Back to School Breakfast for Busy Days

Lawndale News Chicago's Bilingual Newspaper - Foods

By Kim Kirchherr, MS, RD, CDE SUPERVALU Dietitian

Mom is right! Breakfast is one of the most important meals, setting the tone for the rest of the day on school performance, behavior, and weight management – even attendance may improve by starting the day off right! Make breakfast part of the morning every day by keeping it tasty, balanced, and simple. Help the whole family by including a fruit or vegetable to start off on the right foot and eat a bit healthier no matter what the rest of the day brings.

Here are some creative (and quick) solutions to start the school year off right! Challenge everyone in the house to come up with even more fun ideas for speedy and delicious meals.

Banana Wheat Muffins

Lawndale News Chicago's Bilingual Newspaper - NutricionPreparation:
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Amount: 12 servings

1 1/3 cups frosted bite size shredded wheat
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter , softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/2 cup chopped walnuts (optional)

1. In a medium mixing bowl, combine shredded wheat, flour, soda and salt; set aside.
2. In a large mixing bowl, cream butter and sugars together with an electric mixer. Add eggs, vanilla and bananas; continue mixing until well combined. Slowly add in flour mixture. Add walnuts, if desired.
3. Divide into a muffin pan that has been sprayed with no-stick cooking spray . Bake in a preheated 350°F oven 20-25 minutes or until knife inserted in the center comes out clean.
4. Remove muffins from pan and place on a cooling rack.

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Until next time!

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