3 Recipes for a Delicious Mother's Day Brunch

Posted by Courtney Robertson on Apr 24, 2017 /  comments

Brunch Baked Potatoes with Kale & Poached Eggs


4 russet baking potatoes
2 Tbsp (30 mL) extra-virgin olive oil
3 portobello mushrooms, sliced
2 garlic cloves, minced
1 tsp (5 mL) dried thyme
2 cups (500 mL) packed curly or black kale, de-stemmed and torn into bite-sized pieces
2 tsp (10 mL) apple cider vinegar
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) distilled white vinegar
4 large eggs


Preheat oven to 400 F (200 C).

Line large baking sheet with parchment paper. Add potatoes and pierce a few times with a knife. Roast for 1 hour, or until tender when pierced.

In large cast-iron skillet, heat oil over medium heat. Add mushrooms and fry on first side for 3 to 5 minutes, until a golden crust develops on bottom side. Flip mushrooms; stir in garlic, thyme, kale, apple cider vinegar, and salt. Cook until kale is wilted and mushrooms are tender.

To poach eggs, fill medium-sized saucepan with 3 to 4 in (7.5 to 10 cm) water and distilled white vinegar; bring to a simmer. Crack egg into ramekin and carefully slip into simmering water; repeat with remaining eggs. Continue to simmer for 1 minute, remove from heat, cover, and let stand off the heat for 4 minutes. Use slotted spoon to remove egg from waterwhen serving.

To serve, slice baked potatoes in half, top with kale and mushrooms and a poached egg.

Overnight Yogurt & Oat Muesli with Cherry Chia Jam


1 cup (250 mL) plain yogurt or nondairy plain coconut yogurt
1 cup (250 mL) water
2 Tbsp (30 mL) + 2 tsp (10 mL) lemon juice
2 Tbsp (30 mL) honey, divided
1/4 tsp (1 mL) vanilla or almond extract
1 apple, skin intact, cored and grated
2 cups (500 mL) large flake organic rolled oats (not instant)
1 cup (250 mL) chopped blanched almonds
1/4 tsp (1 mL) salt
2 cups (500 mL) fresh or frozen pitted cherries (defrosted if frozen)
2 Tbsp (30 mL) chia seeds


In large bowl, combine yogurt, water, 2 Tbsp (30 mL) lemon juice, 1 Tbsp (15 mL) honey, extract, and apple. Stir in oats, almonds, and salt. Cover and refrigerate for at least 8 hours or overnight.

Place remaining 2 tsp (10 mL) lemon juice, 1 Tbsp (15 mL) honey, cherries, and chia seeds in food processor. Blend until smooth. Transfer to reusable container and refrigerate for at least 6 hours or overnight.

In the morning, give both muesli and jam a stir. Scoop muesli into bowls and top with a swirl of jam. Or, layer muesli with jam in glasses to create breakfast parfaits.

Banana Buzz Scones


1/3 cup (80 ml) rolled oats
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
2 tsp (10 ml) maple syrup
2 cups (500 ml) whole wheat pastry flour
1 Tbsp (20 ml) baking powder
1/2 tsp (2 ml) salt
1 1/2 Tbsp (30 ml) coconut sugar or sucanat
1/3 cup (80 ml) cold coconut oil
1/2 cup (125 ml) mashed ripe banana (about 2 bananas)
1/4 cup + 1 1/2 Tbsp (90 ml) skim milk or almond milk, divided
1/4 cup (60 ml) strong brewed coffee
1 tsp (5 ml) vanilla extract


Preheat oven to 425 F (220 C). Line baking tray with baking paper.

In small bowl, stir together oats, cinnamon, ginger and maple syrup until well combined. Set aside.

In large bowl, whisk together flour, baking powder, salt and sugar. Using blender or two dinner knives, cut cold coconut oil into flour mixture until it resembles coarse crumbs.

Whisk together banana, 1/4 cup (60 ml) milk, coffee and vanilla in small bowl. Pour over flour mixture and, with fork, gently toss together until rough dough forms. Don’t over-mix dough or scones will end up being tough and dense. Form into a ball and transfer dough onto lightly floured work surface.

Flatten ball into a round disc about 1 in (2.5 cm) thick. Using sharp knife, cut dough into 10 wedges. Transfer wedges onto prepared baking sheet and lightly brush tops with remaining 1 1/2 Tbsp (30 ml) milk.

Sprinkle with oat mixture and bake until lightly browned, about 15 to 18 minutes. Transfer to wire rack to cool slightly before serving.

Recipes from Alive.com

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