What's better than cooking for our loved ones?
Feed your mom with some love this Mother's Day! We've selected 3 deliciously healthy recipes to help you make her proud. From brunch, dinner, and dessert, here's some healthy ideas to cook this year!
Italian Poached Eggs
Recipe via Cook The Story
What's for brunch? A delicious and easy-to-make poached egg in Italian style!
- a 28 oz. can of petite diced tomatoes
- 1/8 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- 4 large eggs
- 1 tsp. olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped, fresh parsley (or basil)
- Pour the can of tomatoes with their juice into a large skillet. Add 1/2 teaspoon of salt, 1/4 teaspoon of coarse black pepper, the red pepper flakes, and the oregano. Warm it over medium-high heat until it starts burbling. Reduce the heat to low and simmer the sauce for 5 minutes. Taste. Add more salt if needed.
- Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.
- Increase the heat to medium-low and cover the skillet. Cook for 7-10 minutes, until the whites have solidified but the yolks are still runny. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
- When the eggs are cooked to the desired doneness, drizzle each egg with 1/4 teaspoon of the olive oil, top with a small pinch of coarse black pepper and one-quarter of the Parmesan cheese. Sprinkle the parsley over top of everything.
- Use a big serving spoon to scoop the eggs along with sauce onto plates. Make sure there’s something toast or bread-like around to dip into the eggs and soak up the sauce.
Spinach & Leek Frittata
Recipe via The Starving Chef
End this special day with a protein-packed dinner that will surely delight your mom!
- 6 cups spinach
- 6 eggs, whisked
- 1 small tomato, sliced
- 1 small leek, greens chopped & whites sliced
- 1 tablespoon ghee
- 2 tablespoons garlic, minced
- 2 tablespoons parsley
- salt & pepper, to taste
- Melt the ghee in a large skillet over medium high heat. Chop the top half (the green leaves) of the leek. Add them to the skillet and saute until bright green.
- Add the spinach to the skillet and saute until wilted completely, about five minutes. Stir in the minced garlic until fragrant, then remove from the heat.
- Use tongs to transfer the spinach to a ceramic baking dish. Spread the spinach across the bottom in an even layer. In a small bowl, whisk the six eggs, season with salt and pepper, then pour them over the spinach.
- Place slices of tomato and the sliced bottom half (the white stalk) of the leek on top of the eggs. Broil on low for 15-20 minutes, until the eggs have puffed up and are cooked through. The top should be just browning. Rest for five minutes, cut into squares and serve alongside bacon and fruit fruit. Enjoy!
Low-Carb Strawberry Trifle
Recipe via Wholesome Yum
For the grand finale, surprise your mom with this beautiful, low-carb, sugar-free and gluten-free dessert!
- 2 cup Blanched almond flour
- 1/3 cup Coconut flour
- 1/3 cup Powdered erythritol (or regular granulated)
- 2 tsp Gluten-free baking powder
- 6 large Egg
- 1/3 cup Coconut oil (measured solid, then melted)
- 1 tsp Vanilla extract
- 1 1/2 cup Heavy cream
- 1 1/2 cup Sour cream
- 1/3 cup Powdered erythritol (adjust amount to taste; regular granulated *not* recommended)
- 1/2 tsp Vanilla extract
- 1 1/2 lb Strawberries (sliced)
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round or 8 in (20 cm) square pan with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, and baking powder.
- Stir in the eggs. Whisk together the melted coconut oil and vanilla extract, then stir that in as well. Mix well until a dough forms.
Transfer the dough to the lined pan and press in evenly. Bake for 25-30 minutes, until the top is golden and firm.
Let the cake cool to room temperature, then cut into 1 in (2.5 cm) cubes.
Meanwhile, make the cream layer. Use a hand mixer to beat the heavy cream until stiff peaks form.
Add the sour cream, powdered erythritol, and vanilla extract. Beat again until well incorporated. (If you prefer a sweeter cream, add more sweetener to taste.)
To assemble the trifle, arrange half of the cake cubes at the bottom of a trifle bowl.
Arrange 1/2 of the strawberries over the cake layer, including the top and the sides against the edge of the bowl.
Top the trifle with half of the cream mixture.
Repeat the layers again, with the cream being last. (You can reserve some strawberries to use for garnish on the top.)
Cover and chill for 2-3 hours.