Who doesn’t love lazy summer mornings, sleeping a tad later and not worrying about feeding the kids’ (and ourselves) breakfast? Alas, the end is near. Just next week we’ll be setting our alarms and rummaging for healthy breakfasts to start our days on the right track. And as much as the kids will try to convince you otherwise, artificially sweetened cereals won’t cut it. What we need is quick, easy Back to School breakfasts!
As I wandered around the farmer’s markets and farm stands these last few weeks of summer, I couldn’t help but think about breakfast. Piles of zucchini triggered images of homemade bread, stacks of colorful carrots muffins, tart apples could so easily become a moist coffee cake and orange pumpkins would be yummy in spiced pancakes.
My kids like to start their days with something a bit sweet – a piece of banana bread, a crumbly muffin or pancake with maple syrup. That works for me, especially if I have my freezer stocked and ready to defrost and serve. Farm fresh ingredients – carrots, apples, pumpkin, zucchini, pears, peaches, blueberries – along with some whole wheat flour and all natural ingredients will result in a tasty, satisfying breakfast. All it takes is a few baking dates and a bit of freezing knowledge to stock your freezer with a variety of easy, healthy and different breakfasts. A few seconds on defrost in the microwave and you’ll be starting your kids day with something bed and breakfast worthy.
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