Preparing for Back to School

    Preparing for Back to School

    In the weeks leading up to the first day of school, it’s a good idea to start introducing your back to school routine. A new schedule calls for new mealtimes. Often, the most challenging one to implement is breakfast.

    Did you know? Though 93% of Americans agree that it is the most important meal of the day, a recent study found that 56% never eat breakfast!

    1. Breakfast is the first dose of fuel your body gets for the day. Avoid a case of sleepy-eyes and set aside time each morning for breakfast.
    2. Incorporate “brain foods”! These include foods that are high in antioxidants (like blueberries) and rich in omega fatty acids (like nuts and seeds).
    3. Think quick and portable foods like sandwiches and smoothies when time is of the essence. Prepping food the night before is also a major time-saver!

    Here are a few breakfast ideas for your family to enjoy:

    • Whole wheat Bagel with cream cheese and sliced strawberries
    • Oatmeal Pancakes (Tip: Make-ahead)
    • Fruit & Yogurt Smoothies
    • Egg and Cheese Sandwich
    • Grilled cheese on whole wheat bread
    • Peanut butter & Banana roll-up (place ingredients inside a whole wheat wrap, roll-up and go!)

    Blueberry – Oatmeal Pancakes

    Give your student some brain-power with these healthy pancakes! Quick, easy and make-ahead friendly for a delicious back-to-school breakfast!

    Blueberry Pancakes

    Prep: 10 minutes

    Cook: 20 minutes

    Makes: 10 to 12 pancakes

    Ingredients:

    • 1 cup all-purpose flour
    • 1 cup quick cooking oats
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup Foodtown® Yogurt, plain or vanilla
    • 1 cup low fat milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 2 tablespoons vegetable oil
    • 2 eggs
    • ½ cup fresh blueberries

    Directions:

    1. Place all ingredients (except blueberries) in large bowl and mix well to combine.
    2. Heat griddle or frying pan over medium high heat, grease with cooking spray or butter. Pour ¼ cup batter onto griddle for each pancake, top each pancake with blueberries. Flip to brown on both sides. Serve warm.

    Make-ahead tip:

    • Cooked pancakes can be stored in the refrigerator in a sealed freezer bag for up to two-days and one-month in the freezer.
    • Defrost in the refrigerator overnight or in the microwave.
    • Can be reheated in a 350°F oven for 5 minutes, once thawed