I’ve tossed together some of my favorite brunch ingredients to make my own P.A.C.E. wrap (potato, asparagus, cheese and egg). Then I tossed in a bite of healthy yogurt and a dash of balsamic vinegar for zing. No need to feel guilty with this one, though you might have a hard time convincing your taste buds.

Ingredients (makes two wraps)

• 2 medium red potatoes
• ½ lb. fresh asparagus
• 2 large eggs (preferably organic)
• Cheddar cheese (I used Kerrygold Aged Cheddar)
• 1-2 green onions (scallions)
• 2 wraps of your choice (avoid any with hydrogenated or partially hydrogenated oils as those are your trans-fats)
• 1½ tablespoons extra virgin olive oil
• 2 tablespoons yogurt (preferably non-sweetened, full fat and grass-fed)
• White vinegar
• Balsamic vinegar
• Salt
• Pepper

Preheat oven to 400° fahrenheit. Wash and dry potatoes and asparagus. Snap and discard woody ends off asparagus and snap each stalk into 2-3 pieces. Cut potatoes into 1” chunks. Place potatoes and asparagus pieces into a sealable gallon bag, toss with 1½ tablespoons extra virgin olive oil and a pinch and a half of salt. Roast vegetables on roasting sheet for 20 minutes, stirring several times.

Meanwhile, rinse and dry 1-2 green onions and slice into thin rounds. Cut a few thin slices of cheese and crumble into small bits or just shred enough to fill ½ cup loose give or take.

Fill a small saucepan with a few inches of water and bring to a boil with 1 teaspoon of salt and 2 teaspoons of white vinegar.

After the potatoes and asparagus have roasted for 20 minutes, remove from the oven and gather into a pile on the roasting sheet. Cover with the crumbled/shredded cheese and return to the oven for five more minutes.

One at a time, crack cold eggs into a small bowl or ramekin, stir the boiling water to create a whirlpool. Pour an egg at a time from the small bowl into the center of the whirlpool (this should help keep the egg neat). Remove from heat and cover with a towel for 5 minutes.

Smear a tablespoon of yogurt on the center each wrap, sprinkle a few green onion slices on top and drizzle on a teaspoon of balsamic vinegar.

When the vegetables have roasted for five minutes, remove from the oven and stir to combine with the melted cheese, then spoon half the mixture onto each wrap, ensuring that the mixture is at least an inch from the edges. It is important not to overfill the wraps.

Remove the eggs from the water with a slotted spoon and place one on top of each wrap. Add a dash of salt and freshly ground pepper to the top of each wrap. Then carefully fold the top and bottom ends of each wrap inward slightly covering the ingredients and roll one side edge into a tube to make a fully enclosed wrap. Slice each wrap in half and enjoy. Try these with Irish beans.

Ready to roast


Roasted with cheese


Ready to roll

So the big rugby match is on and you’re looking for something simple and satisfying. Maybe some friends are coming over for tea and you don’t have time to run to the store. Rest assured, the Irish have an answer and there’s a good chance you already have the ingredients: party sandwiches. These little goodies are proof that the simplest foods can be the tastiest.

I’m making three types — egg, cucumber and ham — and they’ll be scarfed down by the score. Vegan friendly butter can be substituted on the cucumber sandwiches to accommodate vegan friends.

Traditionally the Irish have used white bread for these bites, but increasingly you’ll find healthier options. I’ve used seeded rye for the extra flavor.

Ingredients (makes three sandwiches)

• 2 peeled hard boiled eggs (I place eggs in a pot covered in cool water, bring just to a boil, remove from heat and cover with a towel for 12 minutes)
• Sliced ham
• Cucumber
• Butter
• Bread
• 2 Tablespoons Mayonnaise
• Dill weed
• Salt

For the egg sandwich:
Dice eggs and combine in bowl with mayonnaise, a pinch and a half of dill weed and a dash of salt. Spoon egg mixture onto one slice of bread (there will be a little leftover); cover with second slice of bread.

For the ham sandwich:
Cut several layers of thinly sliced ham to fit the bread; place them flat on one slice of bread; butter second slice generously and cover.

For the cucumber sandwich:
Cut cucumber into ¼“ slices (or paper thin if you prefer); layer on first slice of bread; butter second slice generously and cover.

Quarter each sandwich and serve.

Most people aren’t aware that the Irish are among the biggest consumers of chocolate per capita in the world. Forbes ranked them number three behind Germany (#2) and Switzerland (#1). It’s easy to understand when you realize that Irish chocolate is also among the best in the world.

We’ve combined the Irish love of chocolate with one of the country’s favorite berries, the blackcurrant, and created a delicious frozen treat. The blackcurrant is a tart berry and fares well with the added sugar in jams. It is the backbone of one of the country’s most popular beverages, Ribena, which we’ve used as flavoring in this smoothie. It’s also used as an herbal medicine in Europe and is catching on in the States for good reasons. High in Omega-6 fatty acids, it helps to reduce inflammation in the body, is sky high in antioxidants, has 3-4 times the vitamin C of oranges based on serving weight and can help lower blood pressure. Combine those superfood qualities with the anti-oxidant power of pure cacao powder and the nutrient dense, fiber and protein rich, antioxidant knockout punch of chia seeds and you’ll have reasons to smile at this sweet concoction.

Keep in mind, Ribena contains a fair amount of sugar, so we couldn’t list this as a healthy drink.

Ingredients (makes two 14 once servings)

• 1 frozen banana (break banana into 4-5 segments before freezing)
• 2 tablespoons cacao powder
• 1 teaspoon chia seeds
• 1½ cups Unsweetened Vanilla Almond Milk, chilled
• ½ cup Ribena Blackcurrant Concentrate (sold in some international aisles), chilled
• 7-8 ice cubes