Get kids out the door and ready to school on time with these protein-packed power morning treats.
Mornings are hard enough: Throwing the alarm clock across the room, getting out of bed, putting on (somewhat clean) clothes and opening your eyes enough to drive the kids to school. And then there's breakfast. You have to feed your kids too?
Yes, you can plunk down a bowl with some cereal, but here are four breakfast options that are easy and still nutritious. And you can probably make them even if you only have one eye open!
Bagel Delight (see image above)
Aka: A sweet morning treat
- Whole wheat cinnamon raisin bagel, sliced and toasted
- Cream cheese
- Fresh strawberries, sliced
- Spread cream cheese on both halves of the freshly toasted bagel.
- If serving open-faced, layer both halves with strawberries. If making a sandwich, cover one side and put together.
Kid-Friendly Green Smoothie
Aka: How to get kids to drink spinach and kale for breakfast
- 1/2 cup almond milk
- 1/2 cup orange juice
- 1 handful of spinach/kale
- Plain Greek yogurt
- 1 cup frozen pineapple
- Optional extra fruit: blueberries, strawberries and raspberries for variation
- Heavy-duty blender that can liquefy greens (Vitamix and Blendtec are two good options)
- Place all ingredients in the blender, with the lighter items at the bottom and the heavier ones at the top. Frozen fruit and berries go at top. Blend until smooth enough to drink.
- Pour in a cup or a to-go container.
- Pair it with a fiber-full English muffin, if you like, but this smoothie is pretty packed with protein, fiber and necessary vitamins to start the day.
Aka: Healthful breakfast disguised as something that came from the golden arches
- 2 frozen waffles, toasted
- Sunflower butter or nut butter
- Blueberries (or sliced strawberries)
- Take the waffles out of the toaster and cover one side with sunflower or nut butter. Sprinkle granola on top.
- Drizzle honey and blueberries over granola and place the other waffle on top, to make a sandwich. Serve cut in half, or as a full sandwich.
Aka: Veggie-full breakfast shaped as a cupcake
Ingredients (makes 12):
- Well-greased muffin tin
- 9 eggs
- 1/4 cup shredded carrots, chopped
- 1/4 cup chopped broccoli
- 1 cup shredded cheese
- Preheat oven to 375 degrees. Grease muffin tins.
- In a medium bowl, combine eggs, cheese and veggies. Whisk together and pour into muffin tins, about 2/3 of the way. Cook for 15 minutes. Use a toothpick to make sure they're done.
Tip: They will rise a lot while freshly baked, but collapse when cool. Make them on Monday, so you can have throughout the week.