During the school year, breakfast is a utilitarian affair – eat it and get out the door. But in the waning days of summertime, we want to savor those last few days when breakfast isn’t quite so rushed.
In honor of summer kid breakfasts, we decided to go a little crazy. We were inspired by Laura over at Family Spice with her breakfast smoothie popsicles. Mmmm…what kid would turn down popsicles for breakfast? And we have to give her props for sneakiness by putting protein powder, wheat bran, and flax meal into the popsicles. Ours is a pale imitation, but tasted pretty darn good anyway: We tossed yogurt, milk, strawberries, and flax meal into the blender for the main smoothie. Then we froze the mixture in popsicle molds for 30 minutes. In the meantime, we blended blueberries, strawberries, and orange juice. When the yogurt mixture was frozen just firm, we added the fruit mixture on top of the yogurt to make a colorful top layer.
Next we decided to try making a summer breakfast lasagna. This lasagna is made by layering homemade crepes with a sweetened ricotta cheese mixture and a raspberry/peach sauce. After we assembled it, we heated it at 350 for 20 minutes and served it warm – and it was tasty – but believe it or not it tasted even better the second day, served cold.
Last we decided to confound our kids completely by creating a breakfast salad. We were inspired by this Blueberry Breakfast Salad from Fruit and Veggie Guru, and by the Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette from A Spicy Perspective.
We made our breakfast salad with fresh spinach, blueberries, mango, and sugared walnuts. Then we created a mango-citrus salad dressing: Take 1/4 cup olive oil, juice of one lemon and one lime, 1 teaspoon white vinegar, and 2 ounces chopped mango; blend it up with the immersion blender to make it a smooth sunny yellow. Now that looks so good you could eat it for breakfast, lunch, or dinner.
Weekend fun food: Because food should be fun.