The kids are back in school and that means back to hectic morning routines and crazy after-school schedules. With all the excitement during the back-to-school season, it can be hard to prepare healthful breakfasts and snacks for your kids. Recently, Cricket shared with NY1 parenting correspondent, Shelley Goldberg, her tips and tricks for quick and easy breakfasts and snacks to give your kids a great start to the school year. Click below to view the video and continue reading for the delicious and nutritious recipes by Cricket and The Creative Kitchen team!

Breakfast Cupcakes

Breakfast cupcakes are a great go-to for busy weekday mornings. They can be made over the weekend and individually wrapped for a perfectly portioned, instant breakfast – just reheat and serve! This recipe is also great for your leftover vegetables. No need to go out and buy the exact ones featured in the recipe, just use whatever you have on hand for a quick and simple meal!

Click here to view the recipe! (This recipe is for a Breakfast Cake. To make Breakfast Cupcakes, bake them in a muffin tin instead of a skillet!)
 
 

Math Time Munchies Trail Mix 

Between picking kids up from school and driving them to football games or dance rehearsal, there is little time for healthful afternoon snacks. Our Math Time Munchies Trail Mix is great for on-the-go snacking and can be customized to your kids’ allergies and tastes! Making this Trail Mix with your kids is a great way to practice their math skills – practice counting while setting out the ingredients, fractions while measuring, and addition while combining the ingredients together!

Click here to view the recipe!
 
 

Polka Dot Pudding

Polka Dot Pudding is a sweet treat that’s yummy enough to have for dessert and healthful enough to have for breakfast or as a snack! Save time in the morning or after school by preparing this creamy, fruit-filled rice pudding ahead of time. Simply combine the cooked rice and coconut milk in a bowl and refrigerate. Then top with your kids’ favorite fruits when you’re ready to serve!

View the recipe below!

Ingredients:

• 4 cups cooked rice (preferably Asian sticky rice or brown rice)
• 1 mango
• 2 bananas
• 2 kiwis
• 12 to 15 strawberries
• 1 14-oz. can coconut milk
• 1 cup dried shredded coconut (optional and to taste)
• Optional: 2 tablespoons sugar, honey, or agave (or to taste)

Directions:

1. Put the cooked rice into a medium mixing bowl.
2. Peel and dice the mango, bananas, and kiwi and add them to the bowl of rice.
3. Remove the stems from the strawberries, cut the fruit into small pieces, and add to the bowl.
4. Stir the coconut milk into the bowl and mix well.
5. If using, add the sugar, honey, or agave to the bowl and stir together.
6. At this point, either add the dried shredded coconut to the bowl and stir together, or the shredded coconut may be added to the top of the pudding as a garnish.

Serves 8 to 10

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Let’s face it kids looooove everything sweet! So why not give them a special treat of the things they crave with the added nutrients moms love! Our friends from Surf Sweets have deliciously sweet gummy candies that are made with organic sweeteners, organic fruit juice, natural colors and flavors, free of corn syrup and GMOs, made in a Nut Free Facility, are gluten free, AND have 100% of your Daily Vitamin C! 

Ladybug Cupcakes

Ingredients

Cupcakes

• 1 package Bob’s Red Mill Brownie Mix
• 1/2 cup applesauce
• 1/2 stick butter, melted
• 1 organic egg
• 3/4 cup warm water

Frosting

• 1/2 cup butter, softened
• 1 teaspoon gluten free vanilla extract
• 4 cups confectioner’s sugar
• 2 tablespoons milk
• 1 package frozen strawberries
• Surf Sweets Jelly Beans and Gummy Swirls

Preparation

• Preheat oven to 350 degrees
• Prepare Bob’s Red Mill Brownie Mix according to directions, substituting 1/2 cup of applesauce in place of 1 stick of butter.
• Line cupcake pan with cupcake liners.
• Spoon batter into each cup, filling 3/4 way full.
• Bake for 18-20 minutes, cupcakes are done when a toothpick tests clean form center.
• Let cupcakes completely cool.
• For the frosting, beat the butter together with the vanilla.
• Slowly add in confectioner’s sugar, frosting will seem dry. Then add in milk until frosting is smooth and creamy.
• Strain frozen strawberries, mixing in 2-3 tablespoons of juice in to the frosting to dye it pink.
• To assemble the cupcakes, slice off the top of the cupcake, then cut in half to open for the wings. Place Surf Sweets Gummy Swirls or Jelly Beans at front for the head. Completely frost the wings and head.
• Decorate wings with Surf Sweets candies
• Place candy on top of head for antennas.
• Enjoy!