What we learned this week: ü Variety is key – Each fruit or vegetable has a different nutritious quality and we should try to eat more! ü We can make our own healthier versions of dips ü To Add More Veggies to our diet: o Serve as a main dish – as a salad...
We learned about GARDENS in Kids Kitchen this week. Wrapping up with our last session for this 6-week class; we planted, chopped, played, listened to a story, and tasted! The Kids smelled and touched a basil plant and learned about how tomatoes, cucumbers, and other...
She made a mini birthday cake for a 3 yr.old We Bunnies think this recipe rocks! Raise your hand (comment here) if you do too! Thanks to a recipe from The Cake Plate – we made Mini Whole Wheat Carrot Cupcakes in the kitchen this week. Check out how we baked...
Easter eggs are not just for candy and trinkets. My son has his assigned snack day tomorrow at his preschool. The kids will be getting one of these plastic Easter eggs filled with 4 cubes of cheese. We are also bringing popcorn to go alongside this...
“Fried” Apple Pie Pancake This week in Kids Kitchen we had a Pancake Party! The kids were ecstatic when I told them what we were making. They learned about each ingredient along the way as we added in into our batter. Everyone stirred, poured, and...
Lola enjoyed her Green Shamrock very much! Look, its almost all gone! In class this week, we made: 4 leaf clovers – green heart quesadillas with a cucumber stem and Guacamole to dip! We tasted all these green foods: Cucumber, Avocado, Cilantro, Lime, Grapes,...
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