When I was growing up, we celebrated the holiday with an Easter brunch. I love breakfast foods, so this was always a favorite meal. But there is no need to go past the luxuries of a real food diet when celebrating! You can easily make a delicious and healthy menu without refined sweeteners and flour. If you are looking for an easy, nourishing brunch menu, here is a sample menu.
I have also made a timeline of when to do what to help keep you on track. Sometimes the stress of preparing for a holiday meal is caused by not knowing what to do next. The timeline shows how I would make this meal in a timely manner. Just remain flexible, as little “hiccups” do happen when you're working in the kitchen. I’ve purposely made this menu simple, keeping in mind that many of us prepare holiday meals with just one cook. But I’ve included other recipes idea at the bottom if you want to expand the menu.
Mango Orange Smoothie and/or fresh orange juice: There is still not a lot of fresh local fruit in our area, but oranges have been on sale. Oranges, bananas and mango make an amazing smoothie without the need for any added sweeteners. You could also make freshly squeezed orange juice to serve as well or instead.
Roasted Asparagus with Sautéed Mushrooms and Lemon Sauce (with added fried eggs): This dish is the main focus of the meal and it is a real treat. To make this the main dish, fry an egg or two per person and top the asparagus and mushrooms with them. Then pour the lemon sauce over all of it. Yum!
Fluffy Whole Wheat Biscuits: These are a favorite in our household. The overnight soaking process not only makes them more nutritious, but it provides a much better texture than the vast majority of 100 percent whole wheat baked goods. You just need to remember to start the night before. For a gluten- and grain-free option, try these biscuits.
1. The night before, start “soaking” the biscuit dough and set the table.
2. In the morning, if making fresh orange juice, make it first. Put in the refrigerator to keep cool.
3. Finish and bake the biscuits.
4. While the biscuits are baking, prep the asparagus and put all of the ingredients in the blender for the smoothie and put in the refrigerator until needed.
5. Once the biscuits are finished, keep warm in a cloth-covered basket. Place the asparagus in the oven and start the mushrooms. When the mushrooms are done, remove and start the eggs in the same pan, using butter or desired fat for frying. When the asparagus is done, turn the oven down to low, place the asparagus on a serving platter and top with mushrooms. Top with the eggs, when done, and start the lemon sauce. Keep warm in the oven while you whip together the smoothie.