You ran with scissors, you got that extra ear piercing, and you knew there weren’t any parents at that party your junior year of high school. And let’s face it—how often do you call? So if you think you can get away with flowers or a cheap necklace this Mother’s Day, think again. Mom merits face time. After all, she carried you for a lot more than nine months if you consider how many times you’ve turned to her for moral, emotional, and (of course) financial support. You have to make an appearance. And trust me, you want to tell her in person how much she means to you and how much you appreciate her. Follow it up
with a hug, a kiss … and a beautiful breakfast.

Here are four easy, healthful, and very tasty recipes the whole family can help prepare. And you know what? Bring the flowers and the necklace, too.

Mango Sunrisemango-sunrise

1⁄4 cup pomegranate juice, chilled
1⁄2 teaspoon lime juice, chilled
1 cup mango juice, chilled
1⁄3 cup cold carbonated water, lemon-lime
soda, or ginger ale
Mint sprig


Pour pomegranate juice in the bottom of a tall cocktail glass. Spoon lime juice over pomegranate juice. Combine the mango juice with the carbonated beverage and pour carefully into the glass over the other juices. Garnish with a mint sprig.

TD&N Nutrient Analysis: Calories: 176; Total Fat: 0 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 85 mg; Carbohydrates: 43 g; Fiber: 0 g; Protein: 1 g

Salmon, Fennel, and Sweet Pea Scramblesalmon-fennel

Makes 2 servings
3 egg whites
Fresh fennel or dill, minced
2 teaspoons olive oil
1⁄4 cup finely chopped fennel root
Freshly ground pepper
3 tablespoons frozen petite peas, thawed, rinsed, and drained
1 ounce smoked salmon, flaked
Sea salt

Beat egg whites with minced fennel or dill; set aside. Heat oil in a large nonstick skillet. Saute fennel root with pepper for 3 to 5 minutes or until just golden. Add egg whites, peas, salmon, and salt (to taste), stirring until scrambled.
Serve immediately.

TD&N Nutrient Analysis: Calories: 94; Total Fat: 5 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 4 g; Cholesterol: 3 mg; Sodium: 228 mg; Carbohydrates: 3 g; Fiber: 1 g; Protein: 9 g

Sesame Sweet Potato Wedgessesame-sweet

Makes 4 servings
1 pound sweet potatoes
2 tablespoons peanut or canola oil
1⁄4 teaspoon ground nutmeg
3 tablespoons sesame seeds

Scrub potatoes; cut lengthwise into thin wedges. Bring 2 quarts of lightly salted water to just boiling. Boil potatoes for 15 minutes or until partially cooked through but still firm in center. Drain well. Let cool slightly.
Preheat oven to 425˚F. Lightly coat potato wedges with oil and sprinkle with nutmeg. Press sesame seeds into the wedges. Arrange wedges in a single layer, with space between them, on a nonstick baking sheet.
Bake 15 to 20 minutes, turning halfway through.

TD&N Nutrient Analysis: Calories: 202; Total Fat: 11 g; Saturated Fat: 2 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 66 mg; Carbohydrates: 24 g; Fiber: 4 g; Protein: 3 g