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Beyond the Plate – All Things Holiday (Episode 6) – 12/18/20

By January 21, 2021 Beyond the Plate, Recipes

Are you having a holiday brunch this year? Asking because the holidays certainly feel a little different as most of us are not able to gather in the norm, but it’s still a very festive and happy time nonetheless. That said, the main takeaway I’d like to leave everyone with is there’s no need to feel like being off means we are enjoying ourselves and being on means we are back to not indulging. We just need to reframe what indulgence means because we can certainly enjoy ourselves as there are many better-for-you options to let us do just that! At the end of the day, our decisions do not need to leave us emerging from the holidays with regret.

Holiday brunch is a meal that I enjoy putting together. If I’m being completely honest, it’s less prep work than dinner. I’m still an early riser, but atleast I dont have to get into the kitchen earlier, which means less of my time is spent cooking for the family. Plus, the meal will fuel you through most of the day and your digestive system will thank you for eating bigger earlier on. Frankly, at night, your body should be focusing on rest and not expending all its energy to break down your last meal.

I’ll be walking you through two delicious and satiating holiday brunch recipes that I’ve served the past few holidays – a fluffy frittata chock full of delicious greens and a vegetable medley that sneaks in sausage. Hello! But just because I make it for the holidays, doesn’t mean you can’t have it for brunch any other time of the year. For those who missed this pre-holiday episode, you can watch the replay here. Otherwise, keep reading for the recipes.

Peta Cohen of Total Life Center Shares Healthy Holiday Brunch Ideas

Episode 6: Beyond the Plate – Holiday Brunch








Enjoy and be well,

Peta Cohen signature
P.S. To read my blog post on how to avoid holiday binging, check out this blog post.

Peta's Healthy Holiday Brunch Ideas

Front Plate: Sausage, Onion, Peppers and Collard Greens Medley served with Spinach, Broccoli and Feta Frittata; Back Left: Arugula, Grape Tomato, Cucumber and Avocado Salad; Back Right: Cauliflower Pizza Crust with Pesto















Spinach, Broccoli and Feta Frittata


  • 8 Organic Eggs, separated
  • ½ cup Oat (or nut) Milk, (I use Chobani Organic Extra Creamy Plain)
  • 1 – 2 cloves Garlic, peeled and chopped
  • 1 medium – large Leek, white part only, thinly sliced
  • 1 cup Sheep’s Milk Feta (you can substitute with a plant based version), crumbled
  • 2 – 3 tablespoons, Extra Virgin Olive Oil
  • 2 cups Broccoli Florets, roughly chopped
  • 2 cups Baby Spinach, roughly chopped
  • Himalayan Salt


  1. Preheat oven to 400 F.
  2. Coat a skillet really well with coconut or avocado oil.
  3. Saute the sliced leeks and chopped garlic in 1 – 2 tablespoons of olive oil over medium heat for about 5 mins.
  4. Add the chopped broccoli, spinach and another tablespoon of olive oil and season to taste.
  5. Saute the vegetables for about 3 – 5 minutes till the broccoli is tender but still crunchy.
  6. Remove the pan from the heat and set aside.
  7. Beat the egg whites into a foam, be careful not to over beat.
  8. Beat the egg yolks with the oat milk and pout the mixture over the vegetables.
  9. Sprinkle with the crumbled feta cheese.
  10. Spoon the egg white over the egg, vegetable mixtures, and gently fold till some of the egg white is mixed in.
  11. Place the skillet on a baking sheet and bake in the oven till the eggs are cooked through.
  12. Note, the foam will cook faster than the egg yolk custard, so make certain the yolk is fully cooked.
  13. Remove from oven and serve.

Serving Suggestions

  1. Serve with an arugula, grape tomato, cucumber and avocado salad OR
  2. Serve with wedges of toasted cauliflower pizza crust smothered in pesto.

Sausage, Onion, Peppers and Collard Greens Medley


  • 1 packet, Applegate Farms, Fire Roasted Peppers Chicken Sausage (you can substitute with any sausage of your choice include the Vegan version), cut into ½ inch chunks (bite size)
  • 1 medium Vidalia onion, sliced
  • 1 Orange Bell Pepper, seeded and sliced
  • 1 Yellow Bell Pepper, seeded and sliced
  • 1 bunch Collard Greens, washed, rib removed and sliced
  • 2 medium Garlic Cloves, peeled and chopped
  • 3 – 4 tablespoons of Extra Virgin Olive Oil
  • Himalayan Salt


  1. Put the sliced onion, chopped garlic and 2 tablespoons of olive oil in a medium skillet and heat over a medium flame.  Cook for 5 minutes or until the onions start to soften.
  2. Add the sliced peppers and continue to cook for another 5 minutes, or until the peppers start to soften.
  3. Add in the chopped collard greens, the sausage and 1 – 2 more tablespoons of olive oil.
  4. Season to taste.
  5. Saute the vegetables and sausage till the greens have wilted and all ingredients are warmed through.
  6. Remove from heat and serve.