April 1

Day of Dessert

Blog, Cooking, Featured, Uncategorized

0  comments

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

This image has an empty alt attribute; its file name is 9e6e2b4c-2e70-4615-90fa-7eacf2b826c0.png



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

P.S.  If you like this recipe, you’ll LOVE our Kids Can Cook Master Class.

Learn a specific, step-by-step system for getting kids to cook delicious meals and eat more vegetables in the comfort of your home, without having to bribe them or stress yourself out.  It’s the most comprehensive course regarding teaching culinary fundamentals to kids AND it includes lessons on meal prep, kitchen safety, healthy education for families, grocery shopping tips, classroom for cooking efficiently with young kids.  It’s designed to get your kids cooking healthy meals as fast and efficiently as possible.

We have a LIMITED 50% off sale for families

=>  Join the Kids Can Cook Master Class (50% off, for a short while)



You may also like

June 3, 2020

July 7, 2020

July 6, 2020

July 3, 2020

June 26, 2020

Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

Leave a Repl​​​​​y
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Join our Kid Can Cook Newsletters for recipes, tips for healthy families and more!