And the countdown begins! As a kid, Christmas morning was always the absolute BEST part of the year. For the special morning my family celebrated with one of 2 breakfast rituals – a can of Pillsbury Cinnamon Rolls or a box of Entenmann’s chocolate doughnuts. We loved it all – although my sister and I could honestly care less about the food because the morning was all about waking up and waiting sooooo patiently for my parents to get their coffee before we could start opening presents.
The recipe suggestions here are a little more homemade, but hey no judgement if you have a soft spot for soft canned cinnamon rolls :). Click directly on the photos to go to each recipe.
Pictured above: Cacao Nib Strawberry Vegan Waffles – these can be made ahead, frozen and popped into the toaster or toaster oven. Feel free to switch the cacao nibs for chocolate chips, blueberries or whatever filling your family likes.
If you’re a parent, you’ll need your coffee but you’re gonna want to make it quick. Make this Homemade Vanilla Hazelnut Milk the day before – chill it overnight and then pour yourself the most decadent holiday morning latte.
For something slightly sweet and nicely spiced, try these Healthy Apple Cinnamon Muffins.
Or on a savory note, this Spring Onion Frittata:
… or there’s always one of the most popular recipes on this site, Vegan French Toast (or here’s a non-vegan version or a nutella stuffed version if you’re feeling extra indulgent):
One of my new favorites, this Blueberry Coconut Baked Oatmeal is great for brunch.
On a super cold holiday morning try this superfood Maca Cacao Hot Chocolate:
Holiday or not, I love a toasted slice of this super seedy Pumpkin Cranberry Nut Seed Loaf. It keeps for a few days in the fridge and it also freezes well.
Since it’s the holidays let’s celebrate! These Apple Mimosas are simple twist on the classic and they’re always a hit at brunch:
Happy second day of spring! I don’t know where you live, but it’s been absolutely gorgeous around here lately so I’m going to brag about it a little bit. The sun is shining, colorful vegetables are showing up at the markets, and mint (a.k.a the only thing my black thumb can “grow”), is spreading like a weed in our yard.
I’m not sure what our Easter brunch plans are yet, but I’m already looking forward to the weekend. If you’re starting to plan your holiday meal, here are a some of my favorite fresh & bright brunch recipe ideas to get you started!
pictured above: Avocado Almondaise Tartines
Mini Spinach & Sundried Tomato Frittatas / Spring Root & Watercress Salad
pictured above: Matcha Mint Iced Tea / Ginger Kombucha St. Germain Cocktails
pictured above: Spring Onion Frittata
Curried Avocado Chickpea Salad Sliders / Strawberry Vegan Waffles
Thanksgiving has become an odd holiday for us. During the first years that Jack and I were together, we traveled to visit family for every single holiday. It took us awhile to realize that Thanksgiving weekend air travel is the worst of them all. So now we have a tradition of staying home with no real tradition. One year we stayed in and made risotto. the year after that we had a friends-giving (before they were called that). Last year, we stayed home and worked (we were just beginning the book).
This year we’re going to gather with friends over a fun & easy-going brunch that doesn’t need any sort of title. What it does need are apple mimosas made with Barefoot Bubbly. For the main course I’m making butternut squash baked eggs. These are easy recipes that are always delicious, hard to mess up, and can be easily scaled to serve a group.
This is my fall spin on a frittata – made with butternut squash, leeks and fall herbs.
These mimosas have 3 basic ingredients – orange juice, apple juice & champagne – plus apple slices, cinnamon sticks and star anise for garnish.
Happy Friday! I hope you have brunch plans this weekend, because today I have a little brunch recipe inspiration to get you started…
Last weekend, we flew to California to host this super fun brunch cooking class with Almond Breeze. It was a blast getting to meet & cook with a few fans of the blog (of all ages!). First we made my favorite frittata recipe with summer squash, cherry tomatoes and basil. This is a great easy recipe, especially with the abundance of late summer produce that’s in season right now.
Of course we couldn’t have an almond milk party without smoothies. At the class, we made super fruity Emoji smoothies. What is an emoji smoothie, you ask? It’s an instagram-able smoothie where the combinations are based on your favorite little phone icons!
And for a sweet treat – waffles! We made these vegan waffles which are made with whole grain spelt flour. The recipe uses flaxseed meal instead of egg, coconut oil instead of butter, and they’re sweetened with maple syrup. Everyone mixed their batter and took turns at the waffle irons before moving on to the topping bar – a.k.a. the “take the picture of your waffle” area.
Steal this waffle bar idea for your next brunch party: set up a bunch of toppings (yogurt, assorted fruits, maple syrup, etc)… have your guests mix their own waffle batter and then and top them however they like!
If you make these recipes, tag your photo with #betterwithbreeze on Instagram!
I’m thinking of trying to grow avocados this spring… I don’t really have a green thumb, but I eat so darn many of them, I figure it’s worth a try. (Also, I’m just now realizing that this is my 3rd avocado recipe in a row – oops!) If anyone has any experience growing them, please let me know! I’m guessing that I probably have to start soon…
Today’s recipe is something I really love to make at home because it tends to be a little too greasy for me at restaurants. Chilaquiles are usually considered hangover food and it all starts with frying tortillas in a skillet. Of course, I went a little (a lot) lighter on the oil so they toast in the skillet and crisp up without becoming an oily mess. This way, we reserve a few extra calories for that brunch-time margarita!
Remember this chile salsa from a few weeks ago? Here’s another way to use it… this meal comes together really quickly if you have some on hand in your fridge. (If not, see below for other sauce suggestions). This is perfect topped with fried eggs, but it would be equally delicious with black beans if you’re vegan.