15 Energy-Boosting Breakfast Recipes for Kids
By Jean Paré
Start their day with a fun, high-powered breakfast!
1. Breakfast Split
Dessert for breakfast. Does it get any better than that? Have your backpack ready so you can "split" as soon as you're done with breakfast.
- ¾ cup vanilla frozen yogurt
- 1 medium banana
- ¼ cup chopped fresh strawberries
- ¼ cup fresh raspberries
- ¼ cup granola
1. Put the frozen yogurt into the bowl.
2. Cut the banana in half crosswise. Cut both halves lengthwise into 2 pieces, for a total of 4 pieces. Arrange around the frozen yogurt in the bowl.
3. Sprinkle with the berries and granola.
1 serving: 472 Calories; 13.4 g Total Fat (3.6 g Mono, 5 g Poly, 4.2 g Sat); 11 mg Cholesterol; 82 g Carbohydrate; 7 g Fiber; 14 g Protein; 117 mg Sodium
Tip: What’s your favorite fresh or canned fruit? Use that instead of the berries.
2. Egg-O-Rama
You Will Need
1. Toast the waffle. Place it on the plate. Arrange the tomato slices on the waffle. Sprinkle with salt and pepper.
2. Break the egg into the bowl. Beat with the fork until the egg is bubbly on top. Heat the cooking oil in the frying pan on medium for 3 minutes. Pour the egg into the pan. Heat and stir for about 1 minute until the egg iscooked. Remove the pan from the heat. Spoon the scrambled egg on top of the tomato.
3. Place the cheese on top of the scrambled egg.Microwave, covered, on high(100%) for about 20 seconds until the cheese is melted.
1 serving: 376 Calories; 23.9 g Total Fat (8.3 g Mono, 3 g Poly, 10.6 g Sat); 264 mg Cholesterol; 22 g Carbohydrate; 3 g Fibre; 19 g Protein; 967 mg Sodium.
- 1 frozen waffle
- 1 small tomato, sliced
- 1 large egg
- ½ tsp. cooking oil
- 2 process cheddar cheese slices
- salt, sprinkle
- pepper, sprinkle
1. Toast the waffle. Place it on the plate. Arrange the tomato slices on the waffle. Sprinkle with salt and pepper.
2. Break the egg into the bowl. Beat with the fork until the egg is bubbly on top. Heat the cooking oil in the frying pan on medium for 3 minutes. Pour the egg into the pan. Heat and stir for about 1 minute until the egg iscooked. Remove the pan from the heat. Spoon the scrambled egg on top of the tomato.
3. Place the cheese on top of the scrambled egg.Microwave, covered, on high(100%) for about 20 seconds until the cheese is melted.
1 serving: 376 Calories; 23.9 g Total Fat (8.3 g Mono, 3 g Poly, 10.6 g Sat); 264 mg Cholesterol; 22 g Carbohydrate; 3 g Fibre; 19 g Protein; 967 mg Sodium.
3. Quick Fruit Crisp
You Will Need
2. Sprinkle the cornstarch over the fruit mixture. Stir until well mixed.
3. Sprinkle the granola over the fruit mixture. Do not stir. Microwave, covered, on high (100%) for 3 to 4 minutes until the sauce is bubbling along the edge of the bowl.
1 serving: 477 Calories; 18.2 g Total Fat (5 g Mono, 9.3 g Poly, 3.1 g Sat); 0 mg Cholesterol; 77 g Carbohydrate; 11 g Fiber; 10 g Protein; 16 mg Sodium
Tip: The juice from the snack cups is too good to waste! Drain the juice into a large glass and top with orange juice for a special morning punch. Or add a splash of sparkling water for a fizzy drink.
- ½ cup frozen mixed berries
- 4 oz. diced peaches snack cup, drained
- 4 oz. fruit salad snack cup, drained
- 1 tsp. liquid honey
- 1 tsp. cornstarch
- ½ cup granola
2. Sprinkle the cornstarch over the fruit mixture. Stir until well mixed.
3. Sprinkle the granola over the fruit mixture. Do not stir. Microwave, covered, on high (100%) for 3 to 4 minutes until the sauce is bubbling along the edge of the bowl.
1 serving: 477 Calories; 18.2 g Total Fat (5 g Mono, 9.3 g Poly, 3.1 g Sat); 0 mg Cholesterol; 77 g Carbohydrate; 11 g Fiber; 10 g Protein; 16 mg Sodium
Tip: The juice from the snack cups is too good to waste! Drain the juice into a large glass and top with orange juice for a special morning punch. Or add a splash of sparkling water for a fizzy drink.
4. Apple Mango Muffins
You Will Need
1. Place the oven rack in the center position. Turn the oven on to 375°F. Grease the muffin cups with the cooking spray. Set aside. Melt the butter in the saucepan on medium. Set aside.
2. Break the egg into 1 of the large bowls. Beat with the fork until the egg is bubbly on top. Add the next 4 ingredients. Stir until well mixed. Add the butter. Mix well.
3. Put the remaining 4 ingredients into the other large bowl. Stir well. Dig a hole in the center of the flour mixture with the mixing spoon. Put the fruit mixture into the hole. Stir just until the flour mixture is moistened. Spoon the batter into the muffin cups. The cups will be full and the batter mounded. Bake for 30 to 35 minutes until the pick inserted straight down into the center of a muffin comes out clean. Turn the oven off. Remove the pan to the wire rack. Let stand for 5 minutes. Remove the muffins to the wire rack to cool.
1 muffin: 345 Calories; 9 g Total Fat (2.6 g Mono, 0.6 g Poly, 5.3 g Sat); 40 mg Cholesterol; 64 g Carbohydrate; 3 g Fiber; 5 g Protein; 304 mg Sodium.
- ½ cup butter
- 1 large egg
- 2 medium apples, peeled and chopped
- 1 ½ cups frozen mango pieces, thawed
- 1 cup raisins
- 1 cup unsweetened apple sauce
- 3 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 tsp. baking soda
- ½ tsp. salt
1. Place the oven rack in the center position. Turn the oven on to 375°F. Grease the muffin cups with the cooking spray. Set aside. Melt the butter in the saucepan on medium. Set aside.
2. Break the egg into 1 of the large bowls. Beat with the fork until the egg is bubbly on top. Add the next 4 ingredients. Stir until well mixed. Add the butter. Mix well.
3. Put the remaining 4 ingredients into the other large bowl. Stir well. Dig a hole in the center of the flour mixture with the mixing spoon. Put the fruit mixture into the hole. Stir just until the flour mixture is moistened. Spoon the batter into the muffin cups. The cups will be full and the batter mounded. Bake for 30 to 35 minutes until the pick inserted straight down into the center of a muffin comes out clean. Turn the oven off. Remove the pan to the wire rack. Let stand for 5 minutes. Remove the muffins to the wire rack to cool.
1 muffin: 345 Calories; 9 g Total Fat (2.6 g Mono, 0.6 g Poly, 5.3 g Sat); 40 mg Cholesterol; 64 g Carbohydrate; 3 g Fiber; 5 g Protein; 304 mg Sodium.
5. Banana Monkey Crunch
You Will Need
1. Drain the juice from the pineapple into the large bowl. Set aside the pineapple.
2. Add the yogurt and pudding powder to the pineapple juice. Beat with the whisk for about 2 minutes until the mixture is smooth and thick. Add the crushed pineapple. Stir well. Spoon into the dessert bowls.
3. Sprinkle with the granola. Top with the banana.
1 serving: 356 Calories; 8.2 g Total Fat (2.3 g Mono, 3 g Poly, 2.6 g Sat); 7 mg Cholesterol; 67 g Carbohydrate; 3 g Fiber; 8 g Protein; 322 mg Sodium
Tip: Plain yogurt instead of vanilla yogurt makes this recipe a little less sugary.
7. Berry Creamy WafflesThe nutty flavor in these high-fiber waffles pairs up well with berries and yogurt for a hearty breakfast.
8. Nut and Honey GranolaA granola fit for whiz kids. Have a bowl with milk or yogurt for breakfast. Store in an airtight container for up to three weeks.
9. Hakuna FrittataPrepare for a power surge with the egg and cheese proteins in this fabulous frittata. Makes enough to split with a sibling.
10. Tikki Tikki MuffinsThis chunky muffin is packed with fruit and sweet, tropical flavors. Don't be heartless-share!
11. Yum-Yum Yogurt LayersBe a layer slayer and devour this sweet treat made with cookies, fruit, and almonds.
12. Banana PancakesIf you share this with any little monkeys at your house you'll be the top banana!
13. Funny Side Up Breakfast
14. Strawberry French ToastWill French toast give you the energy to study for your French class? Mais oui!
15. Fruity Milkshake
- 14 oz. can of crushed pineapple
- 3 cups vanilla yogurt
- 1 box of instant vanilla pudding powder
- 1 cup granola
- 2 medium bananas, sliced
1. Drain the juice from the pineapple into the large bowl. Set aside the pineapple.
2. Add the yogurt and pudding powder to the pineapple juice. Beat with the whisk for about 2 minutes until the mixture is smooth and thick. Add the crushed pineapple. Stir well. Spoon into the dessert bowls.
3. Sprinkle with the granola. Top with the banana.
1 serving: 356 Calories; 8.2 g Total Fat (2.3 g Mono, 3 g Poly, 2.6 g Sat); 7 mg Cholesterol; 67 g Carbohydrate; 3 g Fiber; 8 g Protein; 322 mg Sodium
Tip: Plain yogurt instead of vanilla yogurt makes this recipe a little less sugary.
6. Cranberry Almond Chewies
Wrap these squares and pop them into the freezer for up to one month. They'll be easy to grab for school lunch desserts, too.You Will Need
1. Put the almonds into the frying pan. Heat on medium for 3 to 5 minutes, stirring often, until golden. Remove the pan from the heat. Transfer the almonds to the bowl. Cool.
2. Add the cereal and cranberries. Stir. Set aside.
3. Grease the pan with the cooking spray. Set aside. Put the butter into the saucepan. Heat on medium until melted. Add the corn syrup and brown sugar. Stir. Cook for about 2 minutes, stirring constantly, until the mixture is bubbling. Remove the saucepan from the heat. Add the vanilla extract. Stir well. Pour over the cereal mixture in the bowl. Stir with the wooden spoon until coated. Press the cereal mixture firmly into the pan. Let stand until cooled completely.
1 chewy: 216 Calories; 5.1 g Total Fat (2.1 g Mono, 0.5 g Poly, 2.1 g Sat); 8 mg Cholesterol; 43 g Carbohydrate; 5 g Fiber; 2 g Protein; 182 mg Sodium.
- ½ cup sliced almonds
- 8 cups cornflakes cereal
- 2 cups dried cranberries
- ¼ cup butter
- 2/3 cup golden corn syrup
- ½ cup brown sugar, packed
- ¼ cup vanilla extract
1. Put the almonds into the frying pan. Heat on medium for 3 to 5 minutes, stirring often, until golden. Remove the pan from the heat. Transfer the almonds to the bowl. Cool.
2. Add the cereal and cranberries. Stir. Set aside.
3. Grease the pan with the cooking spray. Set aside. Put the butter into the saucepan. Heat on medium until melted. Add the corn syrup and brown sugar. Stir. Cook for about 2 minutes, stirring constantly, until the mixture is bubbling. Remove the saucepan from the heat. Add the vanilla extract. Stir well. Pour over the cereal mixture in the bowl. Stir with the wooden spoon until coated. Press the cereal mixture firmly into the pan. Let stand until cooled completely.
1 chewy: 216 Calories; 5.1 g Total Fat (2.1 g Mono, 0.5 g Poly, 2.1 g Sat); 8 mg Cholesterol; 43 g Carbohydrate; 5 g Fiber; 2 g Protein; 182 mg Sodium.
7. Berry Creamy Waffles
You Will Need
1. Put the berries and applesauce into the bowl. Microwave, covered, on high (100%) for 1 minute. Stir. Microwave on high (100%) for about 30 seconds more until hot. Use the oven mitts to remove the bowl from the microwave. Set aside.
2. Toast the waffles. Place 1 waffle on the plate.
3. Spread 2 tbsp. of the yogurt on the waffle. Spread 1/2 the berry mixture on the yogurt. Put the second waffle on top of the berry mixture. Spread another 2 tbsp. of the yogurt on the second waffle. Top with the remaining berry mixture. Spoon the remaining yogurt onto the centre of the berry mixture.
1 serving: 329 Calories; 8.1 g Total Fat (2.9 g Mono, 2.2 g Poly, 2.2 g Sat); 22 mg Cholesterol; 57 g Carbohydrate; 5 g Fibre; 9 g Protein; 639 mg Sodium
Tip: Any berries, fresh or frozen, will make this waffle stack taste great. What’s in the freezer?
- ¼ cup frozen mixed berries
- ¼ cup applesauce
- 2 frozen waffles
- 6 tbsp. vanilla yogurt
1. Put the berries and applesauce into the bowl. Microwave, covered, on high (100%) for 1 minute. Stir. Microwave on high (100%) for about 30 seconds more until hot. Use the oven mitts to remove the bowl from the microwave. Set aside.
2. Toast the waffles. Place 1 waffle on the plate.
3. Spread 2 tbsp. of the yogurt on the waffle. Spread 1/2 the berry mixture on the yogurt. Put the second waffle on top of the berry mixture. Spread another 2 tbsp. of the yogurt on the second waffle. Top with the remaining berry mixture. Spoon the remaining yogurt onto the centre of the berry mixture.
1 serving: 329 Calories; 8.1 g Total Fat (2.9 g Mono, 2.2 g Poly, 2.2 g Sat); 22 mg Cholesterol; 57 g Carbohydrate; 5 g Fibre; 9 g Protein; 639 mg Sodium
Tip: Any berries, fresh or frozen, will make this waffle stack taste great. What’s in the freezer?
8. Nut and Honey Granola
You Will Need
1. Place 1 oven rack in the centre position and the other rack in the lower position. Turn the oven on to 300°F. Put the first 6 ingredients into 1 of the bowls. Stir until well mixed.
2. Put the next 5 ingredients into the saucepan. Heat on medium for about 2 minutes, stirring constantly, until the brown sugar is dissolved. Carefully drizzle over the rolled oat mixture. Stir until coated. Spread on both ungreased baking sheets. Bake on separate racks for 10 minutes, stirring occasionally. Carefully switch the positions of the baking sheets. Bake for another 10 to 15 minutes, stirring occasionally, until golden. Remove the baking sheets. Turn the oven off. Transfer the granola mixture to the other bowl.
3. Add the apricot and coconut. Stir well. Cool.
1/2 cup (125 mL): 319 Calories; 16.4 g Total Fat (6.1 g Mono, 7.3 g Poly, 2 g Sat); 0 mg Cholesterol; 38 g Carbohydrate; 5 g Fiber; 9 g Protein; 9 mg Sodium.
- 3 cups large flake rolled oats 3 cups
- ½ cup chopped walnuts 1/2 cup
- ½ cup raw sunflower seeds 1/2 cup
- ¼ cup sesame seeds 1/4 cup
- ¼ cup sliced almonds 1/4 cup
- ¼ cup wheat germ 1/4 cup
- liquid honey 1/3 cup
- ¼ cup cooking oil 1/4 cup
- 2 tbsp. brown sugar, packed 2 tbsp.
- 1 tsp. ground cinnamon 1 tsp.
- 1 tsp. vanilla extract 1 tsp.
- ½ cup finely chopped dried apricot 1/2 cup
- ¼ cup medium sweetened coconut 1/4 cup
1. Place 1 oven rack in the centre position and the other rack in the lower position. Turn the oven on to 300°F. Put the first 6 ingredients into 1 of the bowls. Stir until well mixed.
2. Put the next 5 ingredients into the saucepan. Heat on medium for about 2 minutes, stirring constantly, until the brown sugar is dissolved. Carefully drizzle over the rolled oat mixture. Stir until coated. Spread on both ungreased baking sheets. Bake on separate racks for 10 minutes, stirring occasionally. Carefully switch the positions of the baking sheets. Bake for another 10 to 15 minutes, stirring occasionally, until golden. Remove the baking sheets. Turn the oven off. Transfer the granola mixture to the other bowl.
3. Add the apricot and coconut. Stir well. Cool.
1/2 cup (125 mL): 319 Calories; 16.4 g Total Fat (6.1 g Mono, 7.3 g Poly, 2 g Sat); 0 mg Cholesterol; 38 g Carbohydrate; 5 g Fiber; 9 g Protein; 9 mg Sodium.
9. Hakuna Frittata
You Will Need
1. Heat the cooking oil in the frying pan on medium for 3 minutes. Add the potatoes. Cook for about 5 minutes, stirring constantly, until golden brown. Turn down the heat to medium-low.
2. Break the eggs into the bowl. Add the next 3 ingredients. Beat with the whisk until the mixture is bubbly on top. Spread the potatoes evenly in the pan and pour the egg mixture evenly on top. Do not stir.
3. Sprinkle with the cheese. Do not stir. Cover with the lid. Cook for about 5 minutes until the cheese is melted and the egg is set.
1 serving: 370 Calories; 25.6 g Total Fat (8.9 g Mono, 2.6 g Poly, 12.1 g Sat); 277 mg Cholesterol; 12 g Carbohydrate; 1 g Fiber; 22 g Protein; 532 mg Sodium
Tip: No havarti cheese? No worries! Use the cheese that’s in the fridge. Cheddar’s a good substitute.
- 2 tsp. cooking oil
- ½ cup frozen hash brown potatoes
- 2 large eggs
- 2 tbsp. milk
- salt, sprinkle
- pepper, sprinkle
- 1 cup grated havarti cheese
1. Heat the cooking oil in the frying pan on medium for 3 minutes. Add the potatoes. Cook for about 5 minutes, stirring constantly, until golden brown. Turn down the heat to medium-low.
2. Break the eggs into the bowl. Add the next 3 ingredients. Beat with the whisk until the mixture is bubbly on top. Spread the potatoes evenly in the pan and pour the egg mixture evenly on top. Do not stir.
3. Sprinkle with the cheese. Do not stir. Cover with the lid. Cook for about 5 minutes until the cheese is melted and the egg is set.
1 serving: 370 Calories; 25.6 g Total Fat (8.9 g Mono, 2.6 g Poly, 12.1 g Sat); 277 mg Cholesterol; 12 g Carbohydrate; 1 g Fiber; 22 g Protein; 532 mg Sodium
Tip: No havarti cheese? No worries! Use the cheese that’s in the fridge. Cheddar’s a good substitute.
10. Tikki Tikki Muffins
You Will Need
1. Place the oven rack in the centre position. Turn the oven on to 375°F . Grease the muffin cups with the cooking spray. Set aside. Put the first 6 ingredients into the large bowl. Stir well.
2. Add the apple and apricot. Stir until coated. Dig a hole in the centre of the flour mixture with the mixing spoon.
3. Break the egg into the small bowl. Beat the egg a little with the fork. Add the remaining 3 ingredients. Stir until well mixed. Pour into the hole in the flour mixture. Stir just until the flour mixture is moistened. Fill the muffin cups to the top with the batter. Bake for 20 to 25 minutes until golden and the toothpick inserted straight down into the centre of a muffin comes out clean. Remove the pan to the wire rack. Let stand for 5 minutes. Turn the oven off. Transfer the muffins from the pan to the wire rack to cool.
1 muffin: 208 Calories; 5.8 g Total Fat (3.1 g Mono, 1.7 g Poly, 0.6 g Sat); 18 mg Cholesterol; 37 g Carbohydrate; 3 g Fibre; 3 g Protein; 123 mg Sodium.
- 1 ½ cups all-purpose flour
- ½ cup quick-cooking rolled oats
- ¼ cup brown sugar, packed
- 1 tsp. baking soda
- ½ tsp ground cinnamon
- salt, sprinkle
- 1 cup chopped dried apple
- 1 cup chopped dried apricot
- 1 large egg
- 14 oz. can of crushed pineapple, well drained
- 1 cup unsweetened applesauce
- ¼ cup cooking oil
1. Place the oven rack in the centre position. Turn the oven on to 375°F . Grease the muffin cups with the cooking spray. Set aside. Put the first 6 ingredients into the large bowl. Stir well.
2. Add the apple and apricot. Stir until coated. Dig a hole in the centre of the flour mixture with the mixing spoon.
3. Break the egg into the small bowl. Beat the egg a little with the fork. Add the remaining 3 ingredients. Stir until well mixed. Pour into the hole in the flour mixture. Stir just until the flour mixture is moistened. Fill the muffin cups to the top with the batter. Bake for 20 to 25 minutes until golden and the toothpick inserted straight down into the centre of a muffin comes out clean. Remove the pan to the wire rack. Let stand for 5 minutes. Turn the oven off. Transfer the muffins from the pan to the wire rack to cool.
1 muffin: 208 Calories; 5.8 g Total Fat (3.1 g Mono, 1.7 g Poly, 0.6 g Sat); 18 mg Cholesterol; 37 g Carbohydrate; 3 g Fibre; 3 g Protein; 123 mg Sodium.
11. Yum-Yum Yogurt Layers
What You Need
1. Break cookies into small pieces. Put into glass.
2. Put yogurt and almonds into bowl. Mix well. Spoon half of yogurt mixture over broken cookies.
3. Put 3 banana slices on top of yogurt. Put half of strawberries on top of banana slices. Repeat layers 1 more time with remaining yogurt mixture, banana slices and strawberries.
1 serving: 293 Calories; 9.1 g Total Fat (2.0 g Mono, 0.9 g Poly, 2.3 g Sat); 13 mg Cholesterol; 49 g Carbohydrate; 3 g Fibre; 6 g Protein; 102 mg Sodium.
- 2 chocolate chip cookies
- ½ cup berry yogurt
- 1 tbsp. sliced natural almonds
- 6 banana slices, about 1/4 inch thick
- ½ cup sliced fresh strawberries
1. Break cookies into small pieces. Put into glass.
2. Put yogurt and almonds into bowl. Mix well. Spoon half of yogurt mixture over broken cookies.
3. Put 3 banana slices on top of yogurt. Put half of strawberries on top of banana slices. Repeat layers 1 more time with remaining yogurt mixture, banana slices and strawberries.
1 serving: 293 Calories; 9.1 g Total Fat (2.0 g Mono, 0.9 g Poly, 2.3 g Sat); 13 mg Cholesterol; 49 g Carbohydrate; 3 g Fibre; 6 g Protein; 102 mg Sodium.
12. Banana Pancakes
You Will Need
1. Put the pancake mix into the large bowl. Dig a hole in the pancake mix with the mixing spoon.
2. Break the egg into the small bowl. Beat with the fork until the egg is bubbly on top. Add the milk and peanut butter. Stir well. Pour into the hole in the pancake mix. Stir just until the pancake mix is moistened. The batter will be lumpy.
3. Heat 1 tsp. of the cooking oil in the frying pan on medium-low for 3 minutes. Measure the batter into the pan, using about 1/4 cup for each pancake. Cook for about 3 minutes until bubbles form on top and the edges of the pancakes appear dry. Use the lifter to turn the pancakes over. Cook for another 2 to 3 minutes until the bottoms are golden. Use the lifter to check. Remove the pancakes to the serving plate. Cover with the foil to keep warm. Repeat with the remaining batter, heating more cooking oil in the pan before each batch if necessary so the pancakes won’t stick. Makes 8 pancakes.
4. Put 1 pancake on each plate. Cover pancakes with banana slices. Top with remaining pancakes.
1 serving: 339 Calories; 11.9 g Total Fat (5.5 g Mono, 3.1 g Poly, 2.4 g Sat); 66 mg Cholesterol; 49 g Carbohydrate; 3 g Fiber; 11 g Protein; 609 mg Sodium
Tip: Instead of banana milk, make these pancakes using strawberry, white or chocolate milk.
- 1 ¼ cups pancake mix
- 1 large egg
- 1 cup banana milk
- 2 tbsp. peanut butter
- 1 tbsp. cooking oil, approximately
- 2 medium bananas, sliced
1. Put the pancake mix into the large bowl. Dig a hole in the pancake mix with the mixing spoon.
2. Break the egg into the small bowl. Beat with the fork until the egg is bubbly on top. Add the milk and peanut butter. Stir well. Pour into the hole in the pancake mix. Stir just until the pancake mix is moistened. The batter will be lumpy.
3. Heat 1 tsp. of the cooking oil in the frying pan on medium-low for 3 minutes. Measure the batter into the pan, using about 1/4 cup for each pancake. Cook for about 3 minutes until bubbles form on top and the edges of the pancakes appear dry. Use the lifter to turn the pancakes over. Cook for another 2 to 3 minutes until the bottoms are golden. Use the lifter to check. Remove the pancakes to the serving plate. Cover with the foil to keep warm. Repeat with the remaining batter, heating more cooking oil in the pan before each batch if necessary so the pancakes won’t stick. Makes 8 pancakes.
4. Put 1 pancake on each plate. Cover pancakes with banana slices. Top with remaining pancakes.
1 serving: 339 Calories; 11.9 g Total Fat (5.5 g Mono, 3.1 g Poly, 2.4 g Sat); 66 mg Cholesterol; 49 g Carbohydrate; 3 g Fiber; 11 g Protein; 609 mg Sodium
Tip: Instead of banana milk, make these pancakes using strawberry, white or chocolate milk.
13. Funny Side Up Breakfast
Play a yolk-err, joke, on your family with this pretend-egg breakfast. Good for an after-school snack too!
You Will Need
1. Toast the bread. Place it on the plate. Spread the cream cheese in an oval shape on the toast to look like the white of a fried egg.
2. Blot the peach half dry with the paper towel. Place the peach half, cut-side down, on top of the cream cheese to look like the yolk of a sunny side up egg.
1 serving: 243 Calories; 16.7 g Total Fat (4.8 g Mono, 0.9 g Poly, 10 g Sat); 49 mg Cholesterol; 19 g Carbohydrate; 3 g Fiber; 6 g Protein; 282 mg Sodium.
- 1 whole wheat bread slice
- 3 tbsp. pineapple spreadable cream cheese
- 1 canned peach half
1. Toast the bread. Place it on the plate. Spread the cream cheese in an oval shape on the toast to look like the white of a fried egg.
2. Blot the peach half dry with the paper towel. Place the peach half, cut-side down, on top of the cream cheese to look like the yolk of a sunny side up egg.
1 serving: 243 Calories; 16.7 g Total Fat (4.8 g Mono, 0.9 g Poly, 10 g Sat); 49 mg Cholesterol; 19 g Carbohydrate; 3 g Fiber; 6 g Protein; 282 mg Sodium.
14. Strawberry French Toast
You Will Need
1. Place the oven rack in the centre position. Turn the oven on to 450°F (230°C). Grease the pan with the cooking spray. Set aside. Melt the butter in the saucepan on medium.
2. Break the eggs into the large bowl. Add the milk and butter. Beat with the whisk until the mixture is bubbly on top.
3. Dip both sides of each bread slice into the egg mixture. Arrange the bread slices in the pan to cover the bottom. Bake for about 15 minutes until golden. Remove the pan. Turn the oven off.
1 serving: 420 Calories; 15.1 g Total Fat (5.4 g Mono, 1.7 g Poly, 6.4 g Sat); 235 mg Cholesterol; 53 g Carbohydrate; 2 g Fiber; 17 g Protein; 693 mg Sodium
Tip: Instead of strawberry milk, try your favorite flavored milk. For a special treat at Christmastime, use eggnog.
- 1 tbsp. butter
- 2 large eggs
- ½ cup strawberry milk
- 4 Texas bread slices
1. Place the oven rack in the centre position. Turn the oven on to 450°F (230°C). Grease the pan with the cooking spray. Set aside. Melt the butter in the saucepan on medium.
2. Break the eggs into the large bowl. Add the milk and butter. Beat with the whisk until the mixture is bubbly on top.
3. Dip both sides of each bread slice into the egg mixture. Arrange the bread slices in the pan to cover the bottom. Bake for about 15 minutes until golden. Remove the pan. Turn the oven off.
1 serving: 420 Calories; 15.1 g Total Fat (5.4 g Mono, 1.7 g Poly, 6.4 g Sat); 235 mg Cholesterol; 53 g Carbohydrate; 2 g Fiber; 17 g Protein; 693 mg Sodium
Tip: Instead of strawberry milk, try your favorite flavored milk. For a special treat at Christmastime, use eggnog.
15. Fruity Milkshake
Who thinks milk is boring? Frozen fruit makes a delicious calcium-rich shake. Team it with toast for a well-rounded breakfast.
You Will Need
1. Put all 3 ingredients into the blender. Cover with the lid. Process until smooth. Pour into the glass.
1 serving: 284 Calories; 7.8 g Total Fat (2.2 g Mono, 0.3 g Poly, 4.9 g Sat); 18 mg Cholesterol; 44 g Carbohydrate; 2 g Fiber; 11 g Protein; 161 mg Sodium
Tip: Instead of strawberries, use frozen raspberries, blueberries or whatever’s on hand.
- ¾ cup milk
- ½ cup frozen whole strawberries
- ½ cup vanilla frozen yogurt
1. Put all 3 ingredients into the blender. Cover with the lid. Process until smooth. Pour into the glass.
1 serving: 284 Calories; 7.8 g Total Fat (2.2 g Mono, 0.3 g Poly, 4.9 g Sat); 18 mg Cholesterol; 44 g Carbohydrate; 2 g Fiber; 11 g Protein; 161 mg Sodium
Tip: Instead of strawberries, use frozen raspberries, blueberries or whatever’s on hand.
From: 
Kids Healthy Cooking
Kids Healthy Cooking www.companyscoming.com
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