Breakfast.  "The most important meal of the day."  I won't go on and on about my Big Question (How did it ever become "normal" to eat processed, artificially-dyed, sugared-up fluffs in a box and call it "breakfast?"), but I'm pretty sure "convenience" figures prominently in that equation.  I know how easy it is -- while racing against the tardy-slip/meeting/classtime clock -- to reach into the pantry for something I am sure the kids will eat without whining.  And, contrary to what many people believe, my kids DO complain about food, so I definitely feel the urge to avoid daytime drama.  (Plus, my five-year-old demands a lot from his first meal of the day in terms of sheer quantity: the other morning he downed a tangerine, two eggs, a huge smoothie filled with seeds, veggies and fruit, and -- finally, even though I don't like them -- one of my husband's breakfast bars (more fruit and veggies).  I think he consumed about 750 calories before even heading to preschool!

So, I get the breakfast challenge...and as I said earlier, I am working on it!  One option I created recently, "beetiful cakes," look just like (as one second-grader said) a "bad dessert."  And this gluten-free carrot cake (another one of my veggie cakes), is a good transition from boxed cereal.  (It's still processed, but at least kids are getting veggies, protein, and good fats.)  Try it, and please let me know what you and your kids think in the comment box below!

And, if you're looking for something super easy and full of fiber, don't forget about 3-D Oats.  I LOVE them!)

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