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If anyone deserves breakfast in bed, it’s mothers on Mother’s Day

Coming up with creative breakfast-in-bed recipes for Mother’s Day can be tough. That’s why we’ve put together a list of our five favorite breakfast recipes for mothers everywhere. Comment below to tell us which ones you made and if you loved them!

Pink Passion Smoothie Bowl

A mother shows us passion throughout all our lives by raising us and providing for us. Why not show her how passionate you are with a Pink Passion Smoothie Bowl?

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Pink Passion Smoothie Bowl

INGREDIENTS

1/2 Cup almond milk, plain, unsweetened
1/2 frozen banana
1/2 Cup frozen blueberries
1/2 Cup Greek yogurt, Non Fat
1/2 avocado, diced
1 Tsp chia seeds

DIRECTIONS

STEP #1
Blend all ingredients together until smooth and creamy.

STEP #2
Pour into a bowl and top with blueberries and chia seeds.

STEP #3
Ready to serve!

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Tomato Zucchini Frittata

If you’re not an omelet pro like the restaurant chefs, don’t fret. This Tomato Zucchini Frittata recipe might even be better than the classic omelet and we’re sure mom will love it!

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Tomato Zucchini Frittata

INGREDIENTS

2 Tsp Grape seed oil
1 1/2 Cup Zucchini, Diced into matchsticks
4 Egg white
1/4 Cup Leeks, Diced
4 Eggs, Large
2 Tomato, Cored and thinly sliced crosswise
Sea salt & pepper, to taste

DIRECTIONS

STEP #1
Preheat oven to 400°F. While the oven heats, add grape seed oil to a 10-inch skillet over medium-low heat. Stir in leeks and cook until they’re slightly golden.

STEP #2
Add zucchini and increase heat to medium-high. Season with salt and pepper and cook 2 to 3 minutes or until liquid reduces, stirring occasionally.

STEP #3
In a bowl, whisk eggs, egg whites, salt and pepper. Add zucchini mixture and stir until combined.

STEP #4
Pour the egg and zucchini mixture into an oven-proof dish that has been sprayed with a non-stick cooking spray. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. Cook for 20 minutes, or until the frittata is completely cooked. Serve warm.

STEP #5
Ready to serve!

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Buffalo Chicken Egg Muffin

Another one for those who are prone to breaking the omelet when it comes time to flip. These Buffalo Chicken Egg Muffins are easier than pie – or regular muffins!

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Buffalo Chicken Eggs Muffin

INGREDIENTS

8 Eggs
1/4 Cup Blue cheese, Crumbled (optional)
2 Green onions, Chopped
1 Garlic clove, Minced
6 Oz Chicken, Cooked and chopped
3 Tbsp Buffalo wing hot sauce
1 Celery, Chopped
Sea salt & pepper, To taste

DIRECTIONS

STEP #1
Preheat oven to 350°F. In a large mixing bowl, whisk together eggs with a fork.

STEP #2
Next, add the chicken, Buffalo wing sauce, crumbled blue cheese, green onions, celery, garlic, sea salt, and pepper to the eggs. Mix well.

STEP #3
Pour your mixture into a lightly oiled muffin tin. This recipe should fill 12 spaces.

STEP #4
Bake for 20 minutes, or until muffins are fluffy and golden brown on top.

STEP #5
Ready to serve!

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Mango Smoothie Bowl

Bring your mom a bowl of sunshine this Mother’s Day. This Mango Smoothie Bowl recipe is healthy and perfect for breakfast in bed.

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Mango Smoothie Bowl

INGREDIENTS

1/2 Cup almond milk, unsweetened
1/2 Cup Cauliflower, cooked
1/2 Tsp ground Tumeric
1/2 Tsp chia seeds
1 Tsp coconut, shredded
1/2 Cup frozen mango, chunks
2 Tsp coconut oil
1 Tsp blueberries
1/2 Tsp hemp seeds

DIRECTIONS

STEP #1
Blend all ingredients.

STEP #2
Top with blueberries, hemp seeds, chia seeds, shredded coconut.

STEP #3
Ready to serve!

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Warm Breakfast Bowl

This recipe has a few more steps than our smoothie bowls or omelet look-a-likes, but is still super easy! If you want to bring mom an elegant breakfast this Mother’s Day, this is the recipe for you.

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Warm Breakfast Bowl

INGREDIENTS

1/2 Cup Cauliflower, Riced
1 Garlic clove, Diced
3/4 Cup Baby spinach
2 Tsp Grape seed oil
3/4 Cup Kale, leaves removed from the stalk and torn into bite sized pieces
4 Oz Tofu, Sliced
1 Egg
Lemon, Wedge

DIRECTIONS

STEP #1
Start by ricing your cauliflower in a blender, pulsing until you’ve got the right consistency.

STEP #2
Boil an egg in a small pot of water for three to five minutes, then place on a plate and tap gently to remove the shell.

STEP #3
Heat grape seed oil in a pan and cook garlic until fragrant (approximately 1 minute) before adding riced cauliflower and sea salt. Sautée for approximately 5 to 6 minutes. Add kale and spinach, tossing until soft before removing the pan from heat.

STEP #4
Place tofu in a second pan, turning until it becomes golden and softens. Add the peeled egg and let it pick up some color.

STEP #5
STEP #5Plate the egg on top of a bed of riced cauliflower and cooked greens. Add the tofu on the side, and serve with a lemon wedge as garnish.

STEP #6
Ready to serve!
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Leave us a comment below with your favorite Mother’s Day breakfast recipe! We want to know what you’re cooking!