What a week it’s been! Yet, another major snow storm wreaking havoc in our area! I don’t think my kids have had a full week of school in over a month! At the rate we’re going they might be in school until July! And why is it always the years I don’t buy them new snow suits and boots that we get tons of snow (and the years that I do buy them, we get no snow…nada…zilch)? Grrrr!
Needless to say, I’ve been busy planning my daughters 8th birthday party and some Valentine’s Day festivities and this weather certainly made things a bit more inconvenient. I won’t even get into the fact that I was up most of other night sewing ribbons onto my daughter’s first pair of pre-pointe shoes only to find out that her foot grew since we ordered them and they don’t fit anymore! You can’t make this stuff up folks!
But, in the midst of this hectic but festive and memorable week, I thought I might inspire you with an easy breakfast idea. This is my go-to, busy week kind of breakfast. The bruschetta can be made with any nut butter you choose and just about any type of fruit…it’s all up to you. With the combination of fiber from the whole grain bread and fresh fruit along with protein and healthy fats from the peanut butter, I don’t even have to think about eating again until lunch time (well, maybe 😉 )!
- 4 slices multigrain bread (made with 100% whole grains)
- 1-2 tsp. honey
- 1 pear (chopped)
- 1/4 cup blueberries
- 1/4 cup rasperries (sliced)
- 1/4 cup sliced almonds
- 2 tbsp. peanut butter
Toast bread and top with peanut butter and fruit. Drizzle with honey and top with sliced almonds.