Mother’s Day is fast approaching and like many families, we all get together to celebrate our mom, but also all the moms in our family. It is always a much enjoyed day when all of us moms are buzzing and feeling appreciated for all the hard work and effort we put into every single day.
Being a mom is a tough job but with so many rewards. But you think about what you balance on a given day and when the majority of us a working woman, it is a lot to juggle. You are accountable for the maintenance of the house, often a full-time job, being a good spouse, a good mom and on top of that you are trying to healthily grow small humans.
I don’t know any other job that is as important as a parent. The accountability on your shoulders is huge.
In my family, we had 10 of us so I know my mom has a big job. I am the youngest so by the time I came along, she had things figured out to a science, which made my childhood pretty amazing and full of experiences. Growing up 35 years ago was very different from now.
We had a cottage property on the lake that was gated, and the front of the community was owned by cattle farmers, so we had acres upon acres to run freely with little concern of any harm coming upon us other than self-injury from falling from a tree or on the uneven ground.
Moms have way more things to think about and worry about when raising kids in today’s world. So they deserve a day to be celebrated, but I’ve always said it, similar to valentines day, I don’t need a day to appreciate someone in my life and I hope they feel my love and appreciation daily.
Such as easy topic to write about because it is coming straight from the heart, but let’s get back to the recipe.
Keep reading and below you will find a Mothers Day brunch idea for you to use.
The Food on Mother’s Day
Let’s face it, aren’t all family gathers and holidays just a formalized excuse to get together to enjoy food? I’m convinced of that. You know that quote from Hippocrates:
“Let food be thy medicine and medicine be thy food.”
I believe this to my core, but also I believe by getting together and socializing with people you love is also medicine for your Psyche and how you feel overall. How many of us dread going somewhere to socialize after such a busy week and by the time you leave the event, you look over at your spouse and say ” That was great! I am so glad we went”. It happens to us often.
Moms deserve to be treated on this one day and I don’t know about you but I enjoy elevating my menu for both mother and fathers day, just to show my appreciation for these incredible humans in my life. Fathers Day I am typically bringing out steaks to barbecue because we are dealing with an entirely different season at that point and we can sit outside and enjoy the new warm weather, but in May it is still cool here, and this year I won’t be surprised if we still have snow.
So what will be on the menu this year? I’ve got an amazing recipe for you to use and I think you will enjoy it. Scroll down below for a Keto Healthy Mother Day Brunch Idea.
Salad for Brunch?
I have found that more and more restaurants are serving a light salad on the side of their breakfast plates, almost like an alternative to fruit. I have found since I went keto and I am skipping the potatoes my alternative is often a side salad with greens and a vinaigrette and I am actually really enjoying it.
My standard breakfast now almost always contains salad with an avocado. I love the taste but also greens and avocado add that fiber I need and the vinaigrette is an opportunity to get in MCT oil with Raw Unfiltered Apple Cider Vinegar. Start my day with fiber and gut healthy foods – It’s perfect!
Yields: 4 Servings
- 4 bell peppers (to be creative, I use 1 of each: green, yellow, red and orange)
- 4 Tbsp coconut cream (or 35% cream)
- 4 whole eggs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 avocados
- 2 Tbsp apple cider vinegar
- 3 Tbsp avocado oil or MCT oil
- Salt & pepper to taste
- 4 cups mixed greens
- 3 green onions
- Black lava rock salt – optional as garnish
- Heat oven to 400 degrees F.
- Cover a baking sheet with parchment paper or tin foil
- Cut the tops off the bell pepper, depending on the size of the pepper, you want to cut enough off the top that you have a boat that the egg would sit in and even out with the top of the bell pepper boat, reserve remaining bell pepper
- Roast the bell pepper cups in the oven for 20 minutes, bottom side up
- Remove from oven, change oven temperature to 350 degrees F.
- Turn Peppers over to expose the cup, fill each cup with 1 tbsp of the cream, split evenly among the cups the garlic powder, onion powder, cayenne, salt and pepper to taste, stir to blend the spices with the cream
- Crack an egg into the pepper cup and return peppers to the 350-degree oven, bake for 15 minutes or until you reach the desired egg consistency
- While the pepper cups are cooking, in a large bowl, add the oil, apple cider vinegar, salt and pepper to taste, stir until you get the balanced flavor you love, add more oil or vinegar to reach a balanced flavor you enjoy and then add in the greens, green onion and chop up the reserved bell peppers, with the stems removed and toss altogether – serve on large plates, splitting evenly onto 4 plates
- Halve the avocados, remove from the skin, and serve a half on each plate beside the salad, season with salt and pepper
- Remove pepper cups from oven, garnish with lava salt, if using, and place beside the salad and avocado
Happy Mother’s Day
I want to wish all the mothers out there an amazing upcoming mothers day in 2018! You deserve to be celebrated every day and hopefully, you are not cooking on this day but if you are cooking perhaps for your mom or sisters, this is a great recipe that everyone will love!