Mother’s Day Menu

Anna Klimmek Owner and Chef of Happy Food MN and Culinary Wellness Company teaching people how eat for their bodies in a way that works for their lives.  It’s their mission to get people in the kitchen by teaching them healthy, simple ways to get cooking!

Anna prepares a Mother’s Day menu using spring ingredients!

2 Upcoming Cooking Classes:

  • Friday, May 13 – New Mexico – Cooking w/ Red & Green Chiles
  • Sunday May 15 – Korean Cooking with friend Danica Park who will be cooking foods reminder her of home.

Click here for her online Culinary School and use the code: Mom50 for 50% off for both of you if you bring your mom/caretaker/ best friend/ dad – whomever!   Or use code: Mom100-Free Class – Full time single parents out there, save your money for a babysitter and let me treat you!

Simple Shakshuka

Prep Time:  15 mins
Total Time: 15 mins
Serves 3-6 people


6 ea Eggs
1 ea Jar Marinara Sauce
½ cup Water or broth
1 tsp Smoked Paprika
1 tsp Sweet Paprika
1 tsp Cumin
1 Tbsp Fresh Parsley
All Spices Optional


  1. Place whole jar marinara into a skillet or pan.
  2. If using herbs and spices mix them in and bring sauce up to a simmer.
  3. Once the Sauce is summering gently slide the eggs one at a time into sauce, make sure they are slightly spread out.
  4. Cover and simmer another 5 minutes or until eggs have reached desired text


I created this recipe as an easy way to use up your spaghetti sauce. If this feels to easy feel free to get fancy. Feel free to add in sautéed onion and red bell peppers. Or spice it up with some cracked red pepper. Add a Mexican twist with cilantro and avocado! Have fun!


Pea & Asparagus Quinoa Salad

Prep Time 20 mins
Total Time 20 mins 


1 bnch   Asparagus
1 bag     Frozen or Fresh Peas
1 cup     Fresh Herbs (Dill, Mint, Tarragon, Cilantro, Parsley)
1.5 cup  Cooked Quinoa
1 ea       Squeeze of Lemon
1 ea       Drizzle of Good Olive Oil
Salt & Pepper 

Additional Dressing:

Buttermilk Cilantro Dressing* or Green Goddess


Blanch the Asparagus and the Peas.  (Boil in water until they are just green and then shock them in ice water.)

Combine with herbs & quinoa.

Squeeze half a lemon over the top & drizzle w/Good Olive Oil

Add Buttermilk Cilantro Dressing or Green Goddess.

SERVE – your momma or who ever takes care of you w/ lots of love!


*Buttermilk Cilantro Sauce/Dressing

Prep Time 10 mins
Total Time 10 mins


1 cup Buttermilk
1 cup Mayo
¼ cup Fresh Lime Juice
½ cup Cilantro
½ ea Jalapeno – ribbed & seeded
Salt & Pepper


Mix all together in a blender.

Blend till smooth


 Cold Herbed Spring Pea & Asparagus Soup w/ Ginger Hazelnut Crunch

Prep Time 20 mins
Total Time 3hrs 20 mins 

Soup Ingredients

1 Tbsp   Coconut Oil
3 ea       Celery (Chopped)
1 ea       Shallot (Minced)
2 ea       Garlic Cloves (Minced)
1 bnch   Asparagus
1 bag     Frozen or Fresh Peas
3 cups   Chicken, Veg Stock, water
1 Tbsp   Fresh Lemon Juice (or more to taste)
1 cup     Almond Milk or Oat Milk
¾ cup    Fresh Tarragon or Dill
¾ cup    Fresh Mint
2 ea       Green onion (chopped)
Salt & Pepper


Black Berries, Chive Flower, or Clover Flower &/or Ginger Hazelnut Crunch*.

Soup Instructions

In a large sauce pan, sweat celery, shallot & garlic clove in coconut oil.

Cook 3-5minutes or until shallot and celery are softened.

Remove the fibrous stalks of the asparagus and cut into pieces, place in the pot.

Place the Asparagus & fresh peas on the pot.

Cover in Stock and water and bring to a simmer.

Only cook until peas and asparagus are bright green. Try not to overcook.

Once your pot looks vibrant green remove from the heat.

Add lemon juice, coconut milk, herbs and green onion.

Place in a Vitamix or food processor and blend until very smooth.

Refrigerate for 3 hours or until fully chilled

When soup is fully chilled you can serve it!


SERVE – chilled in bowls or shooters topped with garnishes.

Get pretty and creative! Think Spring!

NOTE If using frozen peas hold off placing peas in pot until the end, just before you add the lemon juice and almond milk, as they are already cooked.  Allowing the soup to rest 24 hours will only make it better as the flavors meld


*Ginger Hazelnut Crunch

1 cup    Chopped Hazelnuts
¼ cup     Chopped Ginger
1 Tbsp   Honey
1 Tbsp   Coconut Oil
Salt & Pepper

Crunch Instructions

Place coconut oil in sauté pan over medium heat.

As soon as the coconut oil is melted add the chopped hazelnuts & ginger.

Allow to cook for 30 – 1 minute, allow to become aromatic.

Then add honey. Stir the mixture until incorporated.

Cook another 30 seconds – 1 minute.

Take care not to burn.

Remove from heat and place on to parchment paper allow to cool.


Spicy Pineapple Spritz

4 Serving
Prep Time: 15 Mins
Total Cook Time: 15 Mins


4 cups   Fresh Pineapple Juice
½ cup    Chopped Jalapeno or Fresno Pepper
2 ea       Fresh Limes (split)
8 oz       Bubbly (water or champagne)
2 TBSP    Tajin
4 ea       Fancy Glasses – the fanciest you can find this is for your MOM!


Blend pineapple juice, pepper & juice of one lime together, until pepper is finely incorporated.

Cut the second lime in half and rub on the rim of fancy glass. (FANCY!)

Slice the other half of lime for garnish

Pour tajin onto a plate, roll lime rubbed rim of glass in tajin, to coat the top of the glass.

Pour pineapple juice mixture into glass, top w/ bubbly.

Place lime slice on rim as garnish

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