Breakfast Sticks to Go

Back-to-school

(NC) – September is an exciting and sometimes anxious time for kids of all ages who are heading back to school. What can help calm their nerves (and yours) is a daily routine for the new school year… depending on their age, they should know their homework and play times, weeknight bedtimes, etc.

It’s also important that kids get the nutrition they need for their school days too! Children need to eat breakfast every morning. Studies have shown kids who do, do better in school! Lunch is important energy food too, and food experts have found that if kids help plan and prepare their school lunches, they are more inclined to eat them! Talk to your kids about what they like to eat… then ask them to help wrap up these foods for lunch. You’ll find lots of great ideas at www.robinhood.ca.

Make this a special time of year – Create enthusiasm for the new school year by inviting children to help prepare for their first day. Here are some ideas:

• Let them choose a new ‘outfit’ for school.
• Go shopping for ‘cool’ binders, writing paper and pens and pencils.
• Be sure to take a picture of your children on their first day of school (and keep it in a special ‘first day of school’ album.

If kids don’t have time to eat at home in the morning, pack them a banana, a small yogurt cup and a few of these delicious breakfast sticks so they can eat on the way.

Breakfast Sticks to Go

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Preparation Time: 20 minutes - Baking Time: 15 minutes

Makes12 Sticks

Ingredients

• 2 cups Robin Hood Whole Wheat Flour 500 mL
• 2 1/2 tsp baking powder 12 mL
• 1/2 tsp baking soda 2 mL
• 1/2 tsp salt 2 mL
• 1/3 cup butter 75 mL
• 1 1/2 cups cheddar cheese grated 375 mL
• 6 slices bacon cooked crisp and diced 6 slices
• 2 tbsp green onions chopped 30 mL
• 1 cup yogurt low fat plain, 250 mL

Instructions

• Combine flour, baking powder, baking soda and salt in mixing bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in cheese, bacon and green onion. Mix well. Add yogurt all at once to dry ingredients, stirring to moisten.
• Turn out onto lightly floured surface and knead 10 - 15 times to form a smooth dough; mixture will be crumbly at first and comes together when kneaded. Roll out or pat to an 8' (20 cm) square.
• Cut in half lengthwise, then cut each half into 6 rectangles. Place on ungreased baking sheet.
• Bake at 450 F (230 C) for 10 - 15 minutes, or until golden. Serve warm.