Spring has sprung! With the season comes many celebrations from wedding and baby showers, to Mother’s and Father’s Days and more. I find that these celebrations often revolve around brunch. Traditional brunch menus are usually loaded with gluten, carbohydrates and processed sugars that are sure to leave you feeling logy and sick. It doesn’t have to be that way. Here are three of the scrumptious PCOS Diet recipes I will be serving at my spring events while I celebrate like a Diva!
- Almond Pancakes with Coconut Raspberry Sauce
- Poached Egg Stack
- Pineapple Citrus Mint Sparkler
If you enjoy these recipes, visit PCOSDiva.com for more great recipes and meal plans that will help you eat like a Diva every day.
Makes 2 Servings
Pancakes are classic brunch fare. Make it Diva friendly by substituting almond flour for starchy flours and using lightly sweetened berries with low glycemic coconut sugar rather than sugary syrups. These swaps will keep your insulin balanced while you indulge in this traditional treat.
1/2 cup almond flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 T maple syrup
1 whole egg, plus 4 egg whites
3 tsp. coconut oil
In a large bowl, mix together the almond flour, baking soda, and cinnamon. Combine the syrup and eggs, and fold into dry ingredients. Mix until just combined. Heat a large skillet over medium heat until hot. Add 1 tsp. coconut oil and allow to melt. Pour about 1/8 cup batter per pancake onto skillet. Cook until bubbles begin to form. Using a flat spatula, lift edge of pancake to check for doneness – you’ll want a golden color. Flip gently and brown on other side.
Coconut Raspberry Sauce
1/2 bag frozen raspberries
1/8 cup coconut sugar
1 T lemon juice
Combine raspberries and sugar in a saucepan. Cook over low to medium heat until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a sieve or cheesecloth to eliminate seeds. Serve warm over pancakes.
Makes 2 servings
Tomatoes are a delicious substitute for toast in this play on a classic recipe. Diva Tip: order a tomato in lieu of English muffins when you enjoy Eggs Benedict.
1 T olive oil
1 garlic clove, finely sliced
1 bunch of kale or a mix of spinach, kale, dandelion greens to equal 8 cups
pinch of nutmeg
sea salt and black pepper to taste
squeeze of lemon juice
½ T white wine vinegar
2 large thick slices of tomato
2 thin slices nitrate-free black forest ham
Lightly coat a large frying pan with olive oil. Warm over medium-low heat. Add garlic and sauté until golden. Add kale, nutmeg, salt and pepper to taste. Increase heat to medium-high and sauté until greens are wilted, 1 to 3 minutes. Squeeze lemon juice over the top of greens. Turn off heat and leave pan on burner to keep warm until eggs are ready.
Poach eggs by filling a wide pot with about 2 in. of water. Add vinegar. Bring to a boil over high heat. Then reduce heat to low so water is barely simmering. Crack an egg into a small dish and slip egg into water. Repeat with remaining egg. Simmer, uncovered, until whites are set and yolks are done as you like, about 3 to 4 minutes. Meanwhile, arrange tomato slices on plates, top with ham and greens. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb water.
Makes 4 servings
The inspiration for this recipe came from a salad I enjoyed on my recent tropical vacation. If you prefer a cocktail version, add a little Prosecco.
½ cup chopped fresh pineapple
½ cup fresh grapefruit juice
2 tsp. honey
juice from ½ lime
4 mint leaves, plus extra for garnish
1 bottle San Pellegrino Sparkling Mineral Water, chilled
You can either juice the pineapple in a juicer or blend it with the grapefruit juice in a blender and then strain pulp through a sieve or cheesecloth. To the juice, add honey, lime juice and muddle the mint leaves. Divide mixture between 4 glasses, add chilled San Pellegrino and stir. Garnish with a pineapple slice and a mint leaf.