Mother’s Day is fast approaching…

Well, you have six days to think about what you’re going to do for your special Momma.

And boy o’ boy do I have a plan for you.

Ya see, back in November I met one of my dearest friends, Carrie who writes the most amazing Deliciously Organic blog and we bonded- then we reconnected again in March here in NYC and even though we live on opposite coasts- live totally different lives and come from completely different parts of the country- we’re like, well- sisters.

At least, that’s how I think of her.  Like a big sister.

‘Cause I don’t have one and she’s just pretty darn fabulous.  We’ve both been through quite a bit in terms of our health and have similar stories of how we both searched for many years to find an answer to our unexplained medical problems- I think the two of us combined exhausted every doctor from California to New York.  And now, through the journey of Eastern medicine- we’ve regained our health and our passion for darn good food.

So, since she’s a mother to two beautiful children we thought it would be fun to get together (virtually) to share with you our Mother’s Day Breakfast in Bed.

We’ve paired a sweet recipe and a savory one- like Carrie’s sweet breakfast waffles and my savory morning “pillows”- laid out a shopping list for you below and a play-by-play on Carrie’s blog for your special morning with tips on how to whip cream, cut an avocado and pour waffle batter into a waffle iron- so you can serve the perfect Mother’s Day breakfast in bed to your mother.

So, grab Dad and rally the kids because this is going to be a Mother’s Day to remember.

I for one am going to be celebrating the day with my amazing mother, Joann here in Manhattan- we have a picnic in Central Park every year and I am so excited to see her and spend the day with my family- just the four of us perched on a rock in the middle of Central Park enjoying some fresh grub from Whole Foods Market.

I wish I could serve my momma this breakfast in bed- but since her bed is quite far away…

These pillows are so cute- they’re like miniature cookies but instead they’re morning ‘pillows’ because who eats cookies for dessert? Not me.

And not my mom.  But, pillows – yes – I’ll take a few bites of these fluffy “pillows” with breakfast.

I think I’ll whip up these waffles and “pillows”- wrap ’em in a pretty bag with a pink ribbon and serve them at our picnic.

Let’s just hope it doesn’t rain.

Because soggy waffles and cookies just wouldn’t look so nice.

Hehe.

Savory Flax Morning “Pillows”

Gluten-Free and Dairy-Free

Makes 12 cookies

Ingredients

• ½ cup butter, softened
• ½ cup brown sugar
• 1 large organic egg
• 1 cup all purpose gluten-free flour mix
• ¾ cup gluten-free oats
• 1 tsp baking soda
• 1 Tbsp. ground flax seeds
• 1 clove garlic, minced
• 2 Tbsp. fresh rosemary, very finely ground
• 1/4 cup walnuts, chopped

• 1 cup organic salsa, for serving
• 1 ripe avocado, peeled, pitted and mashed, for serving

Directions

1. Preheat oven to 350 degrees F.
2. Cream together margarine and sugar.  Beat in egg.
3. Mix together dry ingredients in a separate medium sized bowl.  Add dry ingredients to wet ingredients; mix well to combine.
4. Drop heaping tablespoon-sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.
5. Bake for 10 minutes or until cookies are golden brown. Remove from oven; set aside to cool for 5 minutes on a wire rack.
6. Serve with a spread of salsa and mashed avocado. Store cookies in an airtight container at room temperature up to 1 week.
7. Enjoy.

Mother’s Day Shopping List

• 1 cup Bob’s Red Mill Coconut Flour
• 1/2 cup Plain Whole Yogurt
• 1/2 cup Salted Butter, softened
• 5 Tbsp. Unsalted Butter, melted
• 1/2 cup Honey
• 1 Tbsp. Gluten-Free Vanilla Extract
• 1/2 cup Brown Sugar
• 2 tsp. Baking Soda
• 1 cup Gluten-Free All-Purpose Flour
• 3/4 Gluten-Free Oats
• 1 cup Heavy Cream, whipped
• 1/2 tsp. Celtic Sea Salt
• 1/2 cup Whole Milk
• 1 pint Fresh Strawberries, sliced
• 2 Tbsp. Ground Flax seeds
• 1 clove Garlic, minced
• 2 Tbsp. Fresh Rosemary, finely chopped
• 1/4 cup Walnuts, finely ground
• 1 cup Organic Salsa
• 9 large Organic Eggs
• 1 ripe Avocado