I strive to start my kid’s day with a hearty breakfast, a high calorie love note to send them on their way to school or at least give me a few hour’s respite from the kitchen. But it takes creaticity – breakfast cereal is not nutritious enough (my opinion) and frankly some mornings I just can’t get myself to do a pop-up Cracker Barrel-style spread.
What we have agreed upon is smoothies, chock-full of frozen fruit, yogurt, sometimes wheatgerm and honey. I chuckle inwardly, knowing they have little inkling how good it is for them. Still, I try to put eggs or waffles alongside. Recently I dusted off a recipe I had tried a few years ago and realized it was a pretty good compliment to the smoothie, while adding a novelty bent to breakfast.
There is some work involved here, but the payoff is a great tasting cookie that, when paired with a smoothie or glass of milk leaves you feeling the good and the kids thinking they’ve scored!