Guest feature by: Brooke Hutchinson
Easy recipes that will satisfy every Mum’s taste buds this Mother's Day!
How better to treat your amazing Mumma bear on her special day than to a home-cooked food extravaganza?!? Sure, you can go out and buy an overpriced scented candle to add to the dozens she already has. Or you can cook up a storm in the kitchen to really show how much you truly appreciate her for putting up with you for all of those years! We think the latter is the ultimate Mother’s Day gift.
But what should you make her? It’s a special occasion so whatever you create has gotta be in the spirit of the day! Now, we know you busy babes probably don’t have a tonne of spare time to search the interwebs to find the perfect recipe. That’s why we’ve put together this wonderful list of super simple but incredibly scrumptious recipes your mum will love! Plus, there are both savoury and sweet options to suit your special lady!
Don’t worry, these recipes stay true to Health Lab’s honest approach to food. No added nasties in this list of yummy Mother’s Day delights. Only the best ingredients for the best, babes!
Spinach & Tomato Baked Eggs
This tasty baked egg dish will have your mum wishing every day was Mother’s Day. Serve with toasted multigrain sourdough for an all-round delicious, nutritious brekkie!
- 2 tbsp olive oil
- 1 brown onion
- 150 grams fresh baby spinach
- 1 can organic crushed tomatoes
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/2 tsp sweet paprika
- 2 tsp. Tabasco sauce
- 4 large eggs
- A small amount of feta, to garnish
- Preheat oven to 200°C.
- While the oven heats up, put the oil into a medium saucepan over a medium-high heat. Add the onion, sauteeing until soft before adding the spinach. Remove from the heat once the spinach is wilted.
- In a bowl, mix the tomatoes, cumin, seasoning, paprika and hot sauce (if you want to add a little spice)! Add in the onion-spinach mixture, stirring to combine. Divide among 4 oiled medium-sized oven-proof ramekins.
- Make a small well in the centre of the tomato mixture before cracking an egg into each ramekin. Sprinkle with feta before placing them all onto a tray. Bake for 12-15 minutes or until the eggs whites are set but the yolks are slightly runny
Baked Vegetarian Frittata
Absolutely loaded with veggies, this recipe will not only have your mum eating real good on Mothers Day but can be stored away for easy leftovers. Just reheat the slices in the microwave. Of course, any of the veggies can be swapped for those more to her liking!
- 5 whole eggs
- 5 egg whites
- 1/2 cup asparagus, chopped
- 1/3 cup mushrooms, diced
- 1 cup spinach
- 1/3 cup red onion, diced
- 1/3 cup capsicum, diced
- 1/2 tsp dried basil (or 2 tsp of the fresh stuff )
- Season with sea salt & pepper
- ¼ cup grated cheese (we like cheddar or gouda)
- Preheat oven to 190°C
- Saute chopped asparagus, onion, capsicum, mushrooms, and spinach in a pan with a little olive oil over medium-high heat until softened. Set aside to let it cool for a few minutes.
- In a large mixing bowl, beat together the eggs & egg whites. Add dried basil, salt, pepper, & cheese. Gently stir it until roughly combined. Add in the sautéed vegetables.
- Pour the whole mixture into a round baking pan sprayed with nonstick cooking spray. Bake uncovered for around 30 minutes. The edges should be lightly golden. Remove from oven before slicing!
Serve this warm; it’s a guaranteed winner on Mother’s Day!
Strawberry Crumble Bars
Show your Mum hat you love her 'berry' much with this fruity crumble slice. And because paleo AND vegan, it’s totally guilt-free too!
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 3/4 cup flaked coconut roughly chopped into smaller bits
- 1/3 cup maple syrup
- 2 tablespoons almond butter
- 1/2 cup coconut oil softened (use refined coconut oil to minimize coconut flavor)
- 3 cups diced strawberries
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
- Preheat your oven to 175ºC. Line an 8x8” (20cm x 20cm) square baking pan with parchment paper & lightly grease with coconut oil.
- In a mixing bowl, stir together the strawberries, maple syrup & tapioca flour. Slightly mash it up to break strawberries up. Set aside.
- In a different mixing bowl, combine the almond flour, coconut flour, flaked coconut, maple syrup, almond butter, & coconut oil. Stir until the dry ingredients are completely saturated & crumbly. Press 2/3 of the crust into the prepared pan.
- Top the crust with the fruit, before crumbling the remaining crust mixture over the strawberries.
- Bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Let cool completely before slicing and serving.
Almond Stuffed Chocolate Dates
The sweet medjool dates perfectly balanced with the slightly bitter chocolate. Whether you choose to put nut butter, fresh berries or your own special filling inside, your mum is up for a totally yummy surprise when she bites into these tasty little morsels.
- 150g quality dark chocolate (min. 70% cocoa)
- 20 medjool dates
- Fresh or frozen raspberries
- All natural nut butter (peanut butter is always our #1 preference)
- Roasted pistachios
- To remove the dates stone, cut a slit down the side of each one.
- Now it’s time to fill the dates. If using peanut butter, use a small teaspoon to push the filling inside the date. If using nuts or fresh fruit, chop them before pushing them into the date.
- With a metal or glass heat-proof bowl, place the chopped chocolate inside and set over a pot of simmering water. The bottom of the bowl shouldn’t hit the water. Continue stirring until no lumps remain. Take off the heat & set aside.
- One at a time, dip the dates in the melted chocolate to fully coat them. Place on a sheet of greaseproof paper to set.
TIME TO GET COOKING!