If you’re looking for lovely and simple but elegant Mother’s Day Brunch menu ideas, look no further! Chef Q has crafted this vibrant menu, containing three easy brunch recipes for mother’s day, and although they may look fancy, they are quick to put together, not to mention vibrantly good for you and your dear mother.

Start out with a sparkly, ruby-red Hibiscus Ginger and Orange Mocktail Mimosa—because toasting your mom is fun, but who really needs that draggy, tired-all-day feeling you get after having champagne for brunch?

Next is a Sweet Potato Cake with Bell Pepper Hash and a Fried Egg—so delicious, but the way this is constructed assures a rational portion size.

Finally, the Decadent Chocolate Pistachio Tart isn’t really that decadent after all, considering the potent antioxidants in dark chocolate and the protein, fiber, minerals, and healthy fats in pistachios and other nuts.

I hope you enjoy this delicious meal, and especially the time you spend with your mom today, even if it’s still over the phone or on a video call and you’re each making your own brunch in your own kitchens! Remember, connecting with loved ones is good for your health, and it’s great for your mom’s health, too. Show her how much you love her with this nutritious and delicious menu, and don’t forget to tell her you love her, too. Life is too short not to say “I love you, mom!”

(And by the way, if you plan to spend Mother’s Day celebrating with fellow moms and toasting each other, this menu can be doubled!)

Hibiscus Ginger and Orange Mocktail Mimosa
Serves 4


1 cup hibiscus tea (double brewed—look for a variety with ginger in it, if you can find it)

2 sprigs fresh mint 

1 tablespoon fresh (or jarred) minced ginger 

3 cups fresh squeezed orange juice or ruby red grapefruit 

1 cup of your favorite seltzer water (can be flavored) 

Raspberries or blackberries for garnish 


  1. Double brew the hibiscus tea and stir in fresh mint and ginger. Strain. Stir in fruit juice of choice and set in fridge to cool for at least two hours.
  2. When cooled, stir in the seltzer water. Pour into chilled champagne glasses, and garnish with berries. Serve chilled, and don’t forget to make a toast!

Sweet Potato cake with Bell Pepper Hash and Fried Egg
Serves 4


2 large sweet potatoes, peeled and cubed

1 quart chicken stock or bone broth 

1/4 cup almond milk 

1 teaspoon garlic powder 

1 teaspoon paprika 

1 teaspoon sea salt

½ teaspoon black pepper

4 tablespoons avocado oil, divided

1 red bell pepper, diced

1 green bell pepper, diced

1/2 white onion diced

2 cloves garlic, minced 

4 eggs at room temperature

2 avocados, diced

2 green onions, diced 


For the sweet potato cake:

  1. In a soup pot, boil the sweet potatoes in the stock or broth until they are tender and can be pierced with a fork. Strain and place in a large mixing bowl.
  2. Using a fork, smash the potatoes until smooth. Add the almond milk, garlic powder, paprika, salt, and pepper. Form into four small cakes
  3. Heat two tablespoons of the avocado oil in a large heavy skillet over medium-high heat. Fry the cakes until golden brown on both sides. Set aside.

For the hash:

  1. In a medium-sized skillet, heat one tablespoon of the avocado oil over medium heat and sauté the bell peppers and onion until soft. Add the garlic, and continue to sauté until fragrant, about 2 minutes. Remove from skillet and put the pepper mixture into a bowl.
  2. Using the same skillet (you don’t need to wipe it out), heat the remaining tablespoon of avocado oil over medium heat. Crack one egg and fry sunny side up until cooked to your liking. Fry each egg separately, adding more avocado oil if needed.
  3. Place the cakes on 4 small plates. Spoon the hash over the cakes along with the diced avocado, dividing the mixture evenly between plates. Carefully top with the fried egg and garnish with green onions. Serve immediately

Decadent Chocolate Pistachio Tart
Serves 8


Pistachio Filling 

1 cup shelled pistachios

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon matcha powder

Chocolate Filling

2 cans chilled coconut milk 

2 tablespoons honey 

1 tablespoon cacao powder sieved

½ teaspoon vanilla extract

⅙ teaspoon sea salt

1/2 cup dark chocolate chips 

¼ cup chopped pistachios for garnish

Strawberries for garnish


1 cup pecans 

1 cup cashews or ground almonds (or almond flour)

4 tablespoons cacao powder

2 ½ tablespoons maple syrup

¼ teaspoon Himalayan pink salt


For the Pistachio Filling:

  1. Rinse the pistachios with clean water and remove as much of the skins as possible. They should come off easily using your fingers as the water will have loosened them.
  2. Place the shelled pistachios, maple syrup, vanilla extract, and matcha powder in a high-speed blender or food processor and blend until smooth. Set aside while you make the crust.

For the Crust:

  1. Put the pecans and cashews (or almonds/flour) in your food processor and blend until they form a crumble consistency. Add the cacao powder, maple syrup, and salt to the food processor and continue to blend until the mixture is sticky and has a dough-like consistency.
  2. Line a tart tin or springform pan with parchment paper. Press the dough mixture into the bottom of the pan, using a spatula to pack it down and smooth out the top.
  3. Add an even layer of the pistachio filling on top of the tart base and place back in the fridge while you prepare the chocolate filling.

For the Chocolate Filling:

  1. In a medium saucepan over medium heat, combine the coconut milk, honey, cacao powder, vanilla extract, and salt. Bring the mixture to a simmer but don’t let it boil.
  2. Remove from the heat and add in the chocolate chips, stirring until completely melted and incorporated into the mixture.
  3. Pour the chocolate filling on top of the pistachio filling and allow to cool for 10 minutes before placing the tart back in the fridge.
  4. Allow the tart to chill and set in the fridge for approximately 3-6 hours before serving.
  5. Add crumbled pistachios and strawberries for garnish. Carefully remove the tart from the tin and cut into 8 wedges.
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