I don’t think I would be wide of the mark to say that not many UK mothers will be spending Mother’s Day with their loved ones. I won’t be able to mix with my own children and also can’t see my own mother who is in lock-down in her specialist nursing home. I am sure we shall all speak, text, Skype or something else but maybe the celebratory meal is on hold for another time.
A few may get the luxury to spend the day with their mother and prepare her a treat – even breakfast in bed – but if you can’t why not mark the occasion by having a leisurely breakfast or brunch in much the same way to recognise the special day yourself? A bit of self-care and nurturing at the moment wouldn’t go amiss.
It doesn’t take long to make a special breakfast dish as these 2 recipes that follow demonstrate – and are perfect really for any Sunday – maybe over the Easter weekend too as something to look forward to?
The first is a layered pot of mashed fruit, oats and yogurt and easy enough for even young children to prepare (and you to indulge in perhaps). If finding fresh whole fruit is an issue at the moment then use a frozen mixed fruit selection (I like to use a Forest Fruits one) and layer with the yogurt and oats.
The second, equally easy, is protein toast cups filled with Parma ham (or thinly sliced cooked ham) and perfectly cooked eggs. Looks very classy but very easy to prepare – I swear! I use a wholemeal protein bread most of the time but also make my own if you want to give it a whirl – see here. Eggs and bacon are pretty much staples or basics so I am hoping you have access to these.
And of course if it isn’t Mother’s Day in your part of the world you can still indulge – during troubled times like these we all need a little comfort and pampering!
FRUITY YOGURT OAT CUPS
75 g/3 oz raspberries, washed
75 g/3 oz strawberries, washed and hulled (keep a couple back to decorate)
75 g/3 oz blackberries or blueberries, washed
50 g/4 tbsp oats
200 g/7 oz fat-free Greek or protein yogurt
- Mash the raspberries, strawberries and blackberries or blueberries in separate small bowls. Mash with a fork or potato masher to just make a thick purée.
- To assemble, place the crushed raspberries in the base of 2 serving cups (or more if a smaller portion is required). Top each using one-third of the yogurt spreading to make a layer to cover the fruit. Top again with half of the oats (a quarter of the quantity in each cup).
- Top with the crushed strawberries, another one-third portion of the yogurt and the remaining oats.
- Cover with the crushed blackberries or blueberries and the final one-third quantity of the yogurt. Top each with the reserved whole raspberries. Chill until ready to serve.
WLS PORTION: ½-1
CALORIES PER PORTION: 175
PROTEIN: 14.2 g
CARBOHYDRATE: 23.9 g (9.2 g sugars)
FAT: 2.2 g
HAM & EGG PROTEIN TOAST CUPS
low-fat cooking spray or mist
4 slices or pieces high protein bread (or ordinary wholemeal bread if preferred)
4 slices Parma ham or thinly sliced cooked ham
4 small eggs
salt and freshly ground black pepper
snipped fresh chives to garnish
- Preheat the oven to 200 C/400 F/gas 6 and spray 4 holes of a muffin tin with low-fat cooking spray or mist.
- Trim the crusts from the bread if unwanted then press each into the muffin tin hole, moulding it with your fingers to fit – all four corners of the bread should stand proud. Bake in the oven for 5 minutes or until lightly toasted.
- Put a slice of ham inside each bread cup, smoothing it out to make a lining for the egg. Crack an egg into each one and season with salt and pepper to taste. Return to the oven for 10 minutes or until the white is cooked but the yolk still soft (if cooking for a vulnerable person – the elderly, pregnant women and those who are unwell, then cook until the white and yolk are both solid).
- Remove from the oven and serve at once sprinkled with snipped chives.
WLS PORTION: ½
CALORIES PER PORTION: 270
PROTEIN: 25.2 g
CARBOHYDRATE: 16.1 g (1.2 g sugars)
FAT: 12.5 g
Images courtesy of http://www.tesco.com