Easter Time or Anytime Brunch Favorites!
Fresh, flavorful and easy to make recipes that are so delicious they will be a favorite, not just for Easter or special occasions, but anytime of year or day. Start off the day with Nutty Oatmeal Cakes, and for appetizers or snacks, grab a Golden Turmeric Egg or Crunchy Carrot Fruit + Cheese Ball. Then for a perfect brunch, lunch or even dinner entree, serve the Herbed Asparagus Tart or Creamy Chicken Cauliflower + Spinach Bake. To satisfy a sweet tooth without a lot of sugar, the Coconut Lemon Squares is the perfect way to end the meal with something sweet.
These recipes can be prepared and cooked so easily, so you will have more time to spend with family and friends. All 6 of these recipes could complete your entire menu for Easter, special brunch, lunch or even for a light + tasty dinner, by including an appetizer, entree’s and dessert. Also, these recipes sneak is some very healthy ingredients like, turmeric, oatmeal, spinach, coconut, asparagus, carrots, cauliflower, yogurt and walnuts. Eating healthy has never tasted so fresh and delicious!
Christie’s Easter (Brunch) Recipes
Crunchy Carrot Fruit + Cheese Ball
What kid . . . . or adult would not love this, just by looking at it! It makes a statement just by being displayed on your table. This could be an appetizer or a dessert depending on what you serve with it. I enjoyed it with crackers as the crunchiness of the carrots, nuts & coconut is absolutely delicious combination. Also, it would be great with sliced apples or graham crackers too.
INGREDIENTS:
8 ounces reduced fat cream cheese (Neufchatel) softened
1 tsp. vanilla extract
2 T. honey
1/2 tsp. cinnamon
1 c. shredded carrot’s, plus another 1/4 c. for toppings
1/2 c. crushed pineapple (drained) or fresh sliced oranges
1/4 c. golden raisins
1/4 c. toasted and chopped walnuts
1/4 c. unsweetened, toasted coconut flakes
Bunch of parsley for garnishing the carrot
DIRECTIONS:
In a bowl whisk together cream cheese, vanilla, honey and cinnamon until combined. Stir in carrots, pineapple and raisins. Coat a large piece of plastic wrap with cooking spray and spoon the mixture onto it. Roll and seal, then place in refrigerator for at least 1 hour. Once you are ready to serve it, combine the walnuts, coconut and remaining carrots in a small bowl. Then place the cheese mixture on to your serving dish, and form into the shape of a carrot and then coat with the nut mixture. Finish by placing the parsley as a garnish.
Golden Tumeric Eggs
Making a brine with turmeric + apple cider vinegar gives these eggs a beautiful golden yellow color, but also a very heathy addition to the eggs. I actually like the taste of these eggs better than the traditional deviled eggs with mayonnaise, as they are chalked full of flavor.
INGREDIENTS:
2 c. water
1 c. apple cider vinegar
2 T. grated fresh turmeric or 1 T. dried ground
2 1/2 tsp. salt
12 hard boiled eggs, peeled
3/4 tsp. curry powder
1/4 tsp. ground cumin
1/4 c. plain Greek yogurt ( I prefer Siggi’s)
2 T. chopped chives
Optional: garnish with remaining chopped chives
DIRECTIONS:
Combine water, vinegar, turmeric and salt in a large jar. Add eggs; then chill for at least 4 hours, turning occasionally. Drain the eggs and pat dry with paper towel. In a small skillet over medium heat, add curry and cumin, cooking for about 1 minute and then let cool. Cut eggs in 1/2 (I prefer the horizontal cut for a newer look) and carefully remove the yolks. Also, cut a small sliver on the bottom of each egg so it will sit flat and not slide. Mix yolk, yogurt, curry mixture, chives and 1/2 tsp. salt and blend until smooth. Add more or less yogurt to get the desired consistency. Place mixture back into egg carefully and garnish with chives.
Herb Asparagus Tart
This tart is so easy to make, full of fresh herb taste from the thyme and the asparagus makes it such a beautiful presentation to any table. I loved the taste of this dish and would serve it as a meal (vegetarians will love it) or as a side dish too for a larger meal.
INGREDIENTS:
3/4 c. ricotta cheese
1/4 c. Italian parsley, chopped
2 T. sour cream or plain Greek Yogurt (Siggi’s is the best)
1 T. fresh Thyme leaves, chopped
1 garlic clove
1/2 tsp. salt
1 package puff pastry
3 T. olive oil (Queen Creek Olive Mill, great quality + always fresh)
1 1/2 lbs. fresh asparagus, trimmed
1 ounce fresh Parmigiana cheese
DIRECTIONS:
Preheat oven to 400 degrees. Mix together ricotta, parsley, sour cream, thyme, garlic and 1/4 tsp. salt. Place puff pastry onto coated parchment paper onto a baking sheet. Lightly brush with olive oil. Spread cheese mixture on top of pastry, leaving a small border. Arrange asparagus side by side on top. Brush with olive oil. Bake for 20-25 minutes, until edges are slightly brown. Then sprinkle with remaining salt and Parmigino cheese. Drizzle a good quality olive oil over the top right before serving!
Creamy Chicken Cauliflower + Spinach Bake
This is so simple to make and will be a definite favorite for kids and adults. The cauliflower crust with the creaminess of the chicken and cheese, plus layers of spinach makes this a meal for almost anytime of day.
INGREDIENTS:
1 bag cauliflower rice
1 bag fresh spinach
1/3 c. low fat, sour cream
1 can condensed Cream of Chicken Soup
1 tsp. curry powder
2 cooked & diced, chicken breast
1 c. cheddar cheese, shredded
DIRECTIONS:
Grease a medium sized pan with cooking spray. Place the cauliflower rice in the bottom of the dish. Layer spinach on top until all cauliflower is completely covered. Mix sour cream, soup, chicken and curry together and then spread over the spinach. Sprinkle cheese over the top. Cover the dish and bake for about 20 – 25 minutes, or until cheese is bubbly. Optional: for vegetarians, omit chicken and substitute cream of chicken soup with a creamy cheese soup.
Nutty Oatmeal Cakes
If you love overnight oats, you will love these oatmeal cakes. They make a perfect breakfast, snack, appetizer or dessert and tastes just as good the second day as the first day.
INGREDIENTS:
1 ripe banana, mushed
2 1/2 c. old fashioned oats
1 1/2 c. low fat milk
1 large egg, beaten
1/3 c. pure maple syrup
2 T. olive oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
3/4 c. toasted, chopped walnuts
1/4 c. golden raisins
Optional – Toppings mixture: 1 T. brown sugar, 2 tsp. cinnamon, chopped walnuts.
DIRECTIONS:
Optional, but highly recommend: Soak the oats, milk and mushed banana overnight. Preheat oven to 375 degrees. Coat a 12 cup muffin tin or use cupcake liners. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt in with the oat/milk mixture. Mix in the walnuts and raisins. Spoon the mixture into each muffin tin and top with toppings mixture. Bake for about 25-30 minutes, until toothpick comes out clean.
Coconut Crunchy Lemon Bars
The combination of the coconut and lemon gives this a light, fresh sweetness without being too filling. The lemon filling is so tangy and delicious plus with the crunch of the coconut, makes this one of my favorites.
INGREDIENTS:
Curd:
2/3 c. fresh lemon juice
1/2 c. sugar
2 T. lemon zest
1 T. corn starch
2 eggs
Crust:
2 T. sugar
1/4 tsp. vanilla extract
pinch of salt
1 egg white
1 1/2 c. unsweetened shredded coconut
Garnish: powdered sugar
DIRECTIONS:
Curd: Cook lemon juice and sugar and stir until dissolved in a sauce pan over medium heat. Whisk cornstarch, eggs to combine. Whisking constantly, slowly pour in lemon syrup until combined, then transfer back to saucepan. Heat over low heat, stirring constantly, until bubbles form at edges. Transfer to bowl and refrigerate until cold.
Crust: Heat oven to 325 degrees. Whisk sugar, vanilla, salt and egg white in bowl until combined. Fold in coconut. Line a 8×8 pan with parchment paper and coat with cooking spray. Press in crust mixture and bake until toasted brown, about 15 minutes. Cool completely, and then spread curd over the top and refrigerate until set, about 2 hours. Then sprinkle with powdered sugar.
Enjoy these recipes for Easter, brunch, lunch or anytime!
Christie, “Your personal trainer to Get Fit & Stay Fit”