This Sunday is Mother’s Day and if you are a mom, hopefully you will be getting pampered. I personally love having my breakfast in bed, homemade cards from my kids and maybe even a little gift. A staggering $18 billion is spent annually in the United States on Mother’s Day celebrations. Given the number of women and children suffering globally, and here at home, a group of moms felt it was time to rethink Mother’s Day giving priorities.
Mothers’ Day Movement was founded in 2010 by four mothers living in Connecticut. Each year they partner with a worthy charity committed to improving the lives of mother’s in some of the developing world’s neediest communities. This year Mothers’ Day Movement is helping ClearWater Initiative.
Mothers and children in Uganda spend hours every day carrying 40lb containers long distances over rough terrain to get water for drinking, cooking, and bathing. Often children have to miss school to help get water. The leading cause of death for children under age 5 is diarrhea, which is directly linked to access to clean water and basic sanitation. Diarrhea kills one child every 21 seconds, more than measles, malaria, and AIDS combined.
Together we can provide sustainable clean drinking water, sanitation, and education programs to keep mothers and children healthy and strong.
ClearWater Initiative is working in more than 40 communities and bringing clean water and education programs to over 1,500 families. So let’s take a moment to help moms around the world. Click here to donate now.
Take Back the Kitchen: Alma’s Tater Tot Egg Strata
In a previous recipe post I wrote about homemade tater tots. I made so many that I had a need for the leftover ones! I added them to a kale inspired egg strata and the results were great. Feel free to use store bought tater tots or none at all. Enjoy!
Kale and Tater Tot Egg Strata
9 eggs
1 cup heavy cream
1 cup whole milk
1 cup chopped kale
3 oz. crumbled goat cheese
15 baked frozen tater tots (or cooked, homemade from previous Take Back the Kitchen recipe)
1 tsp olive oil
1/2 tsp Kosher salt
1/4 tsp ground pepper
Steps:
Preheat oven to 350 degrees
1) In a big bowl, whisk together the eggs and heavy cream.
2) Add in 1/2 tsp salt and 1/4 tsp pepper and whisk. Set aside
3) In a small saucepan heat up the olive oil and saute the chopped kale over a low flame for a few minutes until wilted.
4) Stir cheese and sauteed kale into the egg mixture, and pour the mixture into a 9″ X 13″ casserole dish.
5) Drop in the tater tots and bake uncovered for 30-40 minutes at 350 degrees until a knife comes out clean in the center.
*If the top is browning but the middle is still raw, cover with aluminum foil and bake a few more minutes until cooked through.
For more great recipes, visit Take Back the Kitchen, LLC