Brunch at Home

If you hadn’t already heard – our Bloom Fashion Show is going virtual. With Bloom at Home coming to you live on Sunday, April 26, what better way to celebrate than with delicious food?! To get us all in the mood to support and celebrate our community, I put together a Bloom at Home Brunch.

The menu includes both sweet and savory dishes, that are delicious, versatile and call for pantry and kitchen staple ingredients. Rest assured that if you don’t have something on the ingredient list, you can swap it out for something else.

ADDED BONUS: If you’re feeling particularly inspired, try your hand at making this delicious Irish Soda Bread with me! My dear friend, Eva, passed along this recipe. It was a big hit last weekend and I’ll be whipping up a loaf again for Bloom at Home.

Finally, don’t forget to share your pictures and videos with us on social media. We can’t wait to see your Bloom at Home dishes. Happy Brunching!

Bloom at Home Brunch Menu

Baked Oatmeal with Berries

Harvest Breakfast Salad with Easy Balsamic Vinaigrette

Sweet Potato and Veggie Egg Muffins

Banana, Mango and Ginger Smoothie

Baked Oatmeal with Berries

Adapted from NYT Cooking: Baked Oatmeal with Berries and Almonds

Ingredients:

  • 2 tbsp butter
  • 3 C fruit – fresh or frozen  berries, cherries, banana, peaches, apples (squeeze with a little lemon juice to maintain color)
  • 2 C rolled oats (not instant)
  • 1 C chopped nuts (almonds, pecans, walnuts or a blend)
  • 1 tsp baking powder
  • ¾ tsp fine seat salt
  • 2 C milk -> can use unsweetened non-dairy substitute, such as oat, almond, cashew, coconut, etc.
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp honey or maple syrup or brown sugar
  • ¼ grated nutmeg
  • ½ tsp cinnamon

Directions:

  1. Preheat oven to 350 F.
  2. Using 1 tbsp butter, grease 9 x 13 baking dish.
  3. Scatter fruit in bottom of baking dish in even layer.
  4. In small bowl, whisk together oatmeal, nuts, baking powder and salt.
  5. Melt other tbsp of butter.
  6. In large bowl, whisk together melted butter, milk, eggs, maple syrup, vanilla, cinnamon and nutmeg.
  7. Mix oat mixture into liquid mixture, then pour it over the fruit, making sure to evenly distribute liquid and oats.
  8. Bake until firm and pale golden, 35-45 minutes.
  9. Serve warm.

TIP: Once cooled, cut into individual servings and freeze for future enjoyment. Defrost in fridge and reheat to enjoy in the future!

Harvest Breakfast Salad with Easy Balsamic Vinaigrette

Ingredients:

  • 3 C butternut squash or sweet potato, cut into 1” pieces
  • ½ tbsp olive oil
  • ½ tsp cinnamon
  • Sprinkle of sea salt
  • Leafy greens – spring mix, baby spinach, CSA box greens
  • 1 apple (or ½ large apple), thinly sliced or other fruit (blueberries, sliced strawberries)
  • ½ avocado, sliced
  • ½ medium red onion, sliced
  • 2 tbsp nuts  walnuts, pecans, almonds
  • 1 tbsp seeds  sunflower, pumpkin, hemp
  • 1 egg, cooked anyway you’d like (fried, poached, hard boiled) or omitted all together

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine butternut squash or sweet potato, oil, cinnamon and sea salt together on baking sheet. Roast for 15 minutes, then shake pan to move vegetables around, and continue roasting for another 15 minutes or until cooked through.
  3. Fill a salad bowl with greens and add toppings: roasted vegetables, apple slices, avocado, red onion, nuts and seeds.
  4. Portion into individual bowls or plates, and top with egg (if using). Finish with a drizzle of balsamic vinaigrette* and enjoy!

*Easy balsamic vinaigrette = olive oil + balsamic vinegar + spoonful of Dijon mustard

Sweet Potato and Veggie Egg Muffins

Ingredients:

  • 8 eggs
  • ½ cup milk (optional)
  • 1 tbsp fresh chives (optional)
  • 1 tbsp olive oil
  • 1 ½ C potato, diced
  • ½ C onion, diced
  • 1 bell pepper, diced
  • Leafy greens
  • Kosher salt and black pepper, to taste

Directions:

  1. Preheat oven to 375°F.
  2. Prepare muffin pan – Can use liners or grease with butter or olive oil. If using a silicone muffin pan, no need to grease.
  3. Whisk together the 8 eggs, with milk and chives (if using).
  4. In a skillet, heat olive oil over medium heat. Add the sweet potato and onion first, season with salt and pepper. Cook until softened, about 8 minutes.
  5. Add the bell pepper and cook 3-4 minutes. Then add in the leafy greens, cooking until softened.
  6. Divide veggies into the bottom of each muffin tin and pour egg mixture over veggies.
  7. Bake until eggs are fully cooked, about 20-25 minutes. You’ll know they’re fully cooked when you shake the muffin pan and the center is firm (no liquid moves).

Banana, Mango and Ginger Smoothie

This last recipe is so easy, it doesn’t require an actual “recipe!” Simply, combine a frozen banana, mango chunks and freshly grated ginger (or even ginger paste) in a blender. Add 4 ounces of water or unsweetened plant milk (oat, almond, cashew, coconut). Blend until smooth. Garnish with cherry or mint leaf.  Serve immediately.

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