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Mother’s Day Brunch

Posted by Kristen Baureis on 5/8/2018 to Diet and Nutrition

Our mothers do a lot for us, and although we should celebrate our moms every day, we ought to shower our mothers with extra love on Mother’s Day. Instead of going out for the basic brunch, it’d be much more meaningful if you made her brunch at home!

So grab the fam together, pick out some recipes, and cook up a healthy brunch for mom!

Strawberry Poppy Seed Muffins                              

Author: The Almond Eater           Total Time: 22 minutes                  Serves: 1 dozen


2 cups whole wheat flour

1 tbsp raw cane sugar*

1 tsp baking soda

1 tsp baking powder

2 eggs

¼ cup + 2 tbsp honey

1 tsp vanilla extract

¼ cup yogurt (Greek or dairy free--either will work)

¼ cup almond milk

2 tbsp poppy seeds

? cup fresh strawberries, chopped


Preheat oven to 350°.

Combine flour, sugar, baking soda, and baking powder together in a bowl; set aside.

In a separate bowl, whisk eggs, honey, vanilla, yogurt, and milk together.

Fold wet ingredients into dry and stir everything together, preferably with an electric mixer.

Stir in poppy seeds and chopped strawberries by hand.

Place muffin liners in a muffin tin and spray each one with nonstick spray or coconut oil.

Using a spoon, scoop batter evenly into each muffin tin, using the back of the spoon to smooth the batter down.

Bake for 10-15 minutes or until a toothpick comes out clean.

Drizzle with additional honey before serving and enjoy!



Sweet Potato Hash

Author: Cookin Canuck                  Total time: 35 min                            Serves: 8


The Sauce


1 avocado, skin and seed removed

1/3 cup fat-free plain Greek yogurt

1 clove garlic, minced

1 lime, juiced

2 tbsp minced cilantro

2 tbsp water

1/2 tsp salt

1/4 tsp ground pepper

The Potatoes

1 1/4 lbs sweet potatoes, peeled and cut into 1/2-inch dice

3/4 lb. russet potatoes, peeled and cut into 1/2-inch dice

1 tbsp olive oil

2 garlic cloves, minced

1/2 tsp salt

3/4 cup black beans (cooked)

4 strips cooked bacon

1/4 cup minced cilantro



The Sauce:

In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.

The Potatoes:

Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.

Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.

Add garlic and cook for 1 minute, stirring frequently.

Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.

Stir in the black beans, bacon and cilantro.

Divide between 8 plates and top with each portion with 1 tablespoon of the avocado sauce.



Rainbow Fruit Salad

Author: The Slow Roasted Italian              Total time: 30 min                            Serves: 12


Fruit Salad

1 pound strawberries, quartered

1 (6 ounce) package raspberries

½ (6 ounce) package blackberries

1 (6 ounce) package blueberries

¼ fresh pineapple, cut into bite size pieces

2 kiwi, sliced

¼ cantaloupe, cut into bite size pieces

4 ounces green grapes, halved

1 medium banana, sliced and dipped in lemon juice

4-5 Mandarin oranges, divided


Sweet Dressing

¼ cup fresh orange juice (I juiced several Mandarin oranges)

2 tablespoons fresh lemon juice

2 tablespoons good honey

4-10 mint leaves, rough chopped



Combine fruit in a large serving bowl (except bananas).  Set aside.  Combine dressing ingredients in a mason jar.  Shake vigorously to combine (shaking helps get the best flavor out of the mint).

Pour the dressing over the salad shortly before serving.  Gently toss fruit to coat in dressing. Garnish with bananas. Serve and enjoy!