I’m on CBS Charlotte with healthier Mother’s Day Brunch ideas!
First up is a sweetpotato waffle and yogurt parfait bar. Sweetpotatoes are in season year-round and have a four-week shelf life when stored properly in a cool, dry, well-ventilated area. They can be used in both sweet recipes, like smoothies, and savory dishes, like a weeknight side. I love using mashed sweetpotato as a substitute for eggs in waffle and pancake batters. Fun fact: there’s a movement to make “sweetpotato” one word—treating it as a noun rather than an adjective—and you can support it by signing the petition on Change.org.
We also have a yogurt parfait bar. I love using Seven Sundays granolas and Little Crispies, made with sorghum—a climate-friendly, US-grown whole grain that’s rich in protein. These are gluten-free, made with simple, real ingredients, and contain no refined sugar. Set out a variety of granolas along with fresh fruit for a colorful, easy-to-assemble parfait spread.
For savory lovers, there are broccoli and cheddar quinoa bites. Just combine three eggs, one cup of cooked quinoa, one cup of shredded cheese, seasonings, and two cups of cooked broccoli. I like using produce from Foxy Organic and Foxy brands, grown by the Nunes Company—a family-owned business committed to sustainable farming practices for both organic and conventional fresh vegetables and strawberries. Bake the bites in a muffin pan at 375°F for about 15 minutes for a nutritious, handheld snack.
Finally, we’re elevating breakfast tacos with Wild Alaska Sole, which is often labeled flounder at the grocery store. It’s a fantastic alternative to eggs: light, flaky, and cooks up in just minutes, making it perfect for busy mornings or quick weeknight dinners like pastas and sautés. Wild Alaska Sole is rich in omega-3 fats, lean protein, and essential minerals like phosphorus and selenium—and it’s budget-friendly, a welcome bonus with rising egg prices. I served the tacos with pico de gallo, fresh cilantro, and a drizzle of spicy mayo for extra flavor.
