My son is trying to turn me into a liar. Just this past weekend, my sister and I were talking about breakfast ideas for kids, because getting Nick to eat breakfast in the morning on school days is a challenge. Either he is moving as slow as molasses and despite gentle and not-so-gentle prodding, he has no time and grabs something on the run, or he maintains he’s not hungry. Thank goodness second graders still get a morning snack!
But all that came to a head this week when I made these English Muffin Breakfast Pizzas for Nick. I found the recipe in the recent issue of Food Network’s magazine (love that mag!) and it is from dietician Ellie Krieger of Healthy Appetite. I made them while cleaning up from dinner, and then wrapped the pizzas individually and stuck them in the fridge. In the morning, while Nick was getting ready, I popped one in the toaster to heat it up. I put it on a plate and gave it to Nick and then ran upstairs to get something. When I got downstairs, it was gone. He ate the whole thing so fast that I checked the garbage cans because I was sure he had thrown it away. He hadn’t. He just loved it.
With 17 grams of protein and 6 grams of fiber, these little pizzas are on whole wheat English Muffins, topped with diced tomatoes, Canadian bacon and mozzarella. Protein, calcium, and fiber, disguised as a tasty little breakfast pizza that is perfect for those mornings when time is short, but appetite still high.  Even better that, it got Nick to slow to a halt and chow down before dashing out the door — hear, hear!
Of course, two days later when I tried to give Nick another one of the pizzas, he wanted no part of it. I’ll just have to take the small victories where I can.
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