Recipes

(Recipe) Mother’s Day: A Healthy Breakfast in Bed!

07
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Introduction

Mother’s Day: A healthy breakfast in bed Recipe!

It’s almost Mother’s Day! The day we put our mothers in the spotlight and thank them for everything they do for us. Whether you are 14, 36 or 52, your mother will always take care of you and love you deeply, so to all the mothers around the world: we thank you and we love you dearly!

So here we have a recipe for a healthy and energy-rich breakfast (that will surely satisfy all taste buds). We’ve combined a nutritious & delicious! avocado toast with fluffy banana pancakes and a fruity energizing smoothie to kickstart the day!

All this to pamper your dear mother! She will love it.

Recipes from loveandlemons.com

1. Superfood Sunshine Orange Smoothie

Serves: 2

Ingredients

2 bananas (frozen, ideally)
½ – ¾ cup original Almond Breeze Almond Milk
juice of 1 medium orange, plus some zest
2 tablespoons goji berries
½ teaspoon grated ginger, or a splash of ginger juice
¼ cup hemp seeds (optional)
Handful of ice

Instructions

Blend all ingredients and adjust to your liking.

2. Loaded Sweet Potato Avocado Toast

Loaded Chipotle Sweet Potatoes & Kale with Pickled Radishes are fun, healthy, and filling toppings for classic avocado toast! A perfect vegan snack or main.

Serves: 2 makes 4 toasts

Ingredients

1 medium avocado
about 4 slices whole grain bread
squeeze of lemon
salt & pepper

version #1: Spicy Sweet Potato

½ cup cubed sweet potatoes
a few teaspoons adobo sauce (from a can of chipotles)
1 tablespoon pepitas, toasted
½ serrano pepper, sliced

version #2: Kale & Pickled Radish

a few leaves of kale, torn, massaged w/ a little olive oil or lightly blanched
a few pickled radishes or pickled onions
1 tablespoon Happy Hemp seeds
a few sprouts

Make this gluten-free by using your favorite gluten-free bread.

Instructions

Chop your sweet potatoes in to small cubes. Drizzle with olive oil, salt & pepper, and roast them in the oven or on a cast iron skillet. Oven: 400 degrees for about 20 minutes. Skillet: brown the edges in the skillet for about 10 minutes. If potatoes are not cooked through, add a little water, cover, and let steam until they’re fully cooked.
Toast your bread. Use the back of a fork to smush avocado onto it. Add a squeeze of lemon and a pinch of salt and pepper. Add toppings as pictured or however you like!

3. Banana Pancakes

If you like banana bread, you’ll love these banana pancakes! They’re not only delicious, but they’re also healthy, made with oat and whole wheat flour.

Serves: 8 pancakes

Ingredients

1 tablespoon ground flaxseed
3 tablespoons water
½ cup mashed banana, about 1 large
2 tablespoons extra-virgin olive oil, more for brushing
1 teaspoon vanilla
¾ cup + 2 tablespoons almond milk, more if needed
1½ cup whole wheat pastry flour*
½ cup oat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
heaping ¼ teaspoon sea salt
Maple syrup, banana slices, pecans, for serving

Instructions

In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
Serve with maple syrup, sliced bananas, and pecans, if desired.