Strawberries With Mint and Lime

Sunday’s I love to spend the morning trying new recipes and creating a delicious brunch.

We bought some beautiful duck eggs at our local farmers market to enjoy this morning.

If you have not had duck eggs, they are pretty amazing. They have thick, hard shells. Vibrant yellow yolks and are super creamy.

Look at those yolks

A couple weeks ago, we went strawberry picking with our grandson so we have a bunch of sliced strawberries in the freezer.

Perfect to top some waffles. I used a a gluten free box recipe, so use your favorite recipe.

This would also be delicious on some ice cream or I am going to use the leftovers on some bread pudding I am making for dessert tonight.

To wrap up this delicious brunch, I topped the duck eggs with fresh parsley from the garden and grabbed some fresh mint for the strawberries.

If you do not have a lot of space for growing, herbs are great for container gardening and are a great place to start. Having fresh herbs on hand just elevates all your dishes.

Parsley

I thawed out some strawberries, mixed in fresh lime juice, powdered sugar and mint. Topped our waffles with our favorite bourbon aged syrup, then the strawberries.

The best syrup
Duck egg with fresh parsley and waffles with strawberries and leftover pork tenderloin slices.

Poured a mimosa and had a wonderful, relaxing brunch at home with fresh, local ingredients. What is your favorite brunch?

Strawberries with Lime and Mint

Recipe:

One cup of sliced strawberries

(Fresh or thawed from frozen)

Juice of half a lime

1 Tsp powdered sugar

1 Tbp fresh mint (plus extra to garnish)

Mix all ingredients together in a bowl and let sit for 5 min. Serve as a topping to favorite brunch item or dessert. Store leftovers in the fridge.

Pumpkin Cinnamon Bun French Toast

Pumpkin Cinnamon Roll French Toast

My Trader Joe’s find this week….Cinnamon Bun Spread! So I knew right away French Toast would have you happen this weekend!
I had some canned pumpkin in the fridge, so this delicious breakfast was an easy, delicious weekend treat.

1 serving:
2 slices gluten free bread (or your favorite bread)
1 egg
1 tsp Pumpkin puree
1 tsp Cinnamon
1 tsp Pumpkin pie spice
2 Tbsps almond milk (or your favorite milk)
Toppings:
Cinnamon Bun Spread
Powdered Sugar (optional)

Combine egg, pumpkin, spices and milk. Soak bread in mixture. Pre-heat skillet to med-high heat. Melt butter or add oil or oil spray to prevent sticking. Place soaked bread in. Cook until golden brown (about 3 min) flip and cook other side.

Top with Cinnamon Bun Spread and Powdered  sugar and enjoy.

Leveled Up Pancakes

Just in time for the weekend, my Leveled Up Pancakes. Super simple and super easy. All you need is your favorite pancake mix and a little magic. I think Pamela’s is the best gluten free pancake mix. Fluffy pancakes without the rice flour taste ( you know what I mean). I had some Enjoy Life Dark Chocolate chips on hand so I threw those in but these would still be delicious without. PB2 is powdered peanut butter and is amazing in smoothies and baking so definitely worth making a pantry staple. I had coffee creamer leftover from the holidays so it added some depth of flavor. You could always stick with unsweetened almond milk or whatever flavor creamer you enjoy. All you need is a little creativity and some simple substitutions to take a box mix to the next level. Added bonus, these are gluten-free and vegan, but taste like happy, yummy, Sunday Morning pancakes.