Photos: Belén Fleming of Belu Photography
Celebrate happy news and springtime holidays with delicious brunch recipes.
With the sun rising earlier and the flowers beginning to bloom, there’s no better time to gather with friends and family to celebrate special moments, whether baby or bridal showers, Mother’s Day or special holidays. Spring brunches are the perfect occasion to indulge in delicious dishes, and the right recipes can ensure everyone enjoys the feast—no matter their dietary needs.
Medina cookbook author, food blogger and Noteworthy columnist Emily Maxson shares a trio of brunch recipes that are both gluten- and dairy-free. From a savory frittata to sweet muffins, each dish is crafted with care and designed to offer nutrition as well as taste.
Grapefruit and Avocado Salad
This simple salad is as delicious as it is gorgeous. The bright grapefruit and creamy avocado complement each other impeccably well. To preserve the individual flavors of each fruit, I keep the dressing simple, using only olive oil and Maldon sea salt. The microgreens add an additional boost of nutrients, and the pistachios give the salad a delightful crunch.
- 3 cups arugula
- 2 avocados, ripe but firm
- 2 ruby red grapefruits
- ⅓ cup pistachios, roughly chopped
- ½ cup microgreens
- olive oil for drizzling
- Maldon sea salt, or other coarse
- sea salt flakes
Using a sharp knife, trim off the ends of a grapefruit, and place it with the cut side up. Cut off the rind and pith, following the shape of the fruit. Take care not to remove too much of the flesh. Slice lengthwise between the membrane and a section of the grapefruit. Repeat on the other side of the segment. Repeat until all of the grapefruit segments are cut and removed. Repeat with the second grapefruit. Cut an avocado in half lengthwise, and remove the pit. Using a large spoon, scoop out the flesh of the avocado in one piece. Place the avocado with the cut side down on a cutting board, and slice lengthwise. Repeat with the second avocado. Place the arugula on a medium platter or in a shallow bowl. Arrange the grapefruit sections and avocado over the arugula, alternating between fruits. Drizzle olive oil and sprinkle sea salt flakes over the salad. Top the salad with the microgreens and pistachios.
Spinach and Bacon Frittata
Making a frittata, which is a crustless quiche, is a simple and delicious way to cook eggs for a group. I love this recipe because it is dairy-free but still full of rich flavor.
- 1 large yellow onion
- 6 pieces of bacon
- 4 cups fresh spinach
- 12 eggs
- ½ cup canned, full fat coconut milk
- 3 Tbsp. Dijon mustard
- 2 tsp. sea salt
- 2 tsp. black pepper
Preheat the oven to 400 F. Dice the onion and bacon. Place the bacon in a 12-inch cast iron pan or oven proof skillet over medium-high heat. Sauté for 3 minutes, stirring occasionally. Add the diced onion, and sauté for an additional 10 minutes. Meanwhile, place the eggs, coconut milk, Dijon mustard, salt and pepper in a medium bowl, and blend with a hand mixer for 2 minutes or until well combined. Add the spinach to the bacon and onions, and stir until wilted. Add the egg mixture to the pan, and stir to combine over heat for 1 minute. Place the pan in the oven, and bake for 10 minutes or until a knife inserted in the center comes out clean. Cut into wedges, and serve.
Gluten-Free Lemon Blueberry Muffins
Blueberry muffins are one of my favorite baked treats. This recipe is a healthier version made with nutrient rich almond and coconut flours. They are sweetened with honey and applesauce instead of sugar and make a wonderful addition to your brunch or breakfast table.
- 3 large eggs
- ⅔ cup honey
- 2 Tbsp. butter or coconut oil, melted
- 2 Tbsp. unsweetened applesauce
- 1 ½ Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 1 tsp. vanilla extract
- 2 ½ cups almond flour
- 2 ½ Tbsp. coconut flour
- ½ tsp. baking soda
- ¼ tsp. sea salt
- 1 cup fresh blueberries
Preheat the oven to 375 F. Line a muffin pan with paper or silicone liners. In a large mixing bowl, mix the eggs and ⅔ cup of honey on high for 3 minutes until frothy. Add the melted butter or coconut oil, apple sauce, lemon juice, lemon zest and vanilla. Mix until combined. Add the almond flour, coconut flour, baking soda and salt. Mix on medium for 1 minute, stopping to scrape down the sides of the bowl. Stir in the blueberries by hand. Fill the muffin cups ¾ full with batter. Bake at 375 F for 20 minutes or until done. Remove from the oven, and cool. Makes 10–12 muffins.
Find more from Maxson through her cookbook, Emily’s Fresh Kitchen Cookbook or at emilysfreshkitchen.com. She also teaches culinary classes at The Fox and Pantry and has a second cookbook forthcoming, which will be available on her website, Amazon and local retailers including The Fox and Pantry.
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