Healthful Mind Body and Soul

Be Whole Body Healthly!

Cooking with Preschoolers

2 Comments

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Can you believe that this mouth-watering frittata was made by me and a group of excited-to-be cooking preschoolers. I recently started a cooking class at my Early Learning Center and the children are so excited.  I chose veggie frittata, because it is a fairly easy recipe to put together. I chopped all the veggies before hand, no knives for preschoolers. With some assistance the children measured out the ingredients and just dumped them into the bowl, I also gave them each a chance to use the whisk and stir the ingredients together.  Cooking with children has so many benefits.

  • Healthier eating – Exposing them to new and different foods, they are more likely to make healthier food choices.
  • Math skills – measuring the ingredients builds basic math skills.
  • Science – cooking plain and simple, is the science of foods and the children get to see it in action. In this recipe we talked about how the eggs were the glue that held the veggies together.
  • Reading – Watching me read the recipe left-to-right, top-to-bottom reinforces reading and literacy foundations, expands their vocabulary and helps them make the connection between the written and spoken word.
  • Confidence – creating the frittata and seeing the success of the recipe, builds their confidence, they were proud of the finished product.

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Before we started we washed our hands while singing Twinkle Twinkle Little Star, assures the hands are clean. As the ingredients were added we talked about them and when we were finished we cleaned and disinfected the work surface.
Eating the finished product was the best part of all and they even saved some to share with Mom and Dad.

It was good, real good, I had some for my dinner later that evening.

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Veggie Frittata

Ingredients

8 eggs

1 and 1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 and 1/2 cups, shredded cheese (cheddar of mozzarella)

1/2 cup chopped tomatoes

1/2 cup chopped potatoes

1/2 cup sliced mushrooms

1 cup chopped kale of spinach or a blend of the two

Instructions

1. Preheat oven to 350 degrees and spray baking dish with cooking spray.

2. Crack all the eggs into the mixing bowl.

3. Add milk, salt, and pepper and whisk to blend the ingredients together.

4. Measure the veggies  and cheese into the mixing bowl and stir to together.

5. Bake for 20 to 25 minutes or until frittata is set.

6. remove from oven and allow to cool slightly before serving.

Be Marvelous and get cooking with a child in your life!

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Author: Celeste @The Whole Serving

Hi, I'm Celeste 'm a no flesh eating vegetarian who loves to run, cook and eat good wholesome food, living a healthy lifestyle has always been important to me. In 2011 I became a vegetarian because I was experiencing digestive problems it seemed after every meal and I just didn't feel good. After reading Crazy Sexy Diet by Kris Carr I was convinced that eliminating all meat from my diet and adding more real foods was worth a try. Kris's book taught me so much about the power of whole fresh fruits and veggies, and their impact on our bodies. After a few months I started to feel the difference and I have never turned back. My hope is to share something that helps you on your journey to being Whole Body Healthy! Follow me on Facebook,Twitter, Pinterest and Instagram.

2 thoughts on “Cooking with Preschoolers

  1. This world needs more people like you, Celeste. How wonderful what you have started for these young children. Each & every one of them should be blessed to know you. You’re instilling such great qualities & skills into their lives. Good for you! The frittata ya’ll put together sounds delicious!

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