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Kathy Ireland Design Ambassador Chef Andre Recipes For Mom
This week on the Bella Petite Hour Chef Andre joined Ann Lauren in an “ode’ to Moms!” Whether you still live at home, are out of the house, or if you are living states away, there are so many ways to express your thanks and love to your mom. Chef Andre’s mom is out of state, so he begins the day with sending sweet-nothing text messages, flowers or treats to let his mom know just how much he cares and appreciates all that she has done for him!
Kathy Ireland Worldwide is focused on bringing solutions to busy mom’s, which lends to reason why Kathy Ireland’s Design Amabassador of the Acafe Society Chef Andre joined us bearing solutions and easy ways for you to make your Mother’s Day special for your mom.
It is our turn to show Mom some love! Mother’s Day is around the corner, so now is the time to show mom how much she is appreciated and really means to you and your family. It’s a perfect time to treat mom to breakfast-in-bed, plenty of pampering, bright flowers or crayon scribbled “I Love You”s.”
A great way to celebrate Mother’s Day is to give your mom the day off. After all, she is busy year-round taking care of you, so let her take it easy, relax, put her feet up and be pampered while the rest of the family does all the work for once!
Breakfast-in-bed for Mom is the way many families kick off Mom’s Day! So take the initiative Dads, round up the kids to prepare the morning breakfast and allow mom to sleep in late. Then hit the kitchen and let the magic begin preparing Mom’s favorite decadent delight. Chef Andre suggest that Mother’s Day breakfast be comprised of all the things your mom likes best!
Once you have prepared her favorites, don’t forget to present your masterpiece in a beautiful arrangement to remind her how thoughtful you can be. Be sure to include pretty flowers in a vase to set the tone. Spring is here, it is so easy to go outside to your garden or around the neighborhood and pick a tulip, daffodil or wild flowers. Once everything is ready, carefully carry the tray and mom’s favorite sections of the newspaper to the bedroom. Don’t forget to include heartfelt homemade cards or gifts from the kids alongside her breakfast in bed.
If you opt not to do breakfast-in-bed (because no matter how hard you try mom is still the first one up), show Mom how much you care by hosting a special brunch in her honor. Here are some tips to help guide you:
How to Plan a Mother’s Day Brunch
Select some of mom’s favorite breakfast/ lunch foods.
Red carnations are the official Mother’s Day flower, so you might want to add some to your list to buy.
There’s nothing like a gift that you made yourself. Mom loved them when you were 7 and she loves them now; but jewelry never hurts. Check out kathy ireland Jewelry
Arrange it all so that Mom doesn’t have to lift a finger. Clean up after you cook, straighten or clean the house before and after the event. Leave the place sparkling.
Open the curtains and let the sun shine in. Place flowers everywhere. Play mom’s favorite music.
Celebrate the contributions of mothers everywhere by including grandmothers, aunts, great aunts, young mothers and their kids. Everyone will enjoy the sense of community and celebration.
Choose a menu that will be easy to prepare (especially for large groups of people): scrambled eggs with sausage, Pink Grapefruit, Orange and Strawberry Salad with Citrus Honey Dressing*, Zucchini Yam Bread (*see below) and mimosas are great for large or small gatherings.
Set the mood for the meal. For a brunch; set the table with the good china, nicely folded napkins and flowers in a nice vase. If you don’t have flowers add a few scented candles…like vanilla or lavender.
Now if cooking is not your thing, that’s OK because there are some incredible brunches out there to be enjoyed. From a “filled with the Holy Spirit” Gospel Brunch, to an easy laid back Jazz Brunch and everything in between. A quick look in your local newspaper or call to a local hotel, should put you on the right track.
Try treating Mom like a queen every day. You don’t need to go to extremes – it’s the little things that count.
Pink Grapefruit, Orange and Strawberry Salad with Citrus Honey Dressing
2 oranges, peeled, pith removed, quartered lengthwise, and thinly sliced crosswise
½ lb strawberries, hulled and sliced
Juice of 1 lemon
1 tbsp grapefruit juice
¼ cup honey, heated in microwave
Arrange the grapefruit slices around the outer edge of large platter, overlapping them slightly. Add oranges slices to the center of the platter in a circle, overlapping. Place strawberries on top the orange slices.
In a microwave safe dish, heat honey until warm remove from microwave, stir in grapefruit and lemon juice. Drizzle over fruit salad and serve.
Spoon dressing over salad and serve.
Zucchini Yam Bread
1 small yam, peeled, coarsely grated
2 cups sugar
½ cup butter (1 stick)
½ cup vegetable oil
2 teaspoons vanilla
3 cups whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
½ tsp allspice
1 cup chopped walnuts
1 cup sun-raisins
Preheat oven to 350°F. In a mixer, beat eggs. Add butter, oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and yam.
In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and allspice. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves
Podcast Now Playing: Tune in to the Bella Petite Hour on “Inspiration at Home and in the Community” with Host Ann Lauren and featured celebrity guests Kathy Ireland Design Ambassador Chef Andre with Mother’s Day delights and Fashion Designer Micaela Passeri of Bubola using fashion as a tool for inspiration!Podcast are available on the Bella Petite radio page and itunes. Written by: Ann Lauren
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