Rise and shine! Fuel your child’s morning with these protein-rich breakfasts that are sure to keep their bellies full and their minds alert until lunchtime. Amie Valpone, nutritionist and writer, has collected some healthy and tasty kid-friendly breakfast ideas for us. Many of these recipes can double up as yummy snacks that are easy to pack and enjoyed at school for a mid-day energy booster.
Easy Quinoa Bites
1 cup cooked quinoa, 2 large eggs, 5 slices organic cheese cut into 1⁄2 inch pieces, 3 finely chopped fresh basil leaves, 1 large diced tomato, sea salt, pepper. Preheat oven to 350 degrees F. Prepare a muffin tin with paper cupcake sheets. Combine all ingredients in a large bowl; mix well to combine. Transfer to a muffin tin. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool before serving.
English Muffin Mini Pizzas
4 gluten-free (or corn) tortillas, 2 Tbsp. olive oil, 1 cup salsa, 4 poached eggs, 4 slices organic cheese 1 Tbsp. finely chopped fresh basil, sea salt, pepper. Toast tortillas in the oven on a baking sheet for 5 minutes at 350 degrees F. Remove from oven; drizzle each tortilla with olive oil. Add salsa, poached eggs, 1 slice of cheese, basil, sea salt and pepper to each tortilla. Broil for 7 minutes in the oven or until cheese is melted.
1⁄2 cup granola, 1 cup Greek plain yogurt, 2 Tbsp. honey, 1/3 cup dried cherries, 1⁄2 tsp. cinnamon. Place granola in the bottom of a parfait glass. Spoon the yogurt on top. Drizzle with honey and sprinkle with dried cherries and a dash of cinnamon.
Eggs, Chives and Turkey Wrap
1 Tbsp. butter, 2 eggs, 1 Tbsp. milk, sea salt, pepper, 2 slices organic turkey cut into 1⁄2 inch pieces, 2 finely chopped chives, 4 sliced cherry tomatoes, 2 corn tortillas. Heat butter in a large skillet over medium heat. Whisk eggs with milk, sea salt, pepper and chives; transfer to the skillet. Cook for 5 minutes. Remove from heat. Lay each corn tortilla on a flat surface, add egg mixture, 1 piece of sliced turkey and cherry tomatoes; wrap like a burrito and serve.
Egg in a Hole Toast
2 slices of gluten-free bread, 1 Tbsp. butter, 2 large eggs, sea salt, pepper. Using a round cookie cutter or large glass, cut a 3 inch hole in the center of each bread slice. Melt butter in a large skillet and then add bread slices; crack 1 egg in each hole, sprinkle with sea salt and pepper. Cook for 4 minutes, flip and cook for another 2 minutes. Remove from heat, serve.
You can easily substitute your child’s favorite fruits, veggies or grains to mix n’ match and create your own fun spin on these classic recipes to keep your kids excited every morning. If your children have food allergies, feel free to substitute almond or rice milk for regular milk and quinoa or rice for gluten-filled grains such as couscous.
Amie Valpone, HHC, AADP is the Editor-in-Chief of Clean Eating
saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Amie's work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others.