Healthy Mother’s Day Recipes from the 131 Method

Healthy Mother’s Day Recipes

Happy Mother’s Day to all the moms out there working for free, tirelessly nurturing tiny humans into bomb.com adults. Our gift to you… Healthy Mother’s Day Recipes! It’s a thankless job, but also the most rewarding gig in the world. So on this special day, we celebrate you with three recipes we dare you to make for your more stubborn loved ones. You know the ones…those who think clean eating isn’t tasty, or who reject your attempts to educate them with your 131 #truthbombs. We call these “transition recipes” because they’re healthier than most, but still taste very much like “the real thing.”

Take our cheesecake, for example. This recipe still uses real cream cheese (we realize not everyone is ready for a vegan cheesecake just yet), but ditches both sugar and gluten in favor of a nut-based crust and Swerve Sweetener. It’s Ignite-friendly if you’re following the 131 Method because it’s super low-carb and high in healthy fat.

 

Low Carb Cheesecake

Yield: 8 servings

Serving Size: 1 slice

Prep Time: 15 min

Cook Time: 42 min

Ingredients:

Crust:

• ½ cup pecan pieces
• ½ cup almond meal
• ¼ cup butter, melted
• 3 tablespoons Swerve Granular

Filling:

• 2 (8oz) bricks cream cheese, softened
• ¾ cup Swerve Confectioners
• 2 eggs
• 2 tablespoons coconut cream from a can
• 1 tablespoon lemon juice
• 1½ teaspoons vanilla extract*

Method:

1. Heat oven to 350° Prepare crust by adding the nuts, butter and sweetener to a food processor and pulsing to coarse crumbs. Press into the bottom of a 6-inch springform pan. Set pan on a baking sheet to catch any butter that may leak out. Bake for 10 minutes, then remove from oven.
2. Add cream cheese and sweetener to a bowl and lightly beat. Add remaining ingredients and beat until smooth. (Be careful not to over-beat, or you’ll allow too much air into the filling). Pour over crust. Bake on a middle/low rack for about 40-42 minutes, or until mostly set but slightly jiggly in the center.
3. Cool at room temperature for at least 3 hours, then refrigerate for 8 hours.
4. Feel free to top with a few mashed raspberries, if desired.
5. We love using vanilla bean paste, so if you have it, try it out!*

Nutrition Information:

Calories: 374| Protein: 7.5g | Fat: 36g | Carbs: 5g | Fiber: 1.5g | Net Carbs: 3.5g

Our next recipe is a cross between a salsa, bruschetta and a salad. Big chunks of tomato and avocado scream for chips for dipping. But instead of chips, we call for watermelon radishes! Firm, sturdy and with a mild bite, they go perfectly with this Avo-Tomato Dip. Serve this as an appetizer, or, go crazy and use it as a topping for grilled chicken or fish! It’s perfect during Nourish, or Ignite, or your high fat, low carb Renew days.

Avo Tomato Salad

Yield: 6 servings

Serving Size: 1/6^th recipe

Prep Time: 10 min

Ingredients:

• 2 cups baby heirloom tomatoes, quartered
• ½ cup basil, chopped
• 2 tablespoons lemon juice
• 1 tablespoon garlic flavored olive oil
• Pinch sea salt
• Pinch pepper
• 2 medium avocado, chopped
• 1 tablespoon hemp seeds, toasted*
• 3-4 watermelon radishes

Method:

1. In a medium bowl, stir together the tomatoes, basil, lemon juice, oil, salt and pepper. Fold in avocado.
2. Sprinkle hemp seeds on top.
3. Peel the radishes and slice into thin, but sturdy “chips.”
4. Top the tomato mixture on top of the radish chips, or eat like chip and dip.
5. *To toast hemp seeds, place in a dry pan and toast over medium heat while shaking the pan for 2 minutes, or until golden and fragrant.

Nutrition Information:

Calories: 126 | Protein: 2g | Fat: 11g | Carbs: 8g | Fiber: 4.5g | Net Carbs: 3.5g

Lastly, we bring you this cross between a Danish and coffee cake. The cream cheese center will have all the naysayers begging for more of your healthy treats. This one might sway them to the 131 lifestyle! The spongy cake is buttery and rich, while the berries provide natural sweetness and a fresh element. This treat is highly satisfying, so you only need a small square with a cup of coffee to be satisfied for hours! Hellloooo Ignite breakfast!

Berry Swirl Coffee Cake

Yield: 9 servings

Serving Size: 1 slice

Prep Time: 15 min

Cook Time: 38 min

Ingredients:

Cake:

• 2 cups almond flour
• ⅓ cup coconut flour
• 1½ teaspoons baking powder
• Pinch sea salt
• ½ cup butter, softened
• ½ cup Swerve Sweetener Granular or Lakanto Granular Sweetener
• ½ cup coconut milk from a carton
• 3 eggs
• ½ teaspoon vanilla extract

Filling:

• 6oz cream cheese, softened
• ¼ cup Swerve Sweetener Granular Lakanto Granular
• 1 egg
• ½ teaspoon vanilla extract
• 1 cup chopped strawberries and raspberries

Method:

1. Heat oven to 325° Stir together the flours, baking powder and salt and set aside. Beat the butter and sweetener until combined. Slowly add the flour mixture, then add the milk, eggs, and vanilla and beat on slow until combined.
2. Coat an 8-by-8-inch pan with cooking spray and spread two-thirds of the batter on the bottom.
3. In another bowl, whip the cream cheese, sweetener, egg and vanilla together. Drop large dollops onto the batter, and lightly spread. Top with berries. Dollop and lightly spread the remaining cake batter on top. Bake for 38 minutes, or until set. The center can have a little jiggle remaining. Cool, then cut into 9 squares, and serve.

Nutrition Information:

Calories: 380 | Protein: 11g | Fat: 33g | Carbs: 10g | Fiber: 5g | Net Carbs: 5g

The 131 Method isn’t a diet! Diets are hard! We’ve got a new way, a better way, complete with weight loss meal plans, access to registered dietitians, mindset coaching, and more. Check us out on Instagram and Facebook: @131method.

Let us know what you think about these Healthy Mother’s Day Recipes below! How do you get your extended family to eat healthier?