That’s the motto for today.
For me, the most I keep calm, the more I enjoy the day, the week, and life. Not always easy to keep calm, but the more you practice, the easier it gets. And having fun little reminders, such as the Keep Calm poster above, makes it easier for a stress-check in.
As I Keep Calm and Love Life, I realize how luck I am to have an incredible family and amazing friends. Especially ones who can share great food together.
Best Friends. 🙂
Yesterday, to celebrate Easter Sunday and Keeping Calm and Loving Life, I decided to put together a Health Brunch- to show my love of life and love of food.
The last minute brunch was a complete success. There was a few different friends and families celebrating Sunday life with my family, making it the perfect way to end a weekend. Good friends, great food, delicious, sunny weather. And check out the list of food!
What Runs Health Brunch: Vegan Cinnamon-Walnut Waffles, Green Smoothie Bar, Lemon-Kale Salad, Christine’s Chicken Curry Salad, the infamous Paleo Breakfast Bake, Spinach & Leek Galette, and Gluten-Free Lemon Raspberry Muffins. Friends brought artisan coffee, coconut creamer ;), fruit, flowers, love.
And of course, you MUST have the recipes as the food turned out wonderful. Everyone was impressed and surprised how this healthy food could taste so great! And the Vegan Cinnamon-Walnut Waffles were a HUGE hit!
The Paleo Breakfast Bake
Vegan & Gluten-Free Lemon-Raspberry Muffins
It was a toss up between my Paleo Pumpkin Muffins (SO good!) and my Vegan Vanilla Cupcakes- after searching my blog a bit more I found my FoodBuzz Lemon Lavender Cupcakes and did a spin-off from there.
Makes about 16-18 muffins
- 1 3/4 cups gluten-free flour (For Paleo, use almond flour)
- 1/2 cup coconut flour
- 3/4 cup NuNaturals Baking Blend (or sugar, for Paleo use 3/4 cup Maple Syrup- do not add sugar below)
- 1/2 cup sugar + 3 Tbsp honey (for a bit sweeter)
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup almond milk
- 1/3 cup lemon juice
- 1 tsp lemon zest
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 4 tbsp apple cider vinegar
- 1 cup frozen raspberries
Preheat oven to 350 degrees and line a 12-count cupcake tin with 12 cupcake liners + 4-6 more in another tin.
In a bowl, whisk together flours, NuNaturals Baking Blend, sugar + honey, baking soda, and salt. In a separate, larger bowl, whisk together almond milk, lemon juice, zest, oil, vanilla, and vinegar.
Pour the dry mixture into the wet mixture and whisk until just combined. Do not over mix. Gently, fold in the raspberries.
Fill the cupcake liners a little more than two-thirds full with batter. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it- or center feels firm to the touch.
Unfortunately, I did not take a picture of the amazing waffles I made, but please check out the recipe here, for the Vegan Cinnamon-Walnut Waffles. I studded mine with bits of dates, cinnamon, and walnuts for crunch.
Christine’s Chicken Curry Salad
My sister is quite talented at pulling ingredients together and spicing them to perfection. This is her little medley that is sure to please anyone- and everyone- trust me.
- 1 can chicken breast (low sodium)
- 2 green onions, chopped
- 2 tbsp spicy mustard (brown spicy or Dijon)
- 1 tbsp mayonnaise, or Greek yogurt
- 1 1/2 tsp curry powder
- 1 celery stalk, chopped
- 1 handful of dried cranberries
- 1 handful spinach, roughly chopped
Combine the chicken, green onions, mustard, mayo or yogurt, curry powder, and celery in a large bowl, mixing well. Fold in the cranberries and spinach.
Serve and enjoy!
Mom, Me, Sister
Trainer Kris and Lori. Best Friends. 🙂
I swear we did not plan on matching…
Spinach & Leek Galette
Recipe from Yummy Supper, adapted with leeks, onions, mushrooms, chives, and spinach.
Incredible Lemon-Kale Salad
This is a M U S T try and super simple salad. Those who fear Kale, need this recipe.
Happy Monday! I’ll leave you with one last word of advice.