Mother’s Day Brunch Recipes – Tone It Up

Mother’s Day is just around the corner, and here at Tone It Up, we’re overflowing with gratitude for all the #TIUMoms and incredible women who lift and inspire us every day. Whether you’re a mom yourself, a mother figure, or just a supporter of the amazing women in your life, this day is a celebration of love, strength, and all the beautiful moments we share with those we love.

As we honor the extraordinary women in our lives, what better way to celebrate than with a Mother’s Day brunch? Today, we’re excited to share some of our favorite TIU-approved brunch recipes from the app that are sure to make your Mother’s Day celebration extra special. Scroll down for the full recipes and for more brunch favorites head over to the TIU nutrition section in the app! Health 💞

Batch of Mimosas

Is it really brunch without mimosas???

Makes 6 Servings

ICOMPONENTS

• 2-3 cups orange juice (we also love grapefruit or cranberry juice!)
• 1 750ml bottle of champagne or prosecco (make sure it’s the one you love)
• thinly sliced ​​strawberries

INSTRUCTIONS

1. In a pitcher add all the ingredients according to your view.
2. Garnish with strawberries.
3. Serve immediately.



Baking tray for pancakes with protein

A fun twist on traditional pancakes!

Makes 10 Servings

ICOMPONENTS

• 4 large eggs
• ¾ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted
• ½ cup almond flour
• ¼ cup TIU vanilla protein
• 1 teaspoon of cinnamon
• ½ teaspoon of baking powder
• ¼ teaspoon salt
• ½ cup strawberries, sliced
• ½ banana, sliced
• 1 lemon, zest
• ½ lemon, juice
• Coconut oil spray

INSTRUCTIONS

1. Preheat your oven to 400°F and grease a non-stick pan.
2. Mix all the wet ingredients in a bowl.
3. Combine all dry ingredients in a separate bowl.
4. Add the wet ingredients to the dry and beat until well combined.
5. Add the lemon zest and lemon juice.
6. Pour the dough into the greased non-stick pan and top with strawberries and bananas
7. Place in the oven and bake for 10-15 minutes or until golden brown.
8. Cut into individual pieces and store in glass containers for a week.





Leaf Harvest Egg Bowl

Perfect for a warm breakfast or brunch 🍳

Makes 4-6 servings

ICOMPONENTS

• 1 medium onion, diced
• 2 peppers cleaned and thinly sliced ​​lengthwise
• 2 large sweet potatoes cut into ¼-½ inch cubes
• 2 tablespoons of olive oil
• 1/8 teaspoon salt
• 1/8 kg of black pepper
• 8 large eggs
• 8 cups romaine lettuce
• 1/2 cup of choice royal garlic pesto

INSTRUCTIONS

1. Preheat oven to 425°F.
2. Add the diced onion, peppers and sweet potatoes to a large mixing bowl with olive oil, salt and pepper and toss to coat. Spread over a large non-stick baking sheet or grease the baking sheet before spreading the mixture evenly on top.
3. Bake in the oven for 15 minutes, stirring once after about 10 minutes.
4. Spread the sweet potato mixture with a spatula to create 8 holes for the eggs. Crack the eggs one at a time into these gaps before baking for another 6-10 minutes, depending on how well done you like your eggs. *Recommended cooking time for over hard-boiled eggs: 10 minutes
5. While the eggs are cooking, add 2 cups greens to 4 bowls. Remove the pan from the oven and divide the eggs and the sweet potato mixture among the bowls. Top each with 2 tablespoons of pesto.





Chocolate S’mores Cookie Bars

An irresistible combination 🍫

Makes 16 bars Servings

ICOMPONENTS

• 1 1/4 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 2 scoops of TIU Chocolate Protein
• 1 teaspoon cinnamon, ground
• 1 teaspoon of baking soda
• 1/4 cup brown sugar or coconut sugar
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 3/4 – 1 cup almond milk, unsweetened
• 2 tablespoons of vanilla extract
• 1/2 cup crushed graham cracker crumbs *use gluten free if needed
• 1/2 cup dark chocolate chips
• 1/2 cup mini marshmallows

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large bowl mix all the dry ingredients. sugar, flour, cocoa powder, protein powder, cinnamon and baking soda. We hit together.
3. Add all wet ingredients. maple syrup, coconut oil, almond milk and vanilla extract.
4. Stir to combine into a single mixture. The dough will be slightly moist and soft.
5. Fold in the graham cracker crumbs, chocolate chips and mini marshmallows.
6. Add batter to a greased or lined 9×9 pan. Bake for 20-22 minutes.
7. Remove the pan from the oven and let it cool completely before cutting into 16 squares and removing from the pan.
8. Store in the refrigerator.

I can’t wait to see what you make! Share Mother’s Day brunch with the #TIUTeam. If you are looking for more delicious recipes, hgo to nutrition department of your Tone It Up app.