized baking pan. Add blackberry/sugar mixture on top of batter.
3) Bake about 40 minutes. Dough will rise to the top!
4) Delicious with soy or coconut ice cream.

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Fruit Turnovers

These mini fruit pies are relatively easy to make, will make your house smell wonderful and will delight your lucky guests.

Fruit Turnover

Fruit Turnover

2 vegetarian frozen pie shells (choose the kind that come in rolls, in the refrigerator section)
2-3 cups of fresh or frozen fruit (choose chopped peaches, blueberries, blackberries, raspberries or strawberries or a mixture)
¼ cup sugar, plus 1 tbsp. sugar
1/4 cup white whole wheat flour
1 tsp. cinnamon
¼ teaspoon nutmeg
¼ tsp allspice

Preheat oven to 425 degrees.

1) Mix fruit, ¼ cup sugar, flour and spices in a medium-sized bowl. Let rest for at about 15 minutes.
2) Unroll pie shell and spread out. Divide into four even pieces.
3) Grease a cookie sheet. Place each pastry piece on the cookie sheet. Fill with about ¼ cup of the fruit mixture. Roll up the edges of the pie shell to form a little package. Sprinkle with sugar.
4) Bake in 425 degree oven for 20 minutes. Will be golden brown on the outside. Delicious!

Makes 8 turnovers

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Spinach Salad with Orange peppers and Strawberries

With its vibrant colors, this salad is as pretty to look at as it is tasty and healthy to eat.

Fruits and berries macro6 cups of washed baby spinach
1/2 orange pepper
About 15 strawberries
1/2 cup of toasted almonds
Dressing (I use Brianna’s Blush Wine Vinaigrette)

1) Slice orange pepper into thin 2 inch slices.Cut strawberries into quarters.

2) Purchase toasted almonds or toast them in preheated 400 degree oven for about 7 minutes. Watch carefully so they don’t burn.

3) Mix all ingredients together in large bowl. Add dressing. Let stand about 10 minutes before serving.

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Berry Banana Smoothie, 2 ways

Smoothie

Smoothie

If you have kids around, give them the ingredients and let them make their own.

8-10 fresh or frozen strawberries
½ cup frozen blueberries
1 tbsp. honey
1 banana, frozen and broken into chunks
4 or 5 cubes of ice

For 1st way, use: 1 cup juice made from dark fruit (I used pomegranate/cranberry juice blend—I think it is blended with apple juice to take away the bitterness of the pomegranate)

For 2nd way, use: 1 cup berry or banana or vanilla yogurt and 1/2 cup almond milk

1) Put all ingredients into a blender and pulse until well blended.
2) Pour into 2 glasses and add straws.

Makes 2 smoothies

 

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Banana Pancakes with Veggie bacon

Banana Pancakes with Veggie bacon

It seems like there is always a banana in the fruit bowl that is just a little too ripe to eat. A banana like this is perfect for banana pancakes! Slice it into the batter. It adds a little sweetness and also potassium, fiber and vitamins.

Banana Pancakes

1 cup organic buckwheat flour
3/4 cup almond milk (more if too thick)
1 tsp. cinnamon
1/4 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. baking powder

1) Mix all ingredients together.
2) Pour about 2/3 cup of batter on heated griddle (grease griddle with canola oil or non-stick spray
3) Cook a few minutes, then flip and cook the other side. Should be browned on both sides.
4) Serve with maple syrup or honey.

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Easter comes at a different time each year, and this year it’s early in the calendar. But it’s not too late to plan a lovely brunch. All the recipes below are healthful and vegan.

Easter Brunch Menu

Oatmeal Pancakes
Berry Sauce
Veggie sausage or veggie bacon
Fresh juice and coffee

Oatmeal Pancakces

2 cups oatmeal (quick cooking is fine, but don’t use instant oatmeal)
3 cups vanilla, unsweetened or regular almond milk
3 tbsp. ground flax seed whisked with 8 tbsp. water (substitute for 2 eggs)
½ cup oat flour
1 ½ tsp. baking powder
1 tbsp. Canola oil
1 tbsp. cinnamon
½ tsp. Nutmeg
¼ tsp. Ginger
¼ tsp. Allspice

Oatmeal Pancakes

1) Mix oats and almond milk together in bowl until blended. Place in refrigerator overnight.

2) The morning of your breakfast, add all ingredients together with oat mixture and blend. You may need to add a splash or two of almond milk if it is a little thick.

3) Grease a flat skillet and make the pancakes just like you make regular pancakes. If you like silver dollar, make those. If you like one great big pancake, have at it. Generally I used about ½ cup of batter per pancake.

4) Flip pancake and cook other side. Both sides should be golden brown.

Serve with maple syrup or berry sauce.

Berry Sauce

BerrySauce
This sauce is packed full of antioxidants and contains very little sugar. It’s good for you and tastes great!

1 pint of blackberries
½ pint of blueberries
1 tbsp. sugar (optional)(maple syrup is a good sugar substitute here)
1 tbsp. honey
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1/2 cup waterGoldendoodle dog in bunny ears.

1) Wash berries and mix together with sugar in a medium-sized bowl. Let set about 10-15 minutes so berries macerate.
2) Place berry mix in a medium-sized kettle. Add honey and spices and 1/2 cup of water and bring to a low boil.
3) Boil for about 10 minutes, stirring occasionally.
4) Then reduce heat and simmer about 20 minutes.
5) Berries will burst and you will have a delicious sauce.

Happy Easter!

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