Last year, Mother’s Day was a bit of a fiasco—an adorable effort by my loving kids, but a debacle none-the-less. Let’s face it, as moms we never seem to get a moment to ourselves or a break from taking care of everything for everyone else (I’m not complaining, just sayin’ ;)…). So Mother’s Day is the much awaited day of the year that we want to kick back, relax, and feel like someone else is going to help us out so we can simply enjoy the day.
A year ago my precious daughters excitedly presented me with coupons for my Mother’s Day gift—one coupon was for them to clean their room, another was for them to give me a massage and one was for them to make me a gourmet meal. At seven year’s old they put their little hearts and hands into making a healthy gourmet dinner and they ended up serving me soup that was so badly burnt to the bottom of the pan that they could barely scrape out a spoonful. Of course, I couldn’t have the family going to bed hungry, so just like other nights, I ultimately found myself cooking dinner. This year they vowed to make it up to me and are determined to serve a healthy breakfast, lunch and dinner—as they know that’s what the registered dietitian in me would like as well as the Mom in me — to feel healthy and light on our special day, and not heavy and stuffed.
So I gave them three, healthy, delish fool-proof meals that they can’t really mess up. They’re easy—and perfect if you want to have your family make them for you!
Breakfast: This is sweet, refreshing and satisfying. It can be made in minutes and hits the spot! The kids can each make one for themselves too.
Cherry Oat Muesli
- 1/2 cup whole grain oats, raw (For a heartier meal, add another 4 tablespoons. I use rolled oats for the version I make in minutes and eat on the spot!)
- 1/2 cup cherries, sliced
- 6 ounces non-fat plain Cherry Greek yogurt (I choose organic ones between 120-130 calories with at least 12 g protein to help to keep sugar lower)
- Dash Cinnamon, ginger—or more if you like!
Mix all ingredients together and enjoy!
Nutrition per Serving: 307 Calories, 54 g Carbohydrate, 3g fat, 20 grams protein, 1g saturated fat, 9 g fiber
Lunch: This lunch is super satisfying. If the kids don’t want to cut the chicken they can buy pre-cooked or rotisserie chicken or even use beans instead. It makes 2 servings so the kids can double the recipe if they want to serve 4, or you can save the leftovers for lunch the next day.
Easy Burrito Bowl
1 boneless, skinless chicken breast
2 cups romaine lettuce, roughly chopped
2/3 cup quinoa, cooked
1/2 avocado, sliced
Dash of chili powder
1/2 cup cherry tomatoes, sliced in half
4 TBS low-fat shredded cheddar cheese
Hot sauce (optional)
If cooking chicken breast and not using prepared chicken, sprinkle chili powder on both sides of chicken breast. Bake chicken breast in oven at 400 degrees for 30-40 minutes, until chicken is cooked all the way through. When the chicken is done, slice it up into bite-sized chunks. To assemble each bowl, add ½ cup of quinoa, 1 cup of lettuce, and ¼ cup of tomatoes. Add chicken to the bowls, top with avocado slices, and squeeze the juice of half a lime over each bowl. Finally, sprinkle 2 tablespoons of cheese over each bowl, and add hot sauce, if desired.
Nutrition Facts per serving: 319 Calories, 18 g fat, 24 g protein, 19 g carbs, 6g fiber, 308 mg sodium, 2 g sugar
Dinner: Chances are, despite my kids’ best intentions, they may peter out by dinnertime, so I don’t want to take chances and be left scrambling last minute, so I’m relying on HelloFresh, which I’ve been using frequently these days. I love the Herby Asparagus and Tomato Bake. You can make this recipe at home. You can see how delish it is, and imagine all the ingredients are sent to you measured out and ready to go—it’s a no-brainer!
Herby Asparagus and Tomato Bake with Israeli Couscous, Thyme, and Feta
The tomatoes gently burst in the oven and create their own flavorful sauce. Served on a bed of toothsome Israeli couscous, this dish tastes like a slow-cooked masterpiece. Only you’ll know how quick it was!
1 cup Israeli couscous
1/2 oz thyme
12 oz asparagus
2 oz sliced almonds
4 clove garlic
8 oz grape tomatoes
1 cup feta
2 Tbs vegetable stock concentrate
2 Tbsp butter
2 tsp olive oil
1. Prep the ingredients: Wash and dry all produce. Preheat the oven to 450 degrees. Mince or grate the garlic. Trim and discard the bottom inch from the asparagus, then cut into 3-inch pieces. Strip the thyme from the stems, then roughly chop the leaves. Bring the vegetable stock concentrate and ¾ cups water to a low simmer in a small pot.
2. Roast the veggies: In a large baking dish, toss together the garlic, asparagus, tomatoes, half the thyme, and a drizzle of olive oil. Season with salt and pepper and place in the oven for about 20 minutes, tossing halfway through cooking, until the tomatoes are burst and the asparagus are tender.
3.Cook the couscous: After the veggies have roasted for 10 minutes, heat 1 Tablespoon butter in a medium pot over medium heat. Add the couscous and the remaining thyme and cook, stirring for 1 minute. Add the warm stock, then reduce the heat to low, cover, and cook for 10 minutes, until tender.
4. Add the scallion whites: Meanwhile, thinly slice the scallions keeping the whites and greens separate. With 5 minutes to go on the couscous, stir the scallion whites into the couscous.
5. Finish and serve: Fluff the couscous with a fork and season with salt and pepper. Divide the couscous between plates. Spoon the roasted veggies on top and garnish with the almonds, feta and scallion greens. Enjoy!
Nutrition per person Calories: 415 calories, 21 g fat, 18 g Protein. 41 g Carbs, 5 g Sugar: 5 g, 508 mg Sodium: 508 mg, 6 g Fiber
The Nutrition Twins work with HelloFresh.