by Toby Amidor in Healthy Holidays, Kid-Friendly, May 9, 2013
by Lauren Miyashiro in Healthy Recipes, April 4, 2013
My kids always want to prepare a very special breakfast for me on Mother’s Day. But guess who ends up doing most of the cooking AND cleaning? (hint: me!) Instead of getting upset at the thought of extra chores, I take this opportunity to bond with my kiddos while we whip up delicious memories together in the kitchen.
A few days before Mother’s Day, my kids and I plan out the menu and hit the market so we’re fully stocked and ready to cook. Here are some mouthwatering Mother’s Day breakfast picks, complete with tasks your kids can do.
Recipe: Lemon Blueberry Pancakes (pictured above)
- Gathering ingredients
- Measuring ingredients
- Washing the blueberries
- Cracking the egg
- Stirring ingredients
by Dana Angelo White in Healthy Recipes, March 30, 2013
I don’t have to tell you how breakfast is the most important meal of the day; you’ve heard it before. And I’m not here with a quick and easy recipe to whip together on the fly because I hardly have time to pour myself a bowl of cereal (and I don’t even have kids). Weekday mornings are rough, but Ree’s Strawberry Oatmeal Bars make them better.
I can’t get enough of The Pioneer Woman these days. Her recipes are both incredibly scrumptious and pleasingly straightforward. This one is no exception; there’s no stress or kitchen mess involved. I had all of the ingredients in my pantry and fridge already, and prep work took no longer than 10 minutes total.
by Toby Amidor in Grocery Shopping, Healthy Recipes, Kid-Friendly, March 16, 2013
From breakfast to dessert, smoothies are a quick, please-everyone solution; they require little prep (just toss everything in a blender and press a button) and are completely customizable. To make smoothie prep even easier, keep your freezer stocked with frozen fruit.
These deliciously frosty drinks can be sipped for a snack or a meal. Pay attention to portion sizes and higher-calorie ingredients (like frozen yogurt or nut butter) to make sure you don’t overdo it. A snack-sized smoothie should be about 150-200 calories, and to make your smoothie a healthful meal, shoot for more protein and 350-450 calories (and less sugary ingredients).
See Healthy Swaps for smoothies
Start the day with any of these fruit-filled drinks.
Orange-Banana Smoothie (above)
Ginger-Peach Green Tea Smoothie
Pineapple Mama Smoothie
Blueberry Blast Smoothie
by Leah Brickley in Food News, March 1, 2013
I make quick, easy and kid-friendly breakfast every day for my 3 kids. If you’re not a believer that you can make breakfast happen in a flash, try any of my tips to make it happen.
Food Groups Matter
It’s not just about throwing together easy foods, but making sure your little ones gets the nutrients they need from a variety of food groups. As a rule of thumb, I make sure at least 3 food groups are represented in any of my kid’s breakfasts. Choose from dairy, whole grains, fruits, veggies, and lean protein. The more food groups you can include, the better.
Quick Recipe Ideas
Simple, no-fuss recipes you can throw together in less than 10 minutes.
by Robin Miller in Robin's Healthy Take, December 24, 2012
We’ve all heard that breakfast is the most important meal of the day, and a new study shows just how important breakfast is for kids. The study, released by Share Our Strength, an organization Food Network has partnered with to raise money to fight childhood hunger, reveals that of the 21 million U.S. kids that get free or reduced-price school lunch, only a shocking half get breakfast. That means millions of children are starting their day hungry, making it more difficult for them to learn. The study also found that kids who eat school breakfast attend on average 1.5 more days of school, average 17.5% higher on math test scores and are 20% more likely to graduate high school.
Share Our Strength is making breakfast in schools a priority through Breakfast Changes Lives, an initiative in conjunction with the organization’s No Kid Hungry campaign.
by Toby Amidor in Thanksgiving, November 21, 2012
Bread pudding is warm comfort food that can be served for breakfast, brunch and even dessert (my boys enjoyed decadent chocolate bread pudding at recent dinner buffet). And because it’s incredibly easy to prepare, you should keep a good “wow them” recipe in your arsenal.
This recipe is particularly great for the holidays because the season often brings overnight guests – with this version, you can prep ahead and bake the bread pudding the next morning while the coffee is brewing. The cinnamon-laced, moist French bread is embellished with mixed dried berries; I chose a blend of cherries, blueberries and cranberries because I like their sweet and tart chewiness. You could easily use just one variety of berry or use raisins or currants. You can even add semi-sweet chocolate morsels.
Regular bread pudding can have over 500 calories, 20 grams of fat and 700 mg of sodium per serving. By choosing fat free milk and fat free sweetened condensed milk, and by swapping 2 egg whites for 2 whole eggs, I was able to shave 100 calories and 300 mg of sodium per serving and I got the fat down to just 2 grams per generous portion.
by Leah Brickley in Healthy Recipes, November 10, 2012
Although a turkey feast is approaching, it’s important to fuel up the morning of Thanksgiving. A well-balanced breakfast will give you enough energy to pleasantly chat with family and friends—no need to be agitated and hungry when you see everyone. Plus, eating breakfast can keep hunger under control and keep you level-headed and ready to make more reasonable choices when it’s time for the big meal.
Quick and simple does the trick. With all the hustle and bustle of last minute holiday prep, there’s no need to slave in the kitchen. Your goal is about a 400-500 calorie breakfast which should include whole grains, fruit, and dairy. Make sure you get in enough fiber to hold you until the holiday meal.
Oats are a whole grain and they’re brimming with fiber and energy-boosting B-vitamins. Cook with skim or almond milk and top with fresh fruit, nuts and spices.
Recipe: Food Network Kitchens’ Hot Chocolate Banana-Nut Oatmeal (pictured above)
There are so many ways to enjoy this protein-rich breakfast favorite. For a fun holiday twist try my recipe which includes whole grains, eggs and dairy using only 5 ingredients.
Recipe: Eggs In a Basket
by Leah Brickley in Healthy Recipes, October 13, 2012
Beans and toast is a breakfast tradition in the UK (it’s both adored and loathed) that has stood the test of time. The story goes that in 1927 an executive at Heinz decided to create a national dish in order to sell more canned beans and an iconic dish was born.
If you’re interested in becoming a convert then try Food Network Magazine’s Baked Eggs and Beans on Toast. We’ve modernized this classic by adding a fresh tomato salad and a baked egg. Make half the recipe to make a more responsible breakfast portion for four. Enjoy!
What other cuisines inspire you for breakfast?
by Food Network Magazine in Which is Healthier?, September 19, 2012
We’re all familiar with breakfast staples like cereal, scrambled eggs and toast but how does the rest of the world start their day? In Vietnam a rich and aromatic soup made with rice noodles called pho is often eaten at breakfast.
The soup starts with a long simmered broth of roasted beef or chicken bones typically with spices like ginger, cinnamon and star anise (your kitchen will smell amazing!). It’s ladled over noodles into big bowls and lucky eaters get to stir in their favorite flavors and toppings like lime juice, fish sauce, bean sprouts, chilies, onion, mint and basil.
Hungry? Try pho for breakfast sometime. Here’s a delicious simplified version of pho that can be made in advance. Reheat the broth and keep toppings refrigerated in an airtight container. Try using low-sodium soy sauce in place of the fish sauce.
Remember that pho is perfect for dinner too!
What’s your favorite non-traditional breakfast?
Food Network Magazine staged a breakfast face-off and asked a registered dietitian to name the better choices. The results might surprise you.
Cow’s Milk vs. Soy Milk
WINNER: Cow’s milk. To make soy milk taste better, many manufacturers add sugar (especially to flavored kinds). Plus, soy milk doesn’t naturally contain as much protein or calcium as cow’s milk. Soy milk can be a healthful alternative if it’s fortified and doesn’t have too much added sugar, but unless you’re lactose intolerant, just stick with 1 percent or skim milk.
Smooth Peanut Butter vs. Chunky Peanut Butter
WINNER: It’s a draw. The amount of salt, sugar and oil in peanut butter can vary by brand and even within each brand, but smooth and crunchy versions are the same nutritionally—one is just ground more than the other. The healthiest option: peanut butter without added sugar or salt.