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I have been keeping a secret from you.  Don’t worry – it’s not a big one!  I was invited to be a featured expert on Healthy Eating for “The Juice”, a video series that is cooperatively produced between BlogHer and Tropicana.   I am not sure when the video will go live on BlogHer’s website, but I will keep you posted.  In case you can’t wait to watch the video, here are a few ideas that I shared about making fast and healthy breakfasts (that even your husband can make!)

Here are some of my family’s favorite tips for making speedy and healthy breakfasts, without all of the fuss.

1. My family loves the flavor and consistency of Steel Cut oats, but they take almost an hour to cook.  Imagine my excitement when I learned that I could let them steep in boiled water overnight and find them ready to serve in the morning!.  Now we just prepare a large batch for the week and store it in the refrigerator.  All we need to do is scoop out portions each morning and zap in the microwave.
2. Smoothies pack a huge nutritional punch.  Not only do they contain lots of vitamins and fiber from fruit or juice, but also include protein (from yogurt), which keeps us going after our bodies have fasted throughout the night.  No, you don’t need to pull out your margarita blender – just use a stick blender.  Even your kids can do it!
3. We keep cereal on low shelves that our children can easily reach.  When I procrastinate emerging from my cozy bed, the kids can help themselves.
4. Yogurt + granola are a delicious duo and are a cinch to combine in a bowl or even in a cup, to go.
5. There is nothing like a nutritious muffin in the morning – simply bake a batch ahead of time and grab one as you head out the door.

My kids love this muffin recipe from Mollie Katzen’s Book, Pretend Soup.

Hide and Seek Muffins

These delicious recipes contain a surprise in the middle!  Be sure you don’t miss their reaction when they take a big bite!

1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
2 eggs
1 cup milk
1/2 tsp vanilla
4 Tbs melted butter
12 medium-sized strawberries
2-3 Tbs sugar for the strawberries

1. Assemble muffin mix in a medium-sized bowl.  Melt butter.
2. Preheat oven to 375 degrees.
3. Put muffin papers into the baking pan.
4. Break the eggs into the other bowl.
5. Add the milk, vanilla, and melted butter, and whisk about 20 times.
6. Pour the milk mixture into the flour mixture.  Mix with the spoon “until the flour is all gone.”
7. Use a ¼ cup measure with a handle to fill the muffin papers halfway.
8. Roll each strawberry in a little sugar, and put one in the center of each muffin, pushing it down with your finger.
9. Bake 15-20 minutes, or until a toothpick inserted all the way down comes out clean.  Remove from the pan to cool.  Cool at least 10 minutes before eating (because the strawberries can get very hot!).
   

   Christine Koh and Michelle Stern

P.S.  One of my favorite parts of making this video was meeting my friend, Christine Koh, from Boston Mamas.  She submitted an idea for The Juice series and was selected as the winner!  You can find my articles on her website, from time to time.