WHAT MY KIDS EAT IN A DAY - Day 36

Winny Hayes
Winny Hayes
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Published 2021-01-22
Day 36 recipes

BREAKFAST – QUINOA FLAKES WITH BANANA FOSTER

Banana foster
Ingredients:
2 tablespoons butter
3 small bananas, sliced (or 2 large ones)
2 tablespoons honey
½ teaspoon cinnamon
1 teaspoon vanilla extract

Directions:
Heat butter in a pan on medium low heat, once melted, add the bananas. Add the honey and cinnamon, cook for about 5-7 minutes on low heat. Remove from heat and add the vanilla, stir carefully. Set aside. If you want to make this a bit more saucy, add a splash of cream.

Quinoa flakes
Ingredients:
2 cups milk
2/3 cup quinoa flakes (I used Ancient Harvest brand)
½ teaspoon cinnamon, or to taste
1 teaspoon vanilla

Directions:
Heat the milk and add the quinoa flakes, working quickly, add the cinnamon and vanilla. This only takes about 90 seconds to cook. Mixture should still look thin but it will thickened up as it cools.

Place into bowls and add the banana foster on top. I didn’t add any additional honey to the quinoa flakes as the banana foster is already sweet.


SMOOTHIES: into a blender add 1/3 cup milk, 1 whole orange, ½ cup each: frozen cauliflower, frozen strawberries, frozen peach slices and 1 tablespoon hemp seeds. Blend until smooth.

LUNCHBOXES: CHICKEN AND WAFFLES


Chicken tenders:
2 boneless skinless chicken breasts, sliced thinly.

Wet batter/marinate: 1 egg, ½ cup milk and ½ cup pickle juice. Mix together and add the chicken slices. Marinate for at least 1 hour, overnight is best.

Dry batter: 1 cup all-purpose flour, 1 tablespoon powdered sugar, 2 teaspoons salt, 1 teaspoon each: garlic powder, onion powder, black pepper, seasoned salt, and paprika. Mix together,

Remove the chicken pieces from the wet batter and add to the dry batter. Make sure they are coated evenly and shake off the excess flour. Heat some peanut oil into a skillet, you don’t need a lot, just enough to cover 1 inch of the skillet. Once oil is hot, fry the chicken for about 4 minutes on each side. Cook them in batches.

Waffles: I used this recipe and it was pretty good (still looking for a perfect recipe) www.tasteandtellblog.com/waffles/

To assemble, I simply slice the waffle in half and add the chicken pieces. This is the reason why I cut the chicken thinly instead of “nugget” cuts, the lay flat and easier to eat. I served this with maple syrup, cherry tomatoes, melons, celery with peanut butter and goldfish pretzels and Smart Sweets peach rings for a treat.

DINNER: TURKEY MEATBALLS WITH MASSAMAN CURRY
Meatballs
Ingredients:
2 lbs. ground turkey (or any ground meat of choice)
2 green onion stalks, sliced thinly
1 tablespoon ginger, grated
4 garlic cloves, minced
2 teaspoon fish sauce
1 tablespoon soy sauce
½ teaspoon white pepper
1 tablespoon massaman curry paste
Coconut oil for cooking

Directions:
Combine all the ingredients EXCEPT for the coconut oil. Form into meatballs. I like to use a small ice cream scoop to keep the meatballs the same size. If it gets too sticky, lightly wet your hands with water. Place in the fridge while you prep the rest of the ingredients.
Massaman curry
Ingredients:
1 small onion, diced
1 tablespoon ginger, grated
6 cloves garlic, minced
3 tablespoons massaman curry paste (or to taste)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
White pepper, to taste
Juice of 1 lime
1 can (14 oz) coconut milk
2 carrots, sliced
1 large russet potato, dice to 1 inch cubes
1 cup frozen peas
Turkey meatballs


Directions:
Heat 1 tablespoon of coconut oil in a large skillet (or pot) on medium high heat. Sear the meatballs for about 2-3 minutes on each side, remove and set aside. Add more oil if necessary, add the onion and a small pinch of salt. Sautee for about 5 minutes on medium heat. Add the ginger and garlic, cook for about a minute or two. Add the massaman paste, cook for about a minute then add the diced potato, carrots, coconut milk, fish sauce, soy sauce, brown sugar and lime juice. Give it a stir and let this come to a soft boil. Add the meatballs and carefully make sure they are submerged in the curry. Cook for about 20 minutes covered. Remove the lid and add the frozen peas. Cook for about 10 more minutes. Serve with white rice and garnish with green onion.

DESSERT: BUTTERSCOTCH PUDDING
This is so delicious and can be made earlier, leave in the fridge to cool or eat while warm. I didn’t strain the pudding as instructed in the recipe, so mine wasn’t as smooth. But I Was pressed for time and it was still delicious.

Recipe: theviewfromgreatisland.com/butterscotch-pudding-re…


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All Comments (15)
  • @taiibee8047
    I look forward to your uploads. You're so creative. Do you make dessert everyday? Do you eat the same thing you prepare for them? If not, can you do more what you eat in a day as well?
  • @tasneemraza2624
    You are a great 👍 help winny I really appreciate your efforts u saved my life I have 3 school going kids and an infant. Thanks again
  • @RaeOfSunshine808
    Everything looks so tasty! Are there any foods that your kids don’t like? My kids are so picky no matter what I give them. 😆
  • @technoeggnog
    Wow, your kids get the chef’s life! I wonder what’s the fanciest foods they really liked?
  • @BRISHIESTY
    One day could you make the Fluffy pancakes for breakfast , açaí bowls instead of smoothies , grilled chick sandwiches for lunch , and steak or ribs for dinner ?
  • @evethehamster3079
    I have a question. What type of blender did you use to make the smoothie's? I tried making it but my blender would blend it all, I ended up having to add a lot more milk, like 2 cups.
  • @tasneemraza2624
    I’m from Pakistan now a days weather is extreme hot here kids complain that when they open their lunch boxes it gives them a smell . Can you please help about lunch boxes . Thanks