As alarm clocks ring bright and early and bring summer 2015 to a screeching end, parents and students will probably be dashing around making sure supplies are prepared and lunches are packed.
Getting up early for the first time in a few months can be tough, and the mid-morning stomach rumble can make focusing on a new syllabus even more challenging on the first day.
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Eating a good breakfast kickstarts your metabolism for the day and keeps you focused until lunchtime, which is even more important for growing bodies. Letting kiddos maximize their sleep time doesn’t mean breakfast has to be a sugary toaster pastry.
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Try these three quick breakfast recipes to send young minds off to a great 2015-16 school year.
BAKED EGG IN AVOCADO
From Bravo for Paleo.
Time: 15 minutes
Avocado is a good source of healthy fats and the egg gives a protein boost that will stave off hunger until lunchtime.
- 1 avocado
- 2 eggs
- Sea salt and pepper
- Cut avocado in half lengthwise and remove the pit. Can scrape out some of the avocado so the egg doesn’t spill out of the well.
- Crack egg in a bowl, placing yolk and some egg white into the well of the avocado.
- Bake at 425 degrees for 13-15 minutes.
BANANA BREAD OATMEAL
From The Oatmeal Artist.
Time: 10 minutes
If the children have a sweet tooth in the morning, stovetop oats are a good way to satisfy the craving but keep them full all morning with whole grains, especially when the crisp fall weather sets in.
- ½ cup milk of choice
- ½ cup old fashioned oats
- 1 banana, ripe
- ½ tsp. vanilla extract
- ½ tsp. cinnamon
- Dash maple syrup
- Pinch of nutmeg
- Pinch of salt
- Bring milk to a boil, add oatmeal and reduce to medium heat.
- Mash ripe banana and add to oatmeal, stirring well.
- Once the mixture thickens, add vanilla extract, cinnamon, maple syrup, nutmeg and salt. Stir well.
- Transfer to bowl once oats get thick and add poppy seeds, walnuts, almonds or whatever you prefer.
From Veggie on a Penny.
Time: 35 minutes
You can cut down on time preparing breakfast in the kitchen each morning by making the waffle batter the night before, sealing well and refrigerating overnight.
- 2½ cups oats
- 1½ cups water
- 1½ cups milk
- 3 tbsp. olive oil
- ½ tsp. salt
- Toss all ingredients in a blender or food processor until smooth.
- Spray waffle iron with nonstick cooking oil, preheat iron and spoon batter in accordingly. Bake until golden.
What are your favorite back-to-school breakfasts? Leave a comment below and let us know.