Happiest of Fridays, friends! Are you super psyched for the weekend?! I am. Can you tell?
We don’t have much planned this weekend, but we do have a date night tonight (finally!). It’s been ages since Matt and I have gone out alone. My super sweet sister-in-law is going to watch the girls for us even though she has a million things going on. That’s love.
Today I wanted to share some of my favorite tried and true brunch menu ideas in case you are hosting or attending a Mother’s Day gathering. Breakfast and brunch are probably my favorite meals to enjoy out, but with two kiddos it’s not quite as enjoyable. So, we’ll be brunching at our house.
All of these recipes are gluten and dairy free so they’d be great selections for most diets. Let me know if you try any of them and, as always, I welcome your suggestions below!
I love this recipe because it’s stupid easy to put together and the sweet potatoes, spinach, and eggs make it a complete meal. I typically use the breakfast sausage from Applegate, but you can use anything you’d like. Or leave it out completely to make it vegetarian.
- 2 tablespoons fat of choice (coconut oil or butter), melted
- 1 large sweet potato, diced
- ½ teaspoon fine sea salt
- 1½ pound breakfast sausage ( I used Applegate chicken and maple sausage)
- ½ yellow onion, diced
- 2 cups chopped spinach
- 10 eggs, whisked
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Preheat oven to 400 degrees. Grease a 9×12 baking dish.
- Toss diced sweet potatoes in fat and sprinkle with salt
- Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
- While sweet potatoes are cooking, place a large saute pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat.
- Place meat mixture in baking dish, add sweet potatoes and spinach then add eggs along with salt and garlic powder and mix until well combine.
- Place in oven and bake for 25-30 minutes, until eggs are set in the middle.
What could possibly be better than banana and chocolate? Nothing. This bread is super simple to make and always turns out really well. It calls for an electric mixer, but I just mix it all by hand. I sometimes sub the chocolate chips for 1/2 cup of blueberries and it’s delicious! The girls call it “blueberry cake!”
- 3 medium very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/4 cup almond butter
- 2 eggs, at room temperature
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees. Line a 8×4 inch or 9×5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
- In the bowl of an electric mixer, combine bananas, vanilla and almond butter; mix until well combined, smooth and creamy. (<–I just mix by hand)
- Add in eggs, one at a time and mix on medium speed until combined.
- Add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined.
- Gently fold in chocolate chips.
- Pour batter into prepared pan and smooth top. Bake for 25-35 minutes or until tester inserted into center comes out clean.
- Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely.
- 1 loaf of bread cut into 1-inch cubes (I used one package of Udi’s bread)
- 1 cup frozen blueberries
- 5 large eggs
- 1 cup coconut milk
- ¼ cup honey
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- Place bread cubes and blueberries in an 8 x 8 inch baking dish.
- In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla.
- Pour egg mixture over bread and blueberries.
- Bake at 350 degrees on lower oven rack for 40-50 minutes.
- Remove from oven and allow 15 minutes to set.
- Serve with maple syrup.
I haven’t made this salad in awhile, but I need to bring it back into the rotation. The combination of toasted pecans, fruit, and onions go so well together. Plus arugula is kind of like a grown up version of lettuce. Very classy (you know…if you want to impress your MIL).
- 1/2 cup raw pecans
- 7 ounces arugula
- 2 small apples, peeled and thinly sliced (<– I used 1 pear instead)
- 1/4 red onion, thinly sliced
- optional: 2 Tbsp dried cranberries
- 1 large lemon, juiced (~3 Tbsp)
- 1 Tbsp maple syrup
- pinch of sea salt + black pepper
- 3 Tbsp olive oil
- Preheat oven to 350 degrees and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes, or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately.
So there you have it! What would you add? Sausage? Bacon? A fruit salad? Mimosas? Anyone else getting hungry? Mmmmm.