Over the summer I fell into a lazy breakfast routine of feeding the kids a simple scrambled egg and toast, or a bowl of cereal. Well, my kids are over it and now that the school year is in full swing I’m determined to plan ahead and cook healthy breakfast foods everyone will enjoy. Last night my son even helped bake delicious pumpkin muffins stuffed with cream cheese and he devoured them for breakfast this morning. I’m not the most organized person, so if I can create these simple weekday meals, I know you can too. Just stock your pantry with a couple key ingredients and you can be a hero in the carpool lane every morning!
Blueberry and Greek Yogurt Parfait
- 1 cup plain low fat greek yogurt
- 1 cup blueberries
- 1 cup granola
- honey for drizzling
- In a small, long, clear glass, scoop a spoonful of the yogurt, followed by a spoonful of granola and last a spoonful of blueberries.
- Drizzle with honey and repeat until the container is filled. Makes 2.
Make Ahead Pumpkin Olive Oil Muffins
Adding canned pumpkin makes muffins ridiculously moist, plus it cuts down on the eggs and oil you’d normally use, making it a great low fat breakfast for kids. Because all the work is done for you (baking, pureeing and canning) all you have to do is scoop it out and add it to your favorite muffin mix.Plus, did you know canned pumpkin locks in all the nutrients and flavor of the vegetable? Score. And the olive oil gives amazing flavor, plus your kids get all the added health benefit of this monounsaturated fat. Top with pumpkin seeds and a light sprinkling of sugar for a crunchy sweet bite.
- 1 box of your favorite muffin mix
- 1 can pureed pumpkin
- 1 tsp cinnamon
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1 box neufchâtel cheese (low fat cream cheese) (optional)
- pumpkin seeds for sprinkling (optional)
- Mix all the ingredients until combined and scoop into a greased muffin tin.
- Fill two thirds full, scoop a teaspoon of cream cheese, then top with another spoonful of filling.
- Sprinkle some pumpkin seeds and sugar on top and bake at 400 degrees for 18 minutes.
- Cool and enjoy, or store in the freezer for quick muffins any time!
Keywords: muffins, pumpkin, breakfast
The 60 Second Breakfast Burrito
Before you reach for a pre packaged breakfast burrito, try this easy and quick homemade version you can make yourself. It only uses five ingredients, olive oil, eggs, cheese, a can of black beans and a flour tortilla. When you need a hot brekkie for the kids that they can eat in the car, what easier meal than a burrito? Plus, did you know canned beans have more soluble fiber than dried beans? They are also packed with protein. Eggs are also high in protein and vitamin D, which helps the body absorb calcium. And a protein packed breakfast leaves kids feeling fuller longer. Cook them in extra virgin olive oil and you’ve again added monounsaturated fat to this meal.
- 5 flour tortillas
- 1/2 can drained black beans (I usually snack on the other half while I make them!)
- 3 large eggs
- 1/2 cup shredded Mexican blend cheese
- 1 tbsp extra virgin olive oil
- 1 tsp taco seasoning (optional)
- salt and pepper (optional)
- Heat an omelet pan to medium heat.
- Meanwhile, scramble the eggs.
- Add the oil and add the eggs, stirring vigorously until scrambled.
- Add the canned black beans and taco seasoning and stir to combine.
- Divide the mixture evenly among the five tortillas, sprinkle with cheese and roll up into a burrito.
- Eat immediately, or store in a ziplock in the fridge for breakfasts later on in the week.
Keywords: breakfast, burritos