When you work for yourself, as I do, sometimes a weekend isn’t work-free – and that’s ok! But it’s also a blessing to have a day that you completely checkout and unplug…Saturday was one of those days 🙂
I started things off with one of my favorite yoga classes – if you’re in DC and want to experience ashtanga on crack, you have to check out Jonathan’s Rocket class at Kali on Saturdays. He supercharges the hour and a half sweat-fest with a fantastic mix of pop, top 40, and hits of the 90’s (hello, Backstreet Boys and classic JT!) – this is all about the moving, and less about the meditating, though Jonathan always has a few thoughtful gems to share. Â This time, my friend and fellow RD Anne of FannetasticFood joined for the fun, and even fueled by our pre-class latte, we were dripping with sweat and worked to the max! Â Afterward, we hit my deck for a homemade brunch (recipes below!) and when Anne asked Jonathan “what’s acro?” he decided to show her instead of answer:
Nothing like a little spontaneous airplaning after a full meal! Â Check out Anne’s perspective of the day with more pics on her blog here!
After some more relaxing, I finally got to see an Oscar-nominated movie that’s out on RedBox: American Hustle. Â I liked it – fantastic performances, great costumes, killer soundtrack – but wasn’t so enthralled that I wished I’d paid $14 to see it in theaters!
And now, the recipes: as always, a combination of protein and fiber, some sort of fruit/veg, and the right portion sizes are my keys to menu planning! Â What are your brunch go-to recipes for hosting?
Chickpea crust quiche with basil and goat cheese
Ingredients:
Crust:
- 1 c roasted chickpeas (I used 2Armadillo’s rosemary!)
- 1/4 c cornstarch
- 1/2 c oat flour
- 6 Tbsp butter
- 3/4 c cold water
Quiche filling:
- 8 eggs
- 1 c milk
- 2 cloves garlic, diced
- 4 oz goat cheese
- 6 large basil leaves
- 1 medium zucchini, thinly sliced (I used a mandolin)
- dash salt & pepper
Directions:
In a food processor, pulverize chickpeas. Â Set aside. Â Combine oat flour and cornstarch, cut in butter with a pastry cutter or dough setting on food processor. Â Add chickpeas back in, and drizzle in water as you mix until a dough ball forms. Â Spread mixture into a 9″ round pan and press down until even. Â Layer zucchini evenly over crust. Combine eggs, milk, garlic in a blender, then pour over zucchini. Â Add goat cheese in dollops and put basil leaves on top, patting down into egg mixture. Â Bake at 350F for 45 minutes, or until firm and golden brown on top. Serves 6.
GF Raspberry Scones
Ingredients:
- 1 c almond flour
- 1 c oat flour
- 1/2 c cornstarch
- 1 Tbsp baking powder
- 1 c cooked quinoa
- 1 egg
- 1 banana
- 1/4 c coconut oil
- 1/2 c milk
- 1/2 tsp almond (or vanilla) extract
- 2 c berries
- 1/4 c raw sugar (for sprinkling)
Directions:
Stir first 4 ingredients (dry) together in a mixing bowl. In a separate bowl, combine the eggs, banana, oil, milk, extract and salt and use a hand mixer to blend. Stir in quinoa with a spatula. Add the flour and fold with a spatula until blended. Fold in berries. Drop with a spoon onto a non-stick baking sheet, sprinkle with sugar, and bake at 350F for 20 minutes* or until browned. Makes 6 scones.
*I used frozen berries, and baking time was more like 30-35 minutes
Can you make the quiche with a different type of cheese but still healthy? I’m not sure I would like goat cheese. Thanks! Recipe sounds great, I also don’t like chick peas, but would try this crust.
Yes! Try ricotta for a milder flavor…I use that most of the time in my quiches! Definitely try the crust – it’s not too pea-y!
What is the suggested servings for quiche?
Oh great question, I usually put how many my recipes serve…will add that! I normally estimate an 8 egg quiche to serve 6, since you’re adding protein with cheese, milk and the crust.