Who says healthy breakfasts aren’t fun?


Give your kids a nutritious start to their day with these fun recipes



Breakfast may be the most important meal of the day, but it can also be the most challenging. We know what our children eat in the morning will directly affect their cognitive function and academic performance throughout the day, but amid the busy flurry of activity on school mornings, it’s tempting to take the easy route and grab a bowl of sugary cereal or a donut on the run.

Andrea Dyson of Whole Foods Market in Johns Creek says the ideal breakfast should have lots of fiber and whole grains, some protein and healthy fat and as little added sugar as possible. But just because it’s healthy doesn’t mean it has to be boring!

Dyson recommends the following recipes to get your kids excited about starting their day the healthy way. Find more nutrition tips and recipes at www.wholefoodsmarket.com.

Whole Foods berry waffle sandwich

Berry Waffle Breakfast Sandwich


  • 2 multigrain frozen waffles, toasted
  • 1 tablespoon whipped cream cheese
  • 1 tablespoon all-fruit strawberry preserves
  • 3 strawberries, sliced
  • 4 blackberries


Toast waffles, then spread one waffle with cream cheese and the other with preserves. Top cream cheese waffle with fruit slices, then combine the two waffles to make a sandwich. Wrap in parchment paper for an on-the-go breakfast.

Whole Foods banana splits

Breakfast Banana Splits


  • 1 large Whole Trade banana, peeled and halved crosswise
  • 1 (5.3 ounce) Strawberry or Blueberry & Pomegranate Nonfat Greek Yogurt
  • ½ cup your favorite breakfast cereal
  • ¼ cup Berry Bounty or Backcountry Bundle Trail Mix


Cut banana halves lengthwise to open them like books and arrange each in a small bowl. Top with dollops of yogurt and drizzle with its fruit sauce. Scatter cereal and trail mix over the top and serve.


Carrot Cake Pancakes


  • 1 ¼ cup buttermilk pancake & waffle mix
  • ½ teaspoon ground cinnamon
  • ¾ cup plus 2 tablespoons low-fat (1%) milk
  • 3 tablespoons canola oil, divided
  • 1 (1.5-ounce) box Thompson seedless raisins
  • ¼ cup canned crushed pineapple, drained well
  • ¾ cup shredded carrots
  • ¼ cup toasted chopped pecans


In a large bowl, whisk together pancake mix and cinnamon. Add milk and 1 tablespoon oil and whisk until combined. Stir in raisins, carrots and pecans until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping ¼ cup batter onto the skillet. Cook until golden on bottom, three to four minutes. Flip and cook two to three minutes longer. Repeat with remaining batter and oil to make eight to nine pancakes total.


PB&J Pancakes


  • 1 ½ cup low-fat buttermilk
  • 1 teaspoon baking soda
  • 1 ½ cup red grapes
  • 6 tablespoons grape fruit spread
  • 2/3 cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup wheat germ
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1/3 cup creamy peanut butter
  • 2 tablespoons honey
  • 2 egg whites
  • Nonstick cooking spray


In a large bowl, combine buttermilk and baking soda and set aside. Meanwhile, put grapes and fruit spread into a food processor or blender and puree until frothy and smooth; set grape sauce aside.

Put both flours, wheat germ, baking powder and salt in a large bowl and whisk to combine; set aside. Add peanut butter, honey and egg whites to buttermilk mixture and whisk until combined, then add flour mixture and stir until well incorporated. Heat a griddle or large skillet over medium heat then spray generously with cooking spray. To make each pancake, ladle about ¼ cup of the batter onto the griddle, spreading it out slightly to make a 4-inch circle (or make smaller pancakes, if you like). Cook, flipping pancakes once and using more cooking spray as needed, until golden brown and cooked through, five to seven minutes total. Transfer pancakes to plates, spoon grape sauce over the top and serve.

Whole Foods egg muffin

Egg Muffin Sandwiches


  • 4 eggs
  • salt and pepper, to taste
  • 4 whole wheat English muffins
  • Olive oil spray
  • 4 slices nitrate-free, lean Canadian bacon or turkey bacon
  • 4 slices mild cheddar cheese


Preheat oven to 350 degrees. Spray four muffin cups with canola or olive oil spray. Crack one egg into each sprayed muffin cup. Season with salt and pepper to taste and bake for 20 minutes or until egg is set.

Place English muffins in the oven with eggs until lightly toasted. Meanwhile, spray a skillet with olive oil and lightly brown bacon on both sides. When browned, lay a slice of cheese of top of each slice of bacon, allowing the cheese to melt. Remove eggs and muffins from oven. Slice muffins open. Top with bacon and melted cheese. Lay eggs on top and cover with other half of muffin.


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This month's issue

Farrah Haidar, left, and Hala Yassine, are two of the seven sisters involved in Seven Sisters Scones in Johns Creek, offering their customers a modern take on a traditional breakfast treat.
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