“The secret to staying young is to live honestly, eat slowly and lie about your age.” – Lucille Ball
I think this is my new favorite quote!! Lucille Ball made everyone laugh and I have no doubt that she did in fact lie about her age 🙂 I am with her – why count the years; make the years count!
This scene from I Love Lucy, I vividly remember of Lucy & Ethyl working in the candy factory….
so I am certain that the honesty and eating slowly may not have been working for her ;0
Of course I am kidding.
As we head into the weekend and the latter half of this challenge; possibly with family and friends, spending time celebrating Mother’s Day – choose to be mindful of what you are eating….Here are some great Mother’s Day Gluten-Free Brunch recipes:
Kale & Cheese Egg Bake
- 5 oz. mixed baby kale or chopped kale leaves
- 1-2 tsp. olive oil
- 1.5 c low-fat grated mozzarella cheese (feta or smoked Gouda would be awesome too!)
- 1/3 c thinly sliced green onion
- 8 farm fresh eggs
- salt & fresh ground black pepper to taste
Preheat oven to 375. Spray an 8 x 12 inch glass casserole dish with olive oil or nonstick spray.
Beat the eggs with salt and fresh ground pepper – add a dash of cayenne if you like a little kick. Pour the egg mixture over the kale/cheese combination, and then use a fork to gently “stir” so the eggs, kale, and cheese are evenly combined.
Bake about 30-35 minutes or until the mixture is completely set and starting to lightly brown.
- 2 tablespoons unsalted butter
- 1/3 cup minced shallots
- 1/2 teaspoon salt
- 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
- 6 large eggs, lightly beaten
- 1 cup shredded Gruyere or Swiss cheese
Heat butter into a 10-inch cast iron skillet over medium-high heat. Add shallots and cook until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with and slide frittata onto a serving plate. Cut into wedges.
- 4 cups berries (blueberries, blackberries, strawberries)
- 1 cup gluten-free old-fashioned oats
- 1/2 cup chopped raw pecans
- 1/2 cup almond flour
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt
Wash and drain the fruit . Put in an 8×8 pan. Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a small bowl. Mix to combine. Spread the mixture over the fruit. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen. Top with vanilla yogurt, ice cream or homemade whipping cream.
- 1 medium mango, peeled and sliced
- 1 medium avocado, peeled and sliced
- 1 tablespoon lime juice
- 1/4 to 1/2 cup pecan halves
- 2 big handfuls of baby arugula leaves
- 2 tablespoons unsweetened coconut flakes, optional
Combine the mango with the avocado (toss the avocado gently in lime juice first) in a bowl. Add the pecans and arugula, and toss gently. Sprinkle with the coconut flakes and serve.
And of course any brunch is not complete without a delicious veggie platter and an aged cheese and fruit tray.