7 Healthy Mother's Day Brunch Recipes

Mother's Day is going to look a little different this year, but that doesn’t mean you can’t whip up an amazing brunch for your loved ones! I pulled together a few of my favorite healthy brunch recipe ideas to inspire you in the kitchen. 

Spinach + Mozzarella Frittata

Ingredients:

6 eggs
1 tbsp olive oil
1 shallot, minced
2 cups fresh spinach
1 cup shredded mozzarella or fresh mozzarella
2 servings of RollinGreens Ancient Grain Millet Tots
fresh basil (optional)
1 tsp salt
1/2 tsp pepper

Preheat oven to 375 degrees F. Once oven is heated, bake Ancient Grain Millet Tots according to package instructions. Meanwhile, heat a small sauté pan, add 1 tbsp olive oil. Add shallots and sauté for 2-3 minutes, or until soft. Add fresh spinach and cook until spinach begins to wilt. Remove from pan. In a large bowl, whisk eggs. Add spinach, mozzarella, tots and salt and pepper. Grease a round cast iron skillet with coconut oil. Pour egg mixture in pan, top with fresh basil and bake for 20-25 minutes or until eggs are set and puffy and center jiggles just a bit.

Stuffed French Toast

vegetarian, gluten-free

Ingredients:

8 eggs
3/4 cup almond milk
1 tsp pure vanilla extract
1/4 cup maple syrup
1 tbsp cinnamon
8-10 piece of gluten-free bread
4 cups fresh or frozen mixed berries

In a large bowl, whisk together eggs, milk, vanilla, maple syrup, and cinnamon. Add bread slices and soak overnight. Preheat oven to 350F. Lightly grease a pan or soufflé dish. When the bread is all soaked, place half the bread slices into the prepared pan. Top with about 2/3 of the mixed berries. Cover the berries with the rest of the bread then top with the last 1/3 of the berries. Bake for 25 minutes and serve with maple syrup drizzled on top.

Lemon Poppy Seed Pancakes

grain-free

Ingredients:

1 cup Purely Elizabeth Grain-Free Pancake Mix
¼ cup oil
¼ cup water
2 eggs
1 tbsp poppy seeds
1 tbsp lemon zest
2 tbsp lemon juice

Optional: Raspberry Syrup
1 cup frozen raspberries
1 tbsp coconut sugar
1 tbsp water

Prepare pancake mix according to instructions on the package. Add poppy seeds, lemon zest and lemon juice. Mix until just combined. Cook pancakes per instructions on package. To prepare the raspberry shrub, place all ingredients into a small saucepan over medium heat. Cook down until raspberries break down and the sauce begins to thicken. Strain through a fine mesh sieve and cool. Drizzle on pancakes.

Breakfast Tacos

vegetarian, gluten-free

Ingredients:
1 tbsp coconut oil
2 cups diced zucchini/summer squash 
1/2 cup cooked black beans
3 eggs
4 corn tortillas 
1 avocado, cut into slices
sriracha sauce
1 lime

In a large skillet over medium heat, add 1/2 tbsp coconut oil. Add diced zucchini and sauté for 5 minutes. Add black beans and continue to cook for 5 minutes. Set aside. Add the eggs into the pan and scramble, about 2-3 minutes. Assemble tacos with bean/veggie mixture, eggs, sliced avocado, a dollop of Sriracha, and a squeeze of lime. 

Raw Vegan Carrot Cake

vegan, grain-free

frosting:
1 1/4 cup raw cashews
1/2 cup coconut cream or full-fat coconut milk
2 tbsp lemon juice
3 tbsp maple syrup
1 tbsp vanilla extract

cake:
2 cups finely shredded carrots
2 cups packed pitted medjool dates
2 1/2 cups Purely Elizabeth Coconut Cashew Grain-Free Granola
2 tsp vanilla extract
1/4 tsp sea salt
1 1/4 tsp ground cinnamon
3/4 tsp ground ginger
1 pinch of ground nutmeg
1/2 cup coconut oil
1/4 cup raisins

To make the frosting, soak the cashews in hot water for 30 minutes - 1 hour. Rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill. Add the pitted dates and blend until small bits remain or a ball forms. Set aside. Add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. Prepare a 7-9 inch springform pan (or large cake pan or an 8x8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Pour the frosting on top. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

Vanilla Doughnuts

gluten-free 

Ingredients:
1 cup Bob's Red Mill Gluten Free Baking Flour
1 tsp baking powder
1/2 cup coconut sugar
1/4 tsp salt
1/2 cup unsweetened almond milk + 1/2 tsp apple cider vinegar (allow to sit for a few minutes to form a "buttermilk")
2 tsp vanilla extract
3 tbsp coconut oil, melted and cooled
1 egg

Glaze:
1 1/2 cups organic powdered sugar
2 tbsp unsweetened almond milk
1 tsp vanilla extract
A few drops of beet juice

Preheat oven to 350°F and prepare a doughnut pan with non-stick baking spray. Set aside. In a medium bowl, combine flour, baking powder, coconut sugar and salt. Stir until well combined. In a small bowl, whisk together the almond milk and apple cider vinegar mixture, the egg and vanilla extract until well combined. Slowly pour in the coconut oil and whisk until the mixture is smoothed. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Carefully spoon the batter into the doughnut pan. Bake at 350°F for 8-10 minutes or until golden brown. Remove from the oven and allow to cool for a few minutes in the pan, then transfer to a wire rack to finish cooling. While the doughnuts are cooling, whisk together the powdered sugar, almond milk and vanilla to make the glaze. Gently stir in beet juice or food coloring until desire color is reached.

Pineapple Carrot Cake Cupcakes

vegetarian, gluten-free

Ingredients:
3/4 cup brown rice flour
2/3 cup almond flour 
1/4 cup garbanzo fava flour
1/4 cup arrowroot starch 
1 tsp Himalayan sea salt 
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
1/2 cup coconut sugar
3 eggs
1/4 cup maple syrup
1/2 cup olive oil
1 cup pineapple, crushed
1 1/2 cups carrots, grated
1/2 cup walnuts

Cashew Cream Frosting:
2 cups cashews, preferable soaked for a few hours
1 lemon, juiced
2 tbsp coconut oil
1/3 cup maple syrup 
1 tsp vanilla

In a large bowl, combine the flours, arrowroot, salt, baking soda, cinnamon, nutmeg and coconut sugar. In a separate bowl, whisk together eggs, maple syrup, and oil. Pour wet ingredients into dry along with carrots, pineapple and walnuts. Stir to combine evenly. Pour into greased muffin tin. Bake at 350F for 30 minutes or until a toothpick comes out clean. Meanwhile, in a high-speed blender, combine cashew cream frosting ingredients. Blend until smooth. Add water as needed until smooth frosting consistency is achieved. Allow to cool before spreading with cashew cream frosting.