If you are anything like me, you are already planning ahead. And did you know that Easter is pretty early this year? I am already planning my Easter brunch menu – which might sound crazy since you don’t really know who I am. Hi, I’m Kristyn and I recently started a food blog called Dash of Herbs. You might be thinking, how can you already be planning your Easter brunch menu? Because I am a planner through and through. Sometimes things don’t go as planned, but sometimes they are exactly what you were wanting them to be.
If you are trying to lose weight like I am, you might not know that you can eat those delicious brunch foods without going crazy. I decided to join Weight Watchers and with that came cooking more. Dash of Herbs is the brainchild of my Weight Watchers journey and my new love of cooking. You can find simple, easy recipes that any type of cook can throw together, and they are so easy to make – like these Feta and Veggie Frittatas.
For my Easter brunch menu this year, I am planning on making a few things. Below is part of my menu for Easter 2016:
- Turkey Sausage and Spinach Quiche – These are great because you can make them ahead of time and then just pop them in the oven the morning of Easter.
- Slow Cooker Apple Cranberry Oatmeal – For the on-the-go family, this is the easiest thing you can make. Put this on when you go to bed and when you wake up, the oatmeal is ready to eat.
- If you have any late sleepers like we do, this chicken salad recipe is great for them. Brunch doesn’t have to be just breakfast foods…think about a few lighter lunch options for your menu.
- One of my newest favorites (and a husband approved appetizer) is my homemade roasted garlic hummus with flatbread. It’s great to have after you stuff your faces with all the yummy brunch stuff you make.
Now, one thing to not forget is dessert. And since you have done so well keeping all your brunch food healthy, dessert should be no different. Exclusive to Alanna and Company readers, you get to try the Strawberry Lemon Shortcakes for yourself before it’s even posted on my blog! Just remember that Easter brunch (which for us is normally flooded with cheese, butter, and other naughty things) doesn’t mean you can’t enjoy yourself and eat healthy.
Strawberry Lemon Shortcakes
- 1 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1 1/2 t baking powder
- 1/4 t baking soda
- 1/8 t salt
- 2 T light butter
- 1 egg
- 3 T Almond-Milk, or other low-fat milk
- 2 T honey
- 2 T plain fat-free yogurt
- 2 t lemon zest
- fat free cool whip
- 1 cup strawberries, sliced
- Preheat oven to 400 degrees.
- In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt.
- In a small bowl (I used a ramekin), melt the 2 T butter and pour the melted butter in with the flour mixture.
- In another bowl, beat the egg. Stir in the milk, honey, yogurt, and lemon zest. Add the egg mixture to the flour mixture and mix to combine.
- Spoon 8 dough balls onto a prepared cookie sheet. Bake for about 10 minutes, until golden brown. Let cool on a wire rack.
- In a small bowl, mix together 1 T honey, the remaining yogurt and fat free cool whip.
- Cut a shortcake in half. Add some of the whipped cream mixture. Add the fresh strawberries to the top and enjoy.