Moms are the best; not only do they take care of us whenever we need them, but they love us unconditionally. We love spoiling our moms, and our favorite way to do that? You guessed it - with food! Our moms cooked for us for so many years, we think it’s only fitting to reciprocate and cook up a delicious superfood dinner for her this Mother’s Day. Just in case you were thinking the same thing, we’ve rounded up a few of our favorite healthy dinner recipes to help jump-start your inspiration. Cheers to mom!
For the taco-loving mom: Crispy Zucchini Tacos with Cherry Pepper Crema
For the zucchini:
- 1 large zucchini squash, cut into 2-inch long pieces
- 2 large eggs
- 1 cup flax seeds
- 1 tablespoon flour
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons coconut oil
For the Cherry Pepper Crema:
- 1/4 cup plain greek yogurt
- 1/4 cup half and half
- 1 lime, juiced
- 2 tablespoons diced cherry peppers
- For the Tacos:
- 12 small corn tortillas, warmed
- cherry tomatoes, quartered or halved
- shredded red cabbage
- thinly sliced radish
- thinly sliced scallions
- fresh cilantro
- crumbled queso fresco cheese
- lime wedges
- Start an assembly line of 3 bowls near your stovetop. In the first, place the zucchini. In the second, place the eggs. In the third, stir together the flax seeds, flour, chili powder, salt and pepper.
- Heat a large skillet over medium heat and add the coconut oil. Take each zucchini pieces and coat it in the egg then dredge it through the bread crumbs, pressing gently to adhere. Place it in the skillet and repeat with other pieces. You want to cook the zucchini on each side until golden brown, flipping gently when needed. Once finished, place the zucchini on a paper towel to remove any excess oil.
- Whisk all crema ingredients together in a bowl until combined.
- Assemble the tacos as you wish
For the sweet and spicy mom: Slow Cooker Pineapple Salsa Chicken
- 4 boneless skinless chicken breasts
- 3 cups chopped pineapple
- ½ medium red onion, diced
- 1 medium jalapeno, stem and seeds removed, finely chopped
- 1 15-ounce can fire roasted tomatoes (not drained)
- ⅓ cup roughly chopped cilantro
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ cup shredded coconut
- cooked rice, for serving
- Combine pineapple, onion, jalapeno, tomatoes, cilantro, garlic, salt, shredded coconut and chili powder in a large bowl and stir to combine.
- Lightly grease your slow cooker. Place chicken in a single layer in the bottom of the slow cooker.
- Pour salsa mixture over chicken.
- Cover and cook on low 3-4 hours or on high 2-3 hours. Serve chicken and salsa over rice if desired and top with additional shredded coconut.
For the take-out-loving mom: Shrimp Fried Rice with Broccoli
- 2 tablespoons soy sauce
- ½ tablespoon sesame oil
- 2 tablespoons coconut oil
- 1 cup large shrimp
- salt and black pepper
- 2 cloves garlic, minced
- ⅔ cup red onion, diced
- 1 cup florets broccolis
- ⅔ cup yellow pepper, chopped
- ½ cup corn
- ½ cup peas
- 2 cups cooked brown rice
- ⅓ cup green onions, sliced
- Optional: small handful of sesame seeds or hemp seeds
- In a small bowl, combine the soy sauce and sesame oil. Whisk very well and set aside.
- In a skillet, heat oil over medium high heat.
- Add shrimp, salt and pepper. Stir occasionally and cook until pink. Then set aside.
- In the same skillet, add garlic and onions and cook until onions are golden brown.
- Add broccoli and cook for about 4-5 minutes. Add the yellow pepper, corn, peas and cook until the veggies are tender, about 2-3 minutes. Don’t forget to stir occasionally.
- When the veggies are ready add the rice, green onions and soy sauce mixture. Cook for about 2-3 minutes and add the shrimp.
- Top with optional sesame seeds or hemp seeds for a superfood boost