A Healthy Brunch Menu

When I was living in America Sunday brunch was a thing. It was a nice non Shabbat time to get together with family and friends that didn’t live as close by. And the food is so much fun and delicious. Now that I live in Israel there is not as much time for a big brunch. The only free day being Friday is too busy prepping for shabbat, but that doesn’t mean we don’t eat brunch anymore. We just serve it for dinner. 

Back in the day my sister in law’s favorite brunch addition was this pecan streusel french toast, she could prep it the night before and bake it up as the guest were arriving. But after hearing how it was made, I knew it wasn’t for me.  I have an aversion to cooking foods with that are not dessert and are still loaded with fat and sugar. So I offer you my healthier brunch recipes. 

Just a few days after Chanukah and a long winter ahead of us, I thought the best Brunch menu I could share would be one low in calorie, high in vitamins and still easy to prepare.  Most people will have bagels, lox and cream cheese (at least at any respectable Jewish home for brunch), so my best advice is never leave off the veggies.  

Make sure to include a platter of sliced tomatoes, peppers, onions, and cucumbers.  Consider offering ricotta cheese as a spread of choice that has only 25 calories per tablespoon versus the 50 calories in average cream cheese.

Fruit Salad

I love to serve lots of salads including this favorite Fall Fruit Salad or a nice Citrus Salad is also great this time of year and will give you and your guests lots of immune boosting vitamin C.  

Favorite brunch vegetables salads would include:

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Smoked Salmon Salad

Creamy Kale Salad with Capers and Hazelnuts

Balsamic Cucumber and Carrot Ribbon Salad

Now for the eggs, it is always nice to have an eggy dish at the table and I am all for eggs, but considering there is a need to serve a lot of food when having company, let’s stick to egg whites or egg substitute this time, not only will it save calories, but it will save you time, no need to crack any eggs.

Egg White Frittata with Tomatoes, Spinach, and Mushrooms

Here is a recipe for an egg white frittata, but any frittata recipe on the site can be made using egg substitute, just use 1/4 cup per egg.

Stay away from layered french toast type dishes ands tick to layered yogurt and granola parfaits!!

Or try one of our savory yogurt bowls like this one with Roasted Beets Carrots and Hazelnuts.

If you really like to bake, try something with a few more vegetables and/or lower in fat and sugar, like these morning carrot muffins.

Finally, instead of potatoes, consider a crunch flavorful cauliflower dish, like this one smothered with Tahini.

Crunchy Curry Cauliflower

What do you like to serve for brunch? Want any ideas for healthier swaps for your favorite go tos? Let me know in the comments below.