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

Frittata vegetarian, grain-free, gluten-free ingredients

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


Preheat 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

Baked Eggs vegetarian, gluten-free, grain-free ingredients

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


Preheat 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

Arugula Salad vegetarian, grain-free ingredients

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


In 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

Zuchinni Boats vegetarian, gluten-free, grain-free ingredients

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



Scoop 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

Granola Cups vegan, grain-free, gluten-free ingredients: Cookie Dough Layers 1/2 cup creamy cashew butter (runny) 2 Tbsp. maple syrup 1/2 cup finely ground almond flour Sea salt + cinnamon to taste 1 cup Purely Elizabeth Grain-Free Granola 1/2 cup vegan dark chocolate chips (or regular) Dark Chocolate Layers 1 cup vegan dark chocolate chips 1 Tbsp. coconut oil instructions Line a regular muffin pan with 12 liners or mini muffin pan with about 20 and set aside. The amount of cups you get depends how thick you want to make each cup! First prepare your chocolate layer by combining chocolate chips and coconut oil in a microwave safe bowl. Place into the microwave and melt together in 30 second increments (usually takes me a minute total) and whisk until chocolate is smooth. Drop a small spoonful into the bottom of each muffin liner then place in the freezer. Make sure you don’t use all your chocolate, you should still have a large amount left. While the bottom layer is in the freezer, make your cookie dough. Whisk together the runny cashew butter and maple syrup until combined. Mix in the almond flour and spices until a dough is formed. Fold in the granola and chocolate chips. Now layer a small scoop of cookie dough (using a small cookie scoop or tablespoon) on top of the chocolate bottom layer of liners. Lightly press down and repeat with remaining cups. Reserve some cookie dough for a topping layer. Pour the remaining chocolate on top of each cookie dough layer then top that layer with remaining cookie dough! You can alternatively stick to 1-2 layers, but it’s up to you. Sprinkle with sea salt then place in the freezer for about 10 minutes. Once the cups harden, eat up! Keep them stored in an air tight container in the fridge up to a week or freezer for longer.  

Raw Key Lime Tart

Key Lime Tart vegan, gluten-free, grain-free ingredients

Tart Crust:

2 cups walnuts

1 cup pitted dates

1 tbsp coconut oil

1 tsp cinnamon


2 avocados

1/2 cup key lime juice

1/2 cup coconut sugar

1/4 cup coconut oil


In 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.