Healthy 3-Course Brunch
Sparkling Strawberry Lemonade
Servings: 6
INGREDIENTS
½ pound strawberries, halved
4 cups sparkling water
1 cup lemon juice (about 4 lemons)
½ cup honey, or to taste
PREPARATION
1. Add strawberries, lemon juice and honey to a blender. Blend until smooth.
2. Pour strawberry puree and sparkling water into a pitcher and stir.
3. Serve over ice and enjoy!
Honey Lime Fruit Salad
Servings: 4
INGREDIENTS
½ pound fresh strawberries, quartered
2 kiwis, peeled and diced
2 mangoes, diced
2 bananas, sliced
8 ounces fresh blueberries
2 tablespoons honey
1 lime, juiced
PREPARATION
1. Place sliced fruits in a large bowl.
2. In a small bowl, mix honey and lime juice. Pour syrup over the fruit and mix.
3. Enjoy!
Sweet Potato Avocado Toast
INGREDIENTS
1 large sweet potato
1 large avocado
2 cloves garlic, minced
¾ cup cherry tomatoes
Crumbled bacon, for garnish
Crumbled feta, for garnish
PREPARATION
1. Slice sweet potato lengthwise into ¼-inch thick slices.
2. Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
3. While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes and combine.
4. Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
5. Serve immediately and enjoy!
Broccoli Cheddar Brunch Bake
Servings: 4-6
INGREDIENTS
12 eggs, whisked
Salt, to taste
Pepper, to taste
½ onion, diced
½ cup cheddar cheese, shredded
1 cup cherry tomatoes, halved
1 small head broccoli florets
Scallions, for garnish (optional)
PREPARATION
1. Preheat oven to 325°F/160°C.
2. In a large bowl, whisk 12 eggs with salt and pepper.
3. Add onion and cheese and combine.
4. In an oiled baking dish, add tomatoes, broccoli, and egg mixture.
5. Bake for 30-45 minutes or until golden and eggs are set.
6. Garnish with scallions and enjoy!
