Delighting The Mom Who “Needs Nothing”

“Oh, don’t get me anything. There’s nothing I need.” We’ve all heard that on Mother’s Day, right?

If no gifts for Mom, then what? Well, food is always a good idea. So, we put our heads together about brunch-y ideas from some of our favorite AdventureWomen destinations around the world. Try these delicious recipes for a celebratory drink and a nosh! We also found some great tips for moms who want to be more active and get out in nature.


The Michelada (Mexico)

  • 1 dash Chili-salt blend (We use Tajín)
  • 2 oz Lime Juice (Fresh is best)
  • 2 tsp Hot sauce (Mexican style is best)
  • 1 tsp Worcestershire Sauce
  • 1 dash Salt
  • 12 oz Light Mexican beer

Add chili-salt to a wide, shallow dish to cover the bottom. Rub the rim of the glass with water or lime juice from the squeezed lime. Dip the glass into the salt to create a chili-salt rimmed glass. (credit:


Pisco Sour (Peru)

  • 2 ounces pisco
  • 1 ounce simple syrup
  • 3/4 ounce tart lime juice
  • 1 egg white
  • 2 to 3 dashes Angostura bitters
  • Mix the pisco, lime juice, simple syrup, and egg white in a cocktail shaker.
  • Add ice to fill and shake vigorously or use a blender.
  • Strain into an old-fashioned glass and sprinkle Angostura bitters on top of the foam. (credit:

Shakshuka (Africa/Middle East)

  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp mild chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
  • Pinch of sugar (optional, to taste)
  • Salt and pepper, to taste
  • 6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.

Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.

At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning. (credit:


LL Bean offers classes for beginners in some of our favorite outdoor activities, and includes a women-only set of outdoor adventure courses:

  • Fly fishing
  • Canoeing
  • Sea kayaking
  • Flat water kayaking
  • Stand up paddleboarding (SUP)
  • And even a wilderness first aid course.

These programs are offered through individual stores around the country; if there is one near you, they’re worth checking out.


For gear heads, women who love the latest products for living an active outdoor life, visit our AdventureWomen store or our Pinterest page and check out!

Try them out then let us know how you like our recipes on Facebook!