Adaptability is a deeply underrated parenting skill. The role of a parent is ever-evolving based on the ages and stages of our children. For example, the parenting needs of a tween vary from those of a toddler.
Feeding kids is a perpetual priority, but flexibility matters here too. With teenagers in my house, gone are the days of monitoring everything they eat. You’ll perhaps forgive me if I admit to missing those bygone days, when I had more control over what my kids consumed.
With days often busier than my own, my teens regularly find themselves with crunched eating windows. This is a reality that causes me some unease. I have teen athletes and see exactly just how critical nutrition is to their well-being.
Maybe it isn’t just that necessity is the mother of invention. Perhaps it’s also true to say that mothers (and fathers) are the necessity of fueling teens.
I have found that grab-and-go breakfast options appeal to hectic mornings of racing off to school and appease my wish to start my teens’ days with a decent nutritional launch. I even find that my kids will request particular to-go morning meals on competition days. Oatmeal is always a top request when they know they need long-lasting fuel.
Overnight oats, egg bites and breakfast cookies suit the tastes and lifestyle of my family. I’ve heard other families have great success with breakfast burritos and breakfast sandwiches.
I bulk-make our morning bites on Sundays, which frees up my time during the week – after all, the adults in the house are often tearing out the door too. Plus, having these options at the ready lets teens decide breakfast based on a particular morning’s cravings.
These options offer a mix of protein, fiber and plenty of tempting flavors. I love each one just as much as my teens.
Happy ham and spinach egg bites
Handheld fluffy egg bites are portable protein wonders. They double as go-to after-school snacks too. In fact, I find I have trouble keeping these in the house. A silicone muffin pan is best as they release easily and cleanly. This recipe makes 12 and can be doubled.
Ingredients
·   8 large eggs
·   1/2 cup milk
·   1 cup shredded Monterey Jack cheese
·   1 cup finely chopped fresh spinach
·   1/2 cup diced ham
·   1/2 cup finely chopped roasted red peppers
·   1/2 teaspoon salt
·   1/4 teaspoon freshly ground black pepper
·   Butter or olive oil, for greasing the pan
Directions
Heat the oven to 350°F. Grease a 12-cup muffin tin generously with butter or olive oil.
In a large bowl, whisk together the eggs and milk. Stir in the cheese, spinach, ham and roasted red peppers. Season with salt and pepper.
Divide the mixture evenly among the 12 muffin cups.
Bake for 20–22 minutes, until the eggs are puffed and set in the center. Let cool for a few minutes before removing from the pan.
Egg bites can be refrigerated for up to four days. They can also be frozen; let them cool completely, then wrap individually or store in a freezer-safe container.
Oat and flaxseed breakfast cookies two ways
Cookies for breakfast? Yes, please. Who doesn’t like to start their day with a sweet treat? But these aren’t just moreish morsels. They pack a nutritional punch too. If I have the time and am feeling inspired, I’ll make a quick fruit smoothie and pour it in a travel mug to have alongside the cookies. If time’s tight, offering a banana or apple rounds out the quick meal.
Ingredients
·   3/4 cup unsalted butter, softened
·   3/4 cup brown sugar
·   1/4 cup granulated sugar
·   2 large eggs
·   1 tablespoon vanilla extract
·   2 cups old-fashioned rolled oats
·   1 1/2 cups all-purpose flour
·   1/2 cup ground flax seed
·   1/2 cup wheat germ
·   1 teaspoon baking soda
·   1/2 teaspoon salt
·   1 cup dark chocolate chips
·   1 cup dried cherries, roughly chopped
Directions
Heat the oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, or using a hand mixer, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then add the vanilla.
In a separate bowl, whisk together the oats, flour, flax seed, wheat germ, baking soda and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Fold in the chocolate chips and dried cherries.
Drop the dough by rounded tablespoons onto the prepared baking sheets, leaving a little room between each cookie. Flatten them slightly with your fingers or the back of a spoon.
Bake for 10 –12 minutes, until the edges are lightly golden and the centers are still a little soft.
Let the cookies cool on the baking sheet for several minutes before transferring them to a rack.
Once completely cool, store in an airtight container. They also freeze beautifully.
Alternative version
For what we have taken to calling granola cookies at ours, make these alterations to the above recipe:
·   3 tablespoons of chia seeds (added to wet ingredients)
·   1 teaspoon of cinnamon (added to dry ingredients
·   Omit chocolate chips
·   1 cup dried blueberries (or other dried fruit)
·   1 cup dried cherries (or other dried fruit)
·   ½ cup roasted pepitas
Tropical overnight oats
We rotate through our overnight oat concoctions based on the season and hankerings. Spotting California-grown mangoes in the market inspired this version. Have six mason jars on hand and you’ll have an out-the-door meal.
Ingredients
·   3 cups old-fashioned oats
·   6 tablespoons chia seeds
·   6 tablespoons pure maple syrup
·   1 carton unsweetened vanilla coconut milk
·   Pinch of salt
·   2 cups diced fresh mango, cut at time of service
Directions
Divide the oats into six 8oz, lidded jam jars – ½ cup of oats per jar. Add 1 tablespoon of chia seeds, one tablespoon of syrup and a pinch of salt to each jar. Stir each jar well to combine.
Cover with coconut milk and cover with lid. Sit in the fridge overnight, or for at least six hours. Add cut mango when serving.
The oats will keep refrigerated for about four days, so you can make several breakfasts at once.
Feeding active and busy teens is important. It can also be doable with a bit of meal planning. The fact is, I make these meals because I love time in the kitchen, but teens could easily whip these breakfasts up too.
When their days start with a bit of a boost, we both feel better for it.
Christine Moore is a Mountain View resident. To read more food and drink tips from her, see writeyum.com.
