Back-to-School Breakfasts and Lunches
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.
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Apple Ring Pancakes
A slice of fruit is hidden inside each of these scrumptious breakfast treats.
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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
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Gingerbread Pancakes
Make weekday mornings feel special in an instant by serving these sweet, spiced pancakes, whipped up and frozen the weekend before.
Recipe by Kelsey Banfield from The Naptime Chef:
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(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
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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
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Pizza Lollipops
These mini pops, filled with pepperoni and cheese, are like a pizza and a wrap sandwich all rolled into one. Offer marinara dipping sauce on the side for extra fun.
Recipe by Shaina Olmanson from Food for My Family:
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Minikopita
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
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Ham and Cheese Petite Quiche
The traditional ingredients of ham, cheddar, and thyme give this quiche a winning flavor, but as with any quiche recipe, you can tweak this one to suit your child's tastes.
Recipe by J.M. Hirsch from Lunch Box Blues:
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Hummus-Stuffed Baby Bells
Even reluctant veggie eaters can be won over by the novelty of little bell peppers. Sliced in half, they make yummy, edible vessels for layers of hummus and tabbouleh, a parsley-seasoned, citrusy salad.
Recipe by J.M. Hirsch from Lunch Box Blues:
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Salami-Spiked Hummus with Pita
J.M.'s recipe for this hearty, Turkish-inspired dip yields extra-savory results, thanks to the addition of chopped dry salami.
Recipe by J.M. Hirsch from Lunch Box Blues:
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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.