WHAT MY KIDS EAT IN A DAY - Day 10

Breakfast: S'mores French Toast
Ingredients
10 graham crackers
Loaf of bread into 1.5 inch thick (I used Brioche)
Chocolate chips
Mini marshmellows
3 eggs
1/4 whole milk
Vanilla extract
Butter
Powdered sugar, optional
Maple syrup

Directions:
Place the graham crackers in a ziploc bag and use a rolling pin to crush them. Be sure leave some bigger pieces for better texture. Then place in a shallow dish.

Cut the each slice of bread in half (to create a triangle) then make a slit in the center to create a pocket. Open it up gently and add the chocolate chips and marshmellows. Don't over fill them. Finish the rest and set them to the side.

In another shallow dish, crack the eggs, milk, vanilla and give it a whisk. Now carefully dip the filled bread to the milk mixture, making sure nothing falls out. It's going to be a little messy, but it'll be worth it. Next dip them in the graham crackers. Press down gently on both sides, make sure the entire toast is covered.

Now melt some butter into a pan on low medium heat and add the toasts. Cook for about 2-3 minutes, flip them carefully and cook for another 2-3 minutes. Rempve from the pan and spinkle with powdered sugar.

Smoothies: Peach Mango Spinach
In a blender, add 3/4 cup milk, 1 frozen banana, 1 cup spinach, 3/4 cup frozen peach, 3/4 cup frozen mango and 1 teaspoon flax seeds (optional). Blend until smooth.

Lunch: Burger Quesadillas and Bean Salad
Ingredients: Bean Salad
1 cup cooked corn
1 cup black beans, rinsed
1/4 cup onion, diced
1/2 cup bell pepper, diced
1 avocado, diced
1/4 cilantro, chopped

Combine everything in a bowl and add juice of 1/2 lime, pinch of salt, pwpper, cumin and chili powder. Mix together and refrigerate (taste better cold).

Burger Quesadillas:
1 lb ground beef
Cheese of choice
Flour tortillas (I used the mini size)
Salt and pepper

Divide ground beef into 4 equa sized patties and season with salt and pepper. Cook in a hot skillet for about 3-4 minutes on each side (depending on the thickness of your burgers). Remove and give the pan a wipe if it's too greasy. Add the tortilla, cheese, burger and another tortilla. Cook for about 2 minutes on each side. Remove from pan and cut in half.

Dinner: Pasta Primavera
Pasta of choice (I used Banza Chickpea Pasta, for protein and fiber)
1/2 onion, diced
4 cloves garlic, minced
1 cup asparagus, sliced (for faster cooking)
3/4 cup frozen peas
1 cup heavy cream (or more)
1/2 cup grated parmesan.
Salt
Pepper
Butter

Boil water (don't forget to add salt to it) and cook your pasta per box directions. If you are using Banza pasta, be sure to rinse with cold water. In the meantime, add a pat of butter to a pan and cook the onion and garlic for about 4 minutes on each side. Next add the asparagus and peas, season with salt and pepper. Let this cook for another 3-4 minutes. Add about 1 cup of heavy cream and 1/2 cup of grated parmesan. After about a minute or so add the pasta. Give it a toss to make sure the pasta is coated with the sauce. Add more cream (or broth) if necessary. Remove from heat and garnish with parsley and more parmesan.

Dessert: Yogurt Bark
Add your choice of yogurt (I used vanilla) on to a parchment lined sheet pan, spread the yogurt evenly. I added some strawberry yogurt on top and used a chopstick to spread it. Add sliced strawberries and granola (or whatever you want). Freeze for about 3 hours until completely firm. At this point you can cut it. I prefer to just break it apart. Store them in a freezer friendly container until ready to eat.

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Видео WHAT MY KIDS EAT IN A DAY - Day 10 канала Winny Hayes