Staying healthy while in quarantine can feel overwhelming. Here are some easy recipes to keep you and your family on track.
You’re probably already familiar with this oatmeal that you prepare the night before and eat in the morning. It’s such a great idea because you can customize your oatmeal for everyone in the family easily, and all the flavors marinate overnight in the fridge.
Easy Overnight Oats by Krista Quin of Scrath Mommy
- ½ cup organic rolled oats (quick or regular)
- ¾ almond milk (or your milk of choice) – learn how to make almond milk
- 1-2 teaspoons pure maple syrup or raw honey
- Optional: add ½ an organic mashed banana OR ½ cup of unsweetened organic applesauce
1.Place oats, milk, and sweetener of choice in an airtight container (like a glass mason jar)
2.Gently shake to fully combine
3.Refrigerate for 6-8 hours
4.Top with your favorite fruit, nuts, &/or seeds & enjoy!
A smoothie is a great breakfast option because you can drink it on the go. Compile everything you need to make your smoothie in a zip lock bag to make it easier to throw together in a blender for breakfast.
Strawberry Banana Breakfast Smoothie by Stacey from My Kids Lick the Bowl
- ½ cup strawberries
- 1 small banana
- 6x Macro natural almonds
- ¼ cup rolled oats
- 150 ml milk, soy milk, almond milk, rice milk or coconut milk
Bled everything together until smooth.
Most kids go through a pancake phase where that’s just about all they will eat. Luckily, you can make a big batch of these over the weekend, freeze, and reheat a serving every day for a quick, no hassle breakfast that’s leagues above Eggo.
Whole wheat banana pancakes by Sally from Sally’s Baking Addiction
- 1 and 1/3 cups (167g) whole wheat flour (or white whole-wheat)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large egg (or 2 egg whites)
- 1 cup (240ml) milk*
- 1/2 cup mashed ripe banana (about 1 large banana)
- 2 Tablespoons packed light or dark brown sugar
- 1/4 cup (63g) Greek yogurt*
- 1 teaspoon vanilla extract
- 1/2 cup add-ins like chocolate chips or fruit, optional
1.Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
2.Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not overmix the batter.
3.Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
4.Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
Yogurt is such a healthy and light option that it’s a great choice for breakfast. To make it even more nutritious, add fruit. To make it easier to have for breakfast, freeze it the night before with the fruit already mixed in!
Frozen yogurt fruit bark by Kimberly from Natural Beach Living
16-20 oz. plain or vanilla yogurt
- 2 Kiwi
- 4 Strawberries
- 1/3 cup Blueberries
- 1/3 cup Mango
- 1/4 cup Granola
- Chop all the fruit into small bite-sized pieces.
- On a small cookie sheet covered with parchment paper, spread the yogurt all over in an even layer.
- Place the chopped fruit all over the top and sprinkle granola on.
- Freeze for 2-3 hours or until frozen.
- Break or cut large pieces off and hand out to kids or adults for a delicious, healthy snack. Eat right away or place back in freezer until ready to eat.
Chocolate muffins AND a nice dose of veggies. Is there a better way to start the day?
Chocolate zucchini muffins by Jill from Frugal Mom Eh
- 2 large eggs
- 1/2 C. applesauce
- 1/4 C. granulated sugar
- 3/4 C. brown sugar
- 2 C. zucchini, shredded
- 1 1/2 C. flour
- 1/2 C. unsweetened cocoa powder
- 2 tsp baking powder
- 12 oz Semi-sweet chocolate chips or mini chocolate chips
- Preheat the oven to 400 degrees and spray two standard muffin tins with non-stick cooking spray or line with cupcake liners.
- Combine the eggs, applesauce, sugar, brown sugar and shredded zucchini.
- Slowly fold in the dry ingredients and the chocolate chips.
- Fill each muffin well about 3/4 full.
- Bake 17-20 minutes.