Mother’s Day Breakfast Recipes

Make it an Eggcellent Morning for Mom!
Jennifer Katz, Hall Center Nutrition

“Eggs Benefit” with a Crisp Antioxidant Salad- a Healthy, Wheat-free, Dairy-free version of Eggs benedict:
2 poached eggs
2 Dr. Praegers frozen broccoli or spinach patties (cooked as directed on package)
Avocado “sauce”- place the following in a food processor:
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon expeller pressed mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon agave nectar
1/4 cup skim raw milk or plain almond milk
Top each patty with one egg and then top with avocado sauce.
Serve with fresh fruit if desired

Serve with Antioxidant Salad:
¼ C blueberries
½ small banana
1/3 mango chopped
3 large strawberries sliced
2 T unsweetened coconut shreds
2 T chia and flax seeds mixed
2 T plain goat yogurt
Combine all ingredients and squeeze lemon juice over the salad

Light “Two Good to be True Special”
2 Eggs over easy, scrambled or poached
2 slices organic turkey bacon, or 2 Han’s chicken breakfast links
2 gluten-free banana pecan pancakes (use Arrowhead mills G/F pancake mix, follow directions on the package, but substitute water with unsweetened almond milk and add sliced bananas and chopped pecans to the mixture)
Joseph’s sugar-free syrup or agave nectar for the pancakes

This information is for educational purposes only, and is not intended to treat or diagnose any health condition.