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 uplift and inspire us every day. Whether you’re a mom yourself, a mother figure, or simply a supporter of the amazing women in your life, this day is a celebration of love, strength, and all the beautiful moments shared with those we cherish.

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 to get the full recipes, and for more brunch favorites head to the TIU nutrition section in the app! Cheers 💞

Batch Mimosa’s

Is it really brunch without mimosas???

Makes 6 Servings

INGREDIENTS 

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

INSTRUCTIONS

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



Protein Pancake Tray Bake

A fun twist on traditional pancakes!

Makes 10 Servings

INGREDIENTS 

• 4 large eggs 
• ¾ cup unsweetened almond milk 
• 1 tsp vanilla extract 
• 2 tbsp coconut oil, melted 
• ½ cup almond flour 
• ¼ cup TIU Vanilla Protein 
• 1 tsp cinnamon 
• ½ tsp baking powder 
• ¼ tsp salt 
• ½  cup strawberries, sliced 
• ½ banana, sliced
• 1 lemon, zested 
• ½ lemon, juiced 
• Coconut oil spray

INSTRUCTIONS

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





Sheet Pan Harvest Egg Bowl

Perfect for a cozy breakfast or brunch 🍳

Makes 4-6 Servings

INGREDIENTS 

• 1 medium onion, diced
• 2 bell peppers cored and sliced thinly lengthwise
• 2 large sweet potatoes diced into ¼-½ inch cubes
• 2 tbsps olive oil
• 1/8 tsp salt
• 1/8 tsp black pepper
• 8 large eggs
• 8 cups romaine lettuce
• 1/2 cup garlic basil pesto of choice

INSTRUCTIONS

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





Chocolate S’mores Cookie Bars

Irresistible combination 🍫

Makes 16 bars Servings

INGREDIENTS 

• 1 1/4 cups gluten-free all-purpose flour
• 1/2 cup cacao powder
• 2 scoops TIU Chocolate Protein 
• 1 tsp cinnamon, ground
• 1 tsp 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 tsps vanilla extract
• 1/2 cup crushed graham cracker crumbs  *use gluten-free if needed
• 1/2 cup dark chocolate chunks
• 1/2 cup mini marshmallows

INSTRUCTIONS

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

Can’t wait to see what you make! Share your Mother’s Day brunch spread with #TIUTeam. If you’re looking for more delicious recipes, head to the nutrition section of your Tone It Up App.