Preparing for Back to School
In the weeks leading up to the first day of school, it’s a good idea to start introducing your back to school routine. A new schedule calls for new mealtimes. Often, the most challenging one to implement is breakfast.
Did you know? Though 93% of Americans agree that it is the most important meal of the day, a recent study found that 56% never eat breakfast!
- Breakfast is the first dose of fuel your body gets for the day. Avoid a case of sleepy-eyes and set aside time each morning for breakfast.
- Incorporate “brain foods”! These include foods that are high in antioxidants (like blueberries) and rich in omega fatty acids (like nuts and seeds).
- Think quick and portable foods like sandwiches and smoothies when time is of the essence. Prepping food the night before is also a major time-saver!
Here are a few breakfast ideas for your family to enjoy:
- Whole wheat Bagel with cream cheese and sliced strawberries
- Oatmeal Pancakes (Tip: Make-ahead)
- Fruit & Yogurt Smoothies
- Egg and Cheese Sandwich
- Grilled cheese on whole wheat bread
- Peanut butter & Banana roll-up (place ingredients inside a whole wheat wrap, roll-up and go!)
Blueberry – Oatmeal Pancakes
Give your student some brain-power with these healthy pancakes! Quick, easy and make-ahead friendly for a delicious back-to-school breakfast!
Prep: 10 minutes
Cook: 20 minutes
Makes: 10 to 12 pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Foodtown® Yogurt, plain or vanilla
- 1 cup low fat milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- 2 eggs
- ½ cup fresh blueberries
Directions:
- Place all ingredients (except blueberries) in large bowl and mix well to combine.
- Heat griddle or frying pan over medium high heat, grease with cooking spray or butter. Pour ¼ cup batter onto griddle for each pancake, top each pancake with blueberries. Flip to brown on both sides. Serve warm.
Make-ahead tip:
- Cooked pancakes can be stored in the refrigerator in a sealed freezer bag for up to two-days and one-month in the freezer.
- Defrost in the refrigerator overnight or in the microwave.
- Can be reheated in a 350°F oven for 5 minutes, once thawed