Make it Mother’s Day but healthy.

This particular holiday is a great excuse to make your mom her dream brunch.  Almost anything works – eggs, muffins, fruit….but, let’s make it low cal, low carb AND super tasty!  This recipe take only 30 minutes to do everything!  So, you can still wrap that gift that has been sitting in the hall closet for a week:)


1 medium zucchini, grated

1/4 c sweet onion, grated

8 large eggs, divided

3/4 c almond flour

1/4 c Parmesan cheese, shredded

2 tsp tumeric

1 tsp seasoning blend of your choice

1 tsp baking powder

1/2 tsp salt

1/4 tsp pepper


Preheat your waffle maker and preheat oven to 200 degrees.

Place zucchini and onion on paper towel or towel and twist to get as much moisture out as possible.

Place the shredded veggies in a large bowl.  Crack 4 eggs into the bowl; set aside remaining 4 eggs for poaching.

In another bowl, whisk together the almond flour, cheese, turmeric, seasoning blend, baking powder, salt & pepper.

Add the dry ingredients to the zucchini mixture and stir to combine.

Spray your waffle maker with non-stick spray.  Scoop 1/2 scoop of the batter and pour it into the center of the waffle iron.    Spread the batter out into 415″ circles.  Close lid and cook until golden brown – approximately 4 minutes.  Transfer to baking sheet and keep warm in the oven.

While cooking waffles, cook the eggs.  Pour 1/2 cup water into a microwave-safe dish.  Crack 1 egg into the dish.  Cover and microwave on high for 30 minutes.  Check often and cook a bit m ore if too runny.

Carefully pour off the water from the dish.  Using a slotted spoon, keep the egg from falling out of the dish. Cook remaining eggs the same way.  Place waffles on dinner plates.   Top each with 1 poached egg (or egg cooked any way you like them)  and serve immediately.



1 (10 oz pkg) frozen chopped spinach

4 slices whole wheat bread

2 T olive oil

1 c shredded cheddar cheese

3 green onion stalks

1/2 tsp garlic powder

1/4 tsp salt

Black pepper, to taste.

4 slices cooked bacon, chopped

5 large eggs

1 1/4 c Nut Pods


Preheat oven to 375.  Spray your muffin tin and set aside.

Place thawed spinach into a mesh strainer, and squeeze out as much excess water as you can.  Set aside.

In a large mixing bowl, coat cubed bread with olive oil.  Add spinach, cheese, green onions, garlic powder, salt, pepper and bacon.  Toss the bread mixture until well combined.  Divide the mixture evenly into muffin tin wells.

Beat eggs in same bowl and stir in Nut Pods.

Pour mixture over the bread in the muffin tin, trying your best to evenly divide the muffin mixture.

Bake the casseroles for 30-40 minutes, or until the bread on top is golden and crispy and centers are set.  Test by poking with toothpick.  Allow the casseroles to cool a bit before serving.  No one needs a trip to the ER on Mother’s Day, right?

What are you making for your Mom?  I’m taking the easy way out this year and have booked a table for a few hours of fun chatting and lingering with family.

xoxo, Rosanna
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