Breakfast is rare in our house on Sunday morning’s but brunch is a hot topic that literally gets us excited to start moving around. Normally, brunch can be loaded with delicious carbs and light sweets. But I have been slowly moving toward healthier food options that are gluten free and minimum sugar. It’s a serious habit to start and takes discipline to keep momentum. I can easily do biscuits and pancakes with anything but I am taking one meal at a time to build up a healthier lifestyle. Treats are treats when it’s not served often but rituals are lifestyles :).
I am a big fan of using beautiful food to set the table decor. When i am done, the cabbage will be used in a beef stir fry later this week. So don’t feel pressured to over spend of fresh flowers. You can double duty veggies and fruits that work well for decor and used in another meal.
Of course, I rarely let an Easter Sunday go by with out slow cooked lamb shanks. Ahhhh to say the least. I marinate them from a few hours to a day or so in a red wine for a ridiculous rich flavor. Add beautiful bright veggies like purple/ yellow carrots, brussels sprouts and asparagus and there you have a low carb, nutritious, filling, lick the plate brunch.
Drink paring with this meal can be so diverse. You can pair anywhere from simple Orange juice, mimosa, a sweet red or even a sparkling white wine. Instead, I went totally left field with a clean S. Pellegrino sparkling water flavored with fresh organic juicy blackberries.
