Easter Brunch


I love the Easter Season for several reasons

ONE I am reminded how much each and every one of is loved because Jesus gave his life for each one of us!

TWO Spring is here and the days are getting warmer and the sun is out longer.

THREE I love brunch and you cannot beat a good Easter brunch!!

So here are some ideas for your Easter brunch or any spring brunch you have coming up!!


Maple Sugar Crusted Ham 

(This recipe is for half a ham double for a whole ham)


·      Spiral Cut Ham (I buy one with no nitrates)

·      1 Cup Water

·      ½ Cup Avocado Oil

·      ½ Cup Coconut Super

·      1 tsp Vanilla Extract

·      1 tsp Maple Extract


1.     Place Ham in roasting pan with water and cover with foil. Place in 350-degree oven for 15 minutes.

2.     While Ham is in oven mix the oil, sugar, vanilla and maple extract in a bowl

3.     After 15 min take foil off Ham and cover with sugar mixture then place back in oven for 10 minutes uncovered.

4.     Take out of oven and let set for 5 minutes before cutting.


Spring Vegetable Egg Casserole


·      1 Cup Chopped Asparagus

·      1 Cup Chopped Mushroom

·      1 TBSP Avocado Oil

·      ½ Cup Onion

·      6 Eggs

·      1 Cup Non-Dairy Milk

·      1 TBSP Garlic Powder

·      1 TBSP Thyme

·      1 TBSP Everyday Seasoning (I use Trader Joes)

·      Salt and Pepper to taste


1.     In a heated skillet add oil, asparagus, mushroom and onions. Cook until cooked through

2.     Spray 8X8 baking pan and then add cooked veggies

3.     While veggies are cooling mix eggs, milk, garlic, thyme, everyday seasoning as well as salt and pepper together then pour over the veggies then mix them all together in pan.

4.     Place veggie and egg mixture in a 350-degree oven for 30 minutes or until it is cooked through.


Rosemary Thyme Roasted Potatoes


·      10 mini potatoes

·      5 Sprigs of Fresh Thyme

·      1 TBSP Avocado Oil

·      1 TBSP Rosemary

·      Salt and Pepper to taste


1.     Wash and chop potato’s

2.     Place potatoes, oil, thyme, rosemary and salt and pepper in and bowl and toss together

3.     Place potatoes on a cookie sheet sprayed with nonstick spray and place in a 400-degree oven for 20 min or until bottoms are golden brown.



Berry Baked French Toast


·       10-12 slices gluten free bread toasted (I use Canyon 7 Grain)

·       1 cups Blueberries

·       1 cup Chopped Strawberries

·       10 large eggs

·       2 cups nondairy milk

·       1 cup maple syrup

·       1 tsp nutmeg

·       2 tsp cinnamon


1.     Preheat oven to 350-degrees

2.     Spray 9"x13" pan with nonstick spray or coconut oil

3.     Line bottom of pan with the bread overlapping each piece.

4.     Press bread down to sort of mold together.

5.     Spread berries over the toast in the pan.

6.     Whisk eggs, milk, syrup and spices together well.

7.     Pour over the berries and bread.

8.     Bake uncovered for 50-65 min until done.

Tip: Serve with fresh Coconut whipped cream


Honey Glazed Carrots


·      12 Petite Carrots

·      1 TBSP Avocado Oil

·      1 TBSP Honey

·      ½ tsp Garlic

·      Salta and Pepper to taste


1.     Wash and pill carrots in not bought that way

2.     Place carrots in bowl with oil, honey, garlic, salt and pepper toss together

3.     Place carrots on cookie sheet and place in a 400-degree oven for 15 minutes


Citrus Salad


·      1 Bag Spring Mix Salad

·      ½ Bag Arugula

·      ½ Cup Pistachios

·      ½ Cup Sunflower Seeds

·      1 Orange peeled and segments cut up

·      1/3 Cup of Orange Muscat Champagne Vinegar

·      ¼ Cup Olive Oil

·      Edible Flowers (optional)


1.     Toss together salad, arugula, pistachios, sunflower seeds and Orange Segments in bowl

2.     In a separate bowl wisk together vinegar and oil then toss into salad mixture

3.     Top with edible flowers


Mini Carrot Cake with Cream Cheese Glaze


·      1 box Simple Mills Vanilla Cake Mix

·      2 Cup Finely shredded carrots (removes excess moisture with paper towel)

·      1 Cup Crushed Pineapple (make sure to buy in own juice)

·      ¼ Cup Chopped Walnuts

·      2 tsp Cinnamon

·      1/8 tsp Cloves

·      ½ Cup Daiya Spreadable Cream Cheese

·      ½ Container Simple Mills Vanilla Icing


1.     Mix Vanilla cake mix as box states

2.     Mix in cinnamon and cloves

3.     Fold in carrots, pineapple and walnuts into cake mix

4.     Poor cake mixture into well-greased mini cake molds (you can also make regular sized cake)

5.     Cook in 350-degree oven for 20 mins or until cooked through

6.     Once cooked let cakes cool

7.     While they are cooling add Cream Cheese and Vanilla Icing into sauce pan and stir until melted together.

8.     Removes cakes from molds and spoon glaze over the cakes.

Tip: You can top with more crushed walnuts



HAPPY EASTER and Enjoy Your Brunch!!