Show how much you care with these Healthy mother’s Day breakfast recipes to get the day started right!
Mother’s day is fast approaching so if you’re planning a day of treats why not start with a healthy Mother’s Day breakfast tray. Here’s my favourite breakfast recipes to kick start her day and ensure she is energised for all the fabulous activities you have planned for her.
Despite its name buckwheat is actually gluten free and makes a lovely nutty crepe. These delicious crepes are sure to light up her morning and make a great Mother’s Day breakfast treat.
- 1 free range egg
- 200ml of almond milk
- sea salt and pepper
- 85g of buckwheat flour
- coconut oil or butter for cooking
- 2 garlic cloves, crushed
- 200g of button mushrooms, sliced
- 100g of spinach
- 100g of goat’s cheese
- 2 tbsp. of chopped chives
- 2 eggs
- 1 tbsp of butter
- Sea salt and pepper
Make the batter first by whisking the egg in a bowl. Gradually add the milk and a big pinch of salt and pepper. Slowly sift in the flour, stirring well so there are no lumps. I use a balloon whisk for this.
Put to one side while you get the filling started. Heat a tbsp of the butter in a pan and add the garlic and button mushrooms. Sauté for 5 minutes then add in the spinach a bit at a time until it has totally wilted. Turn off the heat and leave this to the side.
Pop the grill on to heat up.
Heat another frying pan to a medium heat, add ½ tbsp of butter and pour out ½ the batter. Allow to cook for a few minutes then flip over and cook for a further few minutes. While it is cooking add in the ½ the spinach and mushrooms, ½ the goats cheese and ½ the chopped chives, then crack an egg into the centre. Fold the edges into the centre creating a square with the egg in the centre. Cook for another two mins then pop under the grill to finish off for 2 minutes or until the egg white is hard and yolk still a little runny. Repeat with the rest of the mixture, season and serve hot.
Alternative filling. Omit the mushrooms and garlic and add 200g smoked salmon to the spinach and cook through as you wilt the spinach.
POACHED PEAR PORRIDGE
I love pears and have a fabulous espalier Doyenne du Comice Pear Tree at the front of the house. Story goes that it came from a batch of pear trees which were destined for the garden at Chatsworth but at the last minute was surplus to requirements so I got to keep it instead! I originally brought it to create a barrier between our courtyard garden and the road at our cottage in Norfolk but it was too big so I ended up keeping it at home. I’m so glad I did as it furnishes us with the most delicious pears year after year.
This is a great Mother’s Day breakfast recipe to use up slightly soft pears at any time of year and the addition of the Arbonne essentials protein boost ensures mum gets an extra 10g of protein too. A perfect pick me up to start the day.
- 1 pear
- maple syrup
- 1 tsp of cinnamon
- 1 tsp vanilla essence
- 120g of Porridge oats
- 1 serving Arbonne Protein Boost
- 500ml of almond milk
- 2 tbsp of cacao nibs
- Handful fresh blueberries
Pre-soak the oats and protein boost in the almond milk along with 1/2 tsp of cinnamon and a pinch of salt. Leave to soak overnight if possible.
Peel the pear and place it in a pot of water with 2 tbsp of maple syrup, and 1/2 tsp of cinnamon and the vanilla essence and bring to the boil, reduce to a simmer for 10 minutes until tender.
Heat the oats and almond milk on the hob for 3-4 minutes until the oats are plump and have thickened up.
Plate the oats with the pear halved on top. Sprinkle over the cacao nibs, blueberries and finish with a splash of maple syrup.
STRAWBERRY BLUEBERRY CHEESECAKE SMOOTHIE
I love a smoothie which is high in vitamins and minerals and rich in antioxidants too. This smoothie is a perfect combination – strawberry blueberry cheesecake for breakfast – what mother could resist! This makes a standalone breakfast or brunch or could be served alongside one of the other breakfast recipes here. You could try it with two cups coconut water instead of almond milk too.
(Makes 1 large smoothie)
- 2 cups filtered water or almond milk
- 1 serving Arbonne Vanilla Protein shake or Meal Replacement
- 1 serving Arbonne Daily Fibre Boost
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen strawberries
- 1 tablespoon almond butter
Combine all ingredients in a powerful blender. It’s the almond butter which gives it the cheesecake taste so don’t omit it! You could use peanut butter if you don’t have almond butter to hand. Enjoy
BREAKFAST CHAI PUDDING BOWL
I didn't even know how to pronounce Chia before I started eating clean, let alone how to cook with it. I now add them to all sorts of things from smoothies to porridge and this amazing breakfast bowl or pudding. It’s safe to say I love Chia Pudding. If you’ve never tried it, Chia seeds soak up water to become a jelly-like goo. They’re super hydrating, and are bursting with four times more iron than spinach! This Chia Pudding with seasonal fruit is delicious.
Pop some berries and nuts on top for a Mother’s Day breakfast that is bursting full of nutrition!
- 400ml of non-dairy milk I use rice milk or almond milk
- 4 tbsp of chia seeds
- 2 figs
- Handful of blueberries and pomegranate seeds
- 1 tbsp of maple syrup
- 1 vanilla pod, scraped
Mix the milk and chia seeds together with the vanilla and maple syrup.
Stir and let this sit for a few hours or overnight.
Slice the figs and stir in half the figs, blueberries and pomegranates seeds and top each one with the rest.
Serve cold with added seeds, fruit and nuts.
PEA FRITTERS WITH SMASHED AVOCADO AND POACHED EGGS
One of my lovely Arbonne team told me about this fabulous breakfast she’d made for her hubby. He loves a real classic ‘British Fry Up’ but as she’s been eating clean for the last month this wasn’t on the agenda. When faced with these pea fritters he lapped them up and agreed he felt so much more energised, not in the least bit full and lethargic like he does when he’s just had sausage, bacon and fried bread! Here’s my healthy hot breakfast go-to treat!
- 250g frozen peas
- 2 spring onions roughly chopped
- 1 tsp chilli flakes
- 2 garlic cloves
- 70g rice flour – or other gluten free flour
- 1 egg beaten
- 4 eggs to poach
- 200g fresh or frozen spinach
- coconut oil for cooking
- 1 large ripe avocado
- juice of one lime
- 1 tsp cider vinegar
- Salt & pepper to taste
Before you start cooking, mash avocado with the rest of the chilli flakes and lime juice. Set aside.
Blanch the peas in boiling water for a few seconds then drain.
Blitz peas, spring onions, ¼ tsp chilli flakes, garlic, flour and one egg together in food processor with Salt & Pepper until combined.
Heat 1 tsp coconut oil in a frying pan and fry a palm sized ball of pea mix for a few mins (until golden) then turn and fry the other side. The mix makes four fritters.
Wilt the spinach in a hot pan with a small amount of water. Drain, cover and set aside.
Poach eggs in boiling water for a few minutes ensuring the yolks stay runny.
To serve – Stack the pea fritter, spinach, avocado mash and the poached eggs on top. Yummy!