Get creative this Mother's Day with breakfast in bed

Having breakfast can make a big difference to your health
Having breakfast can make a big difference to your health Maris Zemgauetis

WANT to do something special for your mum this Mother's Day but not sure what?

Why not go for the breakfast in bed option - it's impossible to screw up because mum is sure to love anything that you create for her in the kitchen.

So first up, what you need is a fun tray to put everything on.

You can go and buy one, or if you're a little bit creative, you can make your own out of an old wooden crate.

Next up - food.

It depends on how great your cooking skills are but you can't go astray with some yummy pancakes or bacon and eggs.

Or if you're a bit more skilled in the kitchen than the average person and love some food that sits on the healthier side of the scale, you can try out these yummy recipes below from Nutrivore dietician Neha Bhatia.

Nutritionist and dietician, Neha Bhatia, Nutrivore talks about eating healthy.
Nutritionist and dietician, Neha Bhatia, Nutrivore talks about eating healthy. Bev Lacey

She suggested cooking up a storm with some pan fried trout, a kale caesar salad and a chia seed pudding complete with strawberries and almonds.

But you don't have to go the whole hog, even if you surprise mum with just pancakes or a doughnut, she's going to be over the moon.

Don't forget about the drinks, too.

Make up a steaming pot of her favourite coffee or tea and find some super cute coffee mugs or tea cups to serve it in.

The tea cups, coffee mugs or tea pots can double as a gift too.

Make sure to take up the whole pot so she can refill at will - and so you don't have to keep walking up and down the stairs if she wants more than one cup.

Also, don't forget a bunch of gorgeous flowers in a nice vase that she can keep.

Pan Fried Trout


  • 1.5 cups bread crumbs
  • 1 garlic clove smashed
  • 2 tbsp chopped parsley
  • 2 tbsp chopped oregano
  • 3 lemons juiced and pinch of zest
  • Salt to taste
  • 1/2 cup low fat Dijon mustard
  • 4 trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
  • Extra virgin olive oil


  • In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, lemon zest and salt.
  • In a small bowl, mix together mustard and lemon juice.
  • Brush both sides of trout with mustard mixture.
  • Coat the fish on both sides with seasoned bread crumbs and press firmly to adhere crumbs to the fish.
  • Preheat oven to 250F.
  • Coat the large skillet with 1/2 inch of oil and bring to medium heat. add the fish skin side down and cook for 6 to 7 minutes.
  • Carefully turn and cook for five minutes. Repeat the process.
  • Dry the oil on paper towel and put them in warm oven.
  • Serve warm with lemon juice and fresh parsley.

Kale Caesar Salad   Ingredients

  • Extra virgin olive oil- 1tbsp
  • 4 clove garlics smashed
  • Bread cubes -wholemeal sour dough
  • Pinch of crushed red pepper
  • 1/2 cup grated parmigiano
  • Zest and juice of 1 lemon
  • 2-3 anchovy fillets
  • 2 shakes soy sauce
  • Pinch of salt
  • 1 bunch of kale, tough stems removed, cut into ribbons


  • Coat a large saute pan with olive oil, toss in half the garlic and crushed red pepper. 
  • Cook the garlic until it becomes golden and aromatic. 
  • Remove it from pan. Toss the bread cubes, until crisp, remove from heat and reserve. 
  • In a food processor combine parmigiano, zest and juice, remaining garlic, anchovies and soy sauce. Puree until smooth.
  • In a large bowl, toss kale, croutons, and dressing. 
  • Serve warm.

Chia seed pudding   Ingredients

  • 1 cup vanilla flavoured unsweetened almond milk
  • 1 cup low fat Greek yoghurt
  • 2tbsp pure vanilla
  • 1/4 cup chia seeds
  • 1 pint strawberries hulled and chopped
  • 1/4 cup sliced almonds, toasted


  • In a medium bowl, gently whisk almond milk,yoghurt, pour vanilla, and 1/8 tsp salt. 
  • Whisk the chia seeds.
  • Cover and refrigerate overnight.
  • Next day toss the berries with remaining vanilla mix in the almonds. 
  • Spoon the puddings into bowls and mound the berry mixture on top and serve.

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