WHAT MY KIDS EAT IN A DAY | Avocado Toasts, Pasta with Sausage and Broccoli, Sweet and Sour Shrimp

Breakfast: Avocado Toasts with Shaved Eggs and Bacon
Melt some butter into a pan and add your preferred bread (my kids like Texas toasts). Toast until golden brown on both sides. Mash your avocados and season to your liking. Spread the mashed avocado on the toasts, using a cheese grater, grate a boiled egg on top and finish with crumbled bacon.

Lunch: Pasta with Sausage and Broccoli
Ingredients:
1 lb. mild Italian sausage (bulk or removed from casings)
10 oz small pasta
2 medium shallots, sliced thinly
4 garlic cloves, minced
8 oz broccoli, cut into small florets
2 tablespoons oilve oil
1 tablespoon tomato paste
15 oz can diced tomatoes
1 tsp red pepper flakes
1 tsp salt
1 tsp all purpose seasoning
1 tsp Italian seasoning
2/3 cup heavy cream
3/4 cup grated parmesan cheese

Directions:
Cook pasta al dente per directions, reserve about 1/2 cup pasta water.

Into a skillet, add the oilve oil and brown the sausage breaking it up as you go. Add the sliced shallots and minced garlic. Stir to combine and cook for a few minutes. Add the tomato paste and cook for a few minutes. Season to your liking then add the diced tomatoes. Let this simmer for a few minutes then add the broccoli. Close the lid and cook for 3-5 minutes or until broccoli is tender.

Remove the lid then add the heavy cream, parmesan and pasta. Toss to combine, check for seasoning.

Smoothie bowls: into a blender add 1/2 cup milk, 1.5 cups frozen raspberries, 1 frozen banana, 1 cup frozen cauliflower florets and 1 cup pineapple. Blend until smooth. This is going to be a thick texture and may require a blender tamper. If mixture is too thick add a splash of milk. Place into bowls and top with fresh fruits.

Dinner: Sweet and Sour Shrimp
For the brine:
1.5 lbs shrimp, peeled and deveined
2 cups cold water
2 teaspoons salt
2 teaspoons baking soda

For the marinade:
1 tablespoon shaoxing wine (Chinese cooking wine)
1 tablespoon soy sauce
1 tablespoon cornstarch

For the sauce:
3/4 cup pineapple juice
2-3 tablespoons ketchup
1-2 tablespoons white vinegar
1 tablespoon soy sauce
1-2 tablespoons sugar

For the stir fry:
3 tablespoons oil
2 bell peppers, cut into 1 inch cube
1 onion, cut into 1 inch cube
1 inch piece ginger, cut into thin matchsticks
4 garlic cloves, minced

Directions:
For the brine: place the ingredients into a bowls and mix until the salt and baking soda dissolved. Let sit for 15 minutes. Rinse thoroughly and pat dry.

Place shrimp into a bowl then add the shaoxing wine, soy sauce and cornstarch. Set aside.

For the sauce: whisk ingredients until sugar has dissolved.

For the stir fry: add oil into a wok and add the shrimp. cook for 3-4 minutes total then remove from wok. Add the peppers and onion, cook for a few minutes. Add the ginger and garlic and cook for a few more minutes. Add the sauce and let simmer until slightly thickened. Add the shrimp and cook for another 2-3 minutes. Serve with rice.

Dessert: flower pot with chocolate mousse and candied cherries.

Music: Dear Autumn
Musician: IksonMusic

#whatmykidseatinaday