My 8 year old son is getting ready to take his Stanford Diagnostic Test
on April 28 and 29 so I have been getting him ready..
It is important to get them into bed early and give them a nice breakfast.
I have read that Breakfast leads to higher test scores :)
A study published in 1998 in the Archives of Pediatrics and Adolescent Medicine showed significantly higher math test scores after children ate breakfast. This and other research has clearly shown that children who consistently eat breakfast test higher in most academic areas.
Brain Food For Kids:
The brain needs a lot of energy to maintain focus on a big test for several hours. Eat a hearty and healthy breakfast, including complex carbohydrates and protein to make your energy last as long as possible. Foods such as eggs, cereal and whole-wheat toast help energize your brain to think more clearly and much longer compared with the fast-disappearing bolt of energy from drinking a soda pop or eating a cookie for breakfast. For a snack food, bring simple foods such as peanut butter and crackers, cheese and crackers or a burrito to sustain energy until lunch.
Here are a few great breakfast recipe idea's that my son LOVES.
Spinach-Cheese Omelet
4 eggs or 1 cup refrigerated or frozen egg product, thawed
Dash salt
Dash cayenne pepper (optional)
1/4 cup shredded sharp cheddar cheese (1 ounce)
1 tablespoon snipped fresh chives
1 tablespoon parsley
1 cup spinach leaves
1 recipe Red Pepper Relish
Directions
1. Lightly coat an 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray. Heat skillet over medium-high heat.
2. In a medium bowl beat together eggs, salt, and cayenne pepper (optional) with a rotary beater or wire whisk until frothy. Pour into the prepared skillet; cook over medium heat. As egg mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath.
3. Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with cheese and chives. Top with 3/4 cup of the spinach and 2 tablespoons of the Red Pepper Relish. Using the spatula, lift and fold an edge of the omelet partially over filling. Top with the remaining 1/4 cup spinach and 1 tablespoon of the relish. (Reserve the remaining relish for another use.) Cut the omelet in half. Makes 2 servings.
Red Pepper Relish: In a small bowl combine 2/3 cup chopped red sweet pepper, 2 tablespoons finely chopped onion, 1 tablespoon cider vinegar, and 1/4 teaspoon black pepper. Makes about 2/3 cup.
Breakfast Burrito Wraps
4 eggs
1/4 cup milk
1/4 teaspoon salt
Dash ground black pepper
1 tablespoon snipped fresh cilantro (optional)
1 tablespoon butter or margarine
4 strips bacon, crisp-cooked, drained, and crumbled
1/4 cup sliced green onion (2)
4 8-inch flour tortillas
1/2 cup shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers (2 ounces)
Salsa (optional)
Directions
1. In a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk or fork. If desired, stir in cilantro. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Stir in bacon and green onion. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.
2. Meanwhile, warm the tortillas according to package directions. Divide egg mixture among tortillas. Sprinkle with cheese. If desired, top with salsa. Fold bottom edge of each tortilla over the egg mixture. Fold in the sides. Makes 4 burrito wraps.
3. Ham and Artichoke Burrito: Prepare as above except omit the salsa. Substitute 1 tablespoon snipped fresh Italian parsley for the cilantro; 2 ounces chopped cooked ham or prosciutto for the bacon; one 6-ounce jar marinated artichoke hearts, drained and chopped, for the green onions; and 2 ounces Havarti cheese, shredded, for the Monterey Jack cheese.
4. Salami and Provolone Burritos: Prepare as above except omit the salsa. Add 1 tablespoon snipped fresh basil in place of the cilantro. Add 2 ounces chopped salami in place of the bacon; 1/2 cup roasted red sweet peppers, drained and chopped, in place of the green onions; and 2 ounces provolone cheese, shredded, in place of the Monterey Jack cheese.
5. Turkey and Smoked Cheddar Burrito: Prepare as above except omit the green onion. Substitute 1 tablespoon snipped fresh parsley for the cilantro; 4 ounces shredded cooked turkey or chicken for the bacon; and 2 ounces smoked cheddar cheese, shredded, for the Monterey Jack cheese. To assemble, divide 1 cup fresh baby spinach among tortillas; add egg mixture. If desired, top with salsa.
If you do not have a lot of time, this is always a winner at my house.
Toaster Waffle Sandwich
2 frozen waffles
Ham, Bacon or Sausage Links
1 Sharp Cheddar Singles
6 thin apple slices
1/2 tsp. cinnamon sugar
2 Tbsp. maple-flavored or pancake syrup
TOAST waffles as directed on package.
Meanwhile cook meat as directed on package.
TOP 1 waffle with Cheddar Singles, apples and cinnamon sugar; cover with remaining waffle. Cut in half. SERVE with syrup.
Things I must remember before leaving the house.
He must use the bathroom.
Pack him some snacks.
Give lots of love and encouragement, calming and encouraging words are helpful..
Once he walks out the car wish him LUCK ;)
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