1. Bean Sprouts And Veggie Wraps
You will need:
2 spinach tortilla wraps
2 kale leaves (washed and roughly chopped)
1 cup brussels sprouts (shredded)
½ cup black beans (drained and rinsed)
½ cup corn (boiled)
⅓ cup tomato (diced)
⅓ cup green pepper (diced)
⅓ cup red onion (diced)
¼ cup fresh cilantro (roughly chopped)
1 tbsp olive oil
Salt and black pepper powder, to taste
How to make:
Combine kale, brussels sprouts, black beans, corn, tomato, red onion, cilantro, olive oil, salt, and pepper in a mixing bowl. Mix well and place the bowl in the refrigerator for 15 minutes.
After 15 minutes, spread the sprouts mixture on the tortilla and wrap it. Put the wrap on a skillet and warm it over low heat for two to three minutes.
Transfer the wrap to a plate and serve it right away with blue cheese dip or guacamole.
2. Tuna Stuffed Deviled Eggs
You will need:
4 hard-boiled eggs (peeled and halved)
½ can tuna (drained and flaked)
¾ cup mayonnaise
2 tbsp onion (finely chopped)
2 tbsp celery (finely diced)
2 tbsp dill pickles (finely diced)
2 tbsp Dijon mustard
1 tbsp herbs mix
Salt, to taste
How to make:
Scoop out egg yolks from eggs in a bowl. Add tuna, Dijon mustard, and mayonnaise. Mix well.
Add onion, celery, salt, herbs mix, and pickles. Mix well until everything combines.
Spoon a tablespoon or two of the mixture into halved eggs and garnish them with chopped chives.
Serve these delectable snacks to your child with an almond milkshake.
