Back when I gave some parenting advice, I mentioned food as a good solution for wild times. I like food; turns out that most people do as well. In fact, you might say we couldn’t live without the stuff.
So, my parenting tip for this Friday is:
Have snacks on hand. Like, all the time.
I know that not all snack foods are created equal. I know that not any snack foods are healthy, really. Seriously; think about it. When it’s between meals and you’re at the grocery store and still have two more errands, however, who cares about the exact nutritional value of that Chex Mix?
Certainly not the other people in line, I tell ya what.
So; whether at home or abroad, feed your kids a snack in that space between meals. Don’t go overboard, of course. The individual bags of Nilla Wafers and little squeeze bottles of applesauce are super expensive.
And to answer the ‘not healthy’ problem, throw in some chopped apples or carrot sticks. Eat nuts (unless you’re allergic). Drink milk. Try a cheese stick. Add some homemade bread that you baked lovingly with your child after cleaning the entire house and singing, “A Spoonful of Sugar.”
Yep -today we’re back to breakfast. It’s been a hard week. Or, it’s been a pretty normal week and breakfast is the best go-to dinner I know of besides Take-Out.
As per my norm, my super secret pancake …secret is what you throw in there. I’ve included the basic pancake recipe from Betty Crocker ’cause that’s what I use (times four or so), but I often add stuff to mine to kick it up a notch and try to convince myself that I’ve made those syrup sponges healthier.
In college, pancakes were my everything. I bought the Wal-mart powdered mix and added applesauce or smashed bananas. I made, like, a gazillion and used them for breakfast, snack, lunch, snack, dinner, snack, and midnight snack times.
1 cup all-purpose flour
1 Tbsp pack brown sugar
1 Tbsp baking powder
3/4 cup milk
2 Tbsp oil, melted butter, or applesauce
Toppings: syrup, cut fruit, jam, honey, cinnamon sugar, butter, whipped cream
Spoon or beaters
Griddle or skillet
In the mixing bowl, beat egg with beater or fork until somewhat frothy.
Add remaining ingredients except flour and baking powder.
Sift baking powder into flour, or shake it all over the batter as flour is added in a lazy fashion.
Mix everything just until moistened. Add more milk if batter is too thick.
Heat griddle or skillet to around 375°. Brush with butter or oil if necessary.
Pour small amounts of batter onto heated surface using a measuring cup.
When pancakes appear firm on the underside and bubbles have formed on the top, flip over and cook. Remove when both sides are golden brown.
Serve with toppings.
We not only have a toppings fest when we make pancakes, we also like to do shapes. Sometimes I make a billion tiny pancakes or a few ginormous ones. The kids love it, and I love how quick and easy they are.
Seriously, pancakes are like manna. They cost very little and can be healthier if you stick to adding nuts and bananas on top.