A homemade breakfast-in-bed is on every mother’s wishlist for Mother’s Day weekend, and we all want to show these real-life superheroes just how special they are! These fresh and healthy recipes are an easy fresh, and delicious way to start mom’s day off right or add a little something sweet to her day. Plus, they’re all simple enough for novices or even your littlest ones to have a hand in!
Vanilla Coconut Coffee Shake
Maybe not everyone enjoys a big breakfast, but who doesn’t like to start the day off with coffee? Whether mom prefers coffee over a hearty breakfast or in addition to it, this plant-based version of bulletproof coffee is right up her alley. For those with dietary restrictions, this recipe is gluten-free, high in healthy fats, and offers the right balance of protein and nutrients to keep mom feeling great all morning with a caffeine boost to boot!
Serves: Makes 1 serving
Prep Time: 10 minutes
- 1 Cup Black Coffee (cooled)
- 1 Cup Ice Cubes
- ½ Cup unsweetened vanilla cashew milk
- ½ Cup plain, unsweetened coconut yogurt
- 1 serving TLS Plant-Based Shake
- 2 Tbsp. Raw Cashews (soaked)
- Nutmeg or Cinnamon (to taste)
- Add all ingredients to food processor
- Blend until smooth
- Add to large, stemmed glass
- Top with cinnamon or nutmeg
Zucchini Carrot Fritters
Zucchini is a pretty underrated vegetable that deserves more praise for how versatile it truly is! While most fritters are heavily fried and loaded with quick carbs and sugars, this simple recipe uses this unassuming vegetable into a healthy dish mom will love. Try this savory option for a fresh start to a celebratory weekend!
Serves: Makes 7 servings
Prep Time: 30 minutes
- 2 cups shredded/grated zucchini
- 2 cups shredded/grated carrots
- ⅔ cup slivered almond flour
- 3 large eggs
- ½ cup sliced scallions
- Coconut oil to pan-fry
- Fine sea salt + black pepper
- Shred or grate zucchini and carrots.
- Sprinkle lightly with salt.
- Set aside for 10 mins.
- Use a cheesecloth or your hands to squeeze out as much liquid
- Add eggs, almond flour, scallions, sea salt and black pepper.
- Stir the mixture until it’s combined.
- Scoop the mixture (about 3 tbsp per fritter) into the pan.
- Gently press them into round shape and cook until golden brown.
- Transfer the fritters to a large plate lined with paper towel
Blueberry Coconut Flour Scones
If mom has a sweet tooth, these blueberry coconut scones are going to be a welcome treat on a weekend morning! These scones pair perfectly with coffee or tea for a cute breakfast-in-bed, and the addition of blueberries makes summer taste just a little closer. Plus, they’re low-carb, gluten-free, and freeze well in case you’ve got a bit of dough leftover!
Serves: Makes 12 servings
Prep Time: 30-45 minutes
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons Stevia
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter chilled
- 1 cup blueberries fresh or frozen
- 1/4 cup heavy cream
- 1/3 cup unsweetened almond milk
- 2 eggs
- Mix flours, sweetener, baking powder, and salt.
- Cut butter into the dry mix.
- Add blueberries and stir to coat berries.
- In a separate bowl, whip together cream, almond milk, and eggs.
- Slowly pour wet mix into dry mix and stir just until dough forms.
- Add more coconut flour if needed.
- Divide dough in half.
- Roll each half into a ball and flatten into a circle.
- Cut each dough circle into 6 triangles.
- Bake triangles for about 15-20 minutes at 375 degrees F.
- Allow to cool for 15 minutes, then transfer to cooling rack.
Green Goddess Smoothie Bowl
What better way to show mom how high up on the pedestal she really is with a green goddess-themed smoothie bowl? Not only does she get to enjoy her favorite TLS Shake in a vibrant, creative way, but this breakfast will be Instagram-worthy enough to show off to all of her friends! Whether you choose a plant-based protein, whey, or the TLS Nutrition Shake, this customizable smoothie bowl is going to be a hit!
Serves: Makes 1 servings
Prep Time: 10-15 minutes
- 1 banana, sliced
- 1/5 ripe avocado, chopped
- 1/2 small ripe mango, chopped
- 1 cup spinach
- 1 cup unsweetened almond milk
- 1 tbsp unsweetened almond butter
- 1 serving TLS Shake – Vanilla
- 1 tbsp chia seeds
- 1 tbsp linseeds
- 4 tbsp pumpkin seeds
- 4 tbsp sunflower seeds
- 4 tbsp coconut flakes
- 4 tbsp sliced almonds
- ¼ tsp ground cinnamon
- 2 tbsp honey
- Arrange sliced banana over small, parchment-lined baking tray
- Freeze for 2 hrs until solid.
- For seed mix, heat oven to 180C
- Combine seeds, coconut, almonds, cinnamon and honey
- Scatter over the parchment-lined baking tray in an even layer.
- Bake for 10-15 mins, stirring every 5 mins until the seeds are lightly toasted.
- Leave to cool.
- Blend avocado, mango, spinach, milk, nut butter, and frozen banana slices
- Add milk or ice to adjust consistency
- Add to bowl and top with seed mix, coconut, and fruit
Chickpea Flour Mini Frittata
While eggs are a common staple and always welcome for brunch and breakfast, some of us may have to get a little creative for that morning meal depending on dietary restrictions and lifestyle choices. Don’t worry – we’ve got a hearty, high-protein, vegan option for those mom’s living and loving the plant-based lifestyle! This chickpea flour recipe combines ground chickpeas, veggies, and nutritional yeast for a nutty, savory meal.
Serves: Makes 14 servings
Prep Time: 10-15 minutes
- 3 cups assorted chopped veggies – broccoli, corn, bell pepper, zucchini, spinach, etc.
- 1/2 cup green onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 cups chickpea (garbanzo bean) flour
- 1/4 cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 400 F.
- Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2 1/2 cups water.
- Whisk to combine and set aside
- Heat olive oil over medium-high heat in a skillet.
- Add all veggies to skillet (except for green onions)
- Cook until veggies cook down and begin to brown, about 7 minutes.
- Add green onions to skillet and cook 2 minutes more.
- Season with salt and pepper to taste and remove from heat.
- Brush a standard sized muffin tin and one smaller, 6 muffin tin with olive oil.*
- Divide veggie mixture between muffin cups by the heaping tablespoon.
- Divide any remaining veggies between cups.
- Using a 1/4 cup measure, fill cups with chickpea batter.
- Use a spoon to gently stir each cup to ensure the batter gets under veggies.
- Bake for 30 – 35 minutes, until a toothpick inserted in center comes out clean and frittatas are beginning to brown on top.
- Remove from oven and allow to cool for 10 minutes before removing from tin and cooling on a rack.