back to school
fun and nutritious breakfast in a hurry! Easy, delicious solutions By Tanya Kaynes There isn’t a family out there whose home isn’t like Union Station at rush hour first thing in the morning. You are trying to get ready for work while trying to get the kids dressed for school while trying to find backpacks, laptops, and probably matching shoes... for both you and the kids. Who has time to eat food, let alone healthy food on rushed weekday mornings?! It is definitely an afterthought, and I get it! I’m one of those people, too. ‘Just get everyone to their intended destination on time.’ That is the goal. So, how do you get everyone out the door on time and get some healthy food into everyone’s tummy? Well, it does take a little pre-planning (sorry, no magic wand here), but I’m not talking about a full Sunday of meal prep! I’m a big fan of protein in the morning because it doesn’t spike your blood sugar and it satiates you. Hard boiled eggs are the unsung heroes of the breakfast world! So quick and easy, hard boiled eggs take 20 minutes to make, five of which you actually need to do something. Pair a hard boiled egg with string cheese, a pepperoni stick, and a piece of fruit and voila! You have a great breakfast on the go. Pre-peel the eggs for the kids and have the eggs ready in baggies in the fridge.
“I’m a big fan of protein in the morning because it doesn’t spike your blood sugar and it satiates you.” If you want something more fun for the kids to take on the run, think pancakes! No, I’m not kidding. I know you’re thinking: But the syrup, butter, it’s so messy! Well, you don’t need those things with these pancakes. These pancakes are high in fibre and protein and you can avoid the extra sugar with the syrup. They can be made ahead of time and frozen for whenever you need them. When you take them out of the freezer, by the time you get to your car, bus, other chosen mode of transportation or destination, they will be defrosted!
BREAKFAST PANCAKES: ½ cup almond butter • • ½ cup pumpkin puree 2 whole eggs • • ½ tsp. baking soda ½ tsp. pumpkin pie spice or preferred spice • (cinnamon is my favorite, but you could use nutmeg, ginger, or cardamom) • ½ tsp. vanilla extract 1 tsp. honey or stevia to taste • Instructions 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. In a medium bowl, combine all of the ingredients and mix until smooth batter forms. 3. Use a ¼ cup to scoop the batter on the parchmentlined baking sheet, forming about four pancakes per baking sheet (I use two pans, to bake them all at once!). 4. Bake for 10 to 12 minutes, until the pancakes are fluffy and golden. (No need to oil a frying pan, and no need for flipping. It doesn’t get much easier than that!) Once they are cooked, you can create sandwiches with them! Smear them with the nut butter of your choice or you could also use cream cheese, goat cheese, or even cheddar slices for your pancake sandwich filling. You can also add your favorite fruit like bananas, strawberries, or apple slices. Pancake sandwiches are delicious and nutritious! And not too bad on the prep time - a halfhour max! But for the ultimate grab-and-go item, I say let them eat cookies! Yes, cookies! Breakfast cookies, that is! These are completely customizable to your family’s likes and tastes and can be prepped in 35 minutes, including baking time. Use this recipe as the base and feel free to add your favorite nuts, seeds, or dried fruit. GRAB-AND-GO BREAKFAST COOKIES: • 1 ¼ cup gluten-free rolled oats • ¼ cup almond flour (can substitute any type of flour) • ½ cup raw sunflower seeds • ¼ cup pumpkin seeds • ¼ cup sliced almonds • ¼ cup sesame seeds
Get Back to routine
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3 Tbsp. chia seeds ¼ cup dried cranberries dark chocolate chips (as many as you like, I use about ¼ cup) 1 tsp. cinnamon ¼ tsp. salt ½ cup maple syrup 1/3 cup tahini or almond butter (I like to mix both) ½ tsp. vanilla extract 1 egg (or flax egg)
Instructions 1. Preheat the oven to 350°F and line a baking pan with parchment paper. 2. Mix all of the dry ingredients together in a bowl. 3. Mix all of the wet ingredients together in a separate bowl. 4. Pour the dry ingredients into the wet and mix together until well-combined. 5. Use a cookie scoop to scoop evenly-sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread). 6. Bake for 12 to 14 minutes. So easy and quick! And what kid is going to say no to cookies for breakfast?! You can make these in advance and freeze them, so they are ready on those mornings when you’re running Mach nine with your hair on fire and need sustenance! Nutrition in a hurry is possible, my friends! Tanya is the Head Curator at Menagerie Parties & Cakes, handcrafting boutique party experiences through custom décor, engaging activities, and show-stopping sweets for people living full, productive lives wanting to celebrate life to its fullest. It’s a Party in a Box! For more information, call 403-890-4803, email tanya@menagerieyyc. ca, or visit menagerieyyc.ca. Feeling Social? Follow on Facebook and Instagram @menagerieyyc. CCM
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Back to School 2021 • calgaryschild.com • 27
