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Full of juicy berries, this Triple Berry Smoothie is the perfect nutritious breakfast to start you and your kids' day! It's fruity, creamy, and packed with nutrition.

Triple Berry Smoothie

Full of juicy berries, this Triple Berry Smoothie is the perfect nutritious breakfast to start you and your kids’ day! It’s fruity, creamy, and packed with nutrition.

Full of juicy berries, this Triple Berry Smoothie is the perfect nutritious breakfast to start you and your kids' day! It's fruity, creamy, and packed with nutrition.

One of my favorite things about summer is all the fresh berries available. Especially here in Louisiana, where locally grown strawberries are ruby red and juicier than any fruit you’ll ever try. It makes me even more thankful to live in a place with such tasty food!

Since summer is basically just a time for me to figure out how to eat the most amount of berries I possibly can, I have to get creative with recipes. My favorite? Smoothies! I love freezing fresh berries and throwing them in the blender for creamy, refreshing smoothies.

This Triple Berry Smoothie is one of our favorites right now! Berries are a great source of antioxidants, so we have three types of berries in here for the nutrition punch. And the tastiness. :) Greek yogurt adds protein and creaminess, and you can even add a handful of spinach for extra nutrients.

You and your kids will love this refreshing Triple Berry Smoothie for breakfast or a snack on warm summer days!

Triple Berry Smoothie
 
Prep time
Total time
 
Author:
Recipe type: Smoothie
Serves: 1
Ingredients
  • 1 banana, frozen
  • 1 cup milk or water
  • ½ cup Greek yogurt
  • ½ cup blueberries, frozen
  • ¼ cup strawberries, frozen
  • ¼ cup raspberries, frozen
  • Handful of spinach (optional)
Instructions
  1. Place all ingredients in a blender.
  2. Blend until smooth, adding more liquid if necessary.
 

Mornings are easy when you can grab some of these Freezer-Friendly Breakfast Burritos! Easy to make ahead and way taster than the store-bought ones.

Freezer-Friendly Breakfast Burritos

Add some Mexican flare to your Cinco de Mayo morning with some fun breakfast burritos! Easy to make ahead and way taster than the store-bought ones.

Mornings are easy when you can grab some of these Freezer-Friendly Breakfast Burritos! Easy to make ahead and way taster than the store-bought ones.

Mornings are easy when you can grab some of these Freezer-Friendly Breakfast Burritos! Easy to make ahead and way taster than the store-bought ones.

You can’t pick a favorite kid, but you can definitely pick a favorite meal – and ours is breakfast! My kids all have different food preferences and allergies, so it can be tough finding a meal that everyone will eat without problems. But breakfast food always seems to do the trick! Who can say no to eggs, bacon, and our favorite pancake recipe?

You all know that I’m a huge advocate for meal prepping. I love to prep lots of food at the beginning of the week so the rest of the week is (a little!) less hectic. I also use my freezer like it’s going out of style. ;) It’s always stuffed to the brim with frozen muffins, veggies, soup, and these breakfast burritos!

We love Mexican food, so we combined our two favorite things and made Mexican-inspired breakfast burritos! With Cinco de Mayo coming up, it’s the perfect time to enjoy all the delicious Mexican flavors. It’s like a fiesta at breakfast!

You can make as many as you want at once and freeze the leftovers – they make the perfect grab-and-go meals for super busy days. I also like to pack them for lunch and sometimes even enjoy them for our breakfast-for-dinner nights! With a little Mexican spice, of course.

Freezer-Friendly Breakfast Burritos
 
Mornings are easy when you can grab some of these Freezer-Friendly Breakfast Burritos! Easy to make ahead and way taster than the store-bought ones.
Author:
Serves: 6
Ingredients
  • 6 large eggs
  • 1 tablespoon oil
  • 1 medium tomato, finely diced
  • 1 cup shredded cheese
  • 6 8-inch tortillas (gluten-free if needed)
  • 6 parchment paper squares, about 10 inches
  • Additional toppings, avocado, and salsa (optional)
Instructions
  1. In a medium bowl, whisk eggs.
  2. In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
  3. On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa.
  4. Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
  5. Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.
  6. To eat, simply warm directly in the microwave until heated through.
 

A fun twist on a classic sandwich! Your kids will love these Grilled Cheese Dippers for lunch, especially paired with warm tomato soup.

Grilled Cheese Dippers

A fun twist on a classic sandwich! Your kids will love these Grilled Cheese Dippers for lunch, especially paired with warm tomato soup.

A fun twist on a classic sandwich! Your kids will love these Grilled Cheese Dippers for lunch, especially paired with warm tomato soup.

What is your kid’s favorite sandwich? We have a few different flavor combinations in our lunch rotation, including almond butter and banana and hummus veggie club. But by far the most requested sandwich in our house is…grilled cheese! Are you even surprised??

You need just 3 simple ingredients for this recipe! We’re putting a simple twist on the classic grilled cheese sandwich by cutting it into fun dippers. Perfect for dipping into a thermos full of tomato soup!

I love this recipe because you can use whatever bread your family prefers, from whole grain to grain free. The recipe calls for cheddar cheese, but feel free to use your favorite.

If you need more easy lunch ideas like these grilled cheese dippers, be sure to get a free weekly meal plan! We’ve got you covered for lunch and dinner, with both classic and grain-free options.

We hope your kids love these delicious grilled cheese dippers!

Grilled Cheese Dippers
 
This recipe is from Laura's cookbook, The Best Homemade Kids' Lunches on the Planet.
Author:
Recipe type: Lunch
Serves: 1
Ingredients
  • 2 pieces whole grain bread
  • 2 slices (40 g) cheddar cheese
  • Butter, for grilling
Instructions
  1. Butter one side of both bread slices; flip over onto a flat surface. Place cheese on one slice of bread and cover with second slice.
  2. Place cheese sandwich, buttered side down, on a skillet over medium heat. Grill for 2-3 minutes, until cheese has begun to melt and bread is golden brown. Press down with a spatula, flip and grill the second side. Remove from pan onto a cutting board.
  3. Allow grilled sandwich to cool down for five minutes, cut sandwich into narrow strips, and pack in lunch container.
  4. Serve with tomato soup.
Notes
MOM Tip: Let the grilled sandwich cool down before slicing and packing it in the lunchbox. If you cut it too soon and pack it while it’s still hot, the bread will be soggy by lunchtime.
 

2 Southwest Quinoa

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!

If you’re a long-time reader, you know how much I love repurposing meals – it’s like a two-for-one! That’s why I love dinner recipes that can be easily packed in the lunch boxes for the kids (and for me at the office).

This Southwest Quinoa fits the bill. First, it takes less than 30 minutes to cook for dinner – yes, please! It’s a great vegetarian dinner option that’s full of protein and nutrition from quinoa and black beans. Once everyone’s done eating, I can pack the leftovers up in lunch boxes with some fresh fruits and veggies, and tortilla chips as a treat, and we’re good to go!

Sometimes I even double the recipe so I’m guaranteed leftovers. Because when I can make meal time a little easier, I go for it!

Southwest Quinoa
 
Prep time
Cook time
Total time
 
Mix some nutritious, protein-packed quinoa with veggies and delicious Mexican spices in this vegetarian Southwest Quinoa. Use the leftovers for lunch!
Author:
Recipe type: Lunch
Serves: 4
Ingredients
  • 1 cup (173 g) quinoa, rinsed and drained
  • 2 cups (470 g) water
  • ¾ cup (195 g) jarred salsa
  • 1 teaspoon (2.6 g) chipotle chili powder
  • 1 teaspoon (2.5 g) ground cumin
  • 1 cup (130 g) frozen corn
  • 1 15 ounce (425 g) can black beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • ¼ cup (4 g) finely chopped cilantro
  • 3 green onions, thinly sliced
  • Dressing:
  • ½ cup (115 g) plain yogurt
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (6 g) salt
  • ½ teaspoon (1 g) freshly ground pepper
  • 1 teaspoon (3 g) garlic powder
  • Toppings:
  • 1 avocado diced
  • 1 cup (115 g) shredded cheddar
Instructions
  1. Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer. Cook for 10 minutes and turn off heat.
  2. Cover and let sit for 6 minutes - you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.
  3. In a small bowl whisk yogurt, salt, pepper, garlic and lime juice, set aside.
  4. Once quinoa is done, add salsa, chili powder and cumin, fold to combine well. Mix in cilantro, green onions, black beans and corn. Fold a few times until thoroughly combined. Stir in the yogurt dressing.
  5. Serve with avocado and cheese and garnish with additional cilantro if desired.
Notes
For school lunch: Pack leftovers in a container. This salad is great eaten cold or at room temperature as well.
 

10 This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.

Peaches and Cream Bread

This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.

This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.

When time allows, I love to make some homemade snacks at the beginning of the week for my kids to munch on. That way, instead of reaching for the chips in the pantry (which are an occasional treat), I can tell them to grab the snacks that I’ve made – which are always healthier than anything you can get at the store!

It can be as simple is prepping some veggies with ranch or making no-bake bites, but I like to go above and beyond when I can. Enter this bread – the perfect treat for after school! My kids love this Peaches and Cream Bread almost as much as my famous blueberry bread from The Best Homemade Kids’ Lunches on the Planet. Like I said, it’s hard to keep a loaf around for more than a day or two.

I love when my kids help me bake this bread; the moments we spend in the kitchen together are some of my favorite. I hope you get to make this Peaches and Cream Bread with your kids and make them very happy when snack time comes around!

Need more easy and healthy snack ideas? Check out my cookbook The Best Homemade Kids’ Snacks on the Planet!

5.0 from 1 reviews
Peaches and Cream Bread
 
Prep time
Cook time
Total time
 
This recipe is from Laura's cookbook, The Best Homemade Kids' Snacks on the Planet.
Author:
Recipe type: Snack
Serves: 1 loaf
Ingredients
  • 1½ cups (218 g) peaches, diced fresh or frozen
  • 1½ cups + 1 tablespoon (196 g) all purpose flour, divided
  • 2 teaspoons (9 g) baking powder
  • 
1/2 teaspoon (3 g) salt
  • 1 cup (230 g) plain yogurt
  • 1 cup (200 g) sugar
  • 3 large eggs
  • 
2 teaspoons orange zest (from 1 large orange)
 -optional
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup coconut oil
 (120 ml), in liquid form
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 9x5" loaf pan, dust with flour, and tap out excess. Alternatively, you can line loaf pan with parchment paper.
  2. In a small bowl, mix diced peaches with 1 tablespoon of flour. Using your hands, toss them around until they are all evenly coated with flour. This helps prevent them from sinking to the bottom of the pan when baking.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, or the bowl of your stand mixer, mix yogurt, sugar, eggs, orange zest, vanilla, and coconut oil on low speed until all items are thoroughly combined.
  5. Slowly add the flour mix to the wet, making sure there are no clumps but careful that you don’t over mix. Gently fold flour-coated peaches into the batter.
  6. Pour the batter into the pan and bake 50-55 minutes, or until a toothpick comes out clean.
  7. Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from pan.
 

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