Galentines Day Brunch

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Galentines Day Brunch Romantic love is great and all, but February 14th is also an awesome day to celebrate the friendships that get you through.  Show your gal pals some love this year with a superfood feast. These easy recipes are great for a low-key but festive Sunday brunch.

Galentines Cava Cocktail

Ingredients:

  • Cava, Champagne or Prosecco
  • Tart cherry juice
  • Cherries to garnish

Directions:

  1. In a champagne flute, combine one part cherry juice to two parts cava.
  2. Garnish each glass with a cherry.

Serves 8

 

Mini Avocado Toasts

These minis are a fun twist on a healthy breakfast fave.

Ingredients:

 

  • 4 slices sprouted grain bread (like Ezekiel)
  • 2 ripe avocados, pitted and sliced
  • Sea salt to taste
  • Chia or hemp seed for garnish

Directions: 

  1. Toast bread.
  2. Spread each slice with half an avocado.
  3. Cut each bread slice into four triangles. Garnish with sea salt and chia or hemp seeds.

Serves 8

 

Spinach and Goat Cheese Breakfast Bake

This no-fuss breakfast bake is a crowd-pleaser. Feel free to customize by swapping in your crew’s favorite cheeses and veggies.

Ingredients:

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1 8-oz white mushrooms, sliced
  • 3 cups spinach
  • ¾ cup 1% milk (or other milk of choice)
  • 1/2 cup goat cheese, crumbled
  • 2 eggs
  • ½ cup liquid egg whites
  • salt & pepper to taste

Directions:

  1. Preheat oven to 350 degrees F. Spray an 8-inch pie plate or 8 x 8-inch baking dish with cooking spray or line with parchment paper.
  2. Saute shallot and garlic in olive oil over medium heat until shallot is translucent and garlic is fragrant, about 3 minutes. Add mushrooms. Cook until soft, about 3-5 minutes. Add spinach and stir until wilted. Pour vegetable mixture into pie plate or baking dish.
  3. Mix cheese, milk, eggs, and egg whites. Season with salt and pepper.
  4. Pour egg mixture over vegetables.
  5. Bake for 30-45 minutes, until set in the middle. Allow to sit 10 minutes before slicing.

Serves 8

 

Superfood Salad

Every bite of this nutrient-rich salad is packed with bright textures and flavors to provide the perfect mix of sweet and savory.

Ingredients:

For Dressing-

  • 1 tablespoon white miso paste
  • 1 tablespoon tahini (ground sesame seed paste)
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons water
  • 1 tablespoon nutritional yeast (optional)

For Salad-

  • 1-2 tablespoons olive oil
  • 2 cups butternut squash, cubed
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon each cumin, paprika, and cinnamon
  • 1 large head kale, shredded
  • ¼ cup hemp hearts
  • ¼ cup dried tart cherries (optional)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Toss squash cubes in 1 tablespoon oil and spread on a baking sheet. Roast 35-45 minutes, stirring a few times.
  3. Toss chickpeas and spices with remaining tablespoon of olive oil and place on another baking sheet. Roast about 20 minutes, shaking a few times to prevent sticking.
  4. With a whisk, combine miso paste, tahini, apple cider vinegar, water, and nutritional yeast. Add more water if desired to thin out.
  5. With clean hands, massage dressing into salad until kale begins to soften.
  6. Add hemp hearts and cherries into salad. Add cooked squash and chickpeas and toss well.

Serves 8

 

Chocolate Chia Pudding

Sure, chia seeds are great in overnight oats, but they also happen to be delicious in dark chocolate pudding.

Ingredients:

  • 4 cups 1% milk or other milk of choice
  • ¼ cup cocoa powder
  • ½ cup chia seeds
  • ¼ cup sweetener (stevia, honey, maple syrup, coconut sugar, etc)
  • 1 teaspoon vanilla extract
  • 2 tablespoon dark chocolate chips for garnish
  • Berries for garnish (optional)

Directions:

  1. Whisk together milk, cocoa powder, chia seeds, vanilla, and sweetener.
  2. Cover and refrigerate at least 4 hours.
  3. When ready to eat, heat or enjoy cold. Top with chocolate chips and berries, if desired.

Serves 8

 

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Jessica Cording, MS, RD, CDN is a registered dietitian and writer. She blogs at Keeping it Real Food and is a regular contributor to a variety of print and online publications.