My daughter Caroline started kindergarten this fall, which was all fun and games until I realized that just as I’d trained her to sleep until around 8 a.m. every morning, we are now in the world of alarm clocks, carpooling and starting our day while it’s still dark outside.
Forgive me while I wipe a tear, or twenty, from my eye.
The first day of school I was on my A-game and made a nutritious breakfast of scrambled eggs and toast because I remembered all those notes that I used to bring home from school that discussed the importance of a nutritious breakfast. I assume they probably weren’t talking about a chocolate toaster pastry, (although, do not underestimate the joy a chocolate toaster pastry can bring to your day).
Anyway, Caroline basically ignored my nutritious breakfast offering and I quickly realized that I was going to need to work on my breakfast menu. The criteria being basically that it had to be something I could make while I’m half asleep.
Because I am a realist, I’ve come up with a few new favorites that are now in steady rotation at our house, although I’m definitely not above throwing some cereal in a bowl and covering it with low-fat milk.
Here are our new breakfast favorites for the fall, although truth be told, I save the waffles for a Saturday morning. I mean, I have my limits, especially when I’m running around frantically trying to find a missing hot pink tennis shoe and a library book that’s due.
Yogurt Parfait
2 cups low-fat vanilla yogurt
1 cup granola (you can make it homemade, but why would you do that when you can buy it?)
1/2 cup blueberries
1/2 cup strawberries
In a large glass (extra points if you use a martini glass), layer 1 cup yogurt, 1/2 cup granola and 1/4 cup each strawberries and blueberries. Repeat layers.
I’m not sure if Caroline loves this because of the taste or because I serve it in a cute glass, but, hey, whatever works. And I promise the only thing in there is the yogurt, granola and berries.
Cheesy Ham Cups
3 slices ham
1/4 cup finely chopped green onions
1 cup shredded Cheddar cheese (divided)
3 eggs
4 oz. plain low-fat yogurt
2 tablespoons minced fresh parsley
Place ham slice in greased ramekin or custard
cup. Sprinkle with onions and 1/2 cup Cheddar cheese. In a bowl,
beat eggs and yogurt until blended and pour into cups. Sprinkle
with parsley and remaining cheese. Bake at 350 for 25-30
minutes.
Blueberry Waffles
2 cups all-purpose flour
4 teaspoons white sugar
1 tablespoon baking soda
2 eggs
1 cup low-fat buttermilk
1/3 cup butter, melted
1 cup blueberries
1 small container blueberry yogurt
Preheat waffle iron. In a medium bowl, mix flour, sugar and baking soda. In a small bowl, whisk together eggs, buttermilk and butter. Stir into flour mixture with blueberry yogurt. Fold in blueberries.
Pour into waffle iron and cook until brown. Serve with syrup if desired.
I tried to take a picture of the finished product, but they taste a lot better than they look. Just trust me on that.
And there you have it, three new recipes to work into your fall menu. My thought is that if I can manage to incorporate some recipes like this at least a few times a week, then I won’t feel bad on the days I have to send her out the door with some sort of cereal bar.
If y’all have any quick, easy fall breakfast ideas, I’d love to hear about them in the comments. A girl needs all the help she can get!
