On Sunday I hosted a brunch for my lovely BootCampers. It was really great to get see so many of them in clothes other than yoga pants!
Much to my relief, they all seemed to enjoy my spread quite a lot and asked for the recipes, so I thought I’d share my round-up for a healthy-ish brunch!
SLOW-COOKER STEEL CUT OATS
I looked up several recipes and just ad-libbed my own version. I made triple this amount, but this is the ratio that I used. Recipe below would be about 3 to 4 servings.
- cooking spray, butter or coconut oil (for coating the slow cooker)
- 1 cup steel-cut oats
- 1 cup water
- 3 cups milk (I used 2% regular, but you can use any that you like, Almond, coconut, etc.)
- 1 chopped apple
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon salt
EDITED TO ADD: Oops, I forgot to include the timing directions, yikes! Your slow-cooker should be set to LOW and this should take about 7 to 8 hours to cook, so overnight is great and it’s nice to wake up to the smell and a warm breakfast. If you haven’t used your slow-cooker a lot and are nervous about it, it is often recommended when you make this recipe the first time to do so during the day when you can check on it. I did overnight for my first run, though, and it was just fine.
You’ll notice that I added no sugar or sweetener to this! And I really don’t think it needed any added, to be honest. I think this is partly because I used such a high ratio of milk to water and the natural sweetness from the milk helped. A lot of recipes did a more 50:50 ratio, but I wanted the oats to be creamy and it worked! I had never made these before and will definitely be making it again. SO GOOD.
BUTTERNUT SQUASH, KALE & SAUSAGE FRITTATA
I used this recipe from the Williams Sonoma website. I rarely follow recipes verbatim, but I did in this instance and it turned out great. I think this is the one thing that everyone unilaterally enjoyed. I only regret not making two fritattas!
- 6 cups of fresh berries
- 1 to 2 tablespoons of honey, heated up so it’s fairly liquified
- 2 to 3 tablespoons of chopped, fresh mint
Toss this in a bowl and you are set. I had leftovers and felt this was especially tasty the next day on yogurt, because the berries had naturally macerated quite a bit, which would make it a great thing to do for weekly food prep methinks.
Also of note: no, I don’t think berries need sweetness added from the honey, but it adds a nice festive touch and also (in my logic) helped make it a cohesive salad.
HEALTHIER BANANA BREAD WITH COCONUT
I used this recipe verbatim. The blogger claims it only has 115 calories per slice, so that definitely is pretty low compared to most banana breads. It also is pretty light and fluffy in its texture, which is due, I am sure, to the egg whites. I didn’t end up needing the 2 tablespoons of milk, either.
Of course, we also had plenty of mimosas, too, because I am fairly certain that is like, a requirement for Sunday brunch.
All in all, this kind of spread is a good nod to my general eatin’ philosophy: healthy without being crazy restrictive, lots and lots of flavor, whole foods (2% milk! whole milk ricotta!) and home-cooked. Nom nom, y’all!