When it comes to Mother’s Day, we all know it’s about moms, but it’s equally about the food. We’ve all come to expect yummy Mother’s Day food and usually that means high calorie. But what if your mom is sick or has special dietary restrictions? It can make it more complicated to cook and even more complicated to keep it healthy & tasting good. This Mother’s Day I’ve rounded up 3 recipes to keep your food yummy, healthy and fun for your mom.
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Anti-Inflammatory Turmeric Scrambled Eggs
Anti-inflammatory recipes are great for helping with chronic joint pain due to arthritis, lupus or other inflammatory illnesses. Eggs are an excellent source of vitamin D, which is great for boosting the immune system and reducing inflammation. Turmeric is also excellent for people with inflammatory issues because of its high curcumin content which studies have shown to help manage inflammation. Try this yummy anti-inflammatory meal for mom.
3 free-range or organic eggs
1 teaspoon fresh grated turmeric (see notes)
1 teaspoon chia seeds
2 tablespoons organic coconut milk or cream
Pinch sea salt
2 teaspoons cold pressed olive oil
1/2 cup baby spinach leaves
1 tablespoon Super Greens Pesto (see below)
- Whisk eggs, chia, turmeric, sea salt and coconut milk in a bowl until combined, then set aside.
- Pour 1 teaspoon of the olive oil into a pan over a low to medium heat.
- Add the spinach and sauté gently for 30 seconds until wilted.
- Remove spinach from the heat.
- Heat a small pan over a medium heat with 1 teaspoon olive oil.
- Pour in the egg mixture and gently stir through until the eggs start to set and become creamy.
- Add the wilted spinach and fold through.
- Serve immediately in the pan with Super Greens Pesto and enjoy.
Making Super Greens Pesto:
1 large bunch parsley
1 large bunch basil
1 clove garlic, smashed
1 - 2 tablespoons lemon or lime juice
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt or to taste
4 tablespoons cold pressed olive oil
- Combine the parsley, basil and garlic into a food processor or high performance blender.
- Process until the herbs have been finely chopped.
- Add lemon juice, pepper, salt and olive oil.
- Mix again until you have a lovely green fragrant paste.
- Store in a glass jar in the fridge for up to 1 week.
Use ½ teaspoon powdered turmeric in place of fresh.
When making the pesto, add 1 chopped avocado.
Low Sugar Kale Quinoa Super Salad
A colorful and fun salad is sure to delight your mom. This salad is full of delicious super foods that are rich in the nutrients you need to support a healthy immune system, regulate blood sugar levels & create healthy cholesterol, making this a great recipe for people with diabetes or heart disease.
1 cup Quinoa
2/3 cup chopped Red onion
1 cup shredded Carrots
6 large stalks Kale
1/2 can drained Garbanzo beans
1 diced Avocado
1/2 Lemon (juiced)
3 Tbsp. Red wine vinegar
Salt to taste
Pepper to taste
4 Tbsp Olive oil
- Follow instructions on quinoa package to cook quinoa. Let cool to room temperature.
- Chop red onion. Add to bowl with red wine vinegar. Set aside.
- Remove kale leaves from center stalk. Dice tomato and avocado. Peel carrots & use a grater to shred carrots.
- Mix dressing in small bowl: add olive oil, salt, pepper & lemon juice. Mix to combine.
- Assemble the salad in a large bowl: add kale, quinoa, onion, carrots, tomato, garbanzo beans, and avocado. Pour the dressing over & toss to combine. Can add extra salt & pepper to taste.
Superfood- Layered Rainbow Chia Pudding
We’ve all heard of superfoods before, but what makes them so super? They’re extremely nutrient rich, really good for you and vital to a healthy diet. That’s what makes this recipe great for people fighting pretty much any disease, especially cancers.
This recipe takes some advance planning as the pudding needs to set for at least 4 hours, ideally overnight. You can also experiment with other fruits if you can’t find these specific types.
- 2 cup coconut or other plant based milk
- 1/2 tsp vanilla
- 2 tsp agave syrup or maple syrup
- 1/2 cup chia seeds
- 1/2 cup fresh raspberries
- 2 apricots, diced
- 2 spear pinapple, diced
- 2 kiwi, peeled and diced
- 1/2 cup fresh blackberries
- Shaved coconut to taste (if desired)
- Combine milk, vanilla, agave and chia is a glass bowl or measuring cup. Refrigerate at least four hours (up to 24 hours), stirring at least once during that time.
- Layer pudding and chopped fruit in a stemless wine glass as follows:
- layer 1: 1/3 chia pudding
- layer 2: raspberries
- layer 3: apricot
- layer 3: 1/3 chia pudding
- layer 4: pineapple
- layer 5: kiwi
- layer 6: remaining chia pudding
- layer 7: blackberries
- Top with shredded coconut if desired.
- Repeat in another glass for second serving.
I hope these recipes delight your mom! Let me know how they turn out & maybe snap a photo to share in the comments.
Still searching for the right gift for mom? Check out our awesome gift sets here.
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