Mother's Day Brunch Menu

For many of us, Mother's day is a day that we get to celebrate our wonderful mom's. Whether they are present or not, this day is often filled with loving thoughts, memories, and for some of us, a traditional brunch. With celebration and health in mind, here is a mother's day brunch menu that embraces health and wellness, as well as our wonderful moms. 

I hope you enjoy!
​-Petra

If you require assistance with dietary planning, or food options for your specific needs, feel free to reach out. I offer a variety of menu plans catered to you!

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4 Servings
Ingredients:

• 2 cups Orange Juice
• 2 cups Sparkling Water
• 1/2 Navel Orange (cut into wedges

​Pour orange juice in a glass and top with sparkling water. Garnish with an orange slice. Enjoy!

4 Servings
Ingredients:

• 2/3 cup Grapes
• 1 1/3 Banana (sliced)
• 1/3 Cantaloupe (small, chopped)
• 1 1/3 cups Strawberries (chopped)
• 2/3 cup Blueberries

Add all of the fruit to a bowl and mix to combine. Divide into bowls or onto plates. Enjoy!

4 Servings
Ingredients:

• 1/4 oz Unbleached All Purpose Flour (for dusting)
• 7 ozs Puff Pastry (thawed)
• 1/4 cup Goat Cheese (divided)
• 2 Beets (peeled, sliced)
• Sea Salt & Black Pepper (to taste)
• 1 tsp Extra Virgin Olive Oil
• 1 tbsp Mint Leaves

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Use the flour to lightly dust onto a flat surface. Roll out the puff pastry into a rectangle, about 1/2 inch (13 mm) thick.
3. Spread half of the goat cheese evenly on top of the puff pastry. Arrange the sliced beet on top and season with salt and pepper.
4. Transfer the tart to the baking sheet and bake in the oven for 20 to 25 minutes or until golden brown. Drizzle with olive oil and top with the remaining goat cheese and mint leaves. ​Enjoy!

4 Servings
Ingredients:

• 5 Eggs (large)
• 1/4 cup Plain Cow's Yogurt, Whole Milk
• Sea Salt & Black Pepper (to taste)
• 1 tbsp Extra Virgin Olive Oil
• 1/2 cup Red Onion (chopped)
• 1 cup Asparagus (ends trimmed and cut into 1/2-inch pieces)
• 1/2 cup Frozen Peas (thawed)
• 1/2 cup Baby Spinach
• 2 tbsps Goat Cheese
• 2 tbsps Chives (chopped, optional)

1. Preheat the oven to 400ºF (205ºC).
2. In a large bowl, whisk the eggs and the yogurt together and season with salt and pepper. Set aside.
3. Heat the oil in an oven-safe skillet over medium heat. Add the onions and sauté for three to four minutes, or until softened.
4. Add the asparagus and sauté another one to two minutes. Add the peas and baby spinach, and sauté another one to two minutes, or until the spinach is wilted. Season with salt and pepper.
5. Pour the egg mixture over the vegetables and top with small dollops of cheese.
6. Transfer the skillet to the oven and cook for 15 to 20 minutes, or until the eggs are set.
7. Let sit for five minutes before cutting into wedges. Sprinkle with chives, if desired, and enjoy!​

4 Servings
Ingredients:

• 2 Eggs
• 2 2/3 tbsps Butter (melted)
• 1/3 cup Cow's Milk, Whole
• 1/3 cup Maple Syrup
• 2/3 Lemon (juiced, zested)
• 2/3 tsp Vanilla Extract
• 1/8 tsp Sea Salt
• 16 ozs Sourdough Bread (sliced, halved)
• 1 2/3 cups Strawberries (chopped)

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, butter, milk, maple syrup, lemon juice, lemon zest, vanilla, and salt until well combined.
3. Dip the pieces of sourdough bread into the batter, ensuring all sides are soaked. Transfer the bread into a casserole dish, filling the casserole dish completely.
4. Evenly stuff the strawberry pieces in between the slices of bread until they are all used up. Bake in the oven for 30 minutes or until starting to brown.
5. Serve with extra maple syrup and strawberries, if desired. Enjoy!​

4 Servings
Ingredients:

• 2 2/3 tbsps Lemon Juice
• 1/2 oz Gelatin
• 2 2/3 cups Canned Coconut Milk (full fat, divided)
• 1 1/3 tbsps Maple Syrup
• 2/3 tsp Vanilla Extract
• 1/8 tsp Sea Salt
• 1 1/3 cups Raspberries

1. In a medium bowl, add the lemon juice and then sprinkle the gelatin on top. Let it sit for two to three minutes. Do not mix.
2. In a small pot over medium-low heat, add the coconut milk and maple syrup. Whisk to combine. Allow it to heat through for two to three minutes or until warm. Do not let it boil.
3. Add the warm coconut milk to the gelatin mix and use a whisk to mix as you pour. Add the vanilla and sea salt and stir to combine.
4. Pour the coconut milk mixture into a blender and add the raspberries. Blend on high until smooth and creamy. Pour into jars and place in the fridge for four hours to set. Enjoy!