Weekend Brunch a Hit

On Saturday, I hosted a “coordinated-potluck” brunch for my friends. I was trying to keep the menu on the healthier side while still providing plenty of food. Check out the menu: Self-serve waffle station w/ pure maple syrup & sliced strawberries & whipped cream on request, Canadian bacon, turkey bacon, garden salad w/ avocado and cucumber tossed with homemade sherry vinaigrette, scrambled eggs, organic Guatemalan coffee, roobais chai tea w/ milk and Truvia, mimosas, and sparkling wine.

My friends loved the food, raving about the waffles as they polished them off. Meanwhile I nibbled on the relatively healthy bacon protein sources, scrambled eggs, the salad, and the unadorned sliced strawberries. I skipped the OJ from the mimosas, preferring to avoid the high sugar content and “just” have the delicious Brut sparkling wine from Louis Bouillout.

I wanted to make the waffles a little healthier so a made a few changes from my normal buttermilk waffles from the Joy of Cooking with ingredients in my pantry. For the flour, I changed out white flour to bread flour to add gluten to prepare for my two flour substitutes. I used 1/4 cup each of flax seed meal and almond flour as a substitute for 1/2 cup total of the flour (1 3/4 cup flour in recipe total). The flax seed meal and almond flour cut down on the carbs, added healthy fats including Omega-3s, and, I hope, cut down some on the glycemic index of the waffles. Olive oil replaced the butter, and I used the minimum quantity of added fat (4 Tbsp. instead of the normal 8 Tbsp.). Olive oil cut down on the saturated fat. To make the waffles more almondy, I added about 1/4 tsp. of almond extract–next time I would try adding 1 tsp. of extract.

Next time for the waffles, I’m considering trying whole wheat flour + gluten + flax seed meal + almond meal for the flour mixture. I’d like to get more fiber into the dish, lowering the glycemic index. If you have other ideas on how to reduce the highly-processed flour and increase the fiber, let me know!

For the salad dressing, we mixed 1 Tbsp. olive oil with 1 Tbsp. sherry vinegar and a touch of balsamic vinegar, red Hawaiian sea salt, and fresh ground black pepper. A touch of honey or agave nectar would likely have had the same general effect as the balsamic–to cut the acidity of the sherry vinegar by adding a little sweetness. We dressed the entire salad with this small amount, tossing with tongs to coat.

In all, great food, friends, and conversation!

Salud!

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