Fit Food: Mother's Day Brunch Ideas
Posted on 08 May 2014
This is your go-to guide of how to do Mother's Day the healthy way! Family get togethers mean fun times, laughter and often a lot of food. These are our top 5 recipes for satisfying both you, your mum and the kids and throwing a healthy mother's day brunch that will have your family begging for you to cook every year!
Strawberries and cream flourless ricotta pancakes
2 organic eggs, lightly beaten
1 tsp vanilla essence
1 tbs coconut flour (see note)
500g strawberries, hulled and quartered
1 tbs pomegranate molasses (optional)
1. Combine the beaten eggs, ricotta and vanilla essence in a large mixing bowl. Stir through the zest of an orange. Add the coconut flour and mix well.
2. Allow the batter to rest for 5 minutes. Adjust the consistency by adding a little squeeze of orange juice if needed.
3. Fry spoonfuls of the pancake mix in a pan over a gentle heat until golden on both sides. Cook the pancakes in batches and keep warm in a slow oven.
4. Combine half the strawberries in a blender with the molasses and blend until smooth.
5.Combine with the rest of the strawberries and drizzle over the pancakes. Serve with yoghurt, if desired.
Healthy Breakfast Cookies
These cookies are packed full of oats, coconut and fruity goodness. They are the perfect start to your brunch and are sure to satisfy you and the kids.
Zucchini & green pea fritters
Makes 24 fritters
1 bunch parsley, chopped
1 bunch mint, chopped
1 cup (150g) green peas
4 spring onions, sliced
generous grind of black pepper
zest from 1 lemon
3/4 cup (80g) almond meal (or 2-3 tbsp coconut flour)
good pinch sea salt
1 tbsp olive oil
1. Grate the zucchini and place it into a colander. Squeeze out all the moisture from the zucchini by using your hands. This is the most important step when making zucchini and green pea fritters.
2. Place the zucchini into a large bowl. Add parsley, mint, peas, spring onion, pepper, lemon zest, eggs and almond meal. Mix well until combined. At this stage it’s good to test-cook a fritter to make sure it holds together well. Add a touch more almond meal or coconut flour if you need it.
3. Cook the fritters in a pan over medium heat in a little olive oil for around 2-3 minutes each side or until cooked through.
Quinoa Salad with mango Salsa
Preparation time: 1 hour 15 minutes
60g black quinoa, presoaked in water for one hour, drained
60g white quinoa, presoaked in water for one hour, drained
2 sprigs fresh mint, leaves only
4 sprigs fresh coriander, leaves only, plus extra to serve
1/4 tsp ground cumin
1-2 pinches sea salt, to taste
1-2 pinches ground black pepper, to taste
1-2 tbsp lemon juice (approx 1 lemon), to taste
2 tsp extra virgin olive oil
200g canned chickpeas, drained
40g dried goji berries, soaked in water for 5-10 minutes until softened, drained
1 mango, flesh only, diced (1.4cm x 1.5 cm)
3-4 cherry tomatoes, cut into halves
1. Place white and black quinoa into a simmering basket. Place water into mixing bowl, insert simmering basket and cook 15-17 min/Varoma/ speed 2 or until quinoa is cooked. Drain through simmering basket then set aside to cool. Clean and dry mixing bowl.
2. Place mint and coriander into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
3. Add cumin, sea salt, black pepper, lemon juice, extra virgin olive oil, chickpeas, drained goji berries and reserved quinoa and combine 10 sec/speed 2. Adjust seasoning to taste then transfer into serving bowls and set aside.
4. Place mango, red capsicum and cherry tomatoes into a separate bowl and combine to make the mango salsa. Serve quinoa salad topped with mango salsa and extra coriander leaves to taste.
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