Let's toast to all the MOMS with this beautiful breakfast spread from cookbook author Lara Lyn Carter. Find more of her recipes on her website.

Lara Lyn Carter
WXIA

Morning Glory Muffins

  • 2 cups almond flour
  • ½ tsp. baking soda
  • ½ tsp. fine sea salt
  • ½ cup coconut sugar
  • 2 eggs beaten at room temperature
  • 1 cup shredded carrot
  • 1 cup of crushed pineapple drained
  • ½ cup golden raisins
  • 1 tsp. vanilla

Combine dry ingredients in a bowl. Add the remaining ingredients to the bowl and stir well. Divide the batter evenly among  12 large muffin cups that are lined with liners or sprayed well with non stick spray.

Bake at 400 degrees for 12-15 minutes.

Skinny Southern Mother's Day Brunch
WXIA

Grab and Go Granola

  • 3 cups of pecans roughly chopped
  • 1 cup Bobs Red Mill Gluten Free Old Fashioned oats
  • 2 cups of unsweetened shredded coconut
  • 1 cup golden raisins
  • ½ cup dried cranberries
  • 1/3 cup coconut oil
  • ½ cup honey

Combine all ingredients into a large bowl mixing well. Pour the mixture on a baking sheet lined with parchment paper. Bake at 300 degrees for 30 minutes.

Grab and Go Granola
WXIA


"Man-Mosa"

  • 1 tsp. Cayenne Date Nectar
  • 1 oz. Tequila
  • Squeeze of lime
  • 5 oz. Prosecco

Mother’s Day Bellinis

For the juice blend

  • 1 cup passion fruit juice
  • 1 cup pineapple juice
  • 1 cup guava nectar

Mix all juices together and chill well.

To assemble the Bellini, mix 1/3 to ½ part of the juice with equal parts of Prosecco.

Dad’s Twist on a Moscow Mule

  • 1 ounce of tequila
  • 1 – 2 tsp. D’Vash Cayenne Date Nectar
  • 12 oz. gluten free beer