Happy Mother's Day!

MOTHER’S DAY EDITION

A time to get together with those Moms we adore!

We wanted to give you a couple quick brunch favorites you can put together this weekend and share with family. This simple parfait is not short on flavor! True to what Mindful Menu loves to dish out, this recipe is simple and delicious.

If you make this or any of our meals, take a minute to snap a photo and hashtag us #mindfulmenu or @mindfulmenu. We appreciate your support!

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Berry Granola Yogurt Parfaits

  • 32 ounces plain Greek yogurt

  • 1/4 cup honey

  • 1 tsp. vanilla

  • 2 1/2 cups mixed berries (fresh or frozen)

  • 1/2 cup raw pumpkin seeds shelled (pepitas)

  • 1/4 cup chopped walnuts

  • 1/4 cup chia seeds

  • 1/4 cup flax seed meal

  • 1/4 cup chopped dried apricot

  • 1 tsp. cinnamon

  • 1/4 tsp. ground cloves

  • 1/4 tsp. salt

    Instructions:

    1. In a medium bowl, whisk together yogurt, honey and vanilla. Pour into a bowl or liquid measure cup and set aside.

    2. In separate bowl, mix together seeds, dried chopped apricot, nuts and spices.

    3. To assemble parfaits, set out five glasses or mason jars and pour in 1/4 cup or so of the yogurt mixture into each glass.

    4. Top the yogurt layer with a couple tablespoons of the nut, dried fruit and seed mixture.

    5. Sprinkle a couple tablespoons of berries on top of the nut mixture then begin again with yogurt.

    6. Repeat the layers until all ingredients have been used.

    7. Seal mason jars or cover glasses with plastic wrap until you’re ready to serve.

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Egg Salad Toast

  • 8 large hard-boiled eggs coarsely chopped

  • 1 ripe medium avocado slightly mashed

  • 2 Tbsp fresh lemon juice

  • ½ tsp sea salt (or Himalayan salt)

  • 4 slices low-sodium sprouted whole-grain bread toasted

  • 1 cup watercress, diced

Instructions:

  1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.

  2. Spread ¼ of egg mixture onto each slice of toast.

  3. Top evenly with diced watercress.

Here are a few other variations to try: Dress up the avocado egg salad with some fresh, cracked pepper or a sprinkle of smoked paprika. Add crunch with diced celery.

For a Mexican flavor spin cut up some cherry tomatoes, green onions, and jalapeño slices. Swap out the toast for a whole grain tortilla and top it with salsa. Skip the toast and dip into the salad with whole grain crackers, endive leaves, or celery stalks. Going grainless? Enjoy it in lettuce cups!

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