4 easy Mother’s Day recipes from Yomna Jawad’s first cookbook

Forward, Mom’s Day recipe developer, mom of two and meals blogger Youmna Jawad shared 4 scrumptious dishes to make this weekend from her first cookbook.

“The Really feel Good Foodie Cookbook,” named after Jawad’s standard weblog and social handles of the identical title, consists of 125 easy, wholesome recipes that mix her Center Japanese heritage together with her Midwestern way of life.

Jawad joined “Good Morning America” ​​on Saturday to share 4 recipes, together with a surprising French toast casserole with oranges and pistachios, to make for the mothers in your life on Sunday.

Under, take a look at the complete recipes and store the e book, kitchen instruments, and extra you may want to simply recreate a meal at house.

Oat pancakes with spiced olive oil

Makes 12 muffins

Energetic time: quarter-hour

Complete time: 50 minutes

“These muffins often is the quiet hero of the breakfast world. They freeze properly, come collectively in a single bowl and one muffin tin, and are crammed with rolled oats, tangy Greek yogurt, wealthy olive oil, and heat spices like cinnamon. And cardamom,” Jawad wrote. “They’re inviting.” They’re completely scrumptious when eaten heat from the oven, however are additionally simply pretty much as good (if not slightly higher?!) the following day. These muffins present a pleasant base if you would like so as to add 1/2 cup grated apple, raisins, and/or toasted nuts and seeds to the batter, however I often want them as you see them right here.”


1 1/2 cups plus 2 tablespoons cut up oats

3/4 cup plus 2 tablespoons (packed) gentle brown sugar, divided

1 1/2 cup all-purpose flour

2 teaspoons floor cinnamon

1 teaspoon floor cardamom

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda. 1/4 teaspoon salt

2 giant eggs

1 3/4 cup complete milk

Greek yogurt

3/4 cup olive oil

1 teaspoon vanilla extract


1. Preheat the oven to 350 levels Fahrenheit. Line a 12-cup muffin pan with a paper liner.

2. In a small bowl, combine two tablespoons of oats with two tablespoons of sugar and put aside.

3. In a big bowl, whisk collectively the remaining 1 1/2 cups of oats and three/4 cup of sugar with the flour, cinnamon, cardamom, baking powder, baking soda, and salt. Make a properly within the heart of the bowl. In the midst of the bowl, whisk the eggs, milk, yogurt, oil, and vanilla. Gently stir the dry substances into the moist substances till no streaks of flour stay.

4. Utilizing an ice cream scoop, spoon the batter into the ready muffin pan, filling every cup to the highest. Sprinkle the highest of every muffin with the oat combination and reserved sugar. Bake the truffles till they’re agency and springy to the contact and a toothpick inserted within the heart comes out clear, 30 to 35 minutes. Enable the muffin to chill within the pan earlier than serving.

Baked eggs with pesto

Serves 4
Energetic time: 5 minutes
Complete time: 20 minutes

8 tablespoons pesto
8 giant eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
Crusty bread, for serving


1. Preheat the oven to 375 levels Fahrenheit.

2. Grease 4 4-ounce ovenproof ramekins evenly with pesto and crack two eggs into every. Sprinkle salt and pepper on prime. Place ramekins on a big baking sheet.

3. Switch the baking tray with the stuffed molds to the oven. Bake the eggs till the whites are set, 17 to 21 minutes. Serve with crusty bread for dipping

French toast casserole with orange and pistachios

Serves 12
Energetic time: 20 minutes
Complete time: 1 hour and quarter-hour

“I am unable to consider a greater brunch than this citrusy, just-sweet-enough baked French toast casserole. Studded with dates, pistachios, and straightforward orange-scented custard (made straight within the blender), it is the proper dish.” The last word dish to fulfill a hungry crowd with minimal effort. If you want, you possibly can put together this French toast by Step 3 the evening earlier than and retailer it tightly lined within the fridge in a single day. Then proceed from Step 4 and bake it within the morning whilst you get pleasure from your espresso. That is an choice Nice for entertaining or in case you have company over for the evening!

Olive oil cooking spray
8 giant eggs
1 1/4 cup almond milk
3/4 cup orange juice
1 tablespoon grated contemporary orange peel
1 teaspoon vanilla extract
1/2 teaspoon floor nutmeg
1/4 teaspoon salt
1 giant loaf of French or Italian bread, lower into 1/2-inch slices
1 1/2 cup pitted Medjool dates, divided
Maple syrup, for serving
1 / 4 cup of finely chopped pistachios, for serving


1. Preheat the oven to 350 levels Fahrenheit. Grease a 9 x 13-inch baking dish with cooking spray.

2. In a blender, add eggs, milk, orange juice, orange peel, vanilla, nutmeg, and salt. Combine on excessive pace till easy.

3. Organize the bread within the ready baking dish. Scatter a lot of the dates evenly over the bread, then pour the egg combination over the bread and dates, ensuring to coat the bread properly with the custard.

4. Bake the casserole till a toothpick inserted within the heart comes out clear with just some moist crumbs, 40 to 45 minutes.

5. Drizzle the casserole with maple syrup as quickly because it comes out of the oven and sprinkle the remaining dates and pistachios on prime. Depart the casserole to chill for a minimum of 10 minutes earlier than reducing and serving.

Fruit salad with rose water

Sufficient to arrange 9 cups
Energetic time: 20 minutes
Complete time: 20 minutes

2 cups of peeled and chopped strawberries
2 cups chopped pineapple
2 mango, lower into cubes
4 kiwis, lower into cubes
1 apple, peeled and lower into cubes
1/2 cup of chopped almonds
1/2 cup peeled pistachios
1/2 cup orange juice
1 tablespoon rose water


1. In a big serving bowl, add strawberries, pineapple, mango, kiwi, apple, almonds and pistachios.

2. Pour the orange juice and rose water over the combination and stir gently till mixed.

3. Serve instantly at room temperature or chill within the fridge for as much as 1 hour.

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