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Healthy Brunch Ideas for Easter or Mother's Day
A guide to creating a healthy brunch menu with fruit, eggs, breads and soups, with links to recipes.
Use your favorite fresh fruits as much as possible. Chop up a variety of fruits and toss with yogurt for a simple fruit salad, or serve alongside a fruit dip. Here is a recipe for lemon fruit dip from taste of home that I have used, and is delicious: It is also easy to create your own fruit dip. Use a base of yogurt, light cream cheese, light sour cream, light vanilla pudding, or light cool whip, (or a combination of these), and add flavors you like. Cinnamon, honey, maple syrup, lemon or orange juice and zest, and jam or fruit preserves all would work well.
Think of ways to incorporate fruit into other menu items. Here is an interesting and low-calorie recipe for melon and prosciutto salad with parmesan: recipe;_id=1634754
You can be really creative with fruit salsas to serve with chicken or fish. Pineapple, mango, tart apples, peaches, kiwi, red or green onion, bell peppers, jalapeno peppers, mint, and cilantro and lime juice are all common ingredients that can be combined in whatever way you like, and really any other fruit can be used as well.
Fruit breads and muffins make great healthy brunch items. Here is a recipe from Eating Well for banana-bran muffins that are under 200 calories: Also think of cinnamon apple, cherry, cranberry, carrot, and zucchini. Here is a zucchini bread recipe from the Mayo Clinic website:
Eggs can be a great addition to a light brunch, as long as a little thought goes into it. Using just the whites from half the eggs in a recipe shaves off 60 calories and 4.5 grams of fat for each egg, and by leaving some of the yolks in the recipe, the texture and flavor really are not altered much. Try scrambled eggs this way, and in the last two minutes toss in spinach, tomatoes and basil, or artichokes, olives, and feta cheese. There are endless possibilities for egg, vegetable, cheese combinations. Here is a great springtime recipe for an asparagus and cheese frittata from Eating Well: Here, from the Incredible Egg website, is an eggy vegetable custard recipe:
Soups are a great healthy course to include in your brunch, as long as you stay away from the ones made with heavy cream. Any broth-based soup is good, or vegetable soups made creamy by pureeing the vegetables, rather than adding cream. Try this recipe from Good Housekeeping for Spring Pea Soup: