Friday,20 October, 2017
Current issue | Issue 1214, (18-24 September 2014)
Friday,20 October, 2017
Issue 1214, (18-24 September 2014)

Ahram Weekly

Back-to-school mania

Let’s talk about better living! Our new interactive family corner aims to expand our lifestyle horizons with practical little pearls of wisdom from the editor and input from our readers

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Al-Ahram Weekly

Summer is over, dears, and a new academic year is upon us. It’s back-to-school time, and by default, starting the school again means the relaxed, lazy days of summer are about to give way to packed schedules, homework, after-school activities, and, most importantly, the battle of waking the kids up early. While getting the kids off to school in the morning can be a bit of a hectic panic, you definitely want to make sure your kids start the day right with a healthy breakfast. Try the following recipes for those crazy days and give your kids nutritious and delicious fast meals, whether packed in lunchbox or sandwiches.


Almond Cereal Bars:
They’re rich in vitamin C and are great for make-ahead breakfasts and snacks. You can freeze them and serve as you go.

Ingredients:
1/3 cup almond butter
1/3 cup honey
2 cups whole-grain cereal flakes
2 cups oat and O-shaped bran cereal
2 tablespoons chopped, unsweetened dried cherries

Method:
Coat an 8-inch-square baking pan with cooking spray. In a medium microwave-safe bowl, microwave the almond butter and honey on high for 30 seconds, then stir until blended. In a large microwave-safe bowl, combine the cereal flakes, O-shaped bran, and cherries. Microwave on high for one and half minutes, stirring every 30 seconds, until warmed. Gradually stir the almond butter mixture into the cereal until thoroughly and evenly coated. Press into the prepared pan. Refrigerate until set and firm. Cut into 10 bars.


Mini Red Pepper-Mushroom Pizza:
Your kids can get calcium and plenty of vitamin C from this recipe.

Ingredients:
1/2 medium red bell pepper
1/2 teaspoon fresh lemon juice
1 garlic clove, minced
1/2 cup thinly sliced mushrooms
1 tablespoon sliced shallots
1/2 teaspoon balsamic vinegar
1 (6-inch) par-baked pizza crust
1 tablespoon thinly sliced fresh basil
3/4 cup torn spinach
6 tablespoons shredded fresh mozzarella cheese
1/4 teaspoon freshly ground black pepper
Dash of salt
Cooking spray

Method:
Preheat broiler. Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Grill 15 minutes or until blackened. Place in a zip-lock plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well. Preheat oven to 450°. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté two minutes or until tender. Remove from heat; stir in vinegar.
Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a half-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.
Bake at 450° for four minutes or until cheese melts. Sprinkle with black pepper and salt.


Turkey Wrap:
This wrap sneaks a few veggies into your kids’ diet to give them a healthy start to their day. It takes less than 10 minutes to make, but you can even make it the night before and assemble in the morning.

Ingredients:
4 large flour tortillas
1 small lettuce, washed and patted dry
3/4 pound sliced turkey breast
2 tomatoes, thinly sliced
2 cucumbers cut into spears
1/2 cup pesto sauce

Method:
In the centre of each tortilla, layer some lettuce, turkey, tomato, and cucumber. Spread the pesto over the top and roll like a burrito.

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