The real real? Being a mother is one of the greatest gifts I never knew I needed 5+ years ago. Sure, I imagined having children and what it might be like, but I was always the person who was so invested in her business, her relationships, her health, her own SPACE and TIME to do what she wanted to do…
Having kids seemed, in some ways, like a threat to those things. Like I was giving up some of those pieces of me. And I think it’s important to admit and normalize those feelings— since so much of motherhood (online, especially) is about the shiny moments and picture-perfect outfits and meals together.
And then I became one. I felt the transition and rebirth of myself that led me to this new, fuller version of me that pours so much energy and love and life into them. And it’s the best thing I’ve ever done. Truly.
Is it challenging? Yes, but it’s shaping and refining me into a better woman, in every way (not just in my mama role). Is it tiring? Wooo-eee, is it ever. But knowing this time with tiny littles is temporary is my reminder to soak up the long days and nights.
This Mother’s Day weekend, I want to take some time to honor the mamas out there— whether you’re a mother in the traditional sense of birthing children, or a mother figure, or a step-mom, grandma, fun auntie, or someone mourning the loss of a mother. I see you and am sending all the love and grace your way, this weekend and always.
I hope you feel the love this weekend— and one way to do that is with a beautiful brunch spread. (Always my preferred method of celebration.) I’m sharing three of my brunch go-tos below: blackberry scones, life-changing GF waffles & huevos rancheros!
Pro tip: Send this post to your hubby or partner in case they need some inspo this weekend. 😉
All of these recipes are fun, simple & quick, so you can enjoy delicious food on Mother’s Day while making memories around the table with those you love the most… the best gift of all, imho.
01. Gluten Free Blackberry Scones
Makes 8-10 scones
1 container/2 cups blackberries (o
1 cup GF oats
1 cup blanched almond meal
1 cup small shredded coconut flakes
8 tablespoons grass fed butter or ghee, melted
1/4 cup maple syrup
1 tablespoon vanilla
Preheat oven to 350. Combine all ingredients together and mix well, adding berries last. Form into triangle shaped scones, squeezing the batter to help them hold their triangle shape, and bake on a parchment lined baking sheet for 25-28 minutes.
02. Life-Changing Gluten Free Waffles
Makes 4-6 waffles, depending on the size of your iron
1 3/4 cup gluten-free flour blend (trader joe’s is my favorite blend, but the namaste brand works great too)
1 tablespoon baking powder
2 cage-free organic eggs, whisked separately if possible
1 3/4 cup almond milk (or whole milk/half and half)
8 tablespoons grass fed butter, melted (or organic ghee to keep it dairy free)
1 teaspoon vanilla
tiny pinch of sea salt
Mix all ingredients together well. Preheat waffle iron and spray with coconut oil until hot. Spread batter evenly on the iron, close and cook until they start to crisp. When the bottom part is crisped, flip waffles and crisp the top for 2-3 minutes. Serve hot.
Batter can be made ahead of time and stored in the fridge.
Top with homemade whipped cream, berries, bananas, coconut flakes, maple syrup or husband style– chocolate chips.
03. Huevos Rancheros Bake
Makes 8-10 servings
recipe inspired by the kitchn
12 organic white or blue corn tortillas
1 can natural enchilada sauce
8-10 organic cage-free eggs
2 cups shredded organic cheese
1 can refried pinto beans
1 bunch cilantro, chopped
1 jalepeno, sliced (optional)
1 avocado (sliced, optional)
Preheat oven to 400. In a 9×13 casserole dish, spread a thin layer of the enchilada sauce. Layer tortillas, trying not to overlap too much (you can break or cut them to fit). Spread a thin layer of enchilada sauce, refried beans, cheese, and cilantro, and repeat with another layer until the tortillas are done, and the top is sprinkled in cheese. Optional to add jalepeno slices on top if using.
Make 8-10 little holes with a the back of a spoon for the eggs to nestle. Crack eggs.
Bake for 18-20 minutes, or until eggs are done to your liking. Sprinkle with pepper and sea salt, and garnish with extra chopped cilantro to serve.
Also great with sliced avocado on top, and hot sauce on the side.
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