Being a mother of four, I'd like to think that Mother's Day is the most important day of the year! Really, it's just a great excuse to get family together. Whether celebrating over breakfast, lunch or dinner, it's wonderful to have those closest to you indulging in those foods you enjoy most.
Going to a favourite restaurant is one option, but I find that the popular eateries are jam-packed and tend to be higher priced and incredibly noisy. I love to have our family get together in my home with freshly prepared foods from my kitchen. This doesn't mean you have to slave away in the kitchen all day. You can always ask for a little help from the kids and hubby, or ask those family members that love to cook to participate.
Whether it's breakfast in bed for mom or a delicious and healthy meal with the whole family, here are a few of my favorite brunch recipes.
Raspberry, Banana and Greek Yogurt Smoothie
If you're in a rush in the morning and need a quick breakfast, try a smoothie. The combination of protein and fruit keeps you satisfied longer. This is also a healthy snack to stave off hunger between meals. Experiment with different fruits, using whatever is in season.
Makes 4
1 cup reduced-fat plain Greek yogurt
1 small ripe banana, sliced
1 cup frozen or fresh sliced raspberries
3/4 cup orange juice
2 Tbsp honey
5 ice cubes
1. Place the yogurt, banana, raspberries, orange juice, honey and ice in a blender and purée. Serve immediately.
Preparation time: 5 minutes
Make ahead: Best prepared just before drinking.
Nutritional Information per Serving
Calories 104
Carbohydrates 18 g
Fibre 1.6 g
Protein 3 g
Total fat 1 g
Saturated fat 0.4 g
Cholesterol 3.7 mg
Sodium 34 mg
Scrambled Eggs with Brie and Smoked Salmon
Scrambled eggs made with velvety brie and savoury smoked salmon are a real treat for a weekend breakfast item. I have used egg substitutes because a healthy portion has three eggs per person, which has too much fat and cholesterol. The egg substitutes available today are excellent and even come in different flavours.
Makes 2 servings.
1 1/2 cups liquid egg substitute (or 6 large eggs)
1/4 cup 2% milk
1/4 cup diced smoked salmon
2 slices brie (1 1/2 oz)
pinch of pepper
sprig of dill
1. In a large skillet sprayed with vegetable oil, add the eggs and milk. On medium heat continue to scramble just until the eggs are almost set. Do not overcook.
2. Serve with smoked salmon and brie overtop. Sprinkle with pepper and garnish with dill sprig.
Preparation time: 5 minutes
Cooking time: 5 minutes
Nutritional Information per Serving
Calories 187
Carbohydrates 5.2 g
Fibre 0 g
Protein 26.6 g
Total fat 6.3 g
Saturated fat 3.9 g
Cholesterol 25 mg
Sodium 685 mg
Cheese Blintz Soufflé with Blueberry Sauce
I love blintzes, but making individual ones takes time and effort. This baked version is an easy way to prepare this classic dish.
Makes 9 servings.
Batter
2 eggs
3/4 cup 2% milk
1 1/2 Tbsp reduced-fat sour cream
2 1/2 Tbsp vegetable oil
1 tsp vanilla extract
3/4 cup all-purpose flour
2 Tbsp granulated sugar
1 tsp baking powder
Filling
2 cups reduced-fat ricotta cheese
3/4 cup softened reduced fat cream cheese (6 oz)
1 egg
1⁄3 cup granulated sugar
2 tsp lemon zest
2 Tbsp lemon juice
Sauce
1⁄3 cup orange juice
1⁄3 cup granulated sugar
2 tsp cornstarch
1 Tbsp lemon juice
1 cup fresh or 2 cups frozen blueberries (thawed and drained)
1. Preheat the oven to 350°F. Lightly coat an 8-inch square baking dish with cooking spray.
2. To make the batter: Purée the batter ingredients in the bowl of a food processor until smooth. Pour a little less than half the mixture in the bottom of the dish. Bake for 10 minutes.
3. To make the filling: Beat the filling ingredients in the bowl of a food processor or with electric beaters until smooth. Pour over the baked blintz mixture. Carefully pour the remaining batter over the filling. Bake for 25 to 30 minutes or until mixture is no longer loose and top is puffy.
4. To make the sauce: Combine the orange juice, sugar, cornstarch and lemon juice in a small bowl and whisk until the cornstarch is dissolved. Add to a small skillet along with berries, bring to a boil, then simmer on low heat for 3 minutes or until thickened. Serve over the blintz soufflé.
Preparation time: 20 minutes
Baking time: 35 minutes
Make ahead: Prepare up to a day early. Best baked right before serving.
Nutritional Information per Serving
Calories 312
Carbohydrates 36 g
Fibre 0.9 g
Protein 11 g
Total fat 12 g
Saturated fat 4.4 g
Cholesterol 104 mg
Sodium 230 mg
Pistachio-Crusted French Toast
French toast is a classic breakfast item either at home or in restaurants. In our catering kitchen, we developed a great version of French toast, coating it with ground pistachios.
Makes 4 servings.
1/2 cup liquid egg substitute (or 2 large eggs)
1 cup 2% milk
1 1/2 tsp granulated sugar
1 tsp vanilla extract
1 cup finely ground pistachios
1/4 tsp ground cinnamon
4 slices whole wheat bread
2 Tbsp pure maple syrup
fresh fruit (optional)
1. Mix the eggs, milk, sugar and vanilla just until combined and pour onto a plate.
2. Combine the pistachios and cinnamon and put on another plate.
3. Dip the bread in the egg mixture, soaking until just before the bread breaks. Dip in the pistachio mixture.
4. Spray a skillet with vegetable oil and brown the bread for 4 minutes on each side or until browned.
5. Garnish with maple syrup and fresh fruit, if using.
Preparation time: 5 minutes
Cooking time: 8 minutes
Nutritional Information per Serving
Calories 288
Carbohydrates 28.2 g
Fibre 5.2 g
Protein 15.1 g
Total fat 14.2 g
Saturated fat 2 g
Cholesterol 1 mg
Sodium 225 mg
Banana Chocolate Chip Loaf
Banana loaf is an all-time favourite. These loaves are traditionally made with an excess of oil and chocolate chips. By using more banana and reduced-fat sour cream, I enhance the flavour so I can use fewer chips. This is great as a dessert, breakfast or snack.
Makes 8 servings.
1 large ripe banana, mashed (about 1/2 cup)
1/4 cup vegetable oil
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup reduced-fat sour cream
3/4 cup all-purpose flour
2 Tbsp whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1⁄3 cup semisweet chocolate chips
Chocolate drizzle (optional)
3 Tbsp semisweet chocolate chips (1 oz)
1. Preheat the oven to 350°F. Lightly coat an 8- × 4-inch loaf pan with cooking spray.
2. Using a whisk or an electric mixer, combine the banana, oil, sugar, egg, vanilla and sour cream in a large bowl until smooth.
3. In another bowl, combine both flours, baking powder and baking soda. With a wooden spoon, stir the dry mixture into the banana mixture until the dry ingredients are just moistened. Fold in the chocolate chips.
4. Pour into the prepared pan and bake for about 30 to 35 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan on a wire rack before removing and slicing into 8 slices.
5. Chocolate drizzle: Melt the chocolate in a microwave oven for 2 minutes on Defrost. Stir until smooth and drizzle over the loaf.
Preparation time: 10 minutes
Baking time: 30 minutes
Make ahead: Bake up to 2 days before or freeze for up to 1 month.
Nutritional Information per Serving
Calories 254
Carbohydrates 38 g
Fibre 1.6 g
Protein 3.2 g
Total fat 10.6 g
Saturated fat 2.4 g
Cholesterol 30 mg
Sodium 162 mg
Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman
Photos: Mike McColl, from The Best of Rose Reisman (Whitecap Books)
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