Mommy on the Go: Breakfast
Taking care of your little bundles of joy can make it difficult to prioritize yourself- especially when it comes to meals. Take Breakfast, for example. They say it’s the most important meal of the day, but (be honest) how many day per week do you just grab a protein bar or cup of coffee and head out the door? We’re not going to lie to you, there probably won’t be a day anytime soon where you’ll have time to prepare a good, full breakfast for yourself. But there are some really simple recipes out there that can help start your day off with a bit more energy and yummy goodness.
This yogurt recipe is a quick and sweet way to start out your day. It’s a great treat to share with the kids, too, saving you from having to make multiple breakfasts.
- 2 tablespoons of fresh lime juice
- 1 tablespoon honey
- 2 cups finely diced pineapple
- 2 (4-6 ounce) containers fresh blueberries
- 3 cups vanilla lowfat yogurt
- 1 ½ cups prepared granola cereal
- ½ cup pomegranate seeds
- Stir together lime juice and honey in a large bowl. Stir in pineapple and blueberries.
- Spoon 1/4 cup yogurt into 6 (8-ounce) jars or glasses, and sprinkle each with 1/4 cup granola. Top each with 1/3 cup pineapple mixture. Add 1/4 cup yogurt to each glass, and sprinkle each with about 1 tablespoon pomegranate seeds. Cover and chill until ready to serve.
This recipe comes to you courtesy of Soccer Mom, who spent a while perfecting the recipe with her husband. If you need a big boost of energy in the morning and you’re trying to kick that coffee addiction, this is a great energizer alternative.
- 1 small pineapple
- 1 banana
- 2 carrots
- 5-6 strawberries
- 1 medium beet
- 1/2 cup coconut water (regular water works just fine too)
- 1 packet Stevia sweetner
- Cut produce into smaller chunks that are more manageable for the blender.
- Add ingredients to blender and put the lid on tightly.
- Begin blending on a low speed to rough chop the fruits and veggies. Gradually increase speed until smooth, adding more liquid if necessary.
Pro-tip: Slice all the fruit/veggies the night before so all you have to do in the morning is put everything in the blender, blend, and go! Or use a Produce Pro to speed up your prep time!
If you’re someone who craves a warm meal in the morning, this a great ten minute way to get a nice hot filling meal. It’s great because it’s an oven recipe, so you can just put it in and get the kids ready while you wait for it to cook!
- 1 (7-inch) whole grain pita bread (do not split in half)
- 2 teaspoons basil pesto
- ⅓ cup coarsely grated mozzarella or Fontina cheese
- ½ packed cup baby arugula
- 1 large egg
- Pinch of salt
- Move the rack of the oven or toaster oven to the lowest level and preheat to 450◦F.
- Put the pita bread on a baking sheet (small enough to fit in the toaster oven, if using). Spread pesto evenly over the top of the pita, just shy of the edge. Sprinkle the grated cheese over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of arugula holds the egg in place. Sprinkle a pinch of salt over the top.
- Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so.
- Remove from the oven and cut into quarters.
- Jokari Blog