I am a planner. On Sunday evening, I set out the kids’ clothes for the week. Each evening after dinner clean-up, as the kids squabble over their last few bites, I prepare their breakfasts, my breakfast, set up the electric tea kettle, and make their lunches.
Here are some breakfasts I often make the kids:
Smoothies: #1 and #2’s favorite is frozen mixed berries, frozen banana, frozen spinach, a dollop of sunflower butter, and apple juice. They also like frozen berries, Almond Dream Almond Non-Dairy Unsweetend Vanilla Yogurt, frozen spinach, and cranberry juice. I throw all of the ingredients in the blender cup, pop it in the fridge, and blend it the next morning. Easy!
Sunny Apple Sandwich: I core an apple then cut it horizontally into four slices (the apple core hole should be in the center of each slice, like a bagel.) Spread sunflower butter on one side of two of the apple slices and top each smothered slice with a naked apple slice, so you have apple sunflower butter sandwiches. Cover, refrigerate, and, in the morning, serve with your favorite dairy-free cereal and dairy-free milk (we lIke cashewmilk.)
Dairy-free Parfait: SoDelicious Non-Dairy Coconut Yogurt (#1 and #2 love the strawberry flavor) topped with fresh berries and pumpkin seeds is a tasty breakfast. If I’m using the Almond Dream Almond Non-Dairy Unsweetened Vanilla Yogurt, I’ll add a drizzle of honey. I cover the small bowls and refrigerate. In the morning I top each with dry bran cereal.
Sunny-banana Sandwich: a sunflower butter and banana sandwich on dairy-free bread served with a side of orange slices or pineapple is a fun and easy make-ahead. I just prepare it all, cover it, refrigerate, and serve in the morning.