If you’re like most, you’ve been Googling like crazy, trying to figure out what to get your mom/mum/ma/mommy for Mother’s Day.
Common search terms might be “gifts for moms,” “mother’s day present,” or just frankly, “what should I get my mom for Mother’s Day?”
Well, if you’re budget is beat and you still want to make your mother feel special, do what I do: throw her a brunch.
But of course, you want to make her a healthy brunch. After all, she’s your mother – you want her to feel great on her big day.
But where will you find healthy recipes that aren’t tasteless and stuffed with “sugar free” and “low fat” processed ingredients?
See where I’m going with this?
There are plenty of recipes at Inspiralized.com that are easy to make and very impressive – such as my Tortilla Espanola from this week, my Gruyere Potato Noodle Casserole (you forgot about that already, didn’t you?) or my Quinoa-Beet Rice.
If you’re looking for some finger-food type recipes suitable for a brunch with your whole family, today’s your lucky day.
I’ve made muffin “cups” using plantain “rice,” filled them with avocado, mango, cilantro and lime juice and topped them all off with a fresh whipped coconut cream.
They’re vegetarian, Paleo and gluten-free. These brunch muffins are perfect for dessert! Make them a bit smaller (ie mini muffin tins) and serve them as appetizers.
They key to these plantain cups is to fill the muffin tins with a thin layer of plantain mixture – if it’s too thick, the cup will overpower the yummy mango-avocado “salsa.” Don’t pack the bottom of the muffin tin too compactly!
Regardless, these are delicious – and I think whipped coconut cream is my new favorite topping…. which is dangerous, for many reasons.
Also, I learned from Giada a couple weeks ago that the key to easy removal of contents from muffin tins is by placing a piece of sliced parchment paper in the tin before placing in your mixture. Worked like a charm!
As if these plantain cups weren’t enough, I’ve teamed up again with four lovely ladies for a roundup of Mother’s Day Brunch ideas:
Bottom right: Today’s recipe!
Nutritional Information & Recipe
- 2 medium-ripe plantain, peeled, Blade C
- 1.5 tbsp coconut flakes
- 1 large egg + 1 egg white
- 1 can coconut milk, refrigerated for at least 2 hours
- 1 tsp vanilla extract
- 2 tsp honey
- 3/4 cup chopped mango
- 1/2 cup chopped avocado
- 1.5 tbsp chopped cilantro
- juice of 1 lime
- Preheat the oven to 400 degrees.
- Place your plantain noodles into a food processor and pulse until rice-like. Place the "rice" in a bowl and add in the egg and coconut flakes. Toss to combine thoroughly and season with salt and pepper. Set aside.
- Cut 6 inch strips of parchment paper and line each muffin tin with the strips. Coat with cooking spray.
- Place 1/6th of the plantain mixture into each muffin tin and spread out into the tin in a thin layer, filling the sides of the cups. Be careful to leave the "insides" of the tin open to place in the mango salad later.
- Bake in the oven for 15 minutes.
- While the cups are baking, remove your coconut milk from the refrigerator and scoop off the top layer of "cream" (it should resemble cream and be thick.) Place the coconut cream, vanilla and honey into a bowl and beat with a hand mixer for 5 minutes or until "whipped." Alternatively, use a stand mixer on high to whip. Once done, set aside.
- After your whipped cream is done, mix your mango, avocado, cilantro and lime juice together. Set aside.
- Once the cups are baked, fill each with equal portions of the mango mixture and top with a dollop of the coconut whipped cream. There will be leftover cream - save for future use!