Weekend Brunch

We had some non-paleo friends over for a late brunch today and I put together this easy, make ahead menu of some of our favorite dishes.  It’s such delicious food, no one even notices it’s also healthy!  With everything ready ahead of time you can simply relax and enjoy time with your guests.  Click the links for recipes I’ve posted previously.  Any or all of these would be great for a Labor Day gathering!

The tapenade needs to chill overnight so I made it Saturday night.  I’ve made kalmata olive tapenade before and it was ok, but wanted to try something with these really delicious Field Day Natural ripe green olives (carried by our local natural foods store).  I love that the ingredients are simply non-GMO olives, water, and sea salt!  I followed a recipe I found on Food.com.

tapenadeGreen Olive Tapenade

  • 2 cans ripe green olives, drained
  • 2 (2 oz) jars anchovy fillets, drained (I used 2 – 1.5 oz jars of Crown Prince Natural flat fillet anchovies in pure olive oil also from the natural foods store)
  • 1 tablespoon chopped fresh garlic
  • 2 teaspoons capers, drained
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper (recipe called for 1/2 teaspoon which I thought would be way too hot – can always add more to taste!)
  • 1/2 teaspoon black pepper
  1. In a food processor combine olives, anchovies, garlic and capers; pulse until coarsely chopped.
  2. Add in the oil and process again until mixed.
  3. Add in the lemon juice, cayenne and black peppers, process until combined (personal preference for a smooth or chunkier texture – mine was in between).
  4. Transfer to a bowl, cover and refrigerate overnight or up to 5 days.

As with all recipes you can easily modify the ingredient amounts to personal taste.  This was delicious with both chips and on thinly sliced and toasted paleo bread!

I’d roasted a couple of chickens recently (post coming soon) and had plenty of leftover meat.   I looked at several paleo chicken salad recipes and Everyday Paleo Fall Chicken Salad sounded perfect.  I added an apple because I love the sweetness and crunch and left out the poppyseeds because I didn’t have any.

chicken saladPaleo Chicken Salad

  • 2 cooked chicken breasts, chopped
  • 2 celery stalks, chopped
  • 1 apple, chopped
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/2 cup Paleo Mayo
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon honey
  • salt and pepper to taste

Combine the chicken, celery, apple, pecans and cranberries in a large bowl.  Mix the mayo, vinegar and honey in a small bowl and pour over the chicken mixture, mixing well.  Add more mayo if needed (I added a couple more tablespoons).  Creamy and delicious and leftovers are wonderful for lunch!

photo 2Sangria

  • thinly sliced orange, lemon and lime
  • 2 cans Zevia lemon-lime twist soda
  • 1 large (1.5 liter) bottle Sangria (I like Cruz Garcia Real Sangria but any kind works)

Place several slices of citrus in a pitcher, add the soda and Sangria and stir.  Serve over ice in glasses with a slice each of orange, lemon and lime.  Very refreshing!

I am grateful each day for wellness, happiness and the opportunity to share with you.