We are a T-minus 9 days and counting until school starts in our house. E-gads! What happened to summer? I feel like we didn’t swim enough, we didn’t go to the beach enough, we certainly didn’t go on our annual road trip, and I certainly didn’t get much cooking and blogging accomplished! Despite all of this, we had an action-packed summer. The back-to-school supplies has been purchased. The back-to-school clothes are in the closet. Ripped up backpacks and lunch boxes have been replaced with newer ones. And I’m back to planning out our back-to-school eats.
Breakfast this year will be crazier than ever since my eldest, The Professor, is starting middle school. His school starts an hour and a half earlier than his siblings middle school, so I will have to be a little more organized in the morning.
The great folks at the Mango Board, sent me a box of mangoes to help me with my back-to-school meal planning. My kids have no problem putting away fresh mangoes. In fact, I had to fend them off my box of mangoes because I wanted to bake with them. This meant that I wanted the mangoes super soft and over ripe.
“Mommy, the smell of these mangoes is driving me crazy!” whimpered my 6-year old Princess.
And with each one-cup serving of mango giving them 100% of their daily vitamin C, 35% of their daily vitamin A and 12% of their daily fiber, all with 100 calories – there’s no reason to say no to a mango.
But, if you do have a persnickity kid who thumbs their nose at mangoes (gasp!), then try out this Whole Wheat Mango Bread with Pecans. Made with super sweet mangoes, whole wheat flour, wheat bran, protein powder and walnuts, your young student will start their day right with whole grain goodness, protein, vitamins and antioxidants.
You can find the full recipe for Whole Wheat Mango Bread with Pecans here.
How about you: Are you ready to get back-to-school?