Mother's Day Recipes that Boost Your Metabolism!

Happy Mother's Day! I cannot think of a better way to start your day than with a delicious, metabolism-boosting breakfast.
Us moms are lucky because Mother's Day falls on a Sunday. So, if you are following the Fast Metabolism Diet beginning on a Monday, you will be able to indulge in all those decadent healthy fats that come with being on Phase 3. Just remember, when we eat a lot of fat, we want to make sure it is also broken down and converted to energy. So don't neglect your vegetable serving at breakfast!
If you are on a different Phase, don't worry, I've got some incredible recipes for you below, as well!
Here are some of my favorites for your Mother's Day breakfast that will not only be pleasing to the palate but will ignite your metabolism! And remember, if you do “accidentally” have a cocktail, here’s what to do about it. 

Spelt Waffles

Phase 1 | Serves 6
Prep time: 15 minutes | Total time: 25 minutes


1 1/4 cups spelt flour
2 tablespoons xylitol
2 teaspoons baking powder
1 teaspoon arrowroot
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1 cup rice milk
2 teaspoons cider vinegar
1 teaspoon vanilla extract
6 cups Phase 1 berries
Optional: Powdered xylitol, to garnish


  1. Combine the first 6 ingredients (spelt flour through baking soda) in a medium-sized bowl. Combine the rice milk, cider vinegar, and vanilla in a measuring cup or smaller bowl. Pour the wet ingredients into the dry and stir just until all flour is moistened. 

  2. Set the batter aside while you heat a nonstick waffle iron.

  3. Follow your iron’s instructions for making the waffles, cooking until golden brown. 

  4. Serve with berries.  Dust with powdered xylitol, if you like.


Eggs and Toast with Tomato and Red Onion

Phase 3 | Serves 1
Prep Time: 5 minutes | Total time: 10 minutes


1 slice of sprouted-grain toast
1 large egg
¼ teaspoon olive or grapeseed oil
1/2 medium tomato, sliced
¼ red onion, sliced
Sea salt
Black Pepper


  1. Toast the bread. 

  2. Meanwhile, fry the egg in a nonstick skillet with oil. 

  3. When done, place it on the toast and top with the tomato and onion slices.
  4. Add sea salt and pepper to taste. Serve with sliced avocado, cucumbers, and berries. 


Bacon n' Pancakes Breakfast Sandwich

Phase 2 | Serves 1
Prep time: 5 minutes | Total time: 15 minutes


3 ounces fresh chopped or baby spinach (about 3 cups packed)
Pinch each of sea salt, black pepper, and ground nutmeg
4 ounces nitrate-free turkey bacon, cooked (about 3 strips)
2 Griddle Cakes (recipe below)


  1. Heat a nonstick skillet over medium-low heat.

  2. Add the spinach, sea salt, pepper, and nutmeg, and sauté just until the spinach wilts, about 30 seconds. 

  3. Sandwich the sautéed spinach and bacon between the pancakes, and serve.


Makes 2 pancakes


1/4 cup Fast Metabolism Quick & Easy Dessert and Snack Mix
1 1/2 tablespoons pasteurized egg whites
2 1/2 tablespoons water
1/2 teaspoon cinnamon


  1. Combine all ingredients in a mixing bowl and beat until the consistency of a spreadable batter, about 2 minutes.

  2. In a nonstick skillet over medium heat, spoon 1/4 cup of the mixture into the pan and spread with a spoon to about 1/4” thickness (about 7 inches in diameter). 

  3. Cook until the bottom edges turn golden, then flip to cook the other side. 

  4. Repeat with remaining batter.


Eggs Benedict

Phase 3 | Serves 4
Prep time: 40 minutes | Total time: 1 hour


The sauce can be made ahead and refrigerated; reheat slowly on low heat, stirring constantly. This sauce is also great as a dipping sauce for veggies.

Dairy-free Hollandaise Sauce: 

2 medium egg yolks
1 tablespoon lemon juice
3 tablespoons coconut oil, heated to about 95 degrees
1/2 teaspoon sea salt
1/8 teaspoon paprika

    Eggs Benedict: 

    2 sprouted grain or brown rice English muffins, halved and toasted
    4 slices cooked turkey bacon
    4 cups baby spinach, steamed
    4 poached eggs


          Holandaise Sauce:

          1. Fill a blender with boiling water and cover with the lid. Let sit for 10 minutes.
          2. Thoroughly dry the blender jar, then blend the egg yolks and lemon juice on low speed in the hot container.
          3. Slowly pour in the hot coconut oil and combine. Season with salt and paprika.
          4. Serve immediately over eggs Benedict.

                Egg Benedict:

                Stack ingredients and top with hollandaise sauce!