Our mouthwatering Brain-Boosting Breakfast series continues with celebrity chefs and restaurateurs creating healthy, brain-boosting breakfast ideas to help keep kids going throughout the day. Today's recipes come from Cooking Light's new Cooking Light: The Ultimate Kid-Approved Cookbook.
It's easy to lay on the sugar and fat in the morning. A quick trip to the grocery store turns up muffins, frozen pancakes, and waffles that are laden in unhealthy ingredients that not only pack on the pounds, but fail to help kids boost their brain power throughout their morning classes.
For years, Cooking Light has educated home cooks on the best way to make healthy meals, and now they've turned their attention to kids. In their new Cooking Light: The Ultimate Kid-Approved Cookbook ($19.95), the chefs offer up more than 100 recipes that moms and tots can cook together, including several breakfast options that help fill lil tummies and stimulate the brain. They're sharing oatmeal, egg, and smoothie recipes that tots will love eating before heading off to school.
Keep reading for Cooking Light's brain-boosting breakfast recipes for school mornings!
Ingredients 1 1/4 cups water Directions
Overnight Honey-Almond Oatmeal
1/3 cup steel-cut oats
2 tbs uncooked pearl barley
1/8 tsp salt
1 tbs honey
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tbs sliced almonds, toasted
1 tbs turbinado sugar (optional)
1 tbs honey (optional)
1 1/4 cups water
Ingredients 1 cup orange juice Directions Place all ingredients in a blender in the order given; process until smooth.
Blackberry-Mango Breakfast Shake
1 cup refrigerated bottled mango slices
3/4 cup light firm silken tofu
3 tbs honey
1 1/2 cups frozen blackberries
1 cup orange juice
Place all ingredients in a blender in the order given; process until smooth.
Ingredients 1/4 tsp chopped fresh oregano Directions
Quick Breakfast Burritos
1/8 tsp salt
1/8 tsp black pepper
3 eggs, lightly beaten
3 egg whites, lightly beaten
4 (7 1/2-inch) 96-percent fat-free whole-wheat flour tortillas
1/4 cup finely chopped onion
1 cup preshredded reduced-fat four-cheese Mexican-blend cheese
1 cup fresh salsa
1/4 tsp chopped fresh oregano