A fun fall cooking activity for all ages!
Melissa from Sweet Beets Wellness has joined us to share plant-based recipes and inspiration for cooking with kids. She is a vegan wellness coach who also teaches cooking classes for her son's homeschooling cooperative.
Watch the video below for inspiration on how to introduce this recipe to kids!
Combine all ingredients in a high-speed blender and puree until well-combined and very smooth.
Tips for Cooking With Kids!
The Tiny Chef in this video is 4-years-old and has been preparing food since he was 18 months old. He loves to eat the food he makes! For more ideas and recipes preschoolers love, check out the Tiny Chef recipe book.
These pancakes are refined sugar-free and gluten-free. You can make them with just 2 ingredients (eggs & bananas) or add a few extras (oats for texture & cinnamon for flavor). Sprinkling blueberries or chocolate chips on top is extra fun for the kiddos! Using coconut oil on the pan and covering them on the first side makes the pancakes easy to flip.
Tips for cooking with kids!
After a few days of hot weather, today's cool rainy weather inspired me to roast veggies. Our Tiny Chef loves roasted cauliflower, but it has to be nicely caramelized and soft.
Here's what we did:
1. preheat oven to 400f
2. wash & core 2 small heads of cauliflower.
3. set a sheet tray out and ask your child to break the cauliflower into pieces
4. while they are breaking, pick out the big pieces and cut them down (aiming for florets all the same size)
5. drizzle a few tablespoons of olive oil over the cauliflower (I held my 3-year-old's hand on the bottle and we did this together)
6. sprinkle seasonings (give your young kids just the right amount of seasonings - they tend to want to put them ALL on the food) - we used salt, pepper, garlic powder, & smoked paprika
7. with clean hands, mix the cauliflower, oil and seasonings on the pan and then make sure they're covering the bottom of the pan in a single layer
8. when the oven is preheated, put the cauliflower pan on a middle rack and set a timer for 20 minutes
9. after 20 minutes, use a spatula to flip the cauliflower over & set the timer for another 20 minutes
10. when the timer goes off, flip the cauliflower over one more time (it should be browning now)
11. after a final 10 minutes, take the cauliflower out to cool down (it would be a good idea to test it with a fork to see if it needs to be in any longer to get soft)
12. adjust the seasonings as needed and serve warm (we added a bit more salt to ours)
Quick Tip: Check your child's hands for cuts & scrapes before you hand them a citrus half (I'm sure you've experienced that open cut burn!). They may want to avoid one hand or just watch you squeeze the first time, until their cut heals. Use the damp towel to quickly wipe your child's hands if they start to hurt or if they just don't like how sticky they feel.
We made some quick and easy oatmeal in our Instant Pot pressure cooker (affiliate link) and my 3-year-old LOVES IT! It stores well in the fridge and is hearty enough to keep you full for a few hours.
1 cup of steel-cut oats
2 cups water
1 cup coconut milk (any variety of milk will work)
pinch of salt
handful (1/4 cup) of golden raisins
maple syrup & other toppings to taste
Mix all of the ingredients (except the toppings) together in the Instant Pot. Secure the lid and cook on Manual for 4 minutes (10 minutes natural pressure release). Add toppings and enjoy!