"Let's Do a Summer Brunch!"
We’ve opted to avoid using our air conditioner as much as possible this summer. And we’re getting along just fine. BUT, that choice, while fine for us, isn’t the best option if we want to have company for dinner. Dinnertime is just not comfortable for guests without having the air turned up. So we do brunch instead. Our mornings here are cool and comfy, so brunch works well for everyone.
And besides that, most people love breakfast food—it’s a favorite meal nation-wide. The only problem is, the "healthiest" breakfast ideas haven’t been promoted all that much, so we tend to slip into old and bad habits when it comes to this meal.
That can be changed, though. I’ve been working on that change for a few years now—adding healthy breakfast ideas to my Cook’n recipe organizer. And it’s been lots of fun putting these to use during our summer brunches.
If you also like the idea of summer brunch as well as upping its health factor, then here are some ideas (from sweet to savory), that'll hit the spot without tipping the scale.
Skip the traditional butter-laden, high-carb waffles and try this guilt-free version that tastes just as indulgent. Try this recipe from eatingwell.com:
2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole wheat flour
1/3 cup all-purpose flour
1/3 cup teff flour (found in whole food stores)
1/4 cup raw or untoasted wheat germ (or corn meal)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs lightly beaten
1/4 cup packed brown sugar
1 tablespoon olive oil
2 teaspoons vanilla extract
Directions:
Add Recipe to Cook'n
Serve vegetable-loaded frittatas and gratines. A frittata is a flat omelet and a gratine is a crust-less quiche. Both can be filled with a variety of vegetables and cheeses and make a great impromptu brunch dish or supper. Consider using fresh herbs rather than dried, for an extra flavor punch. Feta, ricotta, and goat cheese are all healthy cheese choices.
Serve a variety of whole-grained muffins, but with a healthy change. Instead of making them with oil or butter, use applesauce instead. As long as you are okay with the slight change in taste and texture (typically sweeter and softer), you’ll have the best success substituting applesauce in oil-based baked goods, like quick breads, muffins and some cakes.
Most sources recommend a 1:1 swap: if the recipe calls for 1 cup of oil, substitute with 1 cup of applesauce. It’s recommended that you start slow with this new baking technique: For a recipe that uses one cup of oil, use ½ cup of oil with ½ cup applesauce. If the finished product makes you happy, slightly increase the ratio of applesauce (2/3 applesauce: 1/3 oil; ¾ applesauce: ¼ oil) the next time to see how it affects the cake or muffin recipe.
You may be able to do without oil completely, or you might find that as little as 1 or 2 tablespoons of oil added to the applesauce is ideal. (NOTE: Applesauce is not a great substitute for butter when baking cookies and any other treat where you want a crispy texture.)
More tips for substitute success:
And besides that, most people love breakfast food—it’s a favorite meal nation-wide. The only problem is, the "healthiest" breakfast ideas haven’t been promoted all that much, so we tend to slip into old and bad habits when it comes to this meal.
That can be changed, though. I’ve been working on that change for a few years now—adding healthy breakfast ideas to my Cook’n recipe organizer. And it’s been lots of fun putting these to use during our summer brunches.
If you also like the idea of summer brunch as well as upping its health factor, then here are some ideas (from sweet to savory), that'll hit the spot without tipping the scale.
Skip the traditional butter-laden, high-carb waffles and try this guilt-free version that tastes just as indulgent. Try this recipe from eatingwell.com:
Multi-Grain Waffles
Ingredients:
2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole wheat flour
1/3 cup all-purpose flour
1/3 cup teff flour (found in whole food stores)
1/4 cup raw or untoasted wheat germ (or corn meal)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs lightly beaten
1/4 cup packed brown sugar
1 tablespoon olive oil
2 teaspoons vanilla extract
Directions:
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk flours, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Serve vegetable-loaded frittatas and gratines. A frittata is a flat omelet and a gratine is a crust-less quiche. Both can be filled with a variety of vegetables and cheeses and make a great impromptu brunch dish or supper. Consider using fresh herbs rather than dried, for an extra flavor punch. Feta, ricotta, and goat cheese are all healthy cheese choices.
Serve a variety of whole-grained muffins, but with a healthy change. Instead of making them with oil or butter, use applesauce instead. As long as you are okay with the slight change in taste and texture (typically sweeter and softer), you’ll have the best success substituting applesauce in oil-based baked goods, like quick breads, muffins and some cakes.
Most sources recommend a 1:1 swap: if the recipe calls for 1 cup of oil, substitute with 1 cup of applesauce. It’s recommended that you start slow with this new baking technique: For a recipe that uses one cup of oil, use ½ cup of oil with ½ cup applesauce. If the finished product makes you happy, slightly increase the ratio of applesauce (2/3 applesauce: 1/3 oil; ¾ applesauce: ¼ oil) the next time to see how it affects the cake or muffin recipe.
You may be able to do without oil completely, or you might find that as little as 1 or 2 tablespoons of oil added to the applesauce is ideal. (NOTE: Applesauce is not a great substitute for butter when baking cookies and any other treat where you want a crispy texture.)
More tips for substitute success:
- Use unsweetened applesauce, or reduce the amount of sugar in the recipe if you use sweetened applesauce.
- Measure applesauce in a liquid measuring cup.
- Use a hand or stand mixer to thoroughly combine the applesauce with the other liquid ingredients (egg, flavoring), then blend the liquids with the sugar. With a large spatula, carefully fold the dry ingredients into the mixture until just combined.
- The finished product will be moist. Don’t alter the time for cooking because low-fat recipes dry out when they’re over-cooked.
Sources:
- www.spreetailcom
- www.allrecipes.com
- www.aberdeenskitchen.com
- www.foodnetwork.com
- www.thehappyhousewife.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
