Sunday Brunch

The family and I decided to go for the early church service in Tacoma. Early service means getting up and leaving the house earlier than on a school day, yikes! It also means there is no time for a real breakfast. A bowl of cereal or grain-free granola was all we had time for. However, in addition to actually making it to church we were looking forward to having brunch afterward.

Brunch is very much a fall/winter thing in our household. During the spring and summer we are gone camping or doing other activities that lazy weekend mornings are rare. In the fall, though, football starts and Brian loves to watch it so we end up lounging around the house and brunch begins making its way into our weekends.

Our brunch this past Sunday was not spectacular in terms of spread but it was spectacular in terms of taste. I like brunch to be buffet style with lots of different options: sweet and savory, fruits, and even a little dessert. And the girls like the idea that they get to fill their plates themselves with all the choices. Not this brunch. This brunch was made when I was hungry and didn’t want to go overboard with the making of all the food. No choices for this brunch, I dished up the plates and that was all there was.

The most exciting part of brunch was that I, for the very first time ever, made eggs benedict! Brian likes eggs benedict and I’ve always thought it seemed so fancy. Too fancy for me to actually make on my own. Inspired by the recipe I saw in a cookbook I decided to give it a try. So glad I did because now I am also a fan of eggs benedict! The recipe I used is actually from the Against All Grain Cookbook and it’s here. The method in the cookbook was much easier and gave a lot more information but the online version has the ingredients and ratios so I’ll be using those and sticking to the cookbook methodology.

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Yeah, we went a little heavy with the hollandaise sauce (oh so good!). The poached eggs are hiding under there, I promise, as is some roasted cabbage and chickpea flour pancakes. I cannot say enough good things about chickpea flour pancakes. They are my new go-to. First, they are easy: chickpea flour and water with some spices! Second, I can make as few or as many as I want at a time. Third, the flavor is so unique. And lastly, they are incredibly versatile. I used them for my tacos the other night, I’ve used them as wraps for lunch, and here they serve as a nice hearty base to soak up all that delicious hollandaise.

The flavor combination of the chickpea flour pancakes, the roasted cabbage, the poached egg, and the hollandaise was out of this world good! Since, it was my first attempt I only made one for everyone but we really could have used a second one (note for next time). Brunch was rounded out with some apples, some leftover fruit salad (various fruits, unsweetened coconut flakes, and homemade honey sweetened whipped cream), and a sample of sausage (also leftover).

No, this brunch wasn’t brimming with variety but what we did have was so tasty it didn’t matter.

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My Favorite Lunch and I Fed it to My Kids

Without a doubt not eating bread has allowed my kids to be more adventurous eaters. I used to get sandwich requests on the daily and now when I ask what they would like for lunch they mostly say whatever I make.

Ok then, maybe they will eat what I wanted. We happened to have all the ingredients for (one of) my favorite lunch salads. Considering how much my kids enjoy all the individual ingredients to this salad I thought putting them together just might work out.

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The salad has shredded carrots, chopped red cabbage, and kale. On top is a peanut butter, soy sauce dressing. The dressing is thick and on occasion you get a bite of crunchy vegetables and a chunk of peanut butter dressing, oh so good! Izzy loved the salad, Lexi didn’t love the dressing as much but by the end was coming around.

If I fed them sandwiches everyday opportunities to try stuff like this would never come up. When bread isn’t over powering your tastes those vegetable cravings have a chance to come up. Like this lunch from yesterday:

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Yes, it’s a wrap which isn’t bread free but this wrap is filled with vegetables. There are carrots, broccoli, cucumbers, and olives in this wrap. Izzy actually requested a veggie wrap for lunch. Her taste for veggies are ever-increasing. Let’s get in all the veggies we can before the allure of camping foods take over!