Healthy Mother’s Day 3 Course Dinner by Abby

May 4th, 2015 in recipes

Abby was very particular about what she wanted to make for her videos, a lot of thought goes into these! This was a long day of work for her because she did three recipes. They all turned out very well, enjoy!

Healthy Mother’s Day 3 Course Dinner by Abby

Berry Cheese Bites, Spring Chicken Soup with Quinoa,

Chocolate Hazelnut Banana “Ice Cream”



Appetizer: Berry Cheese Bites



1 box of honey cinnamon nut thins (you could use graham crackers)

1 container of Laughing Cow Swiss cheese (you could use cream cheese)

2 containers of berries (blackberry, raspberry, blueberry)

1 container of honey (we used wildflower flavored honey)


Slater the cheese on the cracker, top with berry, drizzle with honey

Main Dish: Spring Chicken Soup with Quinoa



1 package of edible flowers

1 container or 4 cups of chicken stock

3 lemons (one for juice & zesting and two for slices to go on top)

1 leek, chopped

2 carrots, chopped

1 zucchini, chopped

3 cloves of garlic, chopped

2 chicken breasts, shredded

1 1/2 cup of peas

10 leaves of basil

1 teaspoon of herbs de provence

salt & pepper

2 cups of cooked quinoa


1. Saute in olive oil the carrots and leeks for 5 minutes. In the last 3o second add in the garlic.

2. Add in the herbs de provence, salt, pepper, and chicken stock. Simmer on low for 15 minutes.

3. Add in the lemon juice & zest from one lemon, peas, chicken, and zucchini. Cook just for 3 minutes so none of those ingredients get soggy.

4. In a bowl put 1/4 cup of quinoa, and top soup on top.

5. Top soup with a basil leaf, edible flower, and lemon wedge.


Dessert: Chocolate Hazelnut Banana “Ice Cream”

I’m sure you all have heard of the frozen banana in blender, turns into ice cream trick. It really is good. Abby thought it would be fun to add her favorite snack which are Justine’s Chocolate Hazlenut packets. Really does add a lot of flavor!


3-4 ripe bananas

4 packages of Justine’s Chocolate Hazlenut packets


Slice the ripe bananas and lay slices on a parchment paper lined cookie sheet. Let freeze for at least 4 hours.

2. Put bananas slices and chocolate hazlenut in blender or food processor.

3. Blend and serve! We did have to throw in 1-2 tablespoons of milk (any kind would do) to get it to move around easier in the blender.

4. Top with edible flowers and if you would like honey fried bananas.


Wala! Abby worked so hard she actually broke down at the end. You probably can’t tell, but she was so tired. Never three recipes again in one day! Make sure to watch her cute self here:

One Response to “Healthy Mother’s Day 3 Course Dinner by Abby”

  • Emily
    May 4th, 2015 at 8:13 pm

    I’ll be over for breakfast AND dinner on Mother’s Day! YUM!