3 Mother’s Day Brunch Recipes to Celebrate This Weekend

ByRachelle R. Sowell

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The real real? Being a mother is one of the greatest gifts I never knew I needed 3+ years ago. Like yes, I imagined having children and what it might be like, but I was always the person who was also so invested and into her business, her relationships, her health, her own SPACE and TIME to do what she wanted to do…

Having kids seemed, in some ways, like something that would take away from those things. Like I was giving up some of those pieces of me. And I think it’s important to admit and normalize those feelings— since so much of motherhood (online, especially) is about the shiny moments and picture-perfect outfits and meals together.

But then I became one. I felt the transition and rebirth of myself that led me to this new, fuller version of me that pours so much energy and love and life into them. It opened something in me, and cracked me wide open— with a ability to see things in a much bigger picture way. And it made the things above (my loves in live, enriched). And also sacred, in their own way.

And it’s the best thing I’ve ever done. Truly.

I love it more than I ever thought I would.

I don’t think I knew how much of a spiritual journey motherhood was. Or can be. But it’s something that the more I relax into, the more I see just how much it’s deepened things for me, in some big ways.

Is it challenging? Yes. Motherhood, especially the early years has a lot of funny moments of intensity. And grittiness, that’s hard to describe until you’re in it. Which is why learning how to take care of yourself deeply (even when life is full and busy), surrounding yourself in community with other women and how to hold space for every emotion is so necessary.

But ditto for the flip side too– motherhood is so much MORE full of tenderness, sweetness, pure joy and PRESENCE that it can bring into your life.

It’s shaping and refining me into a better woman, in every way (not just in my mama role). 

This Mother’s Day weekend, I want to take some time to honor the mamas out there— whether you’re a mother in the traditional sense of birthing children, or a mother figure, or a step-mom, grandma, fun auntie, or someone mourning the loss of a mother or mother figure. Mothers are life-forces. Our literal life-givers. They are the heartbeat, the pulse and the center of so much for all of us.  Which is a beautiful thing to honor this weekend, in your own way. 

And to send  some gratitude and love to.

I hope you feel the love this weekend— and one way to do that is with a beautiful brunch spread. (Always my preferred method of celebration.) I’m sharing three of my brunch go-tos below: blackberry scones, life-changing GF waffles & huevos rancheros! 

Pro tip: Send this post to your hubby or partner in case they need some inspo this weekend. 😉

All of these recipes are fun, simple & quick, so you can enjoy delicious food on Mother’s Day while making memories around the table with those you love the most… the best gift of all, imho.

01. Gluten Free Blackberry Scones

Makes 8-10 scones


1 container/2 cups blackberries (o

1 cup GF oats

1 cup blanched almond meal 

1 cup small shredded coconut flakes

8 tablespoons grass fed butter or ghee, melted

1/4 cup maple syrup 

1 tablespoon vanilla


Preheat oven to 350. Combine all ingredients together and mix well, adding berries last. Form into triangle shaped scones, squeezing the batter  to help them hold their triangle shape, and bake on a parchment lined baking sheet for 25-28 minutes.

02. Life-Changing Gluten Free Waffles

Makes 4-6 waffles, depending on the size of your iron


1 3/4 cup gluten-free flour blend (trader joe’s is my favorite blend, but the namaste brand works great too)

1 tablespoon baking powder

2 cage-free organic eggs, whisked separately if possible

1 3/4 cup almond milk (or whole milk/half and half)

8 tablespoons grass fed butter, melted (or organic ghee to keep it dairy free)

1 teaspoon vanilla

tiny pinch of sea salt


Mix all ingredients together well. Preheat waffle iron and spray with coconut oil until hot. Spread batter evenly on the iron, close and cook until they start to crisp. When the bottom part is crisped, flip waffles and crisp the top for 2-3 minutes. Serve hot.

Batter can be made ahead of time and stored in the fridge.

Top with homemade whipped cream, berries, bananas, coconut flakes, maple syrup or husband style– chocolate chips.

03. Huevos Rancheros Bake

Makes 8-10 servings


12 organic white or blue corn tortillas

1 can natural enchilada sauce

8-10 organic cage-free eggs

2 cups shredded organic cheese

1 can refried pinto beans

1 bunch cilantro, chopped

1 jalepeno, sliced (optional)

1 avocado (sliced, optional)


Preheat oven to 400. In a 9×13 casserole dish, spread a thin layer of the enchilada sauce. Layer tortillas, trying not to overlap too much (you can break or cut them to fit). Spread a thin layer of enchilada sauce, refried beans, cheese, and cilantro, and repeat with another layer until the tortillas are done, and the top is sprinkled in cheese. Optional to add jalepeno slices on top if using.

Make 8-10 little holes with a the back of a spoon for the eggs to nestle. Crack eggs.

Bake for 18-20 minutes, or until eggs are done to your liking. Sprinkle with pepper and sea salt, and garnish with extra chopped cilantro to serve.

Also great with sliced avocado on top, and hot sauce on the side.

Waffles photos by Carina Skrobecki


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