Brunch on the Fly

My brother from out of town came for a visit and 2 hours before arrival, I threw together a lovely feast with some freshly prepared items and some fridge leftovers…

I first made Almond Flour Muffins. Then I pulled out a package of uncured bacon and got it ready to bake on a cookie sheet. I love dips, so made some pesto in the food processor and then pulled out a thai peanut sauce leftover from last night’s dinner along with an avocado corn salad. I cut up some veggies (carrots, celery, sugar snaps) and pulled out some pickled veggies, kimchi, roasted pecans and olives and made a platter, also adding some sheep’s milk manchego and goat gouda and a few gluten free crackers. Also, had a nice green salad with hearts of palm. We had tea and homemade chocolates for a finishing effect!

Fun! The key is to keep your fridge stocked with the basics! Lots of veggies, and having certain items in the pantry or fridge such as olives, kimchi, fresh basil, bacon (turkey or regular), almond flour for muffins, and eggs.

go to recipes to find:

Muffins for recipe for Blueberry Almond Flour Muffins (I used frozen raspberries)

Dips and dressings for Pesto and Thai peanut sauce.

Salads for Avocado Corn Salad