Your Healthy Five-Course Easter Brunch Menu

Set the table and bring out the fine china. It's time to invite everyone over for a healthy holiday feast!

If the idea of hosting an Easter brunch feels like a dietary disaster, I've got the solution. As it turns out, you can impress your company with gourmet dishes and keep your macros on point.

With my nutritious, protein-packed recipes for an all-out feast, you'll be eating everything guilt-free, from muffins to roast leg of lamb. The best part? This menu is budget-friendly and allows you to feed 12 people for around $150 or less. Win, win, win!

Pastry #1 Lemon Chia Seed Protein Muffins

These are a classic take on the lemon poppy seed muffins, but remixed with healthy chia seeds! Chia seeds are abundant in vitamins, minerals, and antioxidants. They're also high in fiber and protein to help suppress any grumbling stomachs. And as a final benefit, they draw in moisture and improve the texture of any baked goods you put them in. Many vegan bakers use them as a substitute for egg yolks, and no one is the wiser!



Ingredients

Jamie Eason Lean Body for Her Whey Isolate or other vanilla protein powder 80 g


Baking stevia or sugar 2/3 cup


Almond flour 1/2 cup

Note: If subbing all-purpose or gluten-free baking blend, add 2 tbsp oil.

Baking powder 1 tsp


Baking soda 1/2 tsp


Salt 1/4 tsp


Nonfat plain Greek yogurt 1/2 cup


Egg whites 1/2 cup, approx. 4 large


Unsweetened applesauce 1/2 cup


Lemon zest 3 tbsp


Lemon juice 2 tbsp


Vanilla extract 1 tsp


Black chia seeds (or poppy seeds) 2 tbsp



Directions
  1. Preheat oven to 350° F.
  2. Whisk together dry ingredients in a mixing bowl.
  3. In a separate mixing bowl, beat together wet ingredients.
  4. Mix dry and wet ingredients until just combined, then stir in black chia seeds or poppy seeds.
  5. Line cups of a muffin pan with paper, silicone, or foil liners, and lightly spray insides with cooking spray. Alternately, you can skip the liners and lightly coat the inside of each cup with cooking spray.
  6. Divide batter between cups, filling almost to the top.
  7. Bake for 20-25 minutes, or until an inserted toothpick or knife comes out clean.
  8. Cool 10-15 minutes before attempting to remove liner. Enjoy with butter if desired.


Nutrition Facts
Serving size: 1 muffin
Recipe yields: 12 servings
Amount per serving
Calories 87
Total Fat3.7 g
Total Carbs6 g (3 g fiber)
Protein8 g

Pastry #2 Double Chocolate Chip Zucchini Muffins

Although double chocolate chip muffins might not seem like the smartest breakfast choice, these muffins have a secret healthy ingredient: zucchini! This low-carb veggie adds moisture, depth of flavor, and extra nutrients to these ridiculously decadent chocolate muffins.



Ingredients

Jamie Eason Lean Body for Her Whey Isolate or other chocolate protein powder 160 g


Baking stevia or sugar 3/4 cup


Spelt flour or all-purpose or gluten-free baking blend 1/2 cup


Unsweetened cacao powder 1/4 cup


Baking powder 1 tsp


Baking soda 1/2 tsp


Salt 1/4 tsp


Zucchini 1 cup or 1 medium zucchini, finely shredded


Egg whites 1/2 cup, approx. 4 large


Unsweetened almond milk or milk of choice 1/2 cup


Vegetable or coconut oil 2 tbsp


Vanilla extract 1 tsp


Cacao chocolate chips 1 oz., approx. 1/4 cup



Directions
  1. Preheat oven to 350° F.
  2. Whisk together dry ingredients in a mixing bowl.
  3. In a separate mixing bowl, beat together wet ingredients.
  4. Mix dry and wet until just combined, then stir in chocolate chips.
  5. Line cups of a muffin pan with paper, silicone, or foil liners and lightly spray insides with cooking spray. Alternately, you can or skip the liners and lightly coat the inside of each cup with cooking spray.
  6. Divide batter between cups, filling almost to the top.
  7. Bake for 20-25 minutes or until an inserted toothpick or knife comes out clean.
  8. Cool 10-15 minutes before attempting to remove liner. Enjoy with butter if desired.


Nutrition Facts
Serving size: 1 muffin
Recipe yields: 12 servings
Amount per serving
Calories 116
Total Fat4.8 g
Total Carbs8 g (2 g fiber)
Protein11 g

Appetizer #1 Smoked Salmon and Baby Dill Crostini

Don't let the fancy name fool you! These crostinis are easy-peasy to throw together. I'm talking “Oh crap, the guests are already here?” easy. Not to mention, they taste incredible, like something you would order at a great restaurant.



Ingredients

Wild smoked salmon 8 oz


Rye melba toasts 16


Light garlic herb cheese spread 8 oz.


Fresh dill 3 sprigs



Directions
  1. Layer each toast with one tablespoon of garlic herb cheese spread, half an ounce of smoked salmon, and a pinch of fresh dill.
  2. Serve immediately, or store in fridge.


Nutrition Facts
Serving size: 1 crostini
Recipe yields: 16 servings
Amount per serving
Calories 73
Total Fat3.3 g
Total Carbs5 g
Protein5 g

Appetizer #2 Mozzarella, Asparagus, and Leek Mini-Quiches

Ditch the crust for an appetizer that's light lower in carbs yet full of flavor! These little guys are surprisingly hearty thanks to the protein from the egg whites and the fiber from all those veggies. Did I mention the cheese? Yeah, that's probably my favorite part. Plus, you can either prepare these the night before and serve them cold, or whip them up fresh in the morning and serve warm. They're great either way!



Ingredients

Asparagus 1-1/2 cup, ends trimmed and chopped into 1/2-inch pieces


Leeks or white onion 1 cup, chopped, using only white part


Mushrooms 1 cup, chopped


Garlic 2 large cloves, minced


Whole eggs 6


Egg whites 6


Low-fat cottage cheese 1/2 cup


Black pepper 1/2 tsp


Salt 1/2 tsp


Dried basil 1/2 tsp


Ground nutmeg 1/8 tsp


Part-skim mozzarella cheese or feta 1-1/2 cup, divided


Cooking spray as needed



Directions
  1. Preheat oven to 350° F.
  2. Generously coat a nonstick skillet with cooking spray.
  3. Sauté chopped asparagus, leeks, mushrooms, and garlic in skillet until onions are translucent and garlic is fragrant, about 5 minutes.
  4. While veggies cool, beat together whole eggs, egg whites, cottage cheese, spices, and 1 cup of mozzarella or feta until frothy.
  5. Lightly coat cups of a muffin pan with cooking spray and divide sautéed vegetables between cups.
  6. Pour egg mixture over vegetables, dividing evenly between cups.
  7. Sprinkle quiche tops with remaining half cup of cheese.
  8. Bake for 30-40 minutes until golden brown. Enjoy warm right away or store in the fridge to serve later.


Nutrition Facts
Serving size: 1 quiche
Recipe yields: 12 servings
Amount per serving
Calories 99
Total Fat4.9 g
Total Carbs3 g (1 g fiber)
Protein10 g

Main Dish Lemon Garlic Leg Of Lamb & Red Wine Sauce

If you're a red-meat aficionado, you know there are few things as satisfying as sinking your teeth into a perfectly-done leg of lamb. My slow-and-low method results in an insanely tender roast that's delectable with or without the savory red wine sauce.



Ingredients
Roast

Boneless leg of lamb roast 5-6 lbs.


Lemon juice 1/4 cup


Garlic, minced 8 cloves


Fresh rosemary, chopped 3 tbsp


Salt and pepper to taste


Sauce

Chicken broth or stock 2 cups


Red wine or red wine vinegar 1 cup


Cornstarch 1 tbsp


Water 2 tbsp


Salt and pepper to taste



Directions
For the lamb
  1. Place lamb in a roasting pan and rub with lemon juice, then pat garlic and rosemary over the skin evenly. Salt and pepper to taste.
  2. Let roast sit at room temperature at least one hour before roasting. This is a good time to prepare your vegetables from the next recipe.
  3. If you want a nice crust on the outside of your roast, broil lamb at 450° F for 5 minutes right-side-up, then flip and broil another 5 minutes underneath prior to roasting. This is optional.
  4. Preheat oven to 325° F.
  5. Cook roast for another 2-3 hours depending on desired doneness. For a 4-7-pound roast, cook 20 minutes per pound for medium rare, or until the internal temp is 140° F. For medium, cook 25 minutes per pound for medium, until the internal temp is 150° F. For well-done, cook 30 minutes per pound, until the internal temp is 160° F.
  6. Remove from roasting pan and let rest for 15-20 minutes before carving.
For the sauce
  1. Place roasting pan over stovetop burners.
  2. Add chicken broth and red wine or vinegar to pan drippings and bring to a low boil.
  3. Continue to cook for 5 minutes while scraping up browned bits from the bottom of the pan with a wooden spoon.
  4. Mix cornstarch with water and add to pan.
  5. Simmer and stir one minute until thickened. Season with salt and pepper to taste.
  6. Strain gravy through a colander or sieve into a gravy boat before serving.
  7. Slice lamb and serve with sauce drizzled over the top.


Nutrition Facts
Serving size: 5 oz. cooked lamb and 1/4 cup sauce
Recipe yields: 12 servings
Amount per serving
Calories 221
Total Fat7.2 g
Total Carbs1 g
Protein35 g

Side Dish Roasted Spring Vegetables with Dijon Maple Glaze

Some things are just better roasted. For example, brussels sprouts, yellow baby potatoes, fennel, and radishes. If you've never tried roasted radish—I hadn't until recently—you're in for a treat. This tart root takes on a much milder, sweeter profile when cooked and pairs delightfully with the Dijon maple glaze.



Ingredients

Small yellow potatoes 1-1/2 lbs.


Fennel bulb (anise), stalks removed 1 lb.


Radishes, greens removed 1 lb.


Fresh Brussels sprouts 1 lb.


Olive oil 2 tbsp


Black pepper 1/2 tsp


Kosher salt 1/2 tsp


Glaze

Fresh lemon juice 3 tbsp


Pure maple syrup 1 tbsp


Dijon mustard 1 tbsp



Directions
  1. Preheat oven to 450° F.
  2. Wash vegetables thoroughly, and prepare as follows: quarter potatoes lengthwise; remove fennel stalks and core, then cut into 1" pieces; trim both ends of radish, quarter lengthwise; trim bottoms of Brussels sprouts, and cut in half.
  3. Toss prepared vegetables in olive oil, salt, and pepper.
  4. Arrange vegetables in one or two baking dishes in a single layer, not heaped on top of each other.
  5. Roast vegetables in oven for 30-40 minutes until easily pierced with a fork.
  6. Whisk together lemon juice, maple syrup, and Dijon to make a glaze.
  7. As a final step, toss vegetables in lemon glaze. Serve warm.


Nutrition Facts
Serving size: 6 oz. of vegetables
Recipe yields: 12 servings
Amount per serving
Calories 102
Total Fat2.5 g
Total Carbs19 g (4 g fiber)
Protein3 g

Dessert Fruit Tart With Protein Crust

The protein pie crust recipe would be great for any pie, but it's absolutely perfect with this light and fruity tart filling! You can also make this the night before and garnish with fruit just before serving. Make two if you would like more generous helpings. Trust me, you will!



Ingredients
Crust

Oat flour (or almond flour) 1-1/2 cup


Jamie Eason Lean Body for Her Whey Isolate or other vanilla protein powder 120 g


Salt 1/4 tsp


Coconut oil 3 tbsp, not melted


Whole egg 1


Water 1-2 tbsp


Filling

Nonfat plain Greek yogurt, liquid strained off 16 oz.


Baking Stevia or sugar 1/2 cup


Vanilla extract 1/2 tsp


Topping

Strawberries 5 medium


Kiwi 1, skinned and sliced thin


Blueberries 1/2 cup



Directions
  1. Preheat oven to 350° F.
  2. Combine crust ingredients, and knead to form a dough. Add another water if dough is too crumbly too stick to itself.
  3. Press dough in an 8- or 9-inch cake pan or tart pan and bake for 10-15 minutes.
  4. Combine Greek yogurt, sweetener, and vanilla until smooth. I recommend splurging on a high-quality brand like Fage. If your Greek yogurt doesn't have a thick pudding-like texture, leave it in a fine sieve coated with cheesecloth or coffee filters for a couple hours to drain off excess liquid.
  5. Spread yogurt mixture over cooked pie crust, and leave in fridge for 30-45 minutes until set.
  6. Garnish with fruit and slice into 12 pieces.


Nutrition Facts
Serving size: 1 slice
Recipe yields: 12 servings
Amount per serving
Calories 157
Total Fat6 g
Total Carbs14 g (2 g fiber)
Protein13 g