Superfood Saturday: 3 Easy Superfood Recipes to Spoil Mom With This Mother’s Day

This Mother’s Day, don’t just tell your mom how much you love her. Show her. By cooking for her. With one (or all) of these delicious and nutritious superfood recipes. However, considering that these recipes take between 5 and 10 minutes to make, and there’s more rinsing, slicing, and seasoning involved than anything else, it’s hard to call it “cooking.” Then again, we’d rather have you in and out of the kitchen as quickly as possible so you can spend as much time as you can with the wonderful woman you call Mama. And since all of these recipes incorporate superfoods into their ingredient lists, rest assured that you’ll be serving something that not only tastes good, but IS good!


Chicken with Quinoa, Oranges, and Walnuts

(Makes 2 servings)

Total Time:              5 min.
Prep Time:              5 min.
Cooking Time:       None

  • 1 cup cooked quinoa
  • 3 oz  shredded rotisserie chicken breast (about ½ cup)
  • 1 oz raw walnuts, coarsely chopped (about 5 Tbsp.)
  • 1  medium orange, peeled, chopped
  • 2 tbsp chopped fresh cilantro leaves
  • 2 tsp extra-virgin olive oil
  • 2 tsp red wine vinegar
  • ¼ tsp sea salt
  • 1 dash ground black pepper


  1. Combine quinoa, chicken, walnuts, orange, and cilantro in a medium bowl; mix well.
  2. Drizzle with oil and vinegar. Season with salt and pepper; toss gently to blend.

Tip: Store-bought rotisserie chicken is very versatile. You can bone and skin the chicken and use the leftover meat in other recipes throughout the week. It’s great in sandwiches, soups, and salads!

Nutritional Information (per serving):

  • Calories: 335
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Cholesterol: 76 mg
  • Sodium: 324 mg
  • Carbohydrates: 29 g
  • Fiber: 5 g
  • Sugars: 6 g
  • Protein: 20 g

Sweet and Tangy Berry Salad

(Makes 1 serving)

Total Time:              10 min.
Prep Time:              10 min.
Cooking Time:       None

  • 2 tsp  extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • ¾ tsp dry mustard
  • ¼ tsp poppy seeds
  • 2 cups fresh baby spinach
  • ¾ cup  fresh blueberries or sliced strawberries
  • 1  green onion, finely chopped
  • ¼ tsp ground black pepper
  • 1 Tbsp  sliced raw almonds


  1. Combine oil, vinegar, mustard, and poppy seeds in a small bowl; whisk to blend. Set aside.
  2. Combine spinach, blueberries, and green onion in a large serving bowl; mix well.
  3. Drizzle salad with dressing. Season with pepper; toss gently to blend.
  4. Top with almonds.

Nutritional Information (per serving):

  • Calories: 209
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 52 mg
  • Carbohydrates: 21 g
  • Fiber: 5 g
  • Sugars: 12 g
  • Protein: 5 g

Spinach and White Bean Salad with Oranges and Grapefruit

(Makes 4 servings)

Total Time:              5 min.
Prep Time:              15 min.
Cooking Time:       None

  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp 100% orange juice
  • 2 Tbsp  red wine vinegar
  • 1 pinch sea salt and ground black pepper (to taste; optional)
  • 1 medium navel orange
  • 1  medium pink grapefruit
  • 10 packed cups fresh baby spinach (or mesclun greens)
  • 2 (15-oz.) cans cannellini beans, rinsed, drained


  1. Combine oil, orange juice, and vinegar in a small bowl; whisk to blend.
  2. Season with salt and pepper if desired; mix well. Set aside.
  3. Slice off ends of orange and grapefruit so they can sit flat on work surface. Slice downward around fruit to remove peel and white pith. Slice peeled fruit crosswise into half-inch-thick circles, removing any seeds. Cut grapefruit slices in half. Arrange slices evenly on four serving plates.
  4. Combine spinach and beans in a large bowl; toss to blend.
  5. Drizzle with dressing; toss gently to blend.
  6. Divide spinach mixture evenly among four plates.


Nutritional Information (per serving):

  • Calories: 268
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 139 mg
  • Carbohydrate: 46 g
  • Fiber: 11 g
  • Sugars: 9 g
  • Protein: 14 g

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