In my last post I mentioned it was my mom’s birthday. Well, being the health coach that I am, I had to make sure we ate healthy on her special day, so I cooked up an organic brunch complete with Barefoot Coffee. Now, you know healthy doesn’t mean it can’t be delicious. Because it was. And we all agreed that I should write a post about it.
Now, I’m tooting my own horn here because I really knocked it out of the park this time, you guys.
And just for letting me toot the horn, I’m sharing these two insanely good recipes with you.
Super simple. Super delicious. Super healthy.
The first was an egg casserole, loaded with veggies. The second was a baked french toast that was dairy-free and had only low-glycemic coconut sugar. Both recipes are completely organic, with the exception of the salt, as salt is not organic. Instead of topping the french toast with syrup, we had fresh fruit, and it was the perfect compliment.
As usual, there were no GMOs here and everything was prepared with safe cookware. See my post on what I like to use to avoid BPA and chemicals from non-stick cookware.
I really should have a picture of this feast, but there was no time for pictures. I couldn’t wait to dive in. Forgive me.
And without further ado…
8 eggs (I used 4 whole, 4 whites)
1 1/2 bags of spinach
1 box of mushrooms
1 tbsp of ghee
1 tsp of turmeric
Seasoning: pink salt and/or pepper and/or Italian Seasoning to taste
1. Preheat the oven to 375 degrees.
2. Chop up mushrooms and any other veggies you love.
Tip #1: always let veggies sit for 5 minutes after cutting and before cooking to let the freshly broken enzymes do their thing.
3. Scramble eggs in a bowl with turmeric, a pinch of salt, and seasoning (I used a bit of Italian Seasoning). Use whatever combination of whole eggs/egg whites you prefer.
4. Heat the ghee in a pan.
5. Sautee mushrooms in ghee with a splash or two of water – you want just enough for a juice so they don’t stick and burn, but not too much that it’s really saucy. Once cooked (give it about 4 minutes), add spinach. and cook until wilted, not longer.
6. Line a 9×9 casserole dish (stoneware or glass) with unbleached parchment paper and spread the mushroom/spinach mixture evenly along the bottom. Pour the egg mix over the veggies.
7. Bake at 375 for 30-35 minutes (until egg sets).
8. Tip #2: always sprinkle pepper (any kind will do) on your eggs to break down the glairy mucus from the whites.
RIDICULOUS BAKED FRENCH TOAST
1 lb of organic whole wheat bread (I used 1 1/2 loaves of Petit Pain Pascal from Trader Joe’s – it’s in their day bread section and it’s fantastic)
1/2 cup of ghee, melted
4 large eggs
3/4 cup almond milk
1/3 cup coconut sugar
2 teaspoons vanilla extract (non-alcohol) + 1/4 tsp of ground vanilla
1.5 tablespoon cinnamon (use 1 1/4 in the mixture, 1/4 sprinkled on top)
1/2 teaspoon ground nutmeg
1/4 teaspoon pink salt
Fixins on the side: 1/2 cup each of blueberries and banana slices
1. Preheat oven to 350F.
2. Line an 11×15 inch pan with unbleached parchment paper. Melt the ghee on the stove on low and allow it to cool so you don’t curdle the milk or cook the eggs.
3. Cut the bread into 1 inch pieces and place on the parchment paper, making sure it all fits along the bottom without too much stacking.
4. Mix ghee, eggs, almond milk, coconut sugar, vanilla, cinnamon, nutmeg and salt and pour over the bread. Make sure to wet every piece gets wet. Pour a little extra milk if necessary (you may even need to make additional batter if there’s not enough for sufficient soakage), sprinkle with a little sugar and cinnamon on top. Put a few pieces of unmelted ghee across the top. Cover with foil and let soak for 4 hours in the refrigerator.
5. Bake for about 30 to 35 minutes. It will brown but don’t overbake because you want it moist. Some pieces should be a little toasted but there will still be some liquid in the center.
5. Serve yourself a big honkin’ piece and top with blueberries and banana, or any other fruit you like. This does not need syrup or additional sugar.
6. Tip #3: go back for seconds because sometimes we just need to enjoy ourselves.
You’re welcome. 🙂
4 responses to “Deliciousness = Full and Happy Bellies”
I just have to attest to the awesomeness of the food at this brunch. If I am super honest, I would say that I probably would not have tried these recipes, based on their ingredients, if I had not tasted them. Trust me, everyone, this IS amazing food. Hard to believe it can be this good, AND this healthy. Thx again for the best bday & the gift of your presence. L, DJR
Jillian: sounds yummy and your mom said it was terrific. Since so many of my friends are vegan and vegetarian, I’m sure going to have to follow you closely. Thanks a bunch!
Thanks, Carol! For your veg friends, use coconut oil instead of ghee. Enjoy!
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