Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

To place Café orders call (231) 346-2852 
Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm
Open Memorial Day 7:30am-6pm

Mother's Day Recipes

Mother's Day Recipes

Tell mom how much you love her by cooking up something special for Mother’s Day. Let her relax in the morning by enjoying a gourmet breakfast made just for her. She will appreciate a homemade meal even better than a store-bought gift, especially if you try one of these recipes.

Heart Shaped Egg Toast

1 large egg
1 slice of bread
soft butter
salt and pepper, to taste

  1. Heat a cast iron skillet over medium-high heat. Spread butter on both sides of bread and place in the skillet.
  2. Very lightly toast one side of the bread. Remove from pan to a cutting board. Use a heart-shaped cookie cutter or a knife to cut a large heart out from the center of the toast.
  3. Return bread to pan, untoasted side down, along with the cut out heart. Crack egg directly into the heart-shaped hole, sprinkle with salt and pepper and cook for 2-3 minutes, until egg just begins to to set. Fry the separate heart until lightly browned on both sides and remove from pan. Carefully flip egg toast to continue cooking until desired doneness. Serve immediately with the cutout heart toast.

Asparagus Mushroom Frittata

1 tablespoon extra virgin olive oil, divided
2 cups sliced exotic mushrooms-shitake, morels,etc. or button mushrooms
1 ½ cups asparagus, trimmed, cut into 1” pieces
6 eggs
4 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded pecorino Romano cheese,  divided

  1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.  Heat 2 teaspoons of the olive oil in a medium-size cast iron skillet over high heat.  Add the mushrooms and cook 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus and toss with mushrooms to coat with oil. Cook in skillet for 2 minutes more.
  2. While the mushrooms are cooking, whisk together the eggs, herbs, salt, pepper, and 1/4 cup of the cheese in a bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.
  3. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 ½ –3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve immediately.

Dutch Baby Puffed Pancake

¼ cup clarified butter or ghee
3 baking apples, chopped or sliced
6 eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 cup cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt

  1. Preheat oven to 425F. Melt clarified butter in a cast iron pan over medium heat. Add apples and cook about 10 minutes until softened.
  2. Beat eggs and milk together in a bowl. Beat in flour, sugar, cinnamon and sea salt until mixture is smooth.
  3. Remove pan from heat, pour the batter over the cooked apples, place in oven and bake for 40-45 minutes until puffy and golden. Sprinkle with cane sugar or powdered sugar if desired and serve immediately.

Gluten-Free Banana Bread

1 cup coconut flour
3 large bananas
4 large eggs
6 tablespoons butter or coconut oil, melted
5 tablespoons agave syrup or honey
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 tablespoon vanilla extract

   1. Preheat oven to 350F. Grease a loaf pan.
   2. Mash the banana and mix with the honey, butter, vanilla and eggs.
   3. In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.
   4. Add the dry ingredients to the wet and stir until well combined.
   5. Spread batter into loaf pan and bake for 1 hour until browned and a sharp knife inserted in center comes out clean.

Note: This banana bread is dense and heavy compared to regular banana bread.

Mango Smoothie

½ cup plain yogurt
½ cup mango chunks, fresh or frozen (thawed)
1/2 cup apple or orange juice (or more)
1 tablespoon honey or to taste
1 small ripe banana

Combine all ingredients in a blender and blend until smooth. Makes 1 delicious smoothie.

Fresh Fruit Salad

You can mix and match fruit in this recipe. For example, substitute pineapple, grapes, or watermelon for one or more of the fruits.

1 mango, diced
1 firm banana, sliced
1 cup strawberries, hulled and quartered
2 kiwis, peeled, diced
2 navel oranges, peeled, cut into chunks
2 tablespoons honey
3 sprigs fresh mint, leaves removed, coarsely chopped
1 cup berries such as raspberry or blueberry

Place fruit and mint in a bowl. Drizzle honey over the fruit and gently toss to coat. Serve chilled.


Lemon Blueberry Pancakes with Crispy Ham Shreds

1 egg
1/3 cup milk
1/3 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon vanilla
fine zest from half a fresh lemon
3/4 cup all-purpose flour
1/2 teaspoon baking powder
pinch sea salt
1 tablespoon butter, melted
1/2 cup blueberries
Ghee or clarified butter
3 slices deli ham, shredded with a fork

  1. Whisk together the egg, milk, yogurt, sugar, vanilla, and lemon zest in a bowl. Stir in the flour, baking powder, and salt. Stir in the melted butter and then the blueberries.
  2. Heat a generous dab of ghee or clarified butter in a heavy skillet over medium heat. Place 1/4 cupfuls of batter in pan and cook until they start to bubble on the surface. Flip and cook another minute until browned on the other side. Repeat with remaining batter. Keep pancakes warm in a warm oven.
  3. While pancakes are cooking, heat another small, heavy skillet over medium heat. Add a dab of clarified butter and the ham and cook until ham pieces are lightly browned. Remove from heat.
  4. Makes about 6-7 pancakes, enough for 2 people. Serve with maple syrup and the crispy ham.

Mini Crustless Spinach Quiche

10 eggs
1 10-oz package frozen spinach, thawed, extra liquid squeezed out with your hands
1 cup whole milk or half and half
1 small onion, chopped
2 tablespoons butter
1 cup chopped mushrooms
2 cups cheddar cheese, grated
large pinch nutmeg
Sea salt and black pepper to taste

  1. Heat oven to 350F and grease a standard muffin pan.
  2. Melt butter in a skillet over medium heat and add onions. Cook about 5 minutes. Add the mushrooms and cook another 5 minutes. Remove from heat. Let cool slightly.
  3. Beat together the eggs, milk, nutmeg, salt, and pepper, then stir in the onion/mushroom mixture and spinach. Make sure to break up the clumps of spinach. Evenly distribute the grated cheese into each muffin cup and pour eggs over the cheese. Bake for 20 minutes or until set.





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