Weekday Breakfast Smorgasbord

 

Weekday breakfasts.  I do not like cereal. It’s one of the most processed foods on the grocery shelves. My youngest is not a fan of eggs. She’ll take it for about a week. Not a day more.  I use to do pancakes or waffles quite a bit because it’s easy.  Yes, easy!  I made the batter the night before and I never had to fight the kids to eat.  But it’s not the healthiest way to start a day.  I was having a hard time thinking of what to make them that’s quick and easy.  Then I realized it was easier to think of what I wanted them to have nutritionally.

Protein: yogurt, which also serves as a pro-biotic

Complex grains: wheat toast

Fruit: bananas

Iron: raisins

Anti-inflammatory: cinnamon

Antibiotic: honey

And so my little breakfast smorgasbord came to be.

 

For a little more oomph, which can be made the night before, I made an apple compote.  Truthfully this came about because I had an entire bag of leftover cinnamon apples slices from our swim meet over the weekend. I didn’t want them to go to waste. They were kept cool the entire time so I knew they were still good…just a little bruised.  I dumped them in a pot with a little water and some added nutmeg and brown sugar. I turned the stove up to medium and by the time I finished packing lunchboxes the apples were soft and delicious and ready to go over yogurt.  I added raisins for iron and boom! Breakfast.  Girls loved it. Highly recommend it.