WHAT MY KIDS EAT IN A DAY | Crepes, Rice Patties and Shrimp Pad Thai

RECIPES

Breakfast: peanut butter and banana crepes

Crepe Ingredients
1 ¼ cups whole milk
2 eggs
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 cup flour
1 tablespoon sugar
Pinch of salt

Extras:
Butter for greasing pan

Directions:
Into a blender, add all the crepe ingredients. Blend for about 30 seconds. Chill in the fridge for at least 15 minutes or longer if possible.

Heat a nonstick skillet over medium heat, add just a bit of butter. Pour the batter into the pan and quickly swirl it round to create a circle. The first crepe won’t be the best (from personal experience). After about 90 seconds, flip and cook the other side for another 90 seconds. Repeat the process with the remainder of the batter.

Spread some peanut butter to half of the crepe and top with sliced bananas. fold in half and fold once more creating a triangle. Serve with powdered sugar or maple syrup.

Lunch: chicken broccoli cheddar rice patties
(this amount is approximate) Into a large bowl add 2 cups of cold rice, 1 cup diced cooked chicken, 1 cup broccoli florets (steamed and chopped), 1.5 cups shredded cheese, 2 eggs, 1/4 cup breadcrumbs, 1 teaspoon each salt, pepper, garlic powder and onion powder. Toss to combine and form into patties using an ice cream scoop for portions. Place in fridge for 15 minutes or longer.

Heat some olive oil in a skillet and cook the patties for about 4-5 minutes on each side or until golden brown. Let cool before serving.

Snack: yogurt with strawberries and granola

Dinner: Shrimp Pad Thai
Ingredients:
Shrimp, peeled and deveined (use as much as you like)
salt
white pepper
garlic powder

Sauce:
1.5 Tbsp palm sugar or brown sugar
2 tablespoons fish sauce
1/4 cup tamarind juice

Pad Thai:
2 tablespoons oil
10 oz rice noodles soaked in room temperature for 20 minutes
1/4 cup thinly sliced shallots
4 garlic cloves, minced
2 green onion, cut into 1" pieces
1/2 cup baked tofu, cubed
1 tsp dark soy sauce, optional
2 Tbsp dried shrimp
2 eggs, whisked
bean sprouts

Directions:
Toss the shrimp with salt, white pepper and garlic powder and set aside.

Combine the ingredients for the sauce, adjust to your liking

Into a skillet add 1 tablespoon of the oil and cook the shrimp for 2-3 minutes on each side. Transfer to a plate. Add the other tablespoon of oil and add the dried shrimp, shallots and tofu. Cook for a few minutes and add the minced garlic. Create a well in the middle of the skillet and add the eggs, scramble for a few minutes. Add the noodles, sauce, dark soy sauce if using and toss. If noodles seems to dry add 1/4 cup water. Cook until liquid has absorbed into the noodles. Add the shrimp, green onion and bean sprouts. Toss to combine. Serve with more bean sprouts, lime wedge, peanuts and hot sauce. Enjoy