Build Your Easter Meal Base With These Two Brunch Recipes
  • April 14, 2017
  • My family has an Easter tradition of having a meal at home together, but now that I’m miles away from my North Carolina home base, I haven’t been able to make it home to be with family on the holiday. I have, however, kept up the tradition of cooking my own brunch on Easter Sunday and sharing it with friends in town.

    This year, I don’t know how the weekend snuck up on me so fast, but I do know I won’t have time to bake egg casseroles and cinnamon rolls like in years past. Instead, I’m aiming for healthy options that don’t require too much prep time (because in my brain, it’s already May and who has time to cook brunch anyway?!)

    If this weekend is sneaking up on you and you’re still figuring out your Easter meal plans, too, these two brunch recipes are the perfect base and beverage accompaniment to elevate your brunching experience.

    brunch recipes

    Fresh green juice

    Whether you put this on the table with the rest of the meal or serve it before you sit down as an appetizer, this super simple juice is not only packed with healthy goodness, it’s also simply delicious.

    You’ll need these 7 ingredients:

    • A full bunch of kale (from stalk to the leafy end).
    • 6-12 Mint leaves
    • 2 Green Apples
    • 1 Pear
    • I tablespoon of fresh, peeled ginger
    • 2 cucumbers (with peel on)
    • 1 lemon  (Leave the peel on if you’re using a juicer – trust us)

    Wash all of the fruits and veggies that you’re using – especially if you plan to keep the skin on your lemons and cucumbers.

    If you have a juicer, follow your juicer’s directions to add each ingredient through the juicer. If you have a food processor or a high powered blender, you might need to add some water or coconut water to help blend everything together, and your juice will have more pulp as the finished product.

    brunch recipes

    brunch recipes

     

    Veggie hash

    This is your base for any further brunching endeavors. If you’re visiting friends or family, it’s a great dish to bring along with you. If you’re not sure exactly what you want to cook yet, start with this veggie hash as a base on which you can build other great dishes. Using this mix, you can make omelets, casseroles or just eat it by itself … I’d argue there’s literally nothing that can’t be improved with the addition of this glorious vegetable mixture.

    You’ll need these 6 ingredients:

    • 2-3 sweet potatoes, microwaved for four minutes to soften (wash, then poke holes on both sides with a fork), then cut into cubes
    • 1 sweet onion, chopped
    • 1 large red bell pepper, chopped
    • 1-2 cloves fresh garlic or garlic powder to taste
    • 1-2 tsp coconut oil
    • smoked paprika, salt and pepper to taste

    After chopping the onion, sweet potatoes and bell pepper, begin to sauté in a pan with 1-2 tsp of coconut oil. Toss in your garlic, smoked paprika, salt and pepper and continue cooking on medium-high for 10-15 minutes or until sweet potatoes are semi-blackened (at least, that’s how I like it!)

     

    All that’s left to do now is pour your green juice into a fancy mason jar and veggie hash into a Pinterest-worthy bowl and let the Instagram stories commence.

    About Maggie Umberger

    Maggie moved to Chicago in 2014 from North Carolina, a proud Tar Heel at heart. She began her career in advertising but was equally passionate about her fitness endeavors, and ended up spending as much time instructing yoga and other types of fitness as much as in her advertising job. Now she works full-time with aSweatLife to continue to grow our community of amazing fellow fitness junkies in Chicago. And when she’s not running around with Jeana making #Sweatworking happen or instructing corporate and private yoga classes, you can find her leading bootcamp classes at ENRGi Fitness and vinyasa classes at Bare Feet Power Yoga and Yoga Six.

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