Mother’s Day is right around the corner, and mothers around the world deserve to be celebrated! What better way to do this than with a delicious and healthy home-cooked brunch? Treat your mum on her special day and whip up these immune boosting, micronutrient rich, and flavorful dishes. Start by serving a slice of elegant fresh basil frittata complete with sun-dried tomatoes and caramelized red onion. And don’t forget the greens! Mum’s protein will be served alongside a handful of a wonderfully fresh dandelion green and pea salad. To top it all off, bake a batch of light and fluffy grain-free and refined sugar-free muffins bursting with stewed apples and sweet cinnamon. 


Serves: 6 
Prep Time: 10 minutes 
Cook Time: 15 minutes 
Total Time: 25 minutes 


2 tbsp olive or avocado oil 
½ red onion, finely chopped 
10 large eggs 
1/3 cup milk of choice 
½ tsp sea salt 
½ tsp black pepper 
¼ cup fresh basil 
¾ cup feta cheese, crumbled 
¾ cup sun-dried tomatoes 


Preheat the oven to 375F. 

Heat a large skillet over medium heat, add oil and swirl to coat. 

Add onion and sauté for 3-5 minutes, or until slightly caramelized. 

Meanwhile, crack the eggs and add to a mixing bowl. Whisk in milk, salt and pepper, fresh basil, feta cheese and ½ cup sun-dried tomatoes. 

Pour the egg mixture into the skillet and place frittata in the oven and bake until eggs are cooked through, around 10 minutes. 

Top with remaining sun-dried tomatoes, slice, and serve immediately.  


Servings: 4 (vinaigrette yields ½ cup) 
Prep Time: 15 minutes 
Cook Time: 5 minutes 
Total Time: 20 minutes 


For the vinaigrette 
2 tablespoons roughly chopped carrot top greens (carrots used below in salad) 
1 tablespoon minced shallots 
1 teaspoon Dijon mustard 
1/8 teaspoon salt 
1/8 teaspoon black pepper 
Juice of ½ large lemon (about 2 tablespoons) 
2 tablespoons white wine vinegar 
6 tablespoons extra virgin olive oil 
For the salad 
1 bunch dandelion greens (about 9-10 ounces), rinsed and dried 
2 ounces spring mix, rinsed and dried 
8 ounces sugar snap peas 
2 small carrots, with green tops attached 
½ cup frozen peas, thawed 
2 radishes, sliced thin 
Fresh dill, optional garnish 


In a small bowl, combine the carrot top greens, shallots, mustard, salt, pepper, lemon, white wine vinegar and olive oil. Whisk to combine and set aside.  

Remove any browned ends from the dandelion greens, then cut the bunch into thirds. Reserve the stem portion for a later use and add the middle and top portion to a large bowl (See note below on use of stems). Add the spring mix. Gently toss to combine and set aside.  

Heat a medium pot filled three quarters with water over medium high heat. While waiting for the water to come to a boil, fill a separate large bowl with ice water. Add the sugar snap peas to the boiling water and allow to boil for about 1 minute, just until vibrant green in color. Remove from the boiling water and immediately place in the ice water for an additional 30 seconds to 1 minute, just until completely cooled and cooking process has stopped. Remove from the ice water and place on a paper towels to dry. 

While the sugar snap peas are drying, use a vegetable peeler to shave off the rough outer layer of the carrots, then discard. Continue to shave the carrots into ribbons, then place on top of greens. Add the sugar snap peas, peas, radishes, and dill, if using. Drizzle with vinaigrette. 

Cook’s Notes: 

– Dandelion greens can be quite bitter, so feel free to alter the ratio of spring mix to dandelion greens to fit your taste preference.  

– You can eat the stems of dandelion greens, but for this salad I preferred the more delicate parts of the plant. Feel free to use the stems here, if desired, or reserve them for another salad, roasted, sautéed or in a sauce.  


Serves: 12 
Prep Time: 15 minutes 
Cook Time: 20 minutes 
Total Time: 35 minutes 


2 cups almond flour 
¼ cup coconut flour 
Pinch sea salt 
1 teaspoon baking powder 
½ teaspoon baking soda 
3 teaspoons pumpkin pie spice 
3 large eggs 
2/3 cup honey, or liquid sweetener of choice 
1 teaspoon vanilla extract 
½ cup Greek yogurt, or dairy-free yogurt 
1 ½ cup apples, peeled and diced 


Preheat the oven to 350F and line a muffin liner with 12 cases. 

In a medium bowl, mix almond flour, coconut flour, sea salt, baking powder, baking soda and pumpkin pie spice until combined. 

In a food mixer, add eggs, honey, vanilla extract, and yogurt and whisk to combine. 

Add the dry ingredients to the wet and stir to combine. Add diced apple pieces and fold. 

Fill each muffin liner ¾ full and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool and serve.