Mother’s Day Story ~ Breakfast in Bed Ideas

I love Mother’s Day. I have two boys, one 29 and my youngest is 15. I have two grandchildren, I adore and could get up with a biscuit and some gravy. They are truly yummy. My favorite thing growing up as child was to think about how I was going to make my mom feel special for Mother’s Day. Of course, I did the usually cards with macaroni glued to them and flowers, candy and little things I made with popsicles sticks. Okay, I need to confess soon as I wrote, macaroni, I thought about my mom’s cheesy, buttery, gooey macaroni and cheese, bubbling over in her special mac and cheese glass bowl. So where were we? Yes, Mother’s Day. One year I came up with the idea to make my mom, breakfast in bed.  Now granted I was about 9 years old and I never really cooked a meal all by myself, but I was determined to do this for her.

I went into the kitchen very quietly. I made sure not to make a sound. I remember opening up the fridge and getting out,  bacon, eggs, butter and the orange juice. Yes. I was going to make my mom, a good old southern, bacon and eggs breakfast. I put on a cup of coffee, aka, hot water and Folgers, put the cast iron skillet on the stove and added the bacon. It smelled so good, but it was making too much noise, so I closed the kitchen door.

I added the eggs to the skillet, with lots of butter, just the way my mom did.  Well, maybe too much, but hey I was 9. I cracked the eggs, very gently into a bowl and used a fork to gently whisk them. I was doing something. I felt like my mom, for just a moment. I remember my little sister and brother getting up. I pulled them in the kitchen and demanded they keep quiet. We made our brother sit at the table quietly and my sister made the toast and poured the juice.

All of a sudden I hear footsteps. I wanted to cry.  Oh no, it will not be a surprise anymore, I thought. But, it was my dad. He open the door very slowly. It seemed as if, it took forever for him to open that door and for me to see, it was Dad, not Mom.

He asked with a smile on his face, What are you guys doing? We replied, Making mom breakfast. He left out and said, Okay, carry on.

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My grandson Mikey
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My oldest son Bernard and granddaughter Naleyla
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My granddaughter Naleyla
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My husband, Joseph, my youngest son,  Tyler and my granddaughter Naleyla

It was almost done. I had my sister run into the dining room and get a pretty tray from our china cabinet. We got a rose from my Dad’s rose garden and put it in a nice vase. I was so proud of that breakfast. The toast was a little burnt and the the bacon on the crispier side, but my eggs were awesome. We carried the tray to her bed and the best thing about that day that I remember, is my mom’s face when she say we had made her breakfast in bed.

Just writing this makes me cry. She has been gone for 14 years now and I miss her as though it was yesterday, when she left this Earth. She kissed me, my sister and brother and said, Thank  you so much, this makes mama feel special. But I remember the special look in her eyes she gave me. She was so proud of me, she knew how much this meant to me.  I will never forget that look as long as I live. She ate that breakfast as though it came from a five star restaurant. This is properly where my love of cooking for those I love comes from.  The day I first Set the Table with Love for my Mama.

Thanks everyone for taking time out to read this post. I usually don’t write long. I just get to the recipes, but that will change. I believe setting the table with love, is much more than just good healthy food, it’s about expressing love and that love being experienced through food.

Happy Mother’s Day. 🙂

Check out these links for some yummy Mother’s Day breakfast and brunch idea.

Gluten Free Vegan Potato and Leek Waffles

Southern Style Biscuits No Lard Needed Sorry Mom

Caramelized Pears with Homemade Granola

Gigi’s Fluffy Pancakes with Nutella Almonds and Chocolate Chips

 

Blueberry and Lemon Zest Pancakes ~ Gluten Free and Dairy Free

This one is just yummy .

Ingredients:

1 cup ground gluten free oatmeal flakes

1/4 cup oat groats

1 cup brown rice flour

1 tbsp chia seed

1 tsp gluten-free baking powder

¾ tsp salt

1 cup blueberries or frozen blueberries for the pancake mix (organic)

1 ¼ cups unsweetened almond milk

2 tbsps maple syrup

1/2 tsp lemon juice

3 tbsps softened coconut oil

¼ cup ground flax seeds

Instruction:

1. In a food processor add the oats and flour, blend until you have a flour consistency. Add frozen blueberries and blend until the blueberries are just little specks in the flour. Transfer the flour to a mixing bowl.

2. Add the baking powder and salt.

3. Put maple syrup, vanilla and lemon juice, almond milk, 2 tbsps of the coconut oil, and ground flax seed in a pot on medium low heat and stir until the coconut oil is heated and melted completely.

4. Stir wet ingredients into dry and mix until blended. If the batter is too thick add a little almond milk to thin it out. It should have a nice smooth consistency. Not too thin or too thick.

5. Melt the third tbsp of coconut oil in a pan on medium heat.

6. Add the batter into the heated pan to make 3-4 inch sized pancakes. When the edges start to dry and bubbles start to appear on top, flip the pancakes and cook them on the other side until golden brown. Add them to a platter and top with the Wild Blueberry Maple Syrup and serve.

WILD Blueberry Lemon Zest Maple Syrup

Ingredients

¼ cup real maple syrup

1 1/2 cups organic blueberries (frozen)

1/2 tsp of lemon zest (save some for garnish), just add a pinch or two for the syrup

Instruction:

In a small pan over medium-low heat, simmer the berries for about 2 minutes until some of the

juices evaporate.

Add ¼ cup real maple syrup and lemon zest for about 30 seconds. Allow to cool down for few minutes and add to our pancakes or to some creamy greek yogurt. Serves 6

Sweet Potato Pecan Cranberry Pancakes ( Gluten and Dairy Free)

I love sweet potatoes. They are amazing for your skin and an overall wellbeing. They are packed out with Vitamin A, B6, C, D and also they contain iron, which is important in helping us produce red and white blood cells, keep our immunity going strong and help us to metabolize proteins.  They are also high in carotenoids, like beta carotene, which is the precursor to vitamin A in your body. Carotenoids are powerful antioxidants that can help prevent cancer and protect against the effects of aging.

Hey owning a natural and organic skin care company, that is a plus for me to eat sweet potatoes. lol.

Last night I made my family their favorite, Sweet Potato Soufflé, some people call it Sweet Potato Pound, but mine is so light and fluffy my husband calls it a soufflé.  I did a new spin on my original recipe. I made it Vegan. I did not tell my family until after they ate it. My husband was so surprised and said, “Honey I like this version better.” SCORE!!

My diet is 90% vegetarian, vegan and raw. I am still working on my boys, but little by little they are coming around. They ate almost the whole pot. I went to look in the fridge and noticed there was only about a cup and a half of Sweet Potato Soufflé left, it gave me an idea; Sweet Potato Pecan Cranberry Pancakes for breakfast!

This is a throw together recipe but I think this is what I did to create these yummy Vegan pancakes. I hope you enjoy them as much as I did. This will be my second Vegan recipe I will try on my boys next week. LOL.

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SWEET POTATO PECAN CRANBERRY PANCAKES ( GLUTEN FREE, DAIRY FREE)

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First thing First, my recipe for Sweet Potato Soufflé 

6 medium sweet potatoes, peeled and chopped into big cubes

3/4 cup almond milk ( unsweetened )

1/2 cup organic coconut oil

1/2 organic honey ( you can use maple syrup, but my son is allergic)

1 tbsp cinnamon

1/2 tsp lemon juice

1/4 tsp sea salt

Directions:
Bring a large pot of water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add coconut oil and honey or maple syrup to taste. Blend until smooth. Serve warm.

Sweet Potato Pecan Cranberry Pancakes

1 1/2 cup Sweet Potato Soufflé

1 cup organic gluten-free oats ( process a 1/2 cup into flour, put the rest to the side)

1 tbsp organic coconut oil

1/2 cup dried cranberries

1/4 cup pecans, chopped

pinch of salt, to taste

Directions:

In a large bowl combine the sweet potatoes, floured oats, cranberries, pecans and salt until well incorporated. Add the remaining gluten free oats and stir. This should give the pancakes a nice oat coating. If you need more oats just add a little at a time until you get the desire consistency. In a sauté pan add the coconut oil to a medium heat. Shape the mixture into the desired size of pancakes you would like. Add to the oil and cook until golden brown on each side. Mines took about 2-3 minutes on each side. Plate and drizzle with a little honey or maple syrup.

Enjoy and Remember no matter what your table looks like Set it with Love.