breakfasts

I usually put 1/4 cup wheat germ for same amount of flour in breads,coffee cakes,etc. (most breads I make are about 3 cups flour). I've also started using flax seed. I did buy flax meal -but then read that it gets rancid very quickly--- so went to the seed. In some breads (rye with other seeds) I'll just put it in. In other things (brownies, quick breads,sourdough,etc.) --- I'll put a tablespoon in my mini-processor and give it a quick buzz.

I also froze a lot of blueberrie this year -and will takethem out by the handful ... to add to smoothies, muffins, etc. Been reading a lot about how great they are for you. What about smoothie type breakfasts for your kids on busy days? You can make them full of goodies --- good for you fruits,plain non fat yogurt, and even a handful of wheat germ or nuts?

There are several muffin recipes that are pretty good. I'min the process of trying to take extra fat and calories out of one of our favorites so don't want to pass it on. But it is a bran muffin that - you make the batter - and you can keep batter in fridge for up to 30 days. Take out what you need and bake. Or you can bake all and then freeze - and just zap in microwave. the one we like uses bran cerealand shredded wheat biscuits ....and I like that combo .... but right now I'm working on cutting down the butter/marg and brown sugar, etc. ....and don't have it justright yet! Since we make up 1 pan at a time-I then stick in a few blueberries or other bits of fruit.

Could you bake some Trail Mix type bars --- some of the recipes, if memory serves, are pretty healthy.

Good luck ..... breakfasts when every one is leaving for school or workcan be a hassle.