Chocolate Banana Breakfast Popsicle

Chocolate Banana Breakfast Popsicle

The simplest way to amp up your morning to an eleven.
RECIPE
INGREDIENTS
2 Bananas, Peeled and frozen

2 tbsp cocoa powder

2 tbsp vanilla yogurt

2 tbsp oatmeal

2 tsp chia seeds

Berries

Additional vanilla yogurt

LET’S GET COOKING…
In a food processor blend the bananas, cocoa, yogurt, oatmeal and chia until smooth and ice cream-like. In a separate small bowl add a handful of berries and crush with a fork.

To assemble, layer the banana mixture into popsicle moulds coming half way to the top. Tap on the counter to ensure this layer is level and there are no air bubbles. Layer the berries in each mould and then finish with any remaining vanilla yogurt. Stick the popsicle stick into the centre of each mould and freeze for 2 hours.

Courtesy: JULIE NOLKE

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Breakfast Banana Split

Courtesy:MyFussyEater

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Kids Friendly Power Breakfast To Go

Want a healthy breakfast that you can take with you on the go? There are tons of ways you can serve your kids a powered-packed breakfast and still get the out the door in time!

 

The 15 BEST power breakfasts for kids -- healthy, delicious and the best part is they're PORTABLE!

The 15 BEST power breakfasts for kids -- healthy, delicious and the best part is they're PORTABLE!Breakfast is by far my favorite meal of the day. I love that breakfast sets the tone for the whole day. What you eat for breakfast can impact your energy, focus and ultimately your mood. And while the is true for everyone, I think it’s something to consider specifically with kids. You want your kids to feel their absolute best when they head off to school or daycare and feeding them a nutritious breakfast can lay the foundation for how well they function throughout the day.But what happens when we’re just so busy or our morning completely escapes us and we simply don’t have time to make a sit down breakfast? I totally get that; everyone is busy and oftentimes it’s easier to reach for the pre-made packaged foods. But that doesn’t have to be the case.

Today I want to show you 15 power breakfast ideas that are nutritious, delicious and totally portable! Some you make the night before, others you can pull out of the fridge/freezer and make using your muffin tin, and the rest take just a few seconds in the blender. Each of these power breakfasts will fuel your kiddos, give them energy and most importantly they’re going to love them. So let’s dive in!

Carrot Cake Quinoa Breakfast Cookies from Simply Quinoa

Vegan Carrot Cake Breakfast Cookies - a power packed breakfast; kid-friendly and perfect for on-the-go

Breakfast Egg Cups from Dessert Now, Dinner Later

Breakfast Egg Cups -- easy to make and loaded with veggies, perfect for kids!

Chocolate Banana Overnight Oats from Eating Bird Food

Chocolate and Banana overnight Oats with Cacao Nibs - a healthy, power-packed breakfast that's perfect for when you're on the go and have zero time!

Customizable Protein-Packed Oatmeal Cups from The Healthy Maven

Protein Packed Oatmeal Cups -- plus easy ideas for customizing the flavor! These are perfect when you're on the go AND they're totally kid-friendly!

Easy Quinoa Breakfast Bars from Simply Quinoa

Simple Quinoa Breakfast Bars with coconut and chocolate chips -- easy, portable and SUPER healthy!

Power Gold Smoothie from Super Healthy Kids

Power Gold Smoothie with carrots, pineapple, orange juice AND protein-packed greek yogurt!

Apple Sandwiches with Almond Butter + Granola from Garnish with Lemon

Apple Sandwiches make for a great kid-friendly breakfast! They're quick, easy and super portable!

Herbed Quinoa Breakfast Wraps from Simply Quinoa

Herbed Quinoa Breakfast Wraps -- like a healthy version of a breakfast burrito, packed with protein and totally portable. Kid-friendly too!

No-Bake Healthy Breakfast Fruit Tarts from Chelsea’s Messy Apron

These NO-BAKE fruit tarts are a healthy, portable breakfast that are packed with nutritious ingredients!

Warm Banana Roll-Ups from Super Healthy Kids

Warm Banana Roll Ups - a healthy, on-the-go breakfast recipe that your kids will absolutely LOVE!

High-Protein Vanilla Chia Pudding from Simply Quinoa

High Protein Vanilla Chia Pudding -- 18g of protein per serving WITHOUT the use of any protein powders!

Maple Almond Breakfast Smoothie from Super Healthy Kids

Maple Almond Breakfast Smoothie. Maple + Almond is a match made in smoothie heaven!

Healthy Carrot + Apple Breakfast Cookies from My Fussy Eater

Healthy Carrot, Apple + Banana Breakfast Cookies - they're totally kid-friendly but also portable AND healthy!

Flourless Sweet Potato Blender Muffins from Healthy Happy Mama

Flourless Sweet Potato Muffins....made in the blender! These would make for such a great healthy, portable breakfast for the kids!

Overnight Strawberry Steel Cut Oats from The View from Great Island

Overnight Strawberry Steel Cut Oats -- easy to prepare and ready for you when you wake up in the morning!

Courtesy:SuperHealthyKids

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Peach Lime Slushies

Courtesy:Tastemade

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Strawberry Cream Puffs

 

Courtesy:MyFussyEater

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Mini Vegan Blackberry Cheesecake

RECIPE
INGREDIENTS

For the crust:

1 cup raw pecans

1 cup pitted dates, packed

1/8 tsp. sea salt

For the blackberry cheesecake filling:

1 1/2 cups raw cashews

1 cup fresh blackberries

1/3 cup freshly squeezed lemon juice (approximately 2 lemons)

1/3 cup coconut oil, melted

2/3 cup full fat coconut milk, refrigerated

1/3 cup pure maple syrup

LET’S GET COOKING…

Cover the raw cashews with boiling hot water and let them soak for one hour.

In a food processor or heavy duty blender, add the raw pecans and process into an even meal consistency, then remove and set aside. Add the pitted dates and sea salt into the same food processor and process until a small ball forms.

Return the pecans back into the food processor and process until the mixture resembles a loose dough.

Cut thin strips of parchment paper and lay into each slot in a muffin tin.

Carefully pack the pecan-date mixture down evenly using your fingers to make the crust.

Drain the soaked cashews and add them into the blender, followed by the blackberries, lemon juice, melted coconut oil, chilled coconut milk, and pure maple syrup. Blend together until very smooth.

Pour the filling evenly into each muffin tin.

Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.

When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.

Courtesy:Tastemade

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