“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:
- 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.
Heat the oil in a large pan & add the kale. Stir just until the kale is wilted. Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the kale.
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.