Mother’s Day Recipes With Health Benefits From Olive Oil As Butter Substitute
Starting Mother’s Day with breakfast in bed is sure to go down well and here is a healthy breakfast with extra virgin olive oil choice from Food 52 that will brighten her morning:
Extra Virgin Olive Oil & Maple Granola
Serves
6
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/4 cups raw pecans, left whole or coarsely chopped
- 1 cup hulled raw pumpkin seeds
- 1 cup hulled raw sunflower seeds
- 1 cup unsweetened coconut chips
- 3/4 cup pure maple syrup
- 1/2 cup Morocco Gold extra-virgin olive oil
- 1/2 cup packed light brown sugar
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Heat the oven to 300°F. In a large bowl, mix the oats, pecans, pumpkin seeds, sunflower seeds, coconut, syrup, Morocco Gold extra-virgin olive oil, brown sugar, and 1 teaspoon of the salt until well combined.
- Spread the mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10 to 15 minutes, for about 45 minutes total, until the granola is toasted.
- Remove the granola from the oven; season with salt to taste. Let cool completely before serving.
- Do Ahead: The granola can be made 1 month ahead. Transfer to an airtight container and store at room temperature.
Asparagus Salad With Olive Oil
Serves
4
Moving on to lunch time, why not treat the special Mum in your life with this blissful and health boosting Asparagus Salad from AheadofThyme.com – the perfect fit with your extra virgin olive oil based dressing.
Ingredients
- ¼ lb. asparagus (about half bunch), trimmed and cut into 2-inch pieces
- 3 cups mixed greens
- 15 oz. can chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- 2 Persian cucumbers, halved and sliced
- ½ cup red onion, diced
- ½ cup kalamata olives, pitted
- ⅓ cup feta cheese, crumbled
- For The Dressing
- 3 tablespoons Morocco Gold extra-virgin olive oil
- Juice from ½ lemon
- ¼ teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Bring a medium pot of salted water to a boil and add asparagus. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- In a large bowl, combine mixed greens, asparagus chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese.
- In a small bowl, make the dressing by whisking together Morocco Gold extra-virgin olive oil, lemon juice, oregano, salt and pepper.
- Pour dressing over the salad and toss to combine. Add more salt and black pepper to taste.
Fluffy Blueberry Pancakes With Extra Virgin Olive Oil
Serves
2
A treat at any time in the day, these fluffy blueberry pancakes from Mother.ly are quick, simple and very satisfying – you could even drizzle some extra virgin olive oil on the top too for extra health benefits!
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup milk
- 1 large egg
- 2 tbsp Morocco Gold extra-virgin olive oil
- ¼ tsp vanilla extract
- Vegetable oil spray
- ½ cup blueberries
Instructions
- In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined.
- Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking.
- Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.
- Use ¼-cup dry measuring cup to scoop ¼ cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
- Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.
- Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.
