Manic mornings struggling to get everyone up for school and work can wreak havoc on your day. Because of this, the thought of adding healthy breakfast options to the equation can be quite daunting. While you want your kids to start the day with a healthy meal some days the only way to get out of the door is to grab something and go. That’s why we’ve put together a list of easy-to-make breakfast recipes for those hectic mornings.
Citrus Berry Smoothie
This mobile meal is bursting with antioxidant-rich berries and orange juice and can be made in a matter of minutes. Boost the nutritional value even more by adding in a few tablespoons of flax seeds.
Ingredients
- 1 1/4 cups fresh berries
- 3/4 cup low-fat plain yogurt
- 1/2 cup orange juice
- 2 tablespoons nonfat dry milk
- 1 tablespoon toasted wheat germ
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Directions
Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.
Fresh Strawberry Oatmeal
Oats are jam packed with fiber, helping kids stave off hunger for longer. Not only that, but oatmeal has an impressive array of nutritional benefits. Strawberries are also a great kid-friendly fruit and a wonderful source of vitamins.
Ingredients
- 1 pint strawberries, rinsed, hulled, and thinly sliced
- 1 to 2 tablespoons dark-brown sugar, firmly packed
- 1 3/4 cups milk
- 1/4 teaspoon salt
- 2 cups quick-cooking oats
- 1 tablespoon sour cream
Directions
- In a small bowl, add strawberries and brown sugar – let sit for 10 minutes to bring out the juices.
- In medium saucepan over medium heat, warm the water, milk, and salt. Stir in the quick cooking oats; cook, stir occassionally until thick and creamy – 5 to 6 minutes.
- Ladle oatmeal into bowls, top each serving with 1 taplespoon sour cream and some of the strawberries, sprinkle with brown sugar.
Scrambled Eggs and Cheese – Microwave Safe
It’s a common misconception that eggs must be made in a skillet – they can easily and safely be made in the microwave. And think, no skillet or stove to clean once you’re done! Eggs are a perfect source of protein and always a hit.
Ingredients
- 2 large eggs
- 2 tablespoons milk
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 scallion, thinly sliced
- 2 tablespoons shredded cheddar cheese
- 1 grape or cherry tomato, quartered lengthwise
Directions
- In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
- Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
- With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute.
- Top with grape or cherry tomato, and serve immediately.
Blueberry Maple Muffins
The whole-wheat flour and flaxseeds in these muffins make them a healthy alternative to the conventional store bought muffins. Sweetened with maple syrup and blueberries, these muffins have a deliciously sweet yet nutty flavor, and compared to the traditional version, these muffins have four times the dietary fiber, leaving kids satisfied and fuller longer.
Ingredients
- 1/3 cup whole flaxseeds
- 1 cup whole-wheat flour
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 cup nonfat buttermilk
- 1/4 cup canola oil
- 2 teaspoons freshly grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon sugar
Directions
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Grind flaxseeds in a spice mill (clean coffee grinder or dry blender will work). Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
- Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
