To make Mother’s Day truly special, try incorporating healthy ingredients like whole grains, nuts and frozen blueberries into her Breakfast.
Here are five easy-to-make recipes that will kick off her Mother’s Day the right way.
Wild Blueberry Cup
Ingredients
- 1 medium apple
- 1 teaspoon lemon juice
- 1/3 cup of sugar
- 2 cups Wild Blueberries
- 1/4 cup sliced almonds
- 8 ounces mascarpone
- 6 ounces plain low fat yogurt
- 1 teaspoon vanilla
Preparation
- Quarter, peel and core apple, Cut into slices. Simmer in saucepan together with lemon juice for about 3 minutes, Mix in 2 tablespoon of sugar. Add Wild Blueberries and cook until Wild Blueberries are heated through and sugar has dissolved. About 3-5 minutes.
- Toast sliced almonds to lightly brown. Mix mascarpone together with yogurt, remainder of sugar and vanilla until smooth. Divide mascarpone cream into four glasses, top with stewed blueberry apple mixture. Sprinkle with almonds. Serves 4. Preparation time approximately 15 minutes plus time for cooling.
Nutrition
327 calories; 25g fat; 18g carbohydrates; 5g protein
source: https://www.
Blueberry Buttermilk Waffles
Serves: 4
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 -2 teaspoon sugar
- 2 large eggs, beaten
- 4 tablespoons butter, melted
- 2 cups buttermilk
- 1⁄2 teaspoon vanilla
- 1 cup fresh blueberries (you can probably add more, but that was all I had)
Direction
- In a mixing bowl, mix flours, baking powder, baking soda, salt and sugar.
- Add in the eggs, buttermilk, melted butter and vanilla.
- Gently fold in blueberries.
- Spray waffle iron with Pam.
- Pour approximately 1 cup of batter onto a preheated waffle iron.
- Cook until steaming stops and waffles are nicely browned and crisp.
source: http://www.geniuskitchen.com
Blueberry Crumb Bars
Yield: 36 small rectangles
Ingredients
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter (2 sticks or 8 ounces)
- 1 egg
- 1/4 teaspoon salt
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 4 teaspoons cornstarch
Preperation
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
- In a medium bowl
, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.
Source: https://cobbgalleria.com/
Blueberry Hot Buns
Serves: 12
Ingredients
- 1 (1lb) ready to bake plain bread dough
- 1 cup frozen Wild Blueberries
- 2 tablespoons cornstarch
- 1 egg, whisked
- 1 cup powdered sugar
- 1 tablespoon skim milk
- 1/2 teaspoon vanilla extract
Preparation
- Divide ready to use dough into 12 pieces rolling each into a ball.
- Cover and leave to rise for an hour.
- Combine Frozen Wild Blueberries and cornstarch in a bowl, mix until well combined.
- Preheat oven to 400 degrees F.
- On a prepared baking sheet or pan, place balls of dough.
- Indent each bun with a sugared glass, cover buns with whisked egg and add 2 tablespoons of Wild Blueberries to each bun.
- Bake the buns for 15-18 minutes or until golden.
- Cool completely then drizzle icing on top and serve!
source: https://www.wildblueberries.
Warm Tropical Blueberry Quinoa Breakfast Sundae
Makes: 2 servings
Ingredients
- 2 cups frozen frozen wild blueberries
- 1 cup cooked quinoa
- 1 cup plain Greek Yogurt
- 3 tablespoons shredded unsweetened coconut
- 3 tablespoons chopped macadamia nuts
- 2 teaspoons virgin coconut oil
- 2 teaspoons coconut or brown sugar, optional
- 1 teaspoon ground ginger
Preparation
- Heat a small saute pan over medium heat, and add chopped macadamia nuts and shredded coconut. Toss nuts and coconut together, stirring frequently to prevent from burning, until lightly browned, or about 4-5 minutes. Remove mixture from pan andallow to cool. Heat coconut oil in the same saute pan over medium heat, then add frozen wild blueberries, and stir until mixture is bubbling. Turn down heat to medium, and add ginger and optional coconut/brown sugar to wild blueberry mixture and continue stirring for about 5-6 minutes, or until blueberry sauce has reduced and thickened. Remove from heat and set aside while you assemble sundaes. Place 1/2 scoop each of warm cooked quinoa {you may make quinoa ahead of time and reheat before preparing sundaes} in 2 glasses/bowls/sundae dishes and top with 1 heaping tablespoon each of wild blueberry syrup mixture and nut/coconut mixture. Next, top each sundae with 1/2 cup Greek Yogurt, then divide remaining wild blueberry syrup and nuts/coconut and place on top of breakfast sundaes. Serve while still warm.
Courtesy of EA Stewart
Make sure to savor that breakfast with your mom and appreciate the time spent together, as Mother’s day comes only once a year.
