Mother's Day is this coming Sunday and since you can't take her out to the spa or spoil her at a fancy restaurant, we came up with a full day of meals you can cook her right from home.
Let mom or the special lady in your life relax this Sunday in her fuzzy slippers and her cozy bathrobe and tell her she doesn't have to lift a finger in the kitchen! You don't need a seaweed wrap or a 5-course gourmet meal to make her feel special and appreciated. So put on your apron, gather the necessary ingredients and treat mom to a day of home-cooked meals. Don't forget to do the dishes after!
BREAKFAST - fruit PARFAIT
Making mom a fancy breakfast parfait is a super easy way to wow her and to start her day off with a delicious, light and healthy treat.
A parfait is a combination of fruits, yogurt and granola. It is arranged in layers, usually in a fancy glass or mason jar, in the following order: Fresh or frozen fruits (make sure they thaw before serving), yogurt (we love thick and decadent Greek yogurt) and granola (make sure to use ILIOS organic granola!). Add extra visual interest and repeat the layers to create 6 thin layers of pure yumminess. Top the whole treat with a sweet sauce like maple syrup or a fruit coulis (make sure to use plain or vanilla yogurt so it's not too sweet).
Here are a few of our favourite combos:
Maple Orchard Parfait
Plain Greek yogurt
Diced apples and pears pan fried in brown sugar and cinnamon
ILIOS Nut & Pumpkin Granola
Top with pure maple syrup
very berry Parfait
Vanilla (or berry-flavoured) Greek yogurt
Thawed mixed berries in their juices
ILIOS Dark Chocolate Granola
Top with a raspberry coulis*
* To make the raspberry coulis from scratch, cook 1.5 cups of frozen raspberries in a frying pan with 1/3 cup of sugar and 3 tbsp of water or orange juice. Cook for about 10-15 minutes. Break down while cooking with wooden spoon or, blend once cooked for a smoother texture. Keeps for about a week in the fridge or 2-3 months if frozen.
very berry Parfait
Vanilla (or berry-flavoured) Greek yogurt
Fresh berries or thawed mixed berries in their juices
ILIOS Dark Chocolate Granola
Top with a raspberry coulis*
* To make the raspberry coulis from scratch, cook 1.5 cups of frozen raspberries in a frying pan with 1/3 cup of sugar and 3 tbsp of water or orange juice. Cook for about 10-15 minutes. Break down while cooking with wooden spoon or, blend once cooked for a smoother texture. Keeps for about a week in the fridge or 2-3 months if frozen.
Tropical Parfait
Coconut milk yogurt (BONUS! It's vegan!)
Diced kiwi, mango and banana
ILIOS Cranberry Granola
Top with a peach syrup (get the recipe)
lunch - Quinoa Falafels
Ingredients:
2 cups of cooked ILIOS Quinoa
1 jar of ILIOS Chick Peas
1 onion, cut into chunks
5 cloves of garlic
2 cups of fresh parsley
3 1/2 tsp. of salt
4 tsp. of cumin
2 tsp. of ground corianger
4 tbsp. ILIOS Vegetable Oil
2 tbsp. cornstarch
1/2 cup water
Recipe:
Preheat oven to 450°F, line a large baking sheet with parchment paper.
In a food processor (works better than a blender), combine all listed ingredients except for the cooked ILIOS Quinoa. Blend until semi-smooth with some small chick pea chunks remaining.
Transfer to a large bowl with cooked quinoa and mix with a spatula or wooden spoon until well-combined.
Roll mixture into golf sized balls and place on the lined baking sheet. Spray balls with cooking spray and bake for about 30 minutes or until golden brown, turning once.
Serve falafels hot out of the oven with ILIOS Homemade Hummus, tahini sauce, or garlic sauce. Serve with a side of green salad or taboulé, and with warm pita or naan bread.
Dinner - pan-seared gnocchi with browned butter & sage
Ingredients:
1 package of ILIOS potato gnocchi
1/4 cup of butter
1 clove of minced garlic
15-20 fresh sage leaves
1/4 tsp. of salt
1/4 cup of grated parmesan cheese
1/4 tsp. ground black pepper
2 tbsp. of grated parmesan cheese
Recipe:
Cook the gnocchi as per package instructions, drain and set aside.
In a skillet, melt the butter over medium hear. Add the garlic and cook until softened (about 4 minutes).
Stir in the sage and salt and cook for another 2-3 minutes.
Add the cooked gnocchi and gently toss with 1/4 cup of parmesan cheese and pepper.
Sprinkle with the remaining parmesan cheese to serve.