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Easter Brunch Menu: Gluten Free, Dairy Free, and still delicious!

Updated: Mar 25

Working with people on nutrition can be an emotional rollercoaster. So many feel they can't eat "anything" when you eliminate wheat or dairy. This brunch menu will hopefully bust that limiting belief out of the water because there are so many other options out there AND it can be flavorful, impressive for any celebration, and delicious. All you need is an opened mind and willinness to let go of cheese and milk in all your recipes.

I provided this exact menu for a women's tea. I served an assortment of teas, coffee, cucumber water, and freshly squeezed orange juice.

Bon appeitie' and please enjoy your celebration!

Dr. Lexi


Baked Dates stuffed with almonds:

               Buy organic pitted dates and raw, whole almonds.

Set the oven to 400. Count out enough dates and almonds to allow each guest 2 or 3 pieces. Not everyone will love this so the number doesn’t have to be exact. Get a baking sheet and line with parchment paper. Place the dates on the paper and push each whole almond inside each date. Bake at 400 F x 5 minutes and then flip the dates over and bake for another 5 minutes.

Serve warm.

*optional – wrap each date with nitrite free bacon for an additional yumminess.

Smoked Wild Caught Salmon on Cucumber Slices with Fresh Fennel and Dill:

(make 24 – 30)

               Buy 2 packets of Wild Caught Alaskan Salmon

               1 English Cucumber



               Salt and Pepper

               Balsamic Vinegar


Make ½ inch slices of cucumber – 24 – 30 slices and place on a serving platter. Cut the wild salmon in squares that will fit on the cucumber slices. Place each slice on the cucumber and then use a decorative tooth pick to hold together. Do this for all slices. Then sprinkle the salt, cracked pepper, dill, and fennel on top of the serving platter. Place in fridge until ready to serve.


Main Course:

Asparagus Quiche

1 Almond Pie Crust

5 Free Range Eggs

3 tbsp almond flour

1 tsp baking powder

Coconut Oil

1 yellow onion.

10 -12 Asparagus stalks, tops cut off and set aside.

1 Lemon

3 Garlic cloves

Salt and Pepper

Fresh Chives to go on top.

In a frying pan, place 2 tbsp of coconut oil in. Sauté’ the yellow onion until soft. With the tops removed, slice the asparagus into 1–2-inch pieces and add to the onions. While they are cooking, in bowl, add the eggs, almond flour, and baking powder. Mix together. Then go back to the asparagus an add lemon, garlic, salt, and pepper. Sauté’ until the asparagus is bright green but still crunchy. Remove and add to the egg mixture. Pour into the pie crust. Sprinkle the chives on top and the place the asparagus tops in a decorative fashion on top.

Bake at 375F x 45 minutes or until fully cooked.

Dandelion and Fennel Quiche

1 Almond Pie Crust

5 Free Range Eggs

¾ cup almond milk

1 tsp baking powder

3 tbsp of almond flour

1 Bunch of Dandelion Leaves (found at Whole Foods)

1 Fennel Bulb (found in most grocery stores)

1 Yellow Onion, diced

Salt, Pepper

Turn the oven on to 375 F. In a frying pan, add the yellow onion and sauté’ until soft. Remove the top of the fennel and set aside. Take the bulb and cut into small pieces, like you would a potato. Add the fennel bulb to the onions and sauté’. Next, cut the dandelion greens into smaller slices. When the bulbs and onion have softened, add the dandelion greens, ¼ cup of the fennel tops, and salt/pepper. Sauté’. Set aside and in a separate bowl, add the eggs, almond milk, almond flour, and baking powder. Mix and then add the vegetable mix. Pour the mixture into the pie crust.

Bake x 45 minutes or until fully cooked in the center. Slice and serve warm.

Chicken Sausage

               Grill or fry in coconut oil or chicken stock until ready to eat. Prepare as many pending on your party size.

My favorite brands:

AmyluNature’s PromiseTrader Joes

Microgreen salad with Lemon and Olive Oil

               You can buy various microgreens at Whole Foods. This will be where you find the best selections. Toss in the following light dressing.


1 whole lemon freshly squeezed

¼ cup of Olive Oil

Salt and Pepper

Fresh fennel from the fennel bulb you used to make the quiche.

*You may add raw pumpkin or sunflower seeds or dried cranberries to the salad.

*You may add lemon or orange zest to the salad


GF Pumpkin and Orange Bread

2 cups: King Arthur’s All-Purpose Flour

1 tsp baking soda

½ tsp baking powder

¾ tsp salt

½ tsp ground cinnamon

½ tsp ground cloves

½ tsp nutmeg

1 can of organic pumpkin puree.

1 cup of fresh orange juice

2 eggsOrange Zest

1/3 cup of coconut oil

Put oven on 350 F. Mix the dry ingredients together in one bowl. Mix the wet ingredients together in another bowl. Add the dry ingredients to the wet ingredients slowly, stirring and mixing throughout. Grease a 9X5 pan and pour mixture evenly into the pan. Bake x 1 hour or until fork comes out clean.

*Optional: add walnuts, raisins, or fresh cranberries

Pieces of Dark Chocolate

Fresh blueberries and strawberries: A great addition to any celebration.

For more fun recipes, check out the nutrition section of this website.

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