Back to school, back to routine

Grace Derocha from Blue Cross Blue Shield of Michigan says planning ahead can make your back to school mornings easy.

Kids and teachers cover your ears and parents rejoice!

It's almost time to head back to school.

If you're already feeling overwhelmed, no worries.

Grace Derocha from Blue Cross Blue Shield of Michigan says planning ahead can make your back to school mornings easy.

Check out some of her tips below.

1. Back-to-school time saving hacks

2. Rainbow meal planning

3. Healthcare 101

4. Easy dorm recipes

Check out Grace's recipes below:

Rainbow Oatmeal Muffins


• 1 cup white whole wheat flour

• ½ cup oat flour (you can also food process oatmeal to make your oat flour – blend until it looks like flour)

• 2 tsp. baking powder

• 2 tsp. ground cinnamon

• ½ tsp. ground nutmeg

• ½ tsp. ground ginger

• ¼ tsp. salt

• 1 banana – very ripe

• 10 fresh dates, pitted

• 2 tbsp. honey

• ¼ cup milk or milk substitute of choice

• 1 ½ tsp. pure vanilla extract

• ¾ cup shredded zucchini

• ¾ cup shredded carrots

• 2/3 cup canned crushed pineapple, packed in pineapple juice, drained

• 1 cup of blueberries


1. Preheat oven to 350 degrees. Line muffin pan with parchment paper liners.

2. In a large mixing bowl, whisk flours, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

3. Add banana and pitted fresh dates to food processor, process until smooth. Add honey, milk, and vanilla, and process briefly to combine.

4. Add banana-date mixture to the dry ingredients, and mix until almost combined. Gently fold in zucchini, carrots, pineapple and blueberries.

5. Divide batter evenly into muffin liners, and bake 18 to 25 minutes, or until toothpick inserted in the center comes out clean.

6. Remove muffins from the oven, and place on cooling racks. Enjoy!

Peanut Butter Yogurt Spread


• 3/4 cup creamy peanut butter

• 1 cup vanilla Greek yogurt

• 2 tablespoons honey


1. Mix all ingredients thoroughly and serve with rainbow muffins or favorite fruit. Enjoy!

Asian Rainbow Mason Jar Salad with Miso Ginger Dressing


Salad for one person in one jar

• ½ cup quinoa, cooked

• ½ cup chickpeas

• 1/3 cup cucumbers, chopped into chunks

• 1/3 cup carrots, shredded

• 1/3 cup purple cabbage, shredded

• ¼ cup edamame

• 1/3 cup cucumber, de-seeded and chopped

• 1/3 cup red pepper, diced

• 1/3 cup Asian pear apples, chopped into bite-size chunks

• ¼ cup sliced almonds


• 1 cup soy sauce

• 1 cup rice vinegar

• ½ cup raw sugar

• 2 Tbsp. sesame oil

• 1 scallion, finely minced

• 1 Tbsp. toasted sesame seeds

• 1 Tbsp. fresh ginger, finely grated

• 1 tsp chili powder


1. Make salad dressing by mixing all dressing ingredients together.

2. Toss salad ingredients together or layer in mason jar.

3. Dress sparingly right before serving. Enjoy!

Matcha Energy Bites


• ½ cup raw cashews

• ½ cup raw pistachios, shelled

• 12 dates, pitted

• ¼ cup unsweetened shredded coconut

• ¼ cup white chocolate chips

• 2 tsp matcha powder

• 1 Tbsp. coconut oil


1. Place all ingredients into the food processor.

2. Process for one minute or until well blended and fully combined

3. Roll into about 14 balls.

4. Refrigerate for 15 minutes before serving. Enjoy!

Quiche in a Mug


• 2 eggs, lightly beaten

• 2 tablespoons turkey lunch meat

• 2 tablespoons fresh baby spinach, chopped

• 1 tablespoon green pepper, diced

• 1 tablespoon red pepper, diced

• 1 tablespoon tomato, diced

• 1 tablespoons reduced-fat cheddar cheese

• salt and pepper to taste, if desired

• ¼ of a slice of bread, bagel, English muffin or favorite bread form of choice


1. Spray a microwave-safe mug with non-stick cooking spray.

2. Place bread in the bottom of the mug.

3. Combine all ingredients and pour into mug.

4. Microwave uncovered on high for 1 minute; stir egg mixture, do not stir bread. Cook for 1-1 1/2 minutes longer or until eggs are completely set. Serve warm. Enjoy!

Note: You can use any combination of vegetables or frozen vegetables with this recipe.

Seasonal Overnight Oats


• 1 cup old-fashioned oats

• 1 cup low fat milk or milk substitute of choice

• 1 cup of Greek yogurt

• 1 cup of chopped seasonal fruit of choice

• ½ teaspoon ground cinnamon

• ½ teaspoon vanilla or almond extract

• 2 teaspoons honey

• 2 teaspoon chia seeds


1. Add all the ingredients evenly into two sealable containers.

2. Stir and set in refrigerator overnight.

3. Serve warm or cold the next day. Enjoy!

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