Simple Spring Brunch

Spring is a great time to host a party! The flowers are all blooming, things taste fresher, and brunch or a light lunch is always fun. Entertaining doesn't always have to mean elaborate, and this simple spring brunch was as easy as it was delicious! I wanted to play off the concept of an indoor picnic, so a pairing of straw elements alongside sky-colored glassware created the perfect combination. A beautiful floral arrangement was the star of the show on a simple crochet tablecloth, and I layered blue-flecked plates on woven straw chargers to give a shot of cool color to the tablescape. Each place setting had a brightly printed cup and dessert plate to add a playful pop of print. Layering textures and using a color scheme are essential to creating a cohesive tablescape. Gold flatware is a staple in my entertaining arsenal, and it beautifully complemented the gold trim on the printed cups and plates. (If you're looking for a good gold set, this one is quite reasonable.) Guests were served their choice of fruit juices and a spectacular variation on an omelet that was filled with brie, avocado, spinach, and roasted sweet potatoes. Simple yet divine. 

Brie, Avocado, Spinach & Roasted Sweet Potato Omelet 

Ingredients

1 egg beater or 2 eggs

1/2 sweet potato

Wedge Double cream Brie cheese

1/2 of a small avocado

1 tablespoon Olive Oil

1 tablespoon Maple Syrup

1/8 teaspoon Cumin

1/8 teaspoon Cardamom 

1/8 teaspoon Coriander

1 cup Spinach loosely packed

Coconut oil cooking spray

Instructions

1. Preheat oven to 400 degrees fahrenheit. 
2. Chop the sweet potato into 1/2" to 1" chunks, keeping them around similar size for even cooking, toss with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/8 teaspoon of cumin, 1/8 teaspoon of coriander, 1/8 teaspoon of cardamom, and a bit of salt and pepper. 
3. Spread potatoes evenly on a foil-lined baking sheet and bake at 400 degree for 20-25 minutes or until a light golden brown and they're easy to cut. Take out and let cool. 
4. Spray a frying pan with coconut oil and turn to medium heat.
5. Add spinach leaves. 
6. Once the spinach has cooked down, add egg beater (or two eggs pre-whisked), and add a dash of salt and pepper. 
7. Lay 4-5 1/2" slices of Brie cheese on the omelet, and a few roasted sweet potatoes. 
8. Fold omelet in half, flip, and finish cooking. 
9. On the plate, put the rest of the sweet potatoes, and place the finished omelet on top. 
10. Add two more thin slices of Brie on top, and layer on sliced avocado. Finish everything with a bit of salt and freshly-cracked pepper and enjoy! 

Bon Appétit! 

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Kitchen Confidential: Lauren's Favorite Granola

 My sister is a fabulous cook and can turn a few basic ingredients into something delicious! I am always amazed at the incredibly delightful combinations she whips up, and this recipe was just too good not to share. Granola is a great breakfast option when you're on the go, or want to add it to your favorite yogurt and fruit parfait. The blend of spices in this recipe fills the house with a delicious aroma as it bakes, and compliments any morning routine. Trust me, one taste of this, and you'll want to make enough for the week! Lauren suggests serving the granola over plain greek yogurt with fresh seasonal berries and a generous drizzle of honey on top. Enjoy!

Lauren's Favorite Granola

1 cup oats
1-2 tablespoons coconut oil
1-2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of sea salt
1/2 cup chopped almonds
1/2 cup chopped cashews
1/2 cup chopped hazelnuts
1/3 cup dried coconut chips
1/4 teaspoon cardamom
1 tablespoon chia seeds
1 tablespoon flax meal/ground flaxseed
1 handful of unsweetened shredded coconut

Pre-heat oven to 300 degrees. Mix all ingredients together, and add any additional quantities of spices and ingredients to taste.
Line 1 baking sheet with aluminum foil, spread mixture into a thin layer on baking sheet, and bake for 25 minutes at 300 degrees or until lightly golden.

*Optional Tip: Take out baking sheet halfway through the baking time, stir granola mixture, and place back in oven for remainder of baking time

(Editor's Note: Ingredient measurements are flexible, and often adjusted to personal preferences.)

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Q&A with C&J

Jenni and I have been good friends for quite awhile. We've worked, traveled, and even written a book together. (Watch the trailer for it here) Since we live pretty far apart, we get together about once per year, but chat often via Skype. Jenni and I share a lot of fun memories, laughter, and similar interests. We decided to answer some questions together, so we could compare our answers for fun, and so you can get to know us both a little better! Jenni and I are both passionate about travel, empowering the next generation of leaders, and writing. Keep reading to find out our thoughts on favorite books, beauty tools, hidden talents, and more...

I hope you enjoyed part 1 of our Q&A series! We've got some more fun things on the way...
Got a question for us? If there's something you'd like us to answer, feel free to send your questions through my contact form, or tweet us/comment, etc. and we may include it in our next Q&A post.

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