Visualize brunch.

Visualize brunch.


There’s something about a crisp Spring day that just make you want to get cozy and make a delicious brunch.  But then again, you’re hearing this from someone who can basically find any excuse to make brunch…seriously.  “Oh, your dog just barked? Great, why don’t you come on over and we can discuss that over brunch.”  By far my favorite time to eat brunch is after doing a fun outside activity.  An early morning run or walk in the park, to be exact.  Breathing in that fresh air, soaking in the sights of gorgeous ferns, and pushing myself in the process…all fueled by the promise of a brunch at the end of that endeavor.  Growing up in South Carolina, my mom, dad, sister and I used to go to spin classes together.  Throughout the class, my dad would whisper over to us the type of bagel that he was planning on ordering after class, usually when we were in the middle of a big hill climb.  I.e..”Everything bagel, toasted, with veggie cream cheese, mmm.”  He would then chuckle, and we would all start laughing.  Point of the story: it’s okay to let good food motivate your activities.  Actually, visualization is a psycological technique coveted by many. Therefore, go ahead and visualize brunch, y’all!

One of my favorite menus is this awesome Kale-Artichoke Quiche with a simple Almond Flour crust, and then your own simple version of a fruit salad, along with your favorite green smoothie.  Add a good cup of coffee to the mix, and cheers to that my friends.

Kale and Artichoke Quiche
Recipe type: breakfast
Cuisine: healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
This is a delicious quiche recipe with a simple Almond flour crust! Super flavorful and filling for your post-exercise brunch meal. I recommend eating this with fruit salad and a green smoothie. Yahoo!
  • 2 cups Almond Flour (I prefer Trader Joe's brand)
  • 2 T. olive oil
  • 1 large egg
  • 1 t. salt
  • 6 eggs
  • 1 can artichoke hearts, drained, chopped
  • 2 cups fresh Kale, chopped (about 1 full bunch of kale, stems removed)
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1½ cups whole milk (you can also use full-fat coconut milk here)
  • ¼ cup Parmesan cheese, grated
  1. Preheat oven to 350 degrees F.
  2. Put the first four crust ingredients in a food processor and pulse until the mixture forms a ball.
  3. Using your fingers, press the dough into a 9-inch pie dish or fluted pie tin and bake for 8-12 minutes until just golden brown and let cool.
  4. Meanwhile, whisk the eggs in a large bowl, and stir in the next 5 ingredients. Pour into the pie crust and sprinkle the grated cheese on top.
  5. Bake for about 1 hour, until set. Enjoy!
  6. Note: This can be made ahead, put in the fridge, and reheat the individual pieces in the oven. Seriously yum!

*Also, random fact time.  Did you know that there is a term for that amazing smell of the earth after it rains?  (Which we experience A LOT in the Pacific Northwest, and I love soaking up that scent on a run.)  Yup, Petrichor.  Try that one on for size.



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