Mothers deserve to be pampered on Mother’s Day. So mom shouldn’t have to slave in the kitchen, right? You could take your mom to a typical Mother’s Day buffet with foods that are high in fat, sodium and calories. But that might make mom feel sluggish. Instead, why not cook a simple, healthy, delicious meal at home that will show your mom how much you care about her and her health.

Menu
Roasted asparagus
Italian Egg Scramble
Blueberry-Banana muffins
Fruit Salad

Roasted Asparagus Recipe

1 bunch asparagus
2 tablespoons olive oil
Kosher salt

Rinse the asparagus well and snap off the woody ends. Toss the asparagus with the olive oil and salt. Place the asparagus in a single layer on a cookie sheet. Roast in a 400 degree oven for about ten minutes or until the asparagus is soft and starting to brown. You can serve roasted asparagus hot, cold or at room temperature.

Italian Egg Scramble

1 small zucchini
¼ of a medium onion
1 tablespoon olive oil
1 can no-salt-added diced tomatoes, drained
1 tablespoon Italian spice mix
4 eggs
¼ cup of part-skim mozzarella cheese

Shred the zucchini and onion. Heat the olive oil over medium heat and add the zucchini and onion. When the onion and zucchini start to brown, add the tomatoes and the Italian spice mix. Cook the mixture until most of the liquid has evaporated. Lightly scramble the eggs and pour them into the pan with the zucchini mixture. Continue to stir the mixture until the eggs are set. Divide the egg mixture onto four plates and top each serving with a tablespoon of mozzarella cheese. Add salt or salt substitute to suit your taste and enjoy. This recipe makes 4 servings at approximately 155 calories* per serving.

Blueberry-Banana Muffins

1 cup quick oats, divided
1 ripe banana
1 egg
2 tablespoons honey
1 teaspoon baking powder
¼ teaspoon real vanilla extract
½ cup blueberries, fresh or frozen

Grind ½ cup of the oats in a food processor, coffee grinder or food mill. Mash the banana or grind it in a food processor or blender until fairly smooth. Combine all the ingredients in a bowl including the ½ cup ground oats and the ½ cup whole oats. You will have a fairly thick batter. Grease a muffin tin and fill muffin cups almost to the top. Bake at 400 degrees for 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean. This recipe makes 6 muffins at about 110 calories* each. These muffins are not super sweet, so you may want to serve them with a swirl of honey.

These muffins can be made the day before to save you a little time. You could double the recipe and throw some muffins in the freezer for those times when you need a quick, wholesome snack. If your mom does not like bananas, you can substitute applesauce. Don’t have any blueberries? Try apples, nuts, strawberries or even kiwi.

Fruit Salad

Choose three fruits that complement each other in texture and taste. The old standby of apples, oranges and bananas is always good. If your mom likes a more tropical flavor, try mango, pineapple and grape. Use what is readily available, chop the fruit into bite-sized pieces and serve. Simple and healthy.

As you plan your Mother’s Day brunch, don’t forget about the details that make it extra special. Set the table with the good dishes, a bouquet of fresh flowers and cloth napkins. Serve the meal with freshly squeezed orange juice, sparkling water or a glass of white wine. Even if the meal doesn’t turn out perfectly mom will love the fact that you cared enough about her health to try some healthy new recipes.

*Nutrition information estimated using the online Recipe Calculator at SparkRecipes.