Pumpkin Belgian Waffles

Pumpkin Waffles (2)

No Harvest-themed crate could be complete without fall’s signature flavor: pumpkin! Bonus points if you puree your own fresh sugar pie pumpkin for this recipe, but we skipped that step and just used canned.


  • 1 and 3/4 cups flour
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • Scant 1 and 1/4 cups plain soy milk
  • 2 Ener-G eggs
  • 1 cup canned pumpkin
  • 1/4 cup melted Earth Balance butter
  • 1/4 cup brown sugar
  • Maple syrup
  1. In a large bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
  2. Pour the cider vinegar into a liquid measuring cup and add the soy milk to equal 1 and 1/4 cups. Let stand for 5 minutes.
  3. Combine the soy milk mixture with the Ener-G eggs, pumpkin, melted butter, and brown sugar in a large bowl. Add the wet ingredients to the dry ingredients and stir until combined.
  4. Scoop the batter into a preheated waffle iron (about 1/4 cup per waffle) and cook for about 5 minutes, or according to manufacturer’s instructions.
  5. Drizzle with maple syrup to taste!

Blueberry and Banana Yogurt

Blueberry Banana Yogurt (2)

Here’s an instant upgrade over a standard cup of yogurt in the morning!


  • 1 banana
  • 2 (5-ounce) non-dairy blueberry yogurts
  • 1/2 cup rice cereal
  1. Divide the banana evenly among two bowls and mash with a fork.
  2. Add 5 ounces yogurt to each bowl, and stir in 1/4 cup rice cereal.

Breakfast Burrito

Breakfast Burrito (2)

Get a weekend morning off on the right foot with this hearty wrap!

Breakfast Burrito (4)


  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (4-ounce) jar carrot puree
  • 1 pound firm tofu
  • 1/2 cup shredded non-dairy cheese
  • 4 flour tortillas
  • Salsa for serving
  1. In small saucepan, combine the black beans and carrot puree over medium heat. Cook just until warmed, about 5 minutes. Remove from heat and mash with a potato masher to desired consistency.
  2. Meanwhile, mash the tofu with a fork to break into crumbles. Add the tofu and cheese to a skillet over medium-high heat. Cook for about 5 minutes, until the tofu is warm and the cheese is beginning to melt.
  3. Warm the tortillas according to package directions. Spread each with some of the black bean mixture and top with the tofu mixture. Wrap up and dollop salsa on top for serving, if desired!

Breakfast Burrito (1)

Raspberry Strawberry Muffins

Raspberry Strawberry Muffins (1)

Take advantage of fresh summer berries for these muffins! In a pinch, use frozen and you can bake them all year.


  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup ground flaxseed
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup maple syrup
  • 1/4 cup plain non-dairy yogurt
  • 1/4 cup almond milk
  • 3/4 cup raspberries
  • 3/4 cup chopped strawberries
  1. Combine the flour, 1 teaspoon baking powder, and salt in a bowl; set aside.
  2.  In a large bowl, whisk together the applesauce and the remaining 1/2 teaspoon baking powder.
  3. Add the flaxseed, oil, vanilla, maple syrup, yogurt, and almond milk to the applesauce mixture.
  4. Gently stir the dry ingredients into the wet ingredients. Add the raspberries and strawberries.
  5. Divide the batter evenly among 12 muffin cups and bake at 350 degrees F for 27 minutes; a toothpick inserted in the center of a muffin should come out clean.

Raspberry Strawberry Muffins (2)

Barley with Bananas & Blueberries

Barley with Blueberries (1)

This warm breakfast cereal is a nice alternative if your kids are tired of oatmeal.


  • 2/3 cup cooked barley
  • 2 tablespoons blueberries
  • 2 tablespoons sliced banana
  • 1/3 cup vanilla almond milk
  1. Spoon the barley into a bowl, and top with the remaining ingredients.

Note: If the barley was cooked the night before, rewarm each portion briefly in the microwave.

Barley with Blueberries (2)

You can also try this recipe with strawberries…

barley strawberry var


barley peach

…apricots, or any other fruit, instead!

Barley Blueberry Banana alt

Strawberry-Oatmeal Squares

Strawberry Oatmeal Squares var

These bake-ahead oatmeal bars will make mornings a cinch, whether you’re dashing to the bus or just making things a little easier on yourself during home school.


  • 2 cups old-fashioned oats
  • 1/2 cup chopped pecans
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons Earth Balance butter
  • 2 Ener-G eggs
  • 2 cups plain soy milk
  • 1/4 cup maple syrup
  • 1 and 1/2 cups sliced strawberries
  1. In a bowl, combine the oats, pecans, baking powder, and cinnamon; set aside.
  2. Melt the Earth Balance butter in the microwave, then combine in a bowl with the Ener-G eggs, soy milk, and maple syrup. Pour the milk mixture over the oat mixture. Stir in the strawberries.
  3. Spoon the mixture into an 8-inch square baking pan. Bake at 350 degrees F for 35 minutes. Let cool, and then cut into 9 squares.
  4. Reheat individual square in the microwave just before serving in the morning.

French Toast

French Toast (2)

This easy French toast recipe is quick enough even for a weekday morning!


  • 3 tablespoons ground flaxseed
  • 6 tablespoons water
  • 2 tablespoons almond milk
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 4 slices whole wheat bread
  1. Whisk together the flaxseed and water in a shallow bowl to make flax eggs. Add the almond milk, cinnamon, and vanilla, whisking to combine.
  2. Dip one slice of bread at a time into the mixture, coating both sides.
  3. Transfer to a skillet heated over medium-high heat and cook for about 3 minutes on each side. Repeat with the remaining bread. Delicious as is, or drizzled with a little maple syrup!

French Toast (1)

Country Western Breakfast

Country Scramble (5)

This hearty breakfast recipe from Raddish Kids was such a different way to start the day in our household, making leisurely time to cook together and listening to country tunes all the while.

Country Scramble (3)

Perfect for a weekend morning, in sum! Travis’s favorite part was peeling the potatoes.

Country Scramble (1)


For the potato hash:

  • 1 pound yellow potatoes
  • 1 small onion
  • 1 red bell pepper
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme

For the tofu scramble:

  • 1 (1-pound) package extra-firm tofu
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 (8- ounce) package button mushrooms, chopped
  1. To prepare the hash, peel and cube the potatoes and place in a large bowl. Chop the onion and bell pepper and add to the potatoes; drizzle with the canola oil.
  2. Sprinkle with 1 teaspoon salt, the garlic powder, paprika, and thyme, stirring to coat. Spoon the mixture onto a baking sheet and bake at 425 degrees F for 33 minutes.
  3. Meanwhile, prepare the tofu scramble: crumble the tofu into a bowl, and stir in the turmeric, 1/2 teaspoon salt, and black pepper.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 minutes. Add the tofu mixture and cook for an additional 3 minutes.
  5. Note: You can add shredded non-dairy cheddar, if desired, although we skipped it today.

Country Scramble (2)

Yee haw! Both kids loved the scramble, and the hash was a close second. As we dined, I read Travis the facts about country music on the recipe card, as well as an informative sound bite about how to build a balanced meal from at least 3 food groups.

Country Scramble (6)

Butterfly Bagels

Butterfly Bagel (1)

Here’s the perfect way to bring a smile to kids’ faces on a spring morning!

To prepare these fluttery butterflies, slice two bagels in half and toast. Cut each half in half again, then arrange so the halves are backwards to each other, creating a butterfly wing shape.

Meanwhile, mix together 1/4 cup non-dairy cream cheese, 1 to 2 drops red food coloring, and 1 tablespoon maple syrup in a small bowl. Spread evenly over the bagels. Put two pretzel sticks on top as antennae and cover with your favorite fruit. Don’t forget about symmetry! We liked using an apple slice down the center and banana slices on the wings.

Butterfly Bagel (2)

For a snack version, you could make a similar butterfly with cut apple slices. Use peanut butter as the “glue” to hold down any fruit toppings, or even sprinkles!

Blueberry Pancakes

Blueberry Pancakes (2)

These pancakes have lots of sneaky good-for-you ingredients, like rolled oats, flaxseed, and of course fresh fruit. The result is thick pancakes that take a little longer to cook than a standard recipe, but make for a hearty breakfast.


  • 1 cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon ground flaxseed
  • 2 tablespoons lemon juice
  • Scant 2 cups almond milk
  • 1 and 1/2 cups old-fashioned oats
  • 2 Ener-G eggs
  • 1/4 cup canola oil
  •  1 pint fresh blueberries
  1. In a bowl, combine the flour, brown sugar, baking powder, salt, and flaxseed; set aside
  2. Pour the lemon juice into a measuring cup and add almond milk to equal 2 cups. Let stand for 5 minutes.
  3. Combine the almond milk mixture in a bowl with the oats. Whisk in the Ener-G eggs and canola oil.
  4. Add the wet ingredients to the dry ingredients, and fold in the blueberries.
  5. Cook on a hot griddle for about 4 minutes, or until bubbles cover the top. Flip and cook an additional 2 to 3 minutes.

Blueberry Pancakes (1)

To be honest, the blueberries were a bit of a miss, and mostly my kids ended up with purple-stained fingers from picking them out. Next time I would use strawberries, bananas, or even chocolate chips!