Our registered dietitians whipped up a few delicious brunch recipes perfect for Mother’s Day. All bariatric-friendly including almond flour pancakes, a 100-calorie cocktail and a savory egg casserole.
A delicious and simple drink with only 100 calories! Another lower calorie option is 5oz glass of prosecco which has only 90 calories. Add some berries to the glass to make it look fancy.
- 2 oz vodka- can be flavored vodka
- 6 oz club soda (can be flavored club soda like LaCroix)
- Add ingredients to glass, add ice and stir. Garnish with a lemon or lime wedge.
Nutrition Facts serving
Serving size: 1 drink
Almond Flour Pancakes
- 1 cup almond meal/flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 4 tablespoons ground flax
- 2 eggs
- ¼ cup water
- 2 teaspoons vanilla extract
- 1 teaspoon coconut oil (measure solid, then melt)
- ¼ teaspoon salt
Makes 8 pancakes – Serving size 2 pancakes
- Add dry ingredients to a small mixing bowl and stir to combine.
- In a medium-sized bowl, beat eggs then add remaining wet ingredients. Add dry ingredients to wet and mix until combined. Do not over-mix.
- Preheat a skillet and spray lightly with cooking oil.
- Using a 1/8 dry measuring cup, drop batter on a hot skillet and gently flatten batter with the back of the cup. Allow pancakes to cook over medium-high heat until browned on bottom and set throughout. Flip gently with spatula and cook until brown on the remaining side. Serve immediately or transfer to a warm (250 degrees F.) oven to keep warm while cooking the rest of the pancakes.
Optional topping: Warm 1 cup frozen blueberries and 2 teaspoons honey or pure maple syrup in a saucepan or microwave-safe dish until berries are thawed and mixture thickens slightly.
Nutrition Facts per serving (does not include optional berry topping):
- Calories: 225
- Fat: 13g
- Carbs: 11g
- Protein: 16g
This breakfast dish makes a perfect addition to any brunch! It has 19 grams of protein per serving plus lots of veggies. There are 9 servings in the recipe so there should be plenty of leftovers. Another option is to freeze half of it and reheat it at a later date.
- Breakfast turkey sausage ( I used 15 links of the Banquet Brown N Serve turkey sausage)
- 6 cloves of garlic, minced
- 12 large eggs
- ¼ cup skim milk
- ¼ cup light cream
- 1 ½ cups reduced fat shredded cheddar cheese
- ¼ tsp sea salt
- ¼ tsp pepper
- 4 cups broccoli
- Preheat the oven to 375 degrees F.
- In a greased skillet over medium high heat, cook the minced garlic for 1 minute.
- Cut up the breakfast sausage and heat up with the garlic until browned for a couple minutes. If using uncooked sausage, cook until browned (10 minutes).
- If using frozen broccoli, heat up in the microwave and then blot the water out when heated (I used frozen broccoli) If using fresh broccoli, blanch in boiling water for 5-7 minutes until tender and then pat dry.
- In a large bowl, whisk together the eggs, milk, light cream, ½ of the cheddar cheese (¾ cup), sea salt, and pepper.
- Grease the bottom of a 9×9 casserole dish.
- Arrange the sausage and the broccoli at the bottom of the casserole dish.
- Pour the egg mixture on top of the sausage and broccoli. Sprinkle the remaining cheese on top.
- Bake for 30 minutes or until the eggs are set and the cheese is melted.
Nutrition Facts per Serving
Serving Size: 1 slice (9 servings in casserole)