Mother’s Day Menu


People often ask me what led me to become a dietitian, and honestly, it all comes back to the food. Long before I cared about whole grains and loading my plate with vibrant vegetables, I simply loved being in the kitchen. I remember making some of my first scrambled eggs with my grandmother by my side. I remember pinching hamantaschen dough circles into fruit-filled triangles each Purim, a Jewish festival, with my mom. (For the fully unbiased record, she makes the best hamantaschen.)

And I remember, later on, taking all that I had learned from generations before me and forging friendships after school let out across cookbooks and kitchen tables. We learned to eventually navigate new recipes without our parents and grandparents there to lead the way, but my passion for and connection to food began with the strong women who raised me.

There is something so special about the memories created in a humble family kitchen, and yet, it is far too easy to miss those moments when caught up in our hectic lives. If nothing else, let this Mother’s Day be a day to live in those moments instead of rushing past them. Let this day be a breath of fresh air, of slowness, for all of the rock star moms out there and their families.

And let it begin with a nice, family breakfast.

Whether that means sending Mom back to bed while everyone else cooks her up something special for a change; or having several generations, including Mom, side by side in the kitchen exploring food all together; there are memories just waiting to be made from the comfort of your own kitchen this Mother’s Day.

If you need a little help getting started, look no further than the fresh and flavorful menu outlined below. Or, hand-pick a recipe from the “extra inspiration” section that the moms in your life will love the most!

Happy Mother’s Day!


Blueberry Carrot (recipe below) or Strawberry Rhubarb Muffins

Tip: bake them in mini muffin tins for bite-sized servings. They will take about ½ – 2/3 as long to bake, so check them halfway through and keep a close eye on them.

Poached Eggs over Asparagus

Tip: Don’t be intimidated by poached eggs! Even my less-than-restaurant-worthy-attempts still produce delicious results, and it’s a very fun experience for kids to witness. A little splash of vinegar, called for in most recipes, helps keep the egg all together while simmering.

Greek yogurt parfaits layered with small-batch honey pistachio granola and fresh fruit

Tip: go for plain yogurt, which will have less sugar and fewer ingredients. If the granola and fruit aren’t enough to sweeten it up, each family member can drizzle his/her own serving with a little extra honey to suit personal preferences. Over time, your palate will adjust to the tartness of plain yogurt – it just takes time!

Extra Inspiration

Whole Wheat Pancakes with Strawberry-Rhubarb Compote

“Carrot Cake” Waffles

Baked French Toast Casserole (this one is a personal favorite of mine!)

No-Bake Polenta Trail Mix Bars

Vegetable Eggs Benedict

RECIPE for Blueberry Carrot Muffins (gluten-free, dairy-free, vegan option)

Yield: 12 full-sized muffins

Prep Time: 15 minutes

Bake Time: 25 minutes


3 small carrots

½ cup unrefined coconut oil, melted

¼ cup plus 2 tablespoons coconut sugar, divided

2 teaspoons vanilla extract

2 large eggs (see note)

2 teaspoons baking powder

2/3 cup ground blanched almond meal

1 cup quinoa flour

1 cup frozen blueberries

6 Tablespoons dried blueberries or raisins (optional)

2 teaped teaspoons ground cinnamon


  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners or grease well with extra coconut oil.
  2. Grate the carrots on the fine side of a box grater. (You should wind up with about 1 cup once grated.) Gather the grated carrot in your hands over a bowl and squeeze to release as much liquid as possible. Place the squeezed carrot “pulp” into a medium bowl along with ¾ cup of the squeezed carrot juice. (If you don’t have enough, make up the difference with water or low-fat milk.)
  3. Add the melted coconut oil, ¼ cup coconut sugar, vanilla, and the eggs to the mixing bowl and combine. Stir in the baking powder, almond meal, quinoa flour, frozen blueberries, and dried fruit (if using) until just combined.
  4. Divide the batter evenly amongst the 12 muffin cups. Whisk together the remaining 2 Tablespoons sugar and the cinnamon and sprinkle over the top of each muffin.
  5. Bake 23-27 minutes, until a toothpick inserted into the center comes out clean. Let cool out of the oven but in the pan for 10 minutes before removing and cool completely. Store at room temperature in a sealed container for up to 3 days.

Note: For a vegan recipe, whisk together 2 Tablespoons ground flax with 6 Tablespoons of water and let it thicken in the fridge for 10 minutes or so. Use this to replace the eggs in the recipe, and add a little more water after everything is combined if the batter seems too thick or dry.

Source, adapted:

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