10 Mother’s Day Recipes the Whole Family Will Enjoy (2024)

2 cups fresh blueberries (or frozen and thawed), plus more for garnish

2 cups nonfat milk or nondairy milk of your choice

6 large eggs

2 tsp pure almond extract

¼ cup pure maple syrup

½ tsp ground cinnamon

1 baguette, preferably whole-wheat

¼ cup sliced almonds, for garnish

1

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Add blueberries to the baking dish and set aside.

2

Slice the baguette into rounds or cubes and arrange in the prepared baking dish.

3

In a mixing bowl, whisk together milk, eggs, almond extract, maple syrup, and cinnamon. Pour over the bread, making sure it is evenly coated.

4

Bake until the mixture is set and lightly browned, about 45 to 50 minutes. Top with almonds and more blueberries, if desired.

Nutrition Facts

Amount per serving

This French toast casserole can be made the night before and refrigerated overnight for an easy no-prep morning!

8 large eggs

¾ cup nonfat milk

½ tsp kosher salt

¼ tsp freshly ground black pepper

¼ tsp garlic powder

12 sheets phyllo dough or 2 prepared pie doughs

¼ cup vegetable oil

½ cup shredded cheddar cheese

1 cup baby spinach, roughly chopped

2 tbsp finely chopped chives

1

Preheat oven to 325 degrees F. In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Set aside.

2

On a cutting board or clean working station, lay a sheet of phyllo dough. Lightly brush it with oil and lay another sheet on top. Brush that sheet with oil and lay a third sheet on top. Keeping them together, cut the sheets into four equal squares. Repeat this three times for a total of 36 piles of phyllo dough. Lay the phyllo dough into a mini muffin tin, pushing down to create space for the filling. (Alternatively, use a round cookie cutter to cut the pie dough into even circles and use those as the crust).

3

Evenly divide cheese, spinach, and chives among the muffin cups and top with egg mixture. Bake in the preheated oven until the eggs are set, about 15 to 20 minutes. Serve warm or at room temperature.

Nutrition Facts

These quiche cups are delicious with any veggies and cheese you have on hand. Try mixing things up by using different ingredients for the filling!

1½ cups whole-wheat flour

1 tbsp baking powder

½ tsp kosher salt

1 tbsp sugar

1¼ cups nonfat milk or nondairy milk of your choice

3 tbsp vegetable oil

2 large eggs

1 tsp pure vanilla extract

2 cups fresh berries

1

Preheatwaffle maker according to the manufacturer's instructions.

2

In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.

3

In a separate mixing bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until well combined.

4

Add the wet ingredients to the dry ones and stir until just combined. Be careful not to overmix, as this can make the waffles tough.

5

Pour the batter onto the waffle maker, using the amount recommended by the manufacturer. Close the lid and cook until waffles are golden brown and crispy, usually about 3 to 5 minutes.

6

Serve immediately, topped with fresh berries.

Nutrition Facts

2½ cups old-fashioned oats

2 medium-ripe bananas, peeled

2 large eggs

1 cup unsweetened soy milk, or milk of your choice

2 tsp pure vanilla extract

⅓ cup natural smooth peanut butter

¾ tsp baking powder

¼ tsp kosher salt

½ cup semi-sweet chocolate chips

Oil, for pan

1

Preheat a griddle or large skillet over medium-low heat. Place oats in a blender or food processor and blend until it becomes a fine flour. Add bananas, eggs, milk, vanilla extract, peanut butter, baking powder, and salt and blend until completely smooth, about 30 seconds to 1 minute. Gently fold in chocolate chips (or reserve them to be served on top of the pancakes).

2

Lightly oil the cooking surface and scoop ¼ cupof batter onto it, being sure to leave space between each. Cook until bubbles form, about 1 to 2 minutes. Flip pancakes and cook 1 to 2 minutes more. Serve warm.

Nutrition Facts

3 cups old-fashioned oats

1½ cups unsweetened soy milk or low-fat cow’s milk

2 large eggs

¼ cup pure maple syrup

½ cup unsweetened apple sauce

1 tsp baking powder

1 tsp ground cinnamon

¼ tsp kosher salt

2 tbsp chia seeds

1 tsp pure vanilla extract

½ cup chopped walnuts

1½ cups fruit of your choice (berries, apple, pear, or other)

Fresh fruit, nuts, coconut for topping (optional)

1

Preheat oven to 350 degrees F. Lightly spray a regular-sized muffin tin with nonstick spray.

2

In a mixing bowl, gently mix together all ingredients except fruit until evenly combined. Using a rubber spatula, gently fold in fruit until just mixed. Spoon batter into prepared muffin tin, filling each muffin all of the way.

3

Bake in preheated oven until oatmeal is set and edges begin to brown, about 25–30 minutes.

4

Cool for at least 5 minutes before serving. Store leftovers in an air-tight container in the refrigerator.

Nutrition Facts

1 cup whole-wheat flour

1 cup all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp kosher salt

¾ tsp ground cinnamon

3 large overripe bananas

2 large eggs

½ cup nonfat plain Greek yogurt

½ cup maple syrup

2 tsp pure vanilla extract

⅓ cup canola or vegetable oil

2 tbsp chia seeds

1

Preheat oven to 325 degrees F. Lightly grease a standard loaf pan (8.5x4.5x2.5 inches) and set aside.

2

In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Mix together until evenly combined.

3

In a separate large mixing bowl, mash bananas using a potato masher or the back of a fork. Mix in eggs, yogurt, maple syrup, vanilla, oil, and chia seeds. Stir thoroughly.

4

Add dry ingredients to wet ones and stir gently until just moistened (some lumps will remain).

5

Pour into prepared loaf pan and bake in until a toothpick inserted into the center comes out clean, about 55 to 65 minutes.

Nutrition Facts

Amount per serving

2 slices bacon, chopped

1 yellow onion, diced

2 cloves garlic, minced

3 tbsp sun-dried tomatoes, diced

12 large eggs, whisked

¼ tsp kosher salt

¼ tsp freshly ground black pepper

¼ cup goat cheese

2 scallions, sliced (for garnish)

1

Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick spray.

2

Place a skillet over medium heat. Add bacon and cook until it begins to release some of its oil. Add the onion and garlic. Cook, stirring frequently, until vegetables are softened and bacon is crispy, about 5–8 minutes. Addthe sun-dried tomatoes.

3

Using a spoon, evenly distribute vegetable mixture in prepared muffin tin.

4

In a mixing bowl, whisk together eggs, salt, and pepper. Evenly distribute among muffin cups. Add a small amount of goat cheese to each muffin cup.

5

Bake until eggs are fully set, about 10–12 minutes. Serve warm or chill until serving.

Nutrition Facts

Use any veggies you like (or have on hand) in this recipe. Enjoy endless possibilities of egg cup combos!

Make a batch ahead of time and freeze them for later use. To do this, simply cool completely and place in a single layer in a zip top freezer bag in the freezer. Use within 1 month of freezing.

1 cup whole-wheat flour

1 cup all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 lemon, zested and juiced

2 eggs

⅓ cup honey

1 tsp pure vanilla extract

⅓ cup canola oil

1 cup lowfat cottage cheese

1 cup fresh blueberries or frozen (but not defrosted)

1

Preheat oven to 400 degrees F. Line a 12-cup muffin tin with muffin liners and set aside.

2

In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.

3

In a separate mixing bowl, combine lemon zest and juice, eggs, honey, vanilla, oil, and cottage cheese. Mix thoroughly.

4

Stir dry ingredients into wet ones and mix until just moistened. Gently stir in blueberries, being careful not to overmix.

5

Bake until a toothpick inserted into the center comes out clean, about 15 to 18 minutes.

Nutrition Facts

Amount per serving

If you don’t love the look of cottage cheese, simply place the cottage cheese in a food processor or blender before adding it to this recipe for all the same nutrition and none of the lumps!

3 kiwi, sliced into rounds

3 apricots or peaches, thinly sliced

1 quart strawberries, washed, stemmed, and quartered

1 small watermelon or ½ traditional watermelon, rind removed, cut into small slices

3 Persian cucumbers, sliced into rounds

1 lemon, juiced

2 tbsp grapeseed or light-flavored olive oil

1 tbsp honey

2 tsp poppy seeds

¼ cup crumbled feta cheese

2 tbsp finely chopped fresh mint leaves (plus more for garnish)

1

In a large bowl, place kiwi, apricots, strawberries, watermelon, and cucumbers.

2

In a small bowl, whisk together lemon juice, olive oil, honey, and poppy seeds. Pour over fruit and lightly toss to evenly coat.

3

Sprinkle feta and mint over salad just before serving.

Nutrition Facts

¾ cup all-purpose flour

¾ cup whole-wheat flour

1 tsp baking soda

½ tsp baking powder

¼ tsp kosher salt

2 tbsp pumpkin pie spice

½ cup pure maple syrup

1 cup pumpkin puree

½ cup unsweetened applesauce

¼ cup plain nonfat Greek yogurt

2 large eggs

2 tsp pure vanilla extract

2 tbsp powdered sugar (optional)

1

Preheat oven to 350 degrees F. Spray a 9x9-inch baking dish with nonstick cooking spray and set aside.

2

In a large bowl, combine flours, baking soda, baking powder, salt, and pumpkin pie spice.

3

In a separate bowl, whisk together pumpkin puree, applesauce, yogurt, eggs, and vanilla extract.

4

Add wet ingredients to dry ingredients and stir just until moistened, being careful not to overmix. Pour batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes. Allow to cool in the pan and sprinkle with powdered sugar, if desired.

5

Store at room temperature for 3 to 4 days or in the refrigerator for up to 6 days.

Nutrition Facts

Amount per serving