By Charlene Bazarian

Perhaps just thinking of your mother conjures up thoughts of incredible home-cooked meals, but if your mother is anything like mine, she may confess that sometimes it is a welcome break to have someone else take care of things in the kitchen.   My mom loves to say, “Food just tastes better when someone else makes it for you!”  If you’re thinking of how to show your mom some extra love this Mother’s Day, why not treat her to a well-deserved full day off from meal planning and preparation?  Here are some delicious recipes that are sure to make your mom feel extra special this Mother’s Day (or any day)!

Start the morning off right…by making breakfast the night before!

Strawberry Cheesecake Overnight Oats

Recipe and photo courtesy of Sarah Gold Anzlovar, MS, RDN, LDN, owner of Sarah Gold Nutrition. @busy.mom.nutrition

Ingredients:

• 1 cup rolled oats
• 1/4 cup chia seeds
• 1 1/2 cups unsweetened almond milk or other milk of choice
• 3/4 cup plain Greek yogurt (2% or full fat recommended)
• 1 tsp honey
• 1 tsp vanilla extract
• zest of 1/2 lemon
• 2 tsp plain cream cheese
• fresh or frozen strawberries for topping

Instructions:

1. Add oats and chia seeds to a medium (12 oz) jar or container.
2. In a separate bowl whisk together milk, yogurt, cream cheese, honey, vanilla extract, and lemon zest. Pour liquid into the jar with the oats and chia and stir around. Cover tightly and shake until well mixed. Add a couple of sliced strawberries if you’d like at this point.
3. Store in the fridge for at least one hour up to overnight. Serve with more sliced strawberries.
4. Notes:  Makes two servings.  Make it vegan: use agave or maple syrup instead of honey and choose a plant-based yogurt.  Make it gluten-free: use gluten-free oats.  Store in an airtight container for up to 4 days in the refrigerator.

A lunch so lovely and light, and mom can share (if she wants to!)

Crustless Asparagus-Leek Quiche

Recipe and photo courtesy of Jacqueline Gomes, RDN, MBA @busy.woman.weightloss 

Ingredients:

• pinch of salt
• 2 leeks, halved and sliced into thin slices (whites only) * 
• 1 tbsp olive oil
• 1-pound fresh asparagus
• 5 Whole eggs
• 1 ¼ cup liquid egg whites (10 egg whites)
• 1/4 cup 1% milk or milk of choice
• 1 tsp salt
• 1/2 tsp garlic powder
• 1 tbsp fresh dill, finely chopped (or 1/2 tsp dried dill)
• black pepper, to taste
• Cooking spray

Instructions:

1. Preheat the oven to 400 degrees F.  Spray a 9-inch pie pan with cooking spray. Set aside.
2. For the Leeks: Heat 1 Tbsp olive oil in a large skillet on medium heat.  Add sliced leeks and cook for 5 minutes, stirring frequently.  Reduce heat and continue to cook for another 5 to 10 minutes and stir more often.  Reduce heat slightly and add a tablespoon of water if leeks begin to stick or are getting too brown.
3. Asparagus: While leeks cook, chop off woody ends of asparagus, arrange on a baking sheet, spray with cooking spray, and roast for about 10 to 15 minutes or until spears begin to soften. Toss them halfway through. Remove from the oven and allow to cool slightly. Reduce oven heat to 350 degrees F.
4. Roughly chop asparagus and place it into a prepared pan with cooked leeks. Mix to combine.
5. Whisk together eggs and egg whites, milk, salt, garlic powder, dill, and pepper.  Pour egg mixture over vegetables.
6. Bake at 350 degrees F for 35 to 40 minutes, until the center is set.  Remove from the oven and allow to cool slightly for about 10 minutes.  Gently run a knife around the sides of the pan and carefully cut into 4 slices.  Enjoy with an arugula salad and crusty bread if desired.

*Notes: Makes: 4 Servings.  Cut leeks in half and rinse very well as they tend to have dirt caught inside. 

A delightful dinner that mom may not believe you made without her help!

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