Welp, did Mother’s Day totally sneak up on anyone else this year?
What with the whole worldwide pandemic and social distancing thing, holidays feel a bit more, well, second-priority these days.
At least, in terms of remembering that they’re coming up.
But when it comes to celebrating? Oh, I think we need that now more than ever.
And this one holds a special place in my heart, always, even before I was a mama.
For my own mom who has been such a rock and supporter in so many ways in my life.
For the women I know and love on who lead their families so well. Or who are in waiting to begin their own family, and navigating through that with strength and the most beautiful grace.
For my little guy Noah, the one who made me a mama and the brightest, cheeriest addition to my days, with his toothy grin and diehard love of blueberries and happy singing voice on our walks.
This day, Mother’s Day, is one to share with the women who have influenced our lives mightily, and that’s worth celebrating BIG time, even if it looks different this year.
And so, wherever you’re celebrating the day of mamas and loving on the women in your life, I hope you take some sacred time to make something special and toast to the women who cheer us on, make us better and lift us up when we need it the most.
And if you’re looking for breakfast + brunch ideas to make for the special mama in your life, look no further. Here are 3 of my favs that are totally mama-proof (at least, according to this mama) and easy to whip up for a festive morning shindig this weekend. (And really like, any weekend.)
(Also! These 3 recipes are all sneak peeks straight out of my newest cookbook baby, Simply Real Eating, an easy and approachable guide to eating and living healthy… and not a bad last-minute gift idea for the mamas in your life 😉 get yours here! )
The Best Breakfast + Brunch Ideas for Mother’s Day At Home
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.
Spicy Tomato Shakshuka
Makes 2-3 servings
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.
Life Changing Gluten-Free Waffles
Makes 8 waffles
1 3/4 cups gluten-free flour blend
1 3/4 cups almond milk, coconut milk or organic whole milk
2 cage-free organic eggs, whisked first in a separate bowl
8 tablespoons grass-fed butter or ghee, melted
1 tablespoon baking powder
1 teaspoon vanilla
tiny pinch of sea salt
Mix all ingredients together well. Preheat waffle iron and spray with coconut oil spray 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, depending on your waffle maker. Serve hot with toppings of your choice.