I’ve got a healthy recipe that your kids can cook WITH you this weekend.
But first
Today is the “Day of Dessert”
On a personal note, I set a challenge for myself to have no dessert (or booze) for the month of March.
I completed it, lost a ton of weight, and slept amazingly well despite everything going on in the world.
But today, April 1st, I headed to get myself some SWEETS.
At 7:30am, my trusty dog Emmet and I walked a mile to Amandine bakery in West LA.
Inside, the place was glowing with freshly made pastries. One section had beautiful cakes with strawberries and whipped cream, while another had croissants in all different shapes and sizes.
Near the cash register were homemade macaroons.
I said to the cashier, “What are your best best cakes, croissants and macaroons?”
She looked at all the sweet treats and said, with confidence, “Strawberry nutella croissant, for starters.”
With a hot cup of coffee and a bag of desserts, I headed home to feast.
(All of this is in my Instagarm story, Click Here)
After a sugar-high morning, it’s back to eating healthy foods, but the splurge was worth it!
Anyway, let’s get you some healthy foods to cook TODAY
Chicken & Veggie Quesadillas with Pico de Gallo
Ingredients (Serves 4)
1 ½ lb chicken breast
4 8”-10” flour tortillas
1 cup cheddar cheese, freshly grated
1 red bell peppers, chopped
1 green bell pepper, chopped
1/2 red onion, chopped
2 garlic cloves, chopped
4 roma tomatoes, chopped
Juice of 1 lime
¼ cup cilantro, chopped
Vegetable Oil
Kosher Salt & Black Pepper
Directions:
In a bowl, mix ¼ cup red onion, chopped tomatoes, just of 1 lime, 1 tsp salt and freshly ground black pepper. Taste and adjust seasoning as needed with more lime, salt or pepper.
Slice the chicken breast horizontally so it’s thin (about ½” to 1” thick). Season both sides with salt and pepper.
In a pan over medium-high heat add 1 Tbs oil and cook the chicken breast for about 8-10 minutes, flipping halfway until fully cooked (it must be on the inside). Remove to a plate and slice into thin pieces
Add 1 Tbs oil to the pan and add bell peppers, remaining onion and garlic. Season with 1 tsp salt and pepper and cook, stirring frequently until the veggies are softened, about 4-5 minutes. Remove to a bowl.
Clean pan, then add 1 Tbs oil over medium-high heat. Layout a tortilla and on one half add a bit of cheese, a few spoonfuls of sautéed vegetables, chicken slices and more cheese. Fold the half over and continue with the remaining tortillas. Now add 2 quesadillas into the pan and cook on both sides until the cheese is melted, about 3-5 minutes, flipping halfway. Remove to a plate and continue with remaining quesadillas.
Cut each quesadilla into 4 slices and serve alongside with homemade pico de gallo.
I’m cooking this recipe LIVE this Friday at 11:00am. (Click Here for my Youtube channel)
Get the ingredients, watch the livestream and go make it for lunch that day with your kids as a Friday treat!
Eat Well,
Chef Eric
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