FamilyFun and four of our favorite mom and dad food bloggers share our best back-to-school recipes. Here, we offer simple, fresh, and fantastically delicious ideas for feeding your kids breakfasts and lunches they'll look forward to eating.
Everything in this slideshow
Invasion of the Frankenmuffins
These green goodies get their sweetness from banana and their spooky color from a bowlful of spinach that kids can see but not taste. Heat the oven to 350 degrees and coat 16 muffin cups with cooking spray. In a large bowl, whisk together 1 cup each all-purpose and whole wheat flours, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon each baking soda and salt, and 1 1/2 teaspoons cinnamon. In a blender, puree 1/4 cup canola oil, 3/4 cup milk, and 6 ounces (6 cups packed) fresh baby spinach until smooth, then blend in 1 large banana and 2 teaspoons vanilla. Fold the liquid mixture into the dry ingredients. Fill each prepared muffin well two-thirds full. Bake the muffins until a toothpick inserted in the center comes out clean, about 18 minutes.
Originally published in the October 2014 issue of FamilyFun magazine.
Very Berry Breakfast Parfait
Hearty and more flavorful than oats, barley makes a wonderful addition to this healthy, layered breakfast.
Recipe by Kelsey Banfield from The Naptime Chef:
As a new mom pressed for time, Kelsey started preparing her family's meals during her daughter's afternoon naps. Her strategy soon became a blog dedicated to family-friendly recipes and tips, often featuring ideas that reflect her adventurous yet practical approach to meals (Chicken tikka masala! Rhubarb-orange snack bread!). She's also the author of The Naptime Chef cookbook. thenaptimechef.com
(Almost) Everybody Can Eat'em Apple Muffins
These scrumptious dairy-, egg-, and nut-free spice muffins are delightfully fluffy and moist. The streusel topping, flavored with cinnamon and nutmeg, makes them a crowd-pleaser any time of day.
Recipe by Kelly Rudnicki from Food Allergy Mama:
The recipes on Kelly's blog -- from dairy-free takes on kid favorites like mac-and-cheese, to egg- and gluten-free baked goodies -- are every bit as tasty as the standard versions. A mom of five, Kelly is also the author of The Food Allergy Mama's Easy, Fast Family Meals. foodallergymama.com
Green Monster Freezer Smoothies
Leafy greens (more than 1/2 cup per serving!) get a naturally sweet disguise in these smoothie cubes. Pack them in a thermos or jar and they'll thaw by lunchtime.
Recipe by Shaina Olmanson from Food for My Family:
Cooking meals for her husband and four children supplies Shaina with delicious material for her blog. Her wide-ranging site features recipes and menus, plus time- and money-saving strategies. She is also the author of Desserts in Jars. foodformyfamily.com
This two-bite take on spanakopita features the classic combo of spinach and feta.
Recipe by J.M. Hirsch from Lunch Box Blues:
J.M. is the national food editor for the Associated Press. His blog chronicles the trials, tribulations, and triumphs of creating his son's lunches, complete with mouth-watering, up close shots of each meal. J.M.'s site was the inspiration for his latest cookbook, Beating the Lunch Box Blues, out this month. lunchboxblues.com
Mom-approved Pizza for Breakfast
Get your family off to a super(food) start with a dish that celebrates one of the healthiest picks of the season -- blueberries. In a small bowl, stir together 1/4 cup ricotta, 1/8 teaspoon lemon zest, and 1/2 teaspoon lemon juice. Toast two whole wheat English muffins, then evenly distribute the ricotta spread among the muffin halves. Top each with 2 tablespoons fresh blueberries. Drizzle with honey, if you like. Makes 4 servings.
This for That: If your child has a milk allergy, replace ricotta with plain soy- or coconut-milk yogurt.
Originally published in the June/July 2015 issue of FamilyFun magazine.