Healthy recipes for Mother’s Day treats

PHOENIX (AZFamily) — Registered dietitian, Jamie Miller, with the Village Health Clubs & Spas, is sharing healthy snack, breakfast and dessert recipes you can make for your mom this Mother’s Day.

Chocolate Coconut Creamer

• 1 cup canned coconut milk
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 3 T unsweetened cocoa powder
• 3 T sweetener that measures like sugar, such as monk fruit

Blend all ingredients well in the blender and add to your favorite coffee, hot or iced. Store in the refrigerator for up to 2 weeks. Shake well or froth before using, as the cocoa settles at the bottom easily.

“Egg in a Heart” Toast

• 1 slice whole-grain toast
• 1 tsp grass-fed butter
• 1 egg
• Salt and paper to taste

Using a heart-shaped cookie cutter, cut out the center of the bread. Heat a medium-sized pan to medium heat. Add the butter, and once it has melted, swirl to coat. Add the bread to the pan and let it heat up until golden. Using a spatula, flip the bread over. Crack the egg into the hole in the bread and season with salt and pepper. Turn the heat to low, cover and cook for about 2 minutes or until the egg has been cooked through to your liking. If desired, flip the bread over to finish cooking the egg on the other side. Put the cut-out bread piece also in the pan to toast. Serve immediately.

Lemon Loaf

• 3 eggs
• 1 cup monk fruit or sweetener of choice that measures like sugar
• 1 cup nonfat plain Greek yogurt
• 1/2 cup melted coconut oil
• 2 tbsp lemon zest
• 3 tbsp lemon juice
• 1 tsp almond extract
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt

Icing:

• 1 cup monk fruit powdered sugar, or regular powdered sugar
• 1 tbsp plain Greek yogurt
• 1 1/2 tsp lemon juice
• 1/2 tsp almond extract

Preheat oven to 350F and line a bread loaf pan (9×5) with parchment paper. Spray with cooking spray. In a medium bowl, mix together flour, baking powder, and salt. Set aside. In a large bowl or stand mixer, whisk together eggs and monk fruit/sugar. Beat in yogurt, coconut oil, lemon zest & juice, and almond extract until creamy. Slowly mix dry ingredients into wet ingredients until all combined. Pour batter into the greased loaf pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool. While cooling, whisk together icing ingredients. Once loaf is totally cooled, pour icing over top.

Berry Fruit Salad

• 1 pound fresh strawberries, hulled and halved
• 8 ounces fresh blackberries
• 8 ounces fresh blueberries
• 8 ounces fresh raspberries
• ¼ cup chopped fresh mint leaves
• 2 tbsp lemon or lime juice
• 1 tbsp granulated monk fruit, honey, or sweetener of choice

Add the fruit and chopped mint together in a large bowl. Set aside. In a small bowl, whisk together the lemon juice and monk fruit/honey until combined. Pour it on top of the berries and gently toss until everything is evenly coated with the lemon mixture. Serve immediately or refrigerate in a sealed container for up to 3 days.

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