Monday, May 5, 2014

Mother's Day Brunch CLEANED UP!

Now, let me preface this by saying I am in fact NOT a mother, but I respect each and everyone of you for what you do on a daily basis. Your babies are very lucky to have you. That is why we give you an entire day to yourself! In my experience, about 50% of people dine out for mother's day and 50% stay in...but the verdict remains that the smorgasbord is usually not the healthiest . Typical Mother's Day Brunch can add up the calories quicker than you can finish that toast!

Here are some "cleaner" options for your Mother's day brunch! Don't just celebrate your success as a mother, celebrate your success in all areas of life! Maintain your healthy lifestyle (don't forget to indulge a little bit, after all it is YOUR day!) but this is a lifestyle change, not a crash/fad diet.

Coconut French Toast: Thanks Gracious Pantry for this delicious alternative!
(Makes 4 servings)


    • 3 egg whites
    • 1/2 cup light coconut milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 4 slices clean, whole grain bread
    • 1/4 cup dry coconut flakes
    • Honey for topping


  • In a medium size mixing bowl, whisk together the egg whites, coconut milk, vanilla extract and cinnamon.
  • Submerge the bread in to the mixture, being sure to turn it several times to get all sides coated and wet.
  • Using a non-sick pan and a very light coat of olive oil from a sprayer, cook on medium heat until the bread is cooked through, paying special attention to being sure that the egg and the middle of the bread slices are cooked through.
  • Put the toast on a plate and sprinkle each piece with 1 tbsp. of the coconut flakes.
  • Add a little honey to taste and serve.

  • Clean Banana Berry Oatmeal Bake
    Servings: breakfast for the week for 2
    Cook Time: 40 minutes
    Prep Time: 15 minutes


    • 2 cups Old Fashioned Oats (or Steel Cut) 
    • 3/4 Cup Natural Maple Syrup 
    • 1 Tablespoon Cinnamon
    • 1 tsp baking powder
    • 1 Cup Raspberries or sliced Strawberries
    • 1 Cup walnuts, chopped
    • 2 Cups unsweetened Almond Milk or Coconut Milk 
    • 1 large egg 
    • 1 Tablespoon Vanilla Extract
    • 1 Bannana, peeled and sliced($.10)
    Preheat the oven to 350 degrees.

    In a large mixing bowl (or large tupperware), combine the oats, syrup, cinnamon, baking powder, half of the raspberries and walnuts. Mix well.

    In a separate bowl (or tupperware) combine the milk, egg and vanilla. Stir until the egg and vanilla are totally beaten in.

    Spray a brownie pan with cooking spray or olive oil or coconut oil, anything to keep this concoction from sticking to the pan for life. Spread the oatmeal mixture out evenly in the pan. I know it seems super thin, but I promise it turns out fine! Now dump the milky-eggy-vanillay mixture evenly on top. Shake the pan a little if you need to get that milk to settle in.

    Top it with the remaining raspberries and banana slices and throw it in the oven for 35-40 minutes and enjoy the amazing smell. Let it cool awhile before you eat it

    Clean Eating Breakfast Casserole
    • 12 oz. reduced-fat turkey sausage
    • 1 medium onion
    • 2 eggs
    • 4 egg whites
    • 2 cups fat-free milk
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 6 slices firm whole wheat or ezekiel bread, cubed
    • 1 cup (8 oz) shredded reduced-fat cheddar cheese
      1. The night before, cook sausage and onion over medium-high heat in a nonstick skillet until sausage is no longer pink. Drain and cool.
      2. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13 x 9 inch baking dish coated with cooking spray. Cover and refrigerate overnight.
      3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Enjoy!


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