Camila Alves Shares Her 'Absolute Favorite' Mother's Day Recipes

Alves' make-ahead recipes are perfect so you can enjoy the special day with Mom

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Our lifestyle blogger Camila Alves shares her favorite Mother’s Day to make on the special day. For more from Camila, follow her on Twitter at @iamcamilaalves and Instagram at iamcamilaalves and check out her site!

As a mom it makes me so so happy when I make something that my family loves! The recipes (below) are my absolute favorites, so I decided to share them because everyone has a different way of spending Mother’s Day and they work for all of them! If you are having loved ones come to your home, two of my recipes can be made the day before so you have two less things to worry about the day your guests arrive. (And, my coleslaw is especially good the next day!) The recipes are also great to take to loved ones homes if you are in charge of bringing one dish. And, last but not least, anyone can make these easy recipes, so if you want to treat your mom or wife (and include the kids while you make them), these recipes are perfect. Kids feel so proud of being able to cook something for their mom!

Happy Mother’s Day!

With Love,

Lorianne DeVita

Cucumber Jalapeno Coleslaw
Serves: 6 to 8

1 (10 oz.) package of shredded cabbage (some brands have carrot in it too, that’s what I used)
1 cucumber, seeded and finely chopped
1 large jalapeño, seeded and finely chopped
¼ cup of chopped red onion
⅓ cup chopped cilantro
1 and a half limes, zest and juiced, divided
¼ cup mayonnaise
Salt and pepper to taste

1. In a large mixing bowl, combine the cabbage, cucumber, jalapeño, onion, cilantro and lime zest.

2. In a small bowl, combine the mayonnaise and all the lime juice. Stir to combine and make the dressing. Pour the dressing over the cabbage mixture and toss to coat well. Season to taste with salt and pepper.

*Note: For optimal taste, make ahead of time to allow the flavors to meld. This can also be made a day in advance as the cabbage holds up well. If you’d like more spice, you can add another jalapeño.

Lorianne DeVita

Mango Butter Lettuce Salad
Serves 4 to 6

10 oz. package butter lettuce or 1 head
½ cup mangos sliced thin
⅓ cup thinly sliced onions
½ tsp. basil
½ tsp. mint
½ clove of garlic, minced
¼ cup white wine vinegar
2 tsp. of honey
1 tbsp. on Dijon mustard
1 tbsp. olive oil
½ tsp. flake salt
½ tsp. freshly ground black pepper

1. To make the salad: In a large serving bowl, combine the lettuce, mango, onions, basil and mint.

2. To make the dressing: In a medium mixing bowl, combine all the garlic, vinegar, honey, mustard, olive oil, salt and pepper.

3. Pour the dressing on top of the salad ingredients.

*Note: This should be made very close to the time you’re ready to serve. As a tip, you can have all ingredients prepped, even the night before and combine them just before serving.

From PEN: Try Our Amazing Never Watered Down Bloody Mary

Lorianne DeVita

Chicken Curry with Rice and/or Kale
Serves: 4

1 ½ tbsp. olive oil
1 small yellow onion, thinly sliced
2 tsp. curry powder
½ cup plain yogurt
13½ oz. can coconut milk
½ tsp. kosher salt
¼ tsp. black pepper
14 ½ oz. can of diced tomatoes, drained (optional)
Meat from 1 rotisserie chicken, sliced or shredded
¼ cup fresh cilantro leaves, roughly chopped
¼ cup thinly slice jalapeno

Side Dish options:
1 cup white rice (cooked according to package directions)
10 oz. package of Tuscan kale (sautéed with 1 tbsp. of olive oil and 2 minced cloves of garlic)

1. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft.

2. Sprinkle onions with the curry powder and cook, stirring, for 1 minute. Add the yogurt and coconut milk, stir gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired) and chicken. Cook over low heat for 10 -15 minutes.

3. Serve with rice or sautéed kale.

4. Garnish with chopped cilantro and/or jalapeño pepper.

Lorianne DeVita

Pink Lentils and Pork Belly Soup
Serves: 4

1 ½ tbsp. olive oil
2 tbsp. chopped onion
1 garlic clove, chopped
2⅓ cup of chopped pork belly, excess fat removed
2 ¼ tsp. cumin
2 ¼ tsp. paprika
11 oz. of pink Lentils

1. In a stock pot over medium heat, add olive oil, onions and garlic, stir to combine. Add pork belly and sauté until browned. Add cumin and paprika. Season with salt. Add two cups of hot water and stir in lentils.

2. Cook into lentils are soft and have a consistency of thick soup, about 35 minutes on medium low heat.

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