GRAIN-FREE RECIPES FOR MOTHER’S DAY
Mother’s Day is almost here and I am starting to think about what I want to make my mom on her special day. Now that spring is finally here, my body has been craving leafy greens, fresh fruit and lighter meals. I satisfy these cravings by creating recipes that are mostly plant-based and majority grain-free to reduce inflammation, balance out my gut and improve my overall energy so I can enjoy these longer days! While these recipes are grain-free, they are packed with nutrient dense ingredients that are also delicious. Making food for loved ones, especially my mom, is one of my favorite things. If you’re looking for healthier alternatives to the normal Mother’s Day spread, check out these 6 recipes below for inspiration. Happy Mother’s Day!
Spring Vegetable Frittata

10 organic eggs
1/4 cup non-dairy milk, unsweetened
1 pint grape tomatoes, halved
1 cup fresh or frozen peas
1 cup asparagus, trimmed, chopped
into 1” pieces
2 oz goat cheese
Sriracha, to taste
instructionsPreheat oven to 400ÅãF. In a bowl, whisk together eggs, milk, and vegetables. Pour the mixture into a pie dish. Bake until golden and puffy, about 20 minutes. Take frittata out of the oven and sprinkle goat cheese on top. Return to oven for another 5–10 minutes. Serve in wedges with a dab of Sriracha sauce on top.
Baked Egg with Artichoke, Kale + Burrata

1 tbsp olive oil
1 clove garlic, minced
2 cups lacinato kale, shredded
1 cup artichoke hearts (canned, rinsed
and drained)
2 cups arrabbiata tomato sauce
8 oz burrata cheese, sliced
3 eggs
instructionsPreheat oven to 350ÅãF. In a cast-iron skillet over medium heat, add olive oil and garlic. Saut. until fragrant, 2–3 minutes. Add kale and saute. for 5 minutes. Add artichoke and sauce and continue to cook for 2 minutes. With a spoon, make 3 indentations in the sauce. One at a time, break the eggs into a small bowl and then slip into each indentation. Evenly place the sliced cheese around the pan. Bake for 25 minutes. Serve warm.
Arugula Salad with Candied Walnuts, Apples, Pickled Onions + Manchego

4 cups arugula
1/2 cup pickled onions
1/2 cup apple, julienned
1/2 cup manchego cheese, diced
1/2 cup candied walnuts
2 tbsp sherry vinegar
1 tbsp walnut oil
1 tbsp olive oil
1 tbsp chopped shallot
1/2 tsp Himalayan sea salt
instructionsIn a large bowl, combine arugula, onions, apple, cheese, and walnuts. In a small bowl, whisk together vinegar, oils, shallots, and salt. Pour dressing over salad and toss to combine.
Grilled Zucchini Boats

2 large zucchini, cut in half lengthwise
2 tbsp olive oil
1 clove garlic, minced
1/2 cup grape tomatoes, halved
1/2 cup marinated artichoke hearts, chopped
1/2 cup canned chickpeas
1/2 cup Parmesan cheese, shaved
basil
instructionsScoop out the center of the zucchini, leaving about 1/2 inch of zucchini on the skin. Drizzle 1 tbsp olive oil over zucchini. Heat a grill to medium high heat. Place zucchini on grill and cook for 4–5 minutes per side. Meanwhile, in a skillet over medium heat, add 1 tbsp olive oil. Add garlic and saute until fragrant, 2–3 minutes. Add tomatoes, artichokes, and chickpeas and saute. for 3–5 minutes. Fill the zucchini with vegetables and top with cheese and basil. Place back on the grill (or under the broiler) for another 5 minutes or until cheese is melted.
Granola Cups

Raw Key Lime Tart

Tart Crust:
2 cups walnuts
1 cup pitted dates
1 tbsp coconut oil
1 tsp cinnamon
Filling:
2 avocados
1/2 cup key lime juice
1/2 cup coconut sugar
1/4 cup coconut oil
instructionsIn a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). With your hand, press the mixture into pie pan. In a food processor, blend filling ingredients. Pour filling into crust. Refrigerate for 1 hour to allow the crust to firm and hold.