8 Healthy & Delicious Power Breakfasts For Kids

by , 09/25/12

raw blueberry tartlet, healthy breakfast, kid friendly, raw breakfast

5. Raw blueberry tartlet

Does dessert for breakfast sounds crazy? Not if your dessert is a healthy fat-and-protein-packed treat like these raw blueberry tartlets. They are a definite step up from my high school days eating cheesecake for breakfast. Another easy dessert for breakfast idea: make a modified banana split. Plop on some yogurt instead of ice cream and let kids add a little maple syrup or agave on top (sprinkles optional!)

carob avocado breakfast pudding, healthy breakfast, kid friendly, recipe

6. Carob or Chocolate Avocado Pudding (aka Chocomole)

Every raw food lover I know has a basic chocomole recipe in their back pocket. The essentials come down to this: a few avocados blended with a drizzle of agave or a few softened chopped dates, a dash of vanilla extract, and some cacao powder. I like to swap out the cacao for carob since it doesn’t contain any caffeine and still has that chocolate-y, caramel-y flavor. Kids who have refused their green fruits and veggies have still gone gaga for this breakfast pudding so give it a try. It also makes a nice, healthy dessert for adults with some fresh berries and mint.

breakfast pizza, healthy breakfast, power breakfast, kid friendly

7. Breakfast Pizzas

The Lebanese restaurant near us serves all types of flatbreads (known as manakeesh) for breakfast, including savory and sweet. While breakfast is often associated with sugary cereals and sweet pastries in the U.S., it is often a savory meal in other countries (think beans and rice). Make your own savory style flatbread or pizza and top with scrambled, organic free-range eggs or scrambled tofu, sliced veggies, and a little sauce or ketchup. We also like sauteeing some seitan with onions and tomatoes to top our breakfast pizzas.

millet muffins, healthy muffins, healthy breakfast, kid-friendly breakfast

8. Power muffins

It’s tempting to buy muffins en route to school or work, but the huge amount of sugar and white flour inside of them (not to mention their oversized portions) are reasons enough to make your own. Most muffins will stay good for a few days, so make a big batch on Sunday night and you’ve got breakfast for that beginning whirlwind start to the week. You can experiment with replacing some of the regular flour with whole wheat, whole wheat pastry, spelt, coconut, soy, brown rice or some gluten-free blends. Refined white sugar can be reduced and/or replaced with sucanat, coconut sugar, or other healthier sweeteners. Throw in some dried fruit and nuts, and you’ve got a breakfast winner!

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