As a working mother, I struggle with sending my children to school knowing that all they will receive for breakfast is a box of cereal and a carton of milk. I grew up having a good, solid breakfast......at least until I was a teenager, then I was too worried about my appearance to eat!
Along with that worry, Squirrel is lactose intolerant. A carton of milk is the last thing he needs for breakfast, as it may end up somewhere other than his stomach.
I started the school year experimenting with different breakfast items.
We have had The Pioneer Woman's Breakfast Burritos (awesome!), traditional breakfast casserole, breakfast sandwiches, sausage links......you know the rest of the story.
One weekend, I came across this great little recipe in a cook book from New Mexico and thought these little gems would be a huge success and I was right.
I love zucchini! Fried zucchini, grilled zucchini, zucchini bread, zucchini fritters and especially these sweet zucchinin cupcakes! My zucchini plants have been very productive this summer, despite the lack of moisture.
I love summer and all the fresh fruits and veggies! Blueberries, cherries, peaches, zucchini, squash, tomatoes.....and the list goes on and on.
Being a raised in Northern Indiana, I had the luxury of getting fresh fruit from Michigan. Did you know that Michigan is the #1 producer of blueberries and cherries?
The boys were visiting my parents over the weekend and knowing that blueberries are in season, I had my mom get me 10 lbs of blueberries from her local fresh produce retailer. Guess we will be eating plenty of blueberries this week!
The first thing I fixed with my fresh blueberries were these yummy blueberry muffins! Trust me, they are nothing like a box and so much more delicious!
