Found the brunch at the end of the rainbow today!
I made a St. Patrick’s Day Brunch with all recipes I came up with on my own, so I’m super excited that they all turned out great! I made green waffles, healthy shamrock shake, DIY avocado toast strips with crunchy kale chips - this was my idea for a shareable and customizable avocado toast!, and cucumber mango strawberry pinwheels. I tried to think of foods that were green or rainbow for a festive feast!
Handful of pistachios
1 mashed banana
¼ cup flour
Few handfuls of spinach
1 tsp vanilla extract
Good shake of cinnamon
Dash of salt
1 tsp baking powder
Dash of: nutmeg, allspice, and cardamon (optional)
Honey or maple syrup (optional, for sweetening)
Add a handful of pistachios to boiling water before preparing the rest of the batter.
Blend together the rest of the ingredients.
Once the pistachios have boiled for at least 10 min, drain the water and add to the blender.
Heat and lightly grease a waffle iron.
Pour a few spoonfuls of batter in the middle of the waffle maker and cook for about 4-5 minutes, or until the waffle is evenly cooked.
Let cool, and top with strawberries, coconut, and pistachios!
Healthy shamrock shake:
Makes about 3 glasses
1 frozen banana
Few handfuls of spinach
About ⅔ cup milk (add more if it is too thick for your liking)
½ tsp peppermint extract
1 tsp vanilla
Drizzle of honey
Blend all ingredients until smooth.
Top with a fresh mint sprig and drink for good luck!
DIY Avocado Toast Strips with Kale Chips:
1-2 slices of bread
Kale (I used 1 bag of kale from Trader Joe’s)
About 2 tbsp olive oil
Black pepper, garlic, and salt for seasoning
Preheat oven to 375 F.
Slice the bread into strips, and toast them.
Mash avocados with fresh basil, lemon juice and a sprinkle of pepper, garlic, and salt.
For the kale chips, toss kale with olive oil, salt and pepper, and garlic and roast in the oven for about 20 minutes until crispy, checking on them and shaking the pan halfway through.
Take a strip of toast, add the mashed avocado, top with crunchy kale chips, and enjoy!
Cucumber mango strawberry pinwheels:
About ½ to ¾ of a whole mango (depending on the thickness of your slices)
A few strawberries
Greek yogurt (omit for vegan option)
Lime zest (optional)
Slice a cucumber lengthwise VERY thinly (this is the hardest part of this recipe, otherwise it’s simple). It should be thick enough to stay together but thin enough that it is easy to roll up.
Prepare thin slices of mango and strawberry as well.
Lay a cucumber slice flat and add a stripe of Greek yogurt down the middle. Place mango and strawberry slices on top, then roll up the cucumber. Poke a toothpick through the roll, making sure the toothpick goes through the sturdiest part of the cucumber and as much of the mango as possible for stability. Sprinkle with lime zest and enjoy!
I came up with this idea but forgot I didn’t have toothpicks so I improvised by cutting paperclips in half. It actually worked quite well!
If you try any of these recipes, I hope it brings you good luck!