A couple months back I did Mother’s Day Brunch segment on San Diego Living where I made some of my favorite breakfast recipes to celebrate mom which included a Green Chile and Quinoa Frittata, Sweet Potato Hash and a Strawberry Peach Bellini.
So why am I sharing it with you now…in July? We had a few technical glitches with the DVD and then the correct DVD sat on the producers desk for several weeks for me to drive my butt down there to pick it up. Oops. So sorry about that.
The good news it that even though it’s not Mother’s Day breakfast and brunch are still super important and is still my favorite meal of the day. So without further ado. Here she is, how to cook mom {and you} and healthy and delicious brunch. Recipes are below.
GREEN CHILE AND QUINOA
Soak time: 20 minutes • Prep and cook time: 1 hour Serves 12
Download Green Chile and Quinoa Frittata Here
1 cup quinoa (soaked in some water with juice from half lemon for 20 minutes, then drained and rinsed)
2 cups water or healing bone broth
1 dozen pasture raised eggs
1 large can of green chiles, chopped – you pick the heat
2 cups baby spinach
1 bunch fresh cilantro, chopped
half bunch green onions, chopped
3 teaspoons sea salt
Preheat oven to 375 degrees.
Put soaked and drained quinoa and 2 cups water in medium sauce pan and bring to boil. Reduce to simmer with lid on until cooked, 10 to 15 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, whisk eggs, spinach, chiles, cilantro, green onions and salt; set aside. Stir in quinoa. and crumble the goat cheese on top.
Oil a 9×13 baking dish and pour all ingredients into baking dish. Cover with tin foil and bake for 30 minutes. Check middle and, if it is still liquid, cover casserole and bake at 400 degrees for 10 more minutes. Remove tin foil for the last 5 minutes.
SWEET POTATO HASH
Serves 4, Prep time: 15 minutes, Cook time: 10 minutes
Download sweet potato hash recipe here.
2 shredded sweet potatoes, any kind will work I used Purple Japanese
¾ cup sliced pineapple
¼ cup pure maple syrup
¼ shredded coconut
2 tablespoons coconut oil
Heat coconut oil in a non-stick skillet over medium heat. Add shredded sweet potato in one layer and then the slice pineapple. Mix it up just a bit so that some of the pineapple can caramelize while the sweet potato browns. Cook for about ten minutes until everything is nice and crispy and the pineapple is slightly charred.
Remove from pan, drizzle the maple syrup and sprinkle the coconut over the hash.
Enjoy!
