Easy & Healthy Kid Breakfasts



Organic PB & J Toast made on gluten free, sprouted grain or an organic bread + fruit.

Paleo Pancakes (Recipe at bottom).

Oatmeal & fruit 

Hard boiled eggs & a muffin 

Plant based protein shake with a muffin, cereal bar, Larabar or fruit.

Egg ‘Muffins’ (Recipe at bottom) + cereal bar

Simple Mills Waffles This has been their favorite lately!! I make and freeze the entire box on Sunday so all I have to do is heat in the toaster. They are paleo friendly and have only 8 simple ingredients: almond flour, arrowroot, organic coconut sugar, organic coconut flour, cream of tartar, baking soda, sea salt

Use small 4 oz glasses and pour Organic Whole Milk Strawberry Kefir or ripple Chocolate Pea Milk (dairy-free & 50% more calcium then cow's milk)  in with their breakfast for additional fat every morning. Kefir has probiotics and helps maintain a healthy gut!) along with their breakfast. 



Harvest Honey Nut Cherrios


Envirokidz Peanut Butter Panda Puffs

{Cereal is not ideal, but let’s be honest about our mornings! Choose cereals that are organic so they are free from GMO’s, artificial colors, flavors and high fructose corn syrup. We use S.O Delicious Original Coconut Milk &/or ripple pea-based milk, which is high in protein & dairy-free}



Chocolate Plant Based Protein ShakeKids like the chocolate shake with Organic S.O Delicious coconut milk (Red one). 

LaraBar. We love that Larabars are made with very few real-food ingredients. 

Cereal Bar. Choose cereal bars without high fructose corn syrup, food dyes, artificial flavors, etc. We like Kashi, KIND, & Enjoy Life brands. 





Chop and add as many veggies as you want to a nonstick muffin pan. (Applegate ham, onion, and spinach is what I use). Whisk 2 eggs, salt and pepper in a bowl and pour over veggies. Bake 18 minutes at 350.


-1 medium sweet potato

-2 medium banana

-2 large eggs

-2/3 cup almond butter

-6 tbsp maple syrup

-1 ½ tsp cinnamon

-3/4 tsp ground ginger

-1/4 tsp nutmeg

-2 tsp baking powder

Preheat oven to 350. Grease muffin tin. Bake sweet potato until tender (about an hour) and allow to cool or use leftovers. Place ¾ cup mashed sweet potato along with all the remaining ingredients (except the banking powder) in a blender. (Make sure you measure the sweet potato as the texture will change if you add a different amount.) Blend on high until smooth. Add the banking powder and blend on low until just combined. Pour the batter into the muffin tin, filling each cup ¾ of the way full. Bake in preheated oven for 18-20 minutes.


3 eggs

1 banana

2-3 tbsp of any flour (coconut, gluten free flour blend, almond, or even quinoa flakes). Quinoa flakes have been our new jam lately!!

Combine ingredients and mix with a fork or high-power blender. Heat 2 tbsp of coconut oil or butter in a large skillet. Pour 1/4 cup of batter for each pancake. Flip when it starts to bubble. Top with real organic maple syrup OR peanut butter and jelly for extra protein and a lot less sugar. 

Healthy Meals, KidsKent Dockus