Скачать или смотреть what my kids eat in a day | day 65

From breakfast to dinner (and everything in between), I hope this gives you some ideas for your family. Some are hits, some are misses – I share it all honestly!

Breakfast: Mango Sticky Oatmeal
Ingredients:
2 cups milk
1 cup coconut milk
1 cup water
2 cups old fashioned oats
1 mango, peeled and sliced

Coconut syrup:
1 cup coconut milk
2 tablespoons honey or sweetener of choice


Directions:
To make oatmeal, add milk, coconut milk, and water into a pot. Let simmer but don’t let it come to a boil. Add the oats and stir. Lower the heat and cook for about 10 minutes until thickened and the oats are soft you can add a pinch of cinnamon if you like. Add more liquid if needed.
In the meantime, into a separate pot make the coconut syrup by combining the coconut milk and honey (or sweetener of your choice). Let simmer and stir occasionally.
To serve, place the oatmeal in a bowl, top with mango slices and drizzle with syrup.

Lunch: Pesto Pasta with Cornflakes Chicken Tenders
Pesto:
1 cup fresh basil
1 cup fresh spinach
1 cup steamed broccoli
1/3 cup pinenuts, toasted
½ cup grated parmesan
2 garlic cloves
Juice from ½ lemon
1/3 cup olive oil
Salt and pepper to taste
Into a food processor bowl, add the basil, spinach, steamed broccoli, pinenuts, grated parmesan, garlic and lemon juice. Blend for about 30 seconds and slowly add the olive oil while blending. Blend until smooth and add salt and pepper to taste. Place in a tight lid jar and refrigerate up to 1 week.

Air Fried Cornflakes Chicken Tenders
8 chicken tenders
½ cup all-purpose flour
2 eggs, whisked
2 cups cornflakes, crushed
Oil spray
Seasoning:
1 tablespoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder

Combine the seasoning and set aside. Sprinkle 3 teaspoons of the seasoning with the chicken tenders and toss to combine. Separate the flour, whisked eggs and crushed cornflakes into three separate containers, divide the remaining seasoning evenly to the flour and cornflakes and whisk to combine. Dip the chicken tenders into the flour, eggs then cornflakes. Spray the tenders with oil on both side, place in the air fryer and cook at 375F for 10 minutes flipping halfway.

Snack: Yogurt Smoothies
1 cup vanilla yogurt
1 cup frozen strawberries
1 cup frozen pineapple
½ cup water, coconut water or milk, as needed

Place ingredients into a blender cup and blend until smooth. Add more liquid as needed.

Dinner: Aloo Keema
Ingredients:
2 tablespoons grape seed oil
1 teaspoon each: whole coriander, fennel seeds and cloves
1 cinnamon stick
2 star anise

1 onion, diced
4 garlic cloves, minced
2 inch ginger, minced
1.5 lbs ground beef
2 tomatoes, diced
1 lb golden potatoes, peeled and cubed
1 cup broth or water
1 cup frozen peas and carrots, optional
Salt to taste
Fenugreek leaves
Cilantro
Naan
*add a pinch of salt as you cook

Spices:
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon Kashmiri chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground cloves
3/4 teaspoon ground fennel
3/4 teaspoon ground coriander
1/2 teaspoon white pepper

Directions:
1. Add oil into a skillet and toast the whole spices for a few minutes. Add the diced onion, a pinch of salt and cook for about 4 minutes. Add the minced garlic and ginger and the ground spices.

2. Add the ground beef and break it apart as it cooks. Once beef is no longer pink, add the diced tomatoes, potatoes and broth. Let it come to a boil, cover and reduce heat. Once the potatoes have softened, remove lid and add the frozen peas if using. Cook until the peas have warmed through.

3. Sprinkle the fenugreek leaves and stir to combine. Garnish with cilantro and serve with naan.

Dessert: Apple Blossoms (Trader Joe's)

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