It’s almost time for back-to-school, back-to-early-mornings and back-to-breakfast at zero-dark-thirty (who feels me, middle school parents?). Between cramming for quizzes, hitting snooze and running out the door, there really IS time to throw a little nutrition their way as the kids are running to catch the bus (because “if you miss that bus, I am NOT driving you to school!”). So, put down the pop tarts and try one of these quick and healthy recipes designed to get them (and you!) through the day with a little plant-power.

Blueberry Power Smoothie

2 cups wild blueberries
1/4 avocado
1.5 cups vanilla coconut milk
1/2 teaspoon cinnamon
1 handful baby spinach
1/4 banana
1 tablespoon almond butter
water as necessary depending upon your blender

combine all ingredients in high-speed blender

Serves 2 large glasses or 4 small glasses (or one pre-season hockey player that literally eats about 7 bags of groceries per day).

“Surprise” Broccoli Cheddar Fritatta (“ha ha, surprise there is broccoli in there”)

1 cup broccoli florets (pulse in food processor until finely chopped)
1 garlic clove
1 tablespoon olive oil
1/4 cup plain almond milk
4 eggs + 4 egg whites
1/2 cup finely shredded cheddar cheese

preheat oven to 375 degrees
prepare a muffin tin with FOIL liners (spray with avocado oil spray to prevent sticking)
lightly sauté broccoli, olive oil and garlic, let cool completely.
meanwhile, crack 4 whole eggs and 4 egg whites into a medium size bowl. Add almond milk. Whisk to combine.
add broccoli mixture to egg mixture and stir to combine
fold in cheddar cheese
fill muffin cups until 3/4 full
bake at 375 for 10 minutes or until fluffy and slightly browned on top

Fritattas can be made the night before and kept in an airtight container in the fridge. To reheat, preheat oven to 350 degrees and set desired number of frittatas on a baking sheet. Warm for 8-10 minutes or until warmed throughout. Serve immediately, really fancy on plates with napkins and forks – or simply throw at your middle school kids while they are running to catch the bus at 6am.

Coconut Yogurt Crunch Bowl

1 cup coconut yogurt
1/2 cup fresh berries
1 tablespoon diary-free carob chips
1/2 sliced banana
1/2 cup Toasted Gluten-free Honey Oats (see below)*
sprinkle local sea salt
sprinkle cinnamon

add coconut yogurt to small soup bowl
top with fresh berries, sliced banana, carob chips and toasted honey oats (see below)*
add a sprinkle of local sea salt and cinnamon
Serve immediately

Toasted Gluten-free Honey Oats*

2 cups gluten-free rolled oats
2 tablespoons coconut oil or olive oil
2 tablespoons local organic honey
1/4 teaspoon local sea salt
sprinkle of cinnamon

preheat oven to 350
line baking sheet with parchment paper
Ina small bowl, combine oats, oil, honey sea salt and cinnamon. Spread in an even, single layer on cookie sheet. Bake for 25 minutes, tossing every 10 minutes to ensure even cooking time.
remove from oven and cool completely
store in airtight container for up to 10 days

Perfect breakfast item or healthy and convenient snack for the all of the young people out there that need to eat all of the food in one bowl because they are making insta-stories, doing homework, putting away laundry and getting dressed for Irish Step Class all in a last-minute-two-minute-window.