Back To School Recipes for a Stress-Free Morning
Recipes found on Whole Living

Okay let’s be honest, school is starting this week and the transition from summer schedule to school schedule is never an easy one.  This year I decided to do a trial run of a school morning since I am going from one daughter in elementary school to two and the thought of getting them both up, showered, dressed, fed, and out the door by 6:15 is terrifying.

This morning was a trial run and let me tell you… the struggle was real.  (See their faces?!)
We all know that picking out outfits the night before and packing up the backpacks will help the morning run smoother.  Another tip is to prep breakfast during the weekend before the week starts.  This will not only help speed up the morning but will also ensure that your kiddos are getting a healthy start for their day! 

Below are 4 of my favorite make ahead breakfasts.  The best part about them is that my girls help prep on Sundays!  This not only teaches them about responsibility and the importance of being on time during the week, but also doubles as a bonding activity!

Good Luck This Week Y'all! 
(And maybe send some prayers my way!)

Banana - Zucchini Muffins

            Nonstick cooking spray
            1 ¾ cups all-purpose flour
            ½ cup ground flaxseed
            1 cup lightly packed light-brown sugar
            2 tsp baking soda
            1 tsp baking powder
            ½ tsp coarse salt
            1 tsp ground cinnamon
            1 ½ cups coarsely grated zucchini (from large zucchini)
            1/3 cup mashed ripe banana (from one large banana)
            ¾ cup whole milk
            1 large egg, lightly beaten
            1 tsp pure vanilla extract
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not over mix).
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Grab and Go Breakfast Bars

            1 Tbsp walnut oil, plus more for pan
            1 ¼ cups spelt flakes
            ½ cup dried cherries
            ¼ cup ground flaxseeds
            ¼ cup coarsely chopped pecans
            2 Tbps coarsely chopped pistachios
            ¼ tsp salt
            ½ cup honey
            ¼ cup natural creamy peanut butter
Preheat oven to 325 degrees. Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil. In a bowl, combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.
In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week.

Bacon – Cheese Quiche

            All purpose flour, for rolling
            1 homemade or store-bought single-crust pie dough
            1 Tbsp unsalted butter
            2 cups medium diced yellow onion (large)
            Coarse salt and ground pepper
            6 large eggs
            ¾ heavy cream
            ¾ lb bacon, cooked and crumbled
            1 cup shredded Gruyere cheese (4 ounces)

Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Tip:  1. Feel free to add in veggies or different cheeses depending on your tastes!  2. You can make mini-quiche using muffin tins for individual portions that are easy to grab!

Banana – Yogurt Smoothie

            2 tsp flaxseeds
            1 medium banana (6 ounces)
            ½ cup low-fat plain yogurt
            1 to 2 tsp honey
            2/3 cup ice cubes
            Place flaxseed in blender and puree for 30 seconds or until ground
            Add remaining ingredients and blend until thick!
Tip:  I add in Kale to majority of our smoothies.  My girls love that it turns green and it sneaks in a necessary dose of nutrition without the argument!

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