This year's teaching model was a fun-filled full day camp where we explored recipes for Breakfast, Lunch, Dinner and of course, healthy snacks - all the while focusing on nutrition, food safety, kitchen safety and exploring food science.
What I keep in mind - ALWAYS - is the secret ingredient, I call it Great Foodini Magic, which is.....if the kids make it themselves, they will eat it.....and I am talking spinach and zucchini, mushrooms and green onions, eggplant and tomatoes - we ate it all from the Great Foodini Bucket-o-Joy!
|Meet the Bucket-o-Joy!|
|My Pinckney Chefs and their Bucket-o-Joy!|
|My Brighton Chefs - and their Bucket-o-Joy!|
For breakfast, we made Tic Tac Toast, Breakfast Burritos and homemade Salsa Fresca - the chefs learned how to crack an egg into a bowl to check for shells, and how to adjust recipes to fit their tastes - not too many jalapenos made it into the salsa at this point....
|...and eating it are the best parts!|
Then for lunch, we made Burger Dogs (which took on a life of their own.....see previous post!!) with homemade seasoning, had an Everyday Salad with easy homemade vinaigrette and for dessert - some indoor fun with S'Mores Pops! The lesson was in food safety - always washing hands and all fruits and veggies, and keeping raw meats away from table ready foods.
The chefs especially loved smelling, tasting and blending dried herbs and spices to make their Very Own Signature Seasoning - what a fun way to teach children how to create recipes using their sense of taste, smell and sight to create something of their own.
|Some of the options for their seasoning.|
|Choosing what we like was fun/|
|Smelling and blending....and|
a photo bomber!!
|We learned that it was okay to taste and make|
adjustments - we also learned that a little salt goes a long way!
|Sometimes you just have to close|
your eyes and savor the goodness!
|Or just dig in....|
|We determined this was a great lunch!|
|We loved the colors in the|
What made the salad an Everyday Salad? We could use whatever we liked and whichever veggies we had on hand to make this bright and colorful salad, Every Day!
Of course - everything in moderation - we enjoyed S'Mores Pops - a real treat and fun to make - any time of the year!
|See the veggie goodness?|
|The chefs couldn't wait to try their|
Very Veggie Lasagna!
Confetti corn was another fun recipe, not only because the chefs like corn, but because each chef got to cut up and add their own favorite veggie to the corn and guess what happened? The colors were beautiful and made it very easy to Eat The Rainbow!
|Filling the Lasagna Roll-Ups|
|It's always great to share - we shared with|
the office staff in Brighton!
|A little fun with food too - Fruity Turtles!|
When it was all said and done - the kids were proud of what they learned and were eager to get home to make their specialty dishes for their families.
I firmly believe that good eating and better nutrition start with the students wanting to participate in the food selection and preparation, one new food and one new recipe at a time. This lovely young lady is an Elementary School Graduate and All-Star - she has attended every Elementary Chef Camp for the past five years! We love our Chef Mel!!!
|Chef Mel surrounded by her biggest fans, Great|
Foodini and Chef Eddie - the best assistant ever!
Great job to all of my special Chefs!