Breakfast Pizza Fun!

Making recipes easy and fun is key at our Kids Eat Smart Clubs! This fun twist on pizza can get kids excited about eating healthy. Serving fruit in fun and creative ways can get kids to eat fruit and maybe try it again. The interesting thing about kids, is that they may not like one thing one day, and the next day they do – so it’s about allowing them to try it again and serving it in a fun way!

Try this recipe at your KES Club this week:

Breakfast Pizza

Ingredients

  • 8 ounce – cream cheese, low fat
  • 1/4 cup – honey
  • 1 teaspoon – vanilla extract
  • 1 tablespoon – milk
  • 4 large – naan
  • 1 cup – raspberries
  • 1 cup – blackberries

Directions

  1. Add cream cheese, honey, vanilla and milk to a mixing bowl. Using a hand mixer or stand-up mixer, blend until smooth.
  2. Spread onto naan bread and top with berries.

Note: Thawed frozen berries will work if fresh are not available.

Recipe and image sourced from: https://www.superhealthykids.com/breakfast-pizza/

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.

Healthy Egg Muffin Cups!

Many of our KES Clubs love to serve eggs! This recipe allows a ton of eggs to be prepared at the same time. Eggs are a great addition to any KES menu. Eggs are a great source of protein and provide many essential nutrients for our growing kids. Using a muffin tray with this recipe allows you to prepare a ton of egg muffins all at the same time. This recipe is fun and easy and can be prepared in no time at all.

Egg Muffin Cups

Ingredients

  • 2 slice – bread, whole wheat
  • 8 large – egg
  • 1/2 cup – milk
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 1 cup – spinach
  • 4 ounce – cheddar cheese
  • 1 cup red peppers

Directions

  1. Preheat the oven to 350 degrees F. Distribute 12 foil muffin holders into a muffin baking pan. It is best to use foil papers here.
  2. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups
  3. In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
  4. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top. Add a few spinach leaves (you may need to shred a bit)
  5. Sprinkle an equal amount of both the grated cheese and red peppers into each muffin cup on top of the egg mixture.
  6. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze (in-between sheets of wax paper) for another day!

Recipe and image sourced from: https://www.superhealthykids.com/recipe/egg-muffins/

Kristin Hedges is a Registered Dietitian with Kids Eat Smart NL.

Blueberry French Toast Muffins!

Our KES Clubs are always looking for an easy way to serve a hot breakfast to their kids each morning. Having a hot breakfast prepared is always a nice way to start the day, especially on these cold winter mornings. This is a great recipe that can be prepared in bulk and served at your KES Club this week. This a great way to serve eggs for breakfast if you school has no allergies.

Blueberry French Toast Muffins

  • 4 large eggs
  • 1 cup milk, any type
  • 1 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 12 ounces whole grain bread, cut into small pieces (about 6 cups)
  • 1 cup fresh or frozen blueberries
  • Optional toppings: maple syrup or yogurt

Preparation

  1. Preheat oven to 350°F.
  2. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries.
  3. Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top.
  4. Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain, or top them with a little bit of maple syrup or yogurt on the side.

Recipe and Image sourced from: https://www.blueberrycouncil.org/blueberry-recipe/blueberry-french-toast-muffins/

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.

New Year – New Breakfast!

The New Year is all about trying things new and fresh.  Many of those at home and in our Kids Eat Smart Clubs will be looking to start the New Year off with some new healthy choices for breakfast.  This recipe is a nutritious way to start your day and can easily be included in your breakfast routine.  When serving at your KES Club be sure to check for egg allergies before adding to your menu.

Breakfast Burrito

Ingredients

  • 2 eggs
  • 2 tbsp milk
  • 1/2 small red pepper, diced
  • pinch each salt and pepper
  • 2 tbsp shredded Cheddar cheese
  • 1 small tortilla

Directions

Whisk eggs, milk, green pepper, salt and pepper in small bowl.  Spray skillet with cooking spray.  Heat skillet over medium-high heat until hot enough to sizzle a drop of water.  Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.  Sprinkle with cheese.  Spoon the eggs in the center of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Recipe sourced from: https://www.eggs.ca/recipes/breakfast-burrito

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.