WHAT MY KIDS EAT IN A DAY - Day 28

Day 28 Recipes

Breakfast: Blueberry Cream Cheese Stuffed French Toasts

I certainly didn’t come up with this idea, I’ve seen it done mostly with strawberries instead of blueberries. But the fillings limit here are endless and this is a fun way to put a twist on a French toast. This recipe is just a guide, please adjust/change the amount of each ingredient to your liking.

Ingredients:
Bread
Cream cheese at room temp, the amount depends on how many you are making, but 2-3 ounces should suffice.
1 tablespoon powdered sugar, or to taste
Vanilla extract
Blueberries
3 eggs
Vanilla extract
1/3 cup milk
Butter for frying
Powdered sugar
Maple syrup for serving

Directions
Remove the crusts off the bread, this is optional. Using a rolling pin, flatten each bread slices, this makes them more pliable and easier to roll. Add about 1 teaspoon of cream cheese on one side of the bread and a small amount on the other side. This helps the French toast to seal easily. Add blueberries to the cream cheese, gently roll it up as tightly as you can. Pinch the end to seal. Repeat the process with the remainder of your bread slices.

Melt some butter into a pan and cook the French toasts on low medium heat for about 3 minutes on each side. Remove onto a plate and dust with powdered sugar. Serve with maple syrup.

Smoothies: into a blender add ¾ cup milk, 1 cup frozen banana, 1 cup frozen cauliflower, 1 apple cut into cubes, ¼ cup yogurt, 3 dates (or any sweetener of choice), vanilla and cinnamon. Blend until smooth. This tasted like apple pie.

Lunch: Avocado Toasts with Quail Eggs, Veggies and Hummus.
This isn’t really a recipe, just food combo idea. You can mash your avocado instead of slicing it and use regular eggs. I like quail eggs because it only takes 4-5 minutes to boil them. I also like to add a pinch of baking soda into the boiling water before adding the eggs, I find that it makes peeling easier.

Dinner: Quinoa with Chicken, Veggies and Peanut Sauce.
Quinoa
1 and ½ cup quinoa, rinsed thoroughly
3 cups water
A pinch of salt

Directions
-Heat water on medium high heat, once it reaches a soft boil, add the quinoa with a pinch of salt. Let it come to a boil, cover, lower the heat to Low and cook for about 15 minutes. Fluff with a fork and set aside until ready to eat.

Peanut sauce
1 teaspoon coconut oil
2 cloves garlic, minced
1-2 teaspoons, ginger, grated
½ cup coconut milk
¼ cup smooth peanut butter
Red curry paste, to taste (you can omit altogether if serving for young children)
1-2 tablespoon soy sauce
1-2 tablespoon brown sugar
1 teaspoon sesame oil
Juice of ½ lime

Directions
In a small pot, heat the coconut oil, you can use other oil but this makes the sauce more flavorful). Add the garlic and ginger and cook for about 3 minutes. Add the red curry paste, if using and cook for about a minute. Add the rest of the ingredients and cook until thicken for about 5-7 minutes.
Chicken
6 chicken cutlets (I like using cutlets, they’re faster to cook)
Seasoning of your choice, I used salt, pepper, coriander, cumin, garlic powder, onion powder, smoked paprika on some of the chicken (my husband used herk seasoning)
Oil

Directions
-Heat your grill pan and add the oil. Cook the chicken for about 4-5 minutes on each side. Et them rest for a few minutes before cutting.

I served this with spiraled carrots cucumber and sliced red bell pepper

Dessert: Mango Pudding

Original recipe can be found here: https://www.littlesweetbaker.com/mango-pudding-video-recipe/

I substitute honey for the sugar.

Enjoy.

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Видео WHAT MY KIDS EAT IN A DAY - Day 28 канала Winny Hayes