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Don’t worry, parents — I’ve got you covered for kid-friendly and *easy* recipes for sahoor, the meal eaten every morning just before dawn and fasting begin.
But first, a funny story.
One of these scrumptious dishes, my favorite in this batch actually, is peanut butter strawberry banana quesadillas.
Being that we’re of Tex-Mex heritage — and being that my kiddos are bigtime foodies — their first reaction when I told them I wanted to try this recipe was, “WHAAAA? A quesadilla with fruit and peanut butter?! That doesn’t even make sense!” Puzzled faces all around.
You see, the ‘ques-‘ in ‘quesadilla’ comes from the word ‘queso,’ ie cheese in Spanish. So you can have quesadillas — cheese, tortillas, pan fry, the end. Or you can have chicken quesadillas, steak quesadillas, and so on. And all variations would have cheese. After all, they’re QUESadillas, right?
So it looks like the word quesadilla is now used loosely. You just stick something between two tortillas, pan fry it, and you’ve got yourself a quesadilla, bro.
Thankfully, once I explained to my kiddos that we’re apparently totally redefining the word ‘quesadilla,’ they were willing to try the recipe. And when they first tasted these new-fangled quesadillas, their skepticism turned into second and third servings.
Well, the end of the funny story, that is. But the beginning of a round-up for y’all of my ten suggestions for kid-friendly sahoor recipes. These will work at any time of the day, of course. When they were younger and ‘practicing’ fasting, my kiddos would have breakfast at their normal breakfast time, then fast for the rest of the day, and enjoy the completion and accomplishment of breaking our fast together. Then we’d slowly work backwards on their ‘sahoor’ time, starting their fasts a little earlier each day.
By the way, when you cook these dishes, use fresh, local, organic ingredients wherever possible. And include sugar substitutes, gluten-free breads, and so on according to your family’s needs. I’ve added my own suggestions for substitutions as well, to give you a heads-up! Also make sure to round out your meals by pairing these with fruits, milk, etc. Many of these dishes have steps that can be done ahead which would make them even easier than they already are — especially helpful for including your kiddos in the prep and/or while finishing the rest of the cooking at sahoor time. And they’d most definitely make a wonderful addition — or the star of — a delicious breakfast-for-dinner iftar meal. We enjoy brekkie for dinner often, so I encourage y’all to switch things up and have these for dinner, too!
1. Peanut Butter Strawberry Banana Quesadillas | by Ambitious Kitchen
My kiddos’ favorite peanut butter comes from a local farm and each batch is freshly ground right before our eyes when we buy it. Since I can’t share that with y’all, I would suggest trying my favorite peanut butter, which is actually a blend of super-healthy coconut oil and peanut butter. We use organic ceylon cinnamon that I buy by the pound because it’s really good for you and because we go through so much of it, LOL.
2. Breakfast Banana Pops | by Chocolate Coverd Katie
For the cereal, we like to use one of our favorites — Nature’s Path coconut chia granola. But if my 15 year old son has whipped up a batch recently, we use his homemade granola. Also, we substitute in these cute graham crackers, yummy fair trade chocolate chips from here, as well as this unsweetened shredded coconut (with no sulfites or preservatives — bonus!).
3. Grape and Banana Dolphin Parfait | by Roxy’s Kitchen
These are so stinkin’ CUTE! Check them out in the collage picture above. We sprinkle in Nature’s Path coconut chia granola as a topping every time we have parfaits.
4. Pancake Poppers | by Deliciously Yum
Use the yummy fair trade chocolate chips I buy from here. Except I buy them by the case. ‘Cuz, you know, CHOCOLATE.
5. Rainbow Pancakes | by Her Campus (scroll down)
Use the pancake batter you normally use whether egg-free, gluten-free, etc.. To achieve colors in our foods, we use this brand of natural food decorating colors, made using red cabbage, beet juice, and turmeric. Remember that you can mix and match colors to create other colors!
6. Rainbow Toast | by Learn Play Imagine
Use this kind of organic condensed milk and the natural food coloring I mentioned above above in #5. 🙂
7. Rainbow Waffles | by Tablespoon
Here again, use the pancake batter you would normally make for your family and my favorite natural food colors.
8. Chocolate Fairy Bread Hearts | by Polkadot Prints
Substitute these natural food colors that come from vegetable colorants, a chemical free alternative to standard sprinkles. I’ve been meaning to try this organic hazlenut spread to wean me off of my Nutella habit, so if you try it lemme know what you think of it, please!
9. Honey Nut Cereal Bar | by Martha Stewart
If you’ve got a kiddo who’s a fan of Honey Nut Cheeri-O’s, try Cascadian Farm’s Organic Honey Nut O’s. ‘Round these parts, we don’t eat cereal often, but when we do we’re really into Cascadian Farms and Nature’s Path. Also, I’d suggest using these raw unpasteurized organic almonds. Since they’re raw, make sure you buy enough to have some leftover so you can sprout them. Learn about why sprouting is super-nutritious in my post about sprouting here.
10. French Toast Roll-Ups | by The Girl Who Ate Everything
To. Die. For. Unfortunately, we don’t make these as often as I’d like. 😉 This is one of those instances where you definitely want to use better bread than shown there, LOL. And when you’re ready to go a step further, try this organic hazelnut spread and organic ground cinnamon.
And there y’all have it! You’ve got thirty-ish days and ten recipes to cover them with. Tell me in the comments which you’re excited to try, please! And come back and share your tips for how you tweaked them!