Though it doesn’t have to be, hosting brunch can be a stressful endeavor. Like with dinner parties, the secret is in making as much of the meal as you can ahead of time. (This is especially true with brunch, since few want to spend hours in the kitchen in the early morning.) With that in mind, we’ve rounded up 70 recipes that can be made partially or entirely ahead of time, without suffering in quality. Options include baked french toast, quiche, muffins, frittatas, doughnuts, stratas, and more.
Not every holiday fits for hosting brunch, but Easter is one day that definitely deserves a big spread. From eggs to sweet cinnamon rolls, an amazing assortment of dishes that will beautifully adorn the table is a must – and you can put it together! Using fresh ingredients plus items you always have in your fridge and pantry, the following recipes are so fitting for someone hosting for the first time or as inspiration for mixing up your traditional dishes.
I just got back from Colombia where I ate my weight in carbs. There was so much bread and delicious fried empanadas. I ate it all up. No guilt. That’s usually my motto when I travel. I try and immerse myself in the experience. I hardly ever watch what I eat, though it luckily is always offset with lots of walking. I love walking and walking through a city or town is the best way to experience it.
When I got back into town, the first thing I wanted was to get back into my routine of healthy eating and balance. I whipped up this Greek Milanese, a riff on one of my favorite salads. Yes, it’s pan-fried chicken so the healthy factor is a bit debatable but I usually eat far more salad than chicken with this dish. The Greek salad is my favorite type of salad: full of crispy cucumbers, an acid-driven dressing and a good amount of feta cheese. It’s snappy, filling and refreshing all at the same time! No small fete.
Greek Chicken Milanese
- Milanese Chicken:
- 1 cup all-purpose flour
- 1 1/2 cups Italian-style bread crumbs
- 1 teaspoon salt
- 2 large eggs
- 2 boneless, skinless chicken breast (about 1 pound)
- 1 lemon, grilled, for serving
- Greek Salad:
- Juice from 1 lemon
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- Olive oil
- 1 bunch of romaine lettuce, trimmed and chopped
- 2 ounces cubed feta cheese
- 1/4 red onion, sliced
- 4 pepperoncini, sliced
- 1 vine-ripe tomato, cubed
- 1 Persian cucumber, sliced
- In a medium bowl, add the flour. In a large, deep-set plate, combine the bread crumbs and salt. In another medium bowl, add the eggs, a pinch of salt and beat.
- To prepare the chicken, place the first piece of halved chicken in between two sheets of plastic wrap. Using a mallet or rolling pin, pound the chicken until it reaches a 1/4-inch thickness. Repeat the pounding process with the second piece of chicken. Dip the chicken in the flour and then transfer to the beaten egg, allowing the excess to run off, and then immediately coat in the panko bread mixture. Transfer the chicken to a plate and repeat with the second half of chicken. Place the plate in the refrigerator to rest for about 1/2 hour.
- Meanwhile, let’s make the salad. In a medium bowl, combine the lemon juice with the dried oregano, and a few pinches of salt. Pour in about 2 tablespoons of olive oil; whisk until combined. Add the lettuce, feta, red onion, pepperoncini, tomato and cucumber. Toss until everything is evenly coated with the dressing. Salt to taste (I added a few more pinches of salt). Set aside.
- To a 3 quart sauté pan, heat a tablespoon of olive oil over medium heat. Add the first piece of chicken and cook on each side for about 3 to 4 minutes, until the bread crumbs are golden brown and the chicken feels firm to the touch. Transfer to a bed of paper towels to drain and repeat with the second piece of chicken, being sure to add more olive oil to the pan as needed.
- To assemble the salads, divide the chicken between two plates and top with a big heaping serving of salad.
Yield: 2 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.
This bright and refreshing gluten-free margarita gets a tasty kick from green chile barbecue sauce. Shake up this bangin’ beverage for yourself, or whip up a batch for your next get-together.
At 11 years old, Mia Wurster impressed fans and celebrity chefs alike on the third season of the popular Fox TV show Masterchef Junior. She cooked alligator, made it to the final 12 and created what Gordon Ramsay called “the best sausage of the year.” When the Wurster family initially went gluten free to benefit her sister Faith, who has cerebral palsy, Wurster was less than thrilled about the new diet. Instead of complaining, however, she became the primary cook for the family and began preparing gluten-free meals she enjoyed. Mia likes this recipe for Protein Pancakes because it is a great way to start the day with lots of energy. “When I have these pancakes for breakfast, I feel much less hungry at lunchtime than if I eat just plain cereal,” she
says. Plus the pancakes are so easy to make that other
aspiring young chefs can do it on their own.
- 1 large banana
- 2 large eggs
- ½ cup almond butter
- ½ cup gluten-free rolled oats
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- 1 tablespoon cinnamon
- 1 tablespoon coconut oil
Mash banana in a large bowl. Add eggs to bowl with banana, whisking with a fork to break up all remaining banana pieces. Add almond butter and mix to combine. When mixture is smooth, add oats, vanilla, chia seeds and cinnamon.
Melt coconut oil in a skillet on low heat. Using a ½-cup measuring cup, pour batter into skillet in small circles. Cook on low heat for about 3-5 minutes or until pancakes start to become firm and turn light brown. Flip the pancakes and cook for another 3-5 minutes until pancakes are no longer gooey in the centers.
Cook’s tip: Be patient—these pancakes take a little while to cook because they don’t have flour.
Tips for young chefs
Mia says cooking for your family can be fun and rewarding. Here are some tips she has for other kids who are drawn to the kitchen.
- Experiment with different recipes and foods and realize that what you cook is probably not going to be great the first time you try it.
- Gordon Ramsay wasn’t born a brilliant cook. He had to work hard to get better, so always have fun in the kitchen.
- Don’t worry if what you make isn’t quite as good as you were hoping. If you had fun in the kitchen and you’ve made something your family can eat, you’ve accomplished something great.
- Remember gluten free does not mean taste free.
This vegan peaches and cream oatmeal is ready in just a few minutes on the stovetop and makes a filling, healthy and delicious breakfast. It’s made with ground flax, rolled oats, vanilla vegan protein powder and peaches and then topped off with coconut milk and almond butter for a sugar-free, vegan twist on classic peaches…
We heard you and have been working tirelessly to bring back The Sauce. On 2/22, we announce when/where Szechuan Sauce will return, but also answer the burning question: “What happened to The Sauce?!” To find out, visit https://t.co/Gcrq5kM71E or download the podcast series. pic.twitter.com/ezHbAqL82i
– McDonald’s (@McDonalds) February 20, 2018
The McDonald’s Szechuan sauce saga has been a long, exhausting journey, and it’s finally coming to an exciting close. McDonald’s is actually (truly!) reintroducing its discontinued Szechuan sauce and will answer all your burning questions about what exactly happened to it. On Thursday, Feb. 22, McDonald’s will announce exactly when, where, and how much of the sauce will be returning to the world. To reiterate just how big of a deal this is, McDonald’s will celebrate this return with a three-part podcast series called The Sauce, which you can actually listen to on Apple and Google Play.
We never thought we’d live in a world with a real podcast about a McDonald’s dipping sauce for chicken nuggets, but 2018 has proven us wrong. McDonald’s will not release official details until the Feb. 22, but some McDonald’s employees are already building anticipation on Twitter with a rumored release date of Feb. 26. Prepare your taste buds for this epic moment, and check back for more details soon!
Ombre Frozen Yogurt Pops
Looking for something fun and healthy to do with your kids this week? Make and enjoy these beautiful and delicious gluten-free frozen yogurt pops together. You can use any soft fruit, but those with a deep color give the best visual effect. Try kiwi, strawberry or mango for other flavor ideas.
Makes 6 pops
- 1 cup blackberries
- 14 ounces plain Greek yogurt
- 1 cup raspberries
- 6 ice pop molds
Crush the blackberries with a fork into a smooth puree.
Divide the puree into three bowls. Add about 2 tablespoons of puree to the first bowl and about 4 tablespoons to the second bowl. The third bowl (the one you mashed the fruit in) will contain the remaining puree.
Divide the yogurt in half. Set half aside for the raspberry pops.
Add small amounts of yogurt to the first and second bowls, mixing more into the first bowl than the second. Put the remaining plain yogurt in a fourth bowl.
You should have four bowls in total, ranging in fruit and color strength from “all fruit” through to “all yogurt.”
Add the pure fruit puree to the bottom of the ice pop molds evenly. Tap the mold to level out the mixture. Add a layer of the mixture with more fruit than yogurt, distributing evenly to the molds. Then use the final yogurt and fruit mix before finishing with a final yogurt-only layer.
Add the popsicle sticks and place in the freezer for 8 hours.
Repeat with the raspberries.
Photos by Holly Vine.
With so many kids having school vacation this month, we wanted to let you know about some tasty gluten-free snacks geared toward youngsters. These picks run the gamut of flavors, from fruity and sweet to savory. No matter what your little ones are craving, they’ll find a satisfying treat in this bunch.
Fruit of the earth
Fruit snacks are undoubtedly delicious, but you want to make sure your child is getting food that is not only tasty but healthy as well—without the artificial ingredients and dyes often found in kids’ snacks. These YumEarth Organic Fruit Snacks are flavored and colored with real fruit juice and come in two scrumptious combinations: original and tropical.
Let’s get it poppin’
Amp up the fun with these entirely organic snack-size bags of white cheddar popcorn sporting Mickey Mouse on the packaging. Each serving is packed with 8 grams of whole grains. Just be warned: You may want to have a bunch on hand, because all the kids are going to want a bag, whether or not they have to avoid gluten.
With a variety of delicious flavors, including apple raisin, blueberry banana acai and chocolate chip, these soft granola bites are the perfect snack to satisfy your little one’s sweet tooth. Once the kids are back in school, these gluten-free treats will make a fun addition to any lunchbox.
So we meat again
Trying to get a little more protein into your kid’s diet? Look no further! These Snack Mates jerky sticks are packed with 8 grams of protein and only 1 gram of sugar per serving. They’re individually wrapped and available in tasty turkey or beef.
And for those times when you’re able to spend more time preparing meals and snacks together, check out these kid-friendly recipes:
The slow cooker is an easy-to-use, must-have kitchen tool. Just set it and forget it. Simply prepare your evening meal in the morning and let it safely simmer throughout the day. When dinnertime arrives, all you’ll need to do is set the table and dig in…
Think of this shredded pork as pulled pork without the barbecue sauce. You cook a pork shoulder until it’s fall-part tender. Then serve it with a side of cornbread and veggies or use it to make tacos, nachos or sandwiches. It also goes great with eggs and potatoes for an easy “breakfast for dinner” meal. Cook up some shredded pork>>
You don’t need to fire up the grill for crowd-pleasing barbecued chicken. Just grab your slow cooker. This recipe works with either boneless chicken thighs or breasts. Let’s have BBQ tonight>>
This mouthwatering pulled chicken recipe can be prepared using an electric pressure cooker or a slow cooker. Top with the accompanying Quick Slaw for an out-of-this-world flavor combination. Try this succulent recipe>>
These vegan black-eyed peas provide all the heartiness and taste of the traditional meat-filled versions. With this recipe, you can choose to go with the basic preparation or incorporate the optional add-ins for an extra kick. Black-eyed peas, please>>
5. Paleo Chili
Most chili is filled with beans, which are off limits when eating Paleo. In this version, sweet potatoes take the place of the beans, adding a wonderful texture and sweetness to balance the whole dish. Make this nut- and dairy-free recipe>>
This casserole is made in the slow cooker, making it simple to prepare during the busy holidays. Let the slow cooker do all the work through the day while you prepare your other dishes or make it further ahead of time. The casserole is also Paleo and does not contain the sugar that is commonly found in sweet potato casseroles. It’s sweet potato time>>
Perfect for those cold winter nights when you need something to warm you inside and out, this hearty and healthy vegan stew contains a variety of veggies, spices and other ingredients for a filling bowl of comfort that is free of gluten, dairy, egg, soy and sugar. Curl up with a bowl tonight>>
Need some ideas or a little inspiration in the kitchen? Look through our constantly growing collection of delicious gluten-free recipes.