Brunch on a Sunday morning is one of the best things that families can do at home, but can you make something that tastes great and has less fat and calories than the pancakes loaded with syrup and bacon? Holly Clegg, author of “Meals on the Move: Rush Hour Recipes,” shares recipes to create a healthy brunch spread. Check them out below.
Use whatever fresh berries you can find or pull them out of the freezer and enjoy this wonderful version of French toast.
My family cleaned their plate when I served this dish. If you are not a grits fan, the shrimp may be served over rice and used for dinner. When reheating the grits, add more milk if too thick.
The perfect addition for any brunch. The indulgent Apple Walnut Topping with the Sweet Potato Pancakes makes this a hard combination to beat. Don’t let shredding the potatoes scare you away from this delicious dish as potatoes are easily shredded with the shredding blade of the food processor. The Apple Walnut Topping would be a hit over vanilla ice cream.
The hint of orange with the crumbly topping makes this a deluxe version of blueberry muffins.
A wonderful brunch punch! Use your favorite flavored coffee from hazelnut to vanilla.
Recipes courtesy of Holly Clegg, author of “Meals on the Move: Rush Hour Recipes.”