Along with fighting about what to wear, arguing about acceptable hairstyles, and nagging about homework, moms face another daily back-to-school battle with straggler kids: breakfast.
My soon-to-be second grader is used to taking her sweet time at the breakfast table methodically chipping away at her favorite dishes. Her leisurely pace is not an issue on weekends and during the summer months, but once the school year starts her routine gets a serious jolt.
I’ve told her a thousand times that she has two choices when it comes to back-to-school breakfasts: She can either wake-up 30 minutes earlier than normal, and enjoy a relaxing made-to-order breakfast or she can sleep in and grab a quick (yet nutritious) meal before we have to load up and head out.
She’s told me in no uncertain terms that she despises both choices.
Well, guess what? I despise the back-to-school breakfast battle too.
However, instead of waging war for another school year, I’ve decided to make some changes to our morning routine. This year I will be experimenting with new recipes for fun, tasty and nutritious breakfast items that can be consumed in a hurry if need be. Hopefully, my proactive approach to breakfast will help eliminate the back-to-school blues.
Here are a couple of the recipes I will be incorporating into our morning mix:
Combines all of Elvis’ favorites into a portable edible package.
Crescent roll dough
Semi-sweet chocolate chips
Preheat oven to 350 degrees.
Roll out crescent dough, pinching perforations to make one large sheet.
Cut dough into 12 equal squares.
Place 1/2 teaspoon of peanut butter in the center of each square.
Cut banana into 12 slices and place one slice on top of the peanut butter. Then, top with a few chocolate chips.
Fold the corners and edges of the dough together at the top of the chocolate chips.
Dust each dough bundle with a cinnamon and sugar.
Bake 15 minutes or until golden brown.
Serve warm or at room temperature.
You can use your child’s favorite fruit, from strawberries to bananas.
2 ripe peaches, peeled, pitted and sliced
2 tablespoons honey
1/2 cup milk
2 cups ice cubs
1 container (6 ounces) of peach or vanilla yogurt
Blend the peach slices with the ice cubs, honey and milk.
Add yogurt and blend for another minute.