So I was thinking about a Mother’s Day post and decided to share my favorite mother’s day menu with you. Keep in mind I’m spoiled. But, I work hard, and I deserve to be spoiled every now and then – and so do you! Hopefully you are lucky enough to have a hubby who will prepare a nice, healthy meal for you. My kids will help me make the chocolate covered strawberries and will cut the asparagus and make the dressing for my husband, but he will do the rest. I’m lucky that way. My menu starts with tomato and fresh mozzarella salad with homemade balsamic dressing, followed by surf and turf (boiled lobster and grass-fed beef tenderloin) with garden fresh asparagus, finished off with chocolate covered strawberries. I can’t wait!
Favorite Healthy Mother’s Day Recipes
Caprese Salad with Paleo Balsamic Vinaigrette Dressing
I love tomato and fresh mozzarella with fresh basil and balsamic dressing. YUM!!! The recipe below is for an easy homemade Paleo Balsamic Dressing. I find that using all extra virgin olive oil in homemade dressings doesn’t always refrigerate well. Instead, I use a half and half blend of EVOO and avocado oil and have never had any problems refrigerating dressings. Avoid the unhealthy oils like soy, canola, peanut, etc. because of over-processing, hydrogenation, and GMOs.
Paleo Balsamic Vinaigrette
- 1/4 c extra virgin olive oil
- 1/4 c avocado oil
- ½ c balsamic vinegar
- 1 tsp mustard powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning or dried oregano
Directions:
1. Slice organic tomatoes into 1/4 ” to 1/2 ” slices and arrange on a plate.
2. Slice fresh mozzarella to about the same thickness and put one slice on each slice of tomato.
3. Wash fresh basil and pull several larger leaves off the stem. Lay them one atop the other. Roll them all together and slice several times to make thin lines of basil. Place two or three of these basil strips onto each piece of mozzarella.
4. Drizzle with Paleo Balsamic Dressing right before serving.
5. Enjoy!
Easy Beef Tenderloin to Die For
This recipe is so easy and so good!
- 4-5 lb grass-fed beef tenderloin (we’ve done it with smaller pieces as well)
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp paprika (we’ve used hot paprika for a great kick)
- Tbs Extra Virgin Olive Oil
Directions:
1. Use hands to coat tenderloin with EVOO.
2. Rub spice mix all over.
3. Place in sealable container, or ziplock baggie, for at least one hour.
4. Grill to desired temperature.
Boiled Lobster
I don’t think I really need to give directions for this do I? OK, the quick version. Fill a pot 3/4 with water. Salt if desired. Boil the water then add the lobsters and bring back to a boil. Cook for 6-7 for the first pound, then an additional 3 or 4 minutes per pound. The lobster should have an internal temperature of 135° – 140° and be bright red when done. Check temp by inserting meat thermometer into the base of the tail close to the body. Don’t forget to melt butter for dunking pieces of lobster. Enjoy!
Go Green Tip: Lobster shells are compostable and good for your soil!
Grilled Garden Asparagus
Asparagus is a perennial that is very easy and prolific in a home garden. It takes a couple years to get established, then it takes off and is almost like a weed – a very tasty weed! This recipe works in the oven, too – just lay on cookie sheets.
Directions:
1 Wash and cut white, tough bottoms off.
2 Place asparagus in single layer on a sheet of aluminum foil.
3 Drizzle with EVOO and sprinkle with course sea salt. Fold up the foil and seal the ends. The asparagus will no longer be in a single layer.
4 Grill for 3-4 minutes, then flip and grill another 3-4 minutes. Open the top of the packet and make sure they are a nice bright green and tender. Grill a couple extra minutes if necessary.
Yummy Paleo Chocolate Covered Strawberries
So chocolate is a very tough thing to make Paleo and spectacular. Real chocolate is a tricky thing to make from scratch. I’ve been working with different recipes for the past year and this one seems to be good for sugar free chocolate covered strawberries. If you don’t have to go sugar free, then use Enjoy Life chocolate chips for easy chocolate covered strawberries. That brand is free of the many allergens and toxins found in most chocolate chips. But, if you’re being really good and want good Paleo chocolate covered strawberries, then try the recipe below.
- 1 lb organic strawberries
- 2 Tbs organic cocoa butter
- 2 Tbs coconut oil
- 1/4 cup organic cocoa powder
- 2 – 4 Tbs confectioner’s sugar alternative. I like Swerve brand, which is erythritol.
Directions:
1. Start by washing the strawberries and setting them on a towel to dry. You want them as dry as possible as any water in the chocolate will ruin the texture.
2. It is hard to measure exactly 2 Tbs of cocoa butter when it comes in big hard chunks, so estimate and start it melting on low heat in a double boiler. When it is melted you can measure out the 2 Tbs. Put the left over in a parchment lined glass bowl to harden so you can put it back in your bag for later use. Put the 2 Tbs you are using back in the double boiler.
3. Remove double boiler from heat. Add coconut oil to the cocoa butter. It should melt in a minute or two. Add the cocoa powder and stir until smooth. Add the confectioner’s sugar alternative and stir until smooth. Start with 2 Tbs and add more to taste. Sugar with big granules won’t melt properly and maple syrup or honey will change the texture due to the water in them. This mixture will be very thin and watery.
4. Grab a strawberry by the leafy green part on top and dip in the chocolate until desired coverage is achieved. Place on parchment lined cookie sheet. Repeat with all berries and place in fridge for 15 minutes or until set. Because this chocolate is very thin, you will want to repeat this process 3 or 4 times. The chocolate will stay melted for a very long time because of the cocoa butter. If it starts to get too think, warm the water back up a bit.
5. After the final layer has set, place on a nice dish for presentation or place in a covered container in the refrigerator. They will last a couple days in the fridge. Ours never last that long because they get eaten so fast!
