Truth: I’ll take any reason to celebrate the people I love. With Mother’s Day a few days away, I’m not only reflecting on the gift of my own littles, but also celebrating all the women and mamas who have led me throughout my life. Mama friends, mother figures, aunties, and of course my own mom, too (the best mama in the world).
Women are true superheroes and my hands are raised to the sky in awe sometimes.
From growing literal LIFE in their bodies, to keeping their (and their families) daily lives running, to chasing their dreams, to raising the next generation of beautiful people with compassion, creativity & integrity– moms (and mom figures) 100%, deserved to be celebrated every day.
And as usual, a good celebration isn’t complete without good food.
Aka, food made with nourishing, whole ingredients and vibrant colors and nutrient-rich veggies. Because for all that moms pour into others (energy, time, patience, boo boo kisses, back tickles, songs before bed, sleepy morning hugs), they also deserve to be poured into. And a great way to do that is with a meal made from the heart. It’s one of my favorite gifts to give actually. Always.
So if you’re looking to whip up a healthy breakfast or brunch this weekend, here are some brunch recipes to make for mom that she is sure to love.
(And if you want to go above and beyond, give her a day, a half-day or even an hour of alone time to do whatever she wants! I promise she will be ecstatic with the gift of some free, solo time.)
Healthy Mother’s Day brunch recipes
1. Huevos Rancheros Bake
Makes 8-10 servings
Notes: this is one of the easiest make-ahead one pan dishes for an effortlessly feeling brunch! I love topping with extra avocado, chopped cilantro and some hot sauce or salsa on the side.
12 organic white or blue corn tortillas
1 can natural enchilada sauce
8-10 organic cage-free eggs
2 cups shredded organic cheese
1 can refried pinto beans
1 bunch cilantro, chopped
1 jalepeno, sliced (optional)
1 avocado (sliced, optional)
Preheat oven to 400. In a 9×13 casserole dish, spread a thin layer of the enchilada sauce. Layer tortillas, trying not to overlap too much (you can break or cut them to fit). Spread a thin layer of enchilada sauce, refried beans, cheese, and cilantro, and repeat with another layer until the tortillas are done, and the top is sprinkled in cheese. Optional to add jalepeno slices on top if using.
Make 8-10 little holes with a the back of a spoon for the eggs to nestle. Crack eggs.
Bake for 18-20 minutes, or until eggs are done to your liking. Sprinkle with pepper and sea salt, and garnish with extra chopped cilantro to serve.
Also great with sliced avocado on top, and hot sauce on the side.
2. The Life-Changing Gluten Free Waffles
Makes 4-6 waffles, depending on the size of your iron
Notes: one of our most popular recipes, from the Simply Real Eating Cookbook!
1 3/4 cup gluten-free flour blend (trader joe’s is my favorite blend, but the namaste brand or this one work great too)
1 tablespoon baking powder
2 cage-free organic eggs, whisked separately if possible
1 3/4 cup almond milk (or whole milk/half and half)
8 tablespoons grass fed butter, melted (or ghee to keep it dairy free) (or do half butter and half applesauce)
1 teaspoon vanilla
tiny pinch of sea salt
Mix all ingredients together well. Preheat waffle iron and spray with coconut oil until hot. Spread batter evenly on the iron, close and cook until they start to crisp. When the bottom part is crisped, flip waffles and crisp the top for 2-3 minutes. Serve hot.
Batter can be made ahead of time and stored in the fridge.
Top with homemade whipped cream, the coconut whipped cream (below under the pancakes) berries, bananas, coconut flakes, maple syrup or husband style– chocolate chips.
3. Honey Butter & Oatmeal Breakfast Cookies
Makes 12 cookies
1 cup almond meal
1 cup rolled oats
5 tablespoons butter or ghee, melted
2 tablespoons honey or maple syrup
2 tablespoons flax seeds
1 tablespoon chia seeds
1 teaspoon vanilla
pinch of sea salt
Preheat the oven to 375ºF and line a baking sheet with parchment paper. Melt the honey and butter in a small saucepan until it liquefies. Add all ingredients to a small mixing bowl and mix well to combine. Form into 12 small cookie balls and flatten slightly with your finger. Bake for 18-20 minutes until golden brown.
4. Spicy Tomato Shakshuka
Makes 2-3 servings
Notes: another great one-pan option that’s delicious, flavorful, and feels fancy without a lot of effort.
1 onion, chopped
1 bell pepper, chopped
4 leaves kale, stems removed and leaves torn
3 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 28 oz can whole or crushed tomatoes, with excess liquid drained out
1 teaspoon sea salt
½ teaspoon pepper
2-3 organic eggs
Preheat the oven to 375ºF. In an ovenproof skillet over medium heat, heat a bit of olive oil. Add the onion and bell pepper first, cooking for 5-7 minutes until soft. Add the garlic, kale and spices and cook for another minute. Add tomatoes next, and stir well to combine. Simmer for 5 minutes, then use the back of a spoon to make 2-3 holes and crack eggs into each. Place dish into oven for 7-12 minutes, or until the eggs have set to your liking. Serve in the skillet.
5. The Best Banana Bread of Your Life
Makes 1 loaf
Notes: This recipe is also a great base if you want to add chopped walnuts, pistachios, macadamia nuts, or chocolate chips, depending on who you’re feeding. A thick slice of this banana bread is also excellent toasted with nut butter, or butter and cinnamon.
1⅔ cup gluten free flour (or a mix of almond and coconut flour)
4 ripe bananas, mashed or blended
2 eggs (or 2 teaspoons chia seeds mixed with 5 teaspoons water)
½ cup coconut oil, melted
1 cup sugar or ½ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup chopped walnuts (optional)
Directions:
Preheat oven to 350°F. Grease a loaf pan with coconut oil spray or butter. If you are using chia seeds instead of eggs, add them to a small bowl with water and let them soak while you prepare the rest of the ingredients.
Mix all other ingredients together in a large bowl and pour into the greased pan. Bake for 45 minutes to 1 hour until the center is cooked through. You can easily check this with a toothpick of knife inserted in the middle of the loaf. Let cool before inverting pan to slice and serve.
6. Strawberry Morning Muffins
1 cup oats
½ cup coconut milk (from the can)
2 tsp chia seeds
2 tsp flaxseed meal
1 egg (or egg yolk with younger babies)
1 banana
¼ cup strawberries, chopped (approx 5-6 berries)
1 tsp cinnamon
Preheat oven to 375. Line a muffin tin with liners or spray with olive or coconut oil spray. Add all ingredients except strawberries to a blender and blend to combine. Stir in strawberries and pour into muffin tins. Bake for 25 minutes until done.
7. Broccoli & Cheese Egg Muffins
Makes 6 servings
6 eggs
1/4 cup frozen broccoli rinsed under warm water to defrost quickly
2-3 tbsp grated cheese cheddar or parmesan
1/2 tsp sea salt
1/4 tsp pepper
1/2 tsp italian seasoning
Preheat oven to 350. Line a muffin tin with parchment muffin liners.
Whisk eggs, salt, pepper and seasonings in a small mixing bowl. Add broccoli and cheese and split equally among the 6 muffin tins. Pour egg mixture over the top, filling 3/4 of the way up.
Bake for 20-25 minutes. Store in a airtight container in the fridge and warm up before eating.
8. Mini Pumpkin Spice Doughnuts, Muffins or Loaf
Makes 24 mini doughnuts or mini muffins, 12 muffins or 1 loaf
1 cup gluten free flour or regular unbleached flour (I like trader joe’s gf flour blend the best)
2/3 cup almond meal
1 cup pureed pumpkin
1 cup sugar or coconut sugar
2 eggs
¾ cup coconut oil, melted
3 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon baking soda
For the icing (optional):
3 tablespoons powdered sugar
2 tablespoons coconut oil
Preheat the oven to 350°F. Grease a mini doughnut pan, or pan of your choice, with coconut oil spray or butter.
Mix wet ingredients first in a medium bowl, and dry ingredients in a separate medium bowl. Add the dry mixture to the wet mixture, stirring to combine. Pour into molds or pan. If making mini doughnuts, bake for approximately 25 minutes until the center is cooked through. Let cool for a few minutes while you make the icing, if using.
Combine the sugar and coconut oil in a saucepan over low heat and whisk together as they melt for 7 minutes. Remove from heat and let thicken for 1-2 minutes before drizzling over the top of your doughnuts, loaf or muffins.
9. Two Ingredient Pancakes with Coconut Whipped Cream
Makes approximately 8 medium pancakes
1 large ripe banana
2 organic cage-free eggs
¼ teaspoon baking powder
¼ teaspoon cinnamon
Add all ingredients to a blender and blend until smooth. Or, mash banana by hand, then add eggs, baking powder and cinnamon to a bowl and mix well. Transfer mixture to a measuring cup with a spout for easy pouring.
Heat a bit of butter or coconut oil on a griddle or cast iron skillet on medium-high heat. Once warm, pour batter as you would for normal pancakes, flipping halfway when slightly browned, approximately 4 minutes on each side.
Coconut Whipped Cream
1 can regular coconut milk
1 teaspoon vanilla extract
Place a can of coconut milk upside down in the fridge for 2 hours. When ready to prepare, flip the can right side up and open, scooping only the thick part of the mixture into a blender.
Leave the coconut water behind (and use it in other smoothies, coffee, or iced tea).
Add 2 teaspoons vanilla to the blender, and blend on low speed for 1 minute or until fluffy. Also works great as an icing on cakes & cupcakes too, as long as the cake has cooled completely first.
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