Mother’s Day is coming up on May 8th, and it’s got me thinking about how much moms do. They plan play dates, make birthday cakes, bandage cuts, read books, cook meals, and check the closet for monsters. It’s a tough job, but every mom I know handles it with such love and grace.
 
Though I often wonder: if moms are busy caring for the family, who’s caring for them? My mother is a prime example of the type of woman who puts everyone else first. I’m truly grateful each and every day, but I also understand how important it is for me to support her for a change.
 
As a Personal Chef, I was able to give my mom the healthiest gift of all… food! That’s right, my mom is a client. Since cooking for her regularly, she has more time to herself. Plus, she’s eating better, trying new foods, and losing weight without sacrificing flavor. My mom is a pretty traditional eater, but I’ve helped her expand her horizons.
 
What’s on the menu? Nutritious soups, fresh vegetables, and a variety of whole grains, cooked with high-quality, organic ingredients (no nasty vegetable oils in my kitchen). So even when she’s busy, she always has total control over her diet. And she enjoys an ever-changing menu, so she never gets bored.
 
​When I asked my mom what she would like to share with others about my service, this is what she said:
 
"My Mother's Day present to myself this year is my 40 lb. weight loss. With Emily's healthy meals waiting in my kitchen whenever hunger strikes, I am succeeding! Healthy weight maintenance is attainable with the right tools, and having healthy food at my fingertips is an important part of that toolbox."
 
This was the best testimonial ever, because it means that I’m giving back to my mom in a BIG way. Now you can do the same for your mother, grandmother, wife, or special someone in your life…
 
Wildflower Chef Gift Cards:
Gift cards are available for $100, $250, or $500 towards the Wildflower Personal Chef Service.* 
One for Mom one for you: buy a gift card for $100 or more before Mother's Day, and receive a $50 gift card to use towards a second Personal Chef Service.**
 
*Customized gift cards are also available.
**Bonus $50 gift card cannot be used in combination with any other gift card.

My husband and I have three ferrets, and they’re the funniest animals you’ll ever meet! They sleep about 20 hours per day, but go hard the few hours they’re awake. Oftentimes I feel like I have the opposite life, which involves working hard all day with only a few hours of rest at night. But even when life gets busy, I almost always make time to cook for myself.

Many people are under the impression that chefs regularly dine on filet mignon, fine wine, and cherries jubilee. The thing is, after a long day in the kitchen most chefs like to keep it simple. A hearty bowl of ramen noodles, a peanut butter and jelly sandwich, or graham crackers and chocolate milk. I’m totally serious; you can read all about it on Huffington Post. 

Like my fellow chefs, I like to keep my meals uncomplicated… but a little healthier. Eating well-rounded meals helps fuel me with “ferret energy” all day long. Here’s a snapshot of my personal nutrient-packed menu plus an easy Turkey, Cauliflower, and Butter Bean Pasta recipe:

Breakfast

• Avocado Toast: 2 slices DeLand Bakery millet toast topped with ½ of a mashed avocado, sea salt, black pepper and cayenne pepper
• Amazing Oats: Rolled oats, banana, and water (microwaved so the banana dissolves and gets creamy) + 1 Tbsp. tahini or sunflower butter, a sprinkle of cinnamon, and chia seeds 

Lunch

• Superfood Salad: Whatever I have on hand—salad greens, spinach, sprouts, bell pepper, onion, quinoa, rice, beans, chickpeas, broccoli - all tossed together in a big bowl with lemon-tahini dressing. I love mixing in sauerkraut or pickles for added interest.
• Seafood Salad: Cooked wild-caught cod (or any leftover fish I have on hand from the night before) mixed with ½ of a mashed avocado over greens or on millet toast—it's my take on tuna salad.

Dinner

• Curry in a hurry: Mixed vegetables simmered in coconut milk with curry spices—served over brown rice, quinoa or rice noodles
• Turkey, Cauliflower, and Butter Bean Pasta: This is a basic recipe that can be tweaked hundreds of ways. Many nights I'll keep it vegetarian and substitute the turkey with whatever vegetables are in season. Feel free to make your own modifications!

Turkey, Cauliflower, and Butter Bean Pasta (Gluten Free)
Serves 6-8 

Ingredients: 
1 lb. short pasta, such as penne (I use Tinkyada brown rice pasta)
Cooking oil of choice
1 lb. ground turkey (dark meat preferable)
1 tsp. oregano
1 tsp. Italian seasoning
4-5 whole thyme sprigs
1 head cauliflower, cut into florets
1 can butter beans, drained and rinsed
Few handfuls of baby kale
Salt + pepper to taste
2 oz. dry goat cheese (or parmesan), optional

1. Boil pasta according to package directions (reserve pasta water for Step 3).
2. Heat oil in a large skillet. Cook turkey until it’s no longer pink, stirring and breaking it up. Season with oregano, Italian seasoning, salt and pepper. Remove and set aside.
3. Pour a bit more oil into the same pan. Add thyme and cauliflower. Cook over medium-high heat until cauliflower is nicely browned. Add a bit of the pasta water to the pan and let the cauliflower steam until tender.
4. Add beans, kale and turkey into the pan with the cauliflower. Cover and cook over medium heat until the kale is wilted and the dish is warmed through. 
5. Drain pasta and toss with oil. Spoon pasta into bowls and serve with a generous scoop of turkey mixture. Top with cheese, if desired.

Veganize it: Leave out the turkey and cheese for a vegan alternative. The butter beans and pasta provide a complete protein source, so this can be a filling and nutritious meal without the meat.