We are officially into week #2 of social distancing and like many of my friends, family, patients and people in my community, I am trying my best to keep a positive mindset, a healthy sense of caution and take care of the physical and mental health and well being of myself and my family. We have coined our homeschool "The Ordon School of Ballerinas" and our days are filled with a variety of activities. Some days are more structured than others and some days it's a free for all. I have quickly grown an appreciation for stay-at-home parents who take on the additional responsibilities of the teacher, cook and cleaner, all while parenting with a smile.
One of our favourite activities to do together is bake. I am always looking for new and interesting recipes that my 3 and 1 year old kids will enjoy and often use baking or a way to teach them about different foods. There is so much for a toddler to do! Exploring ingredients with their senses is a great way to introduce new foods or experience previously tasted foods or flavours in a new way.
Give your child a small amount of each ingredient to play with. Let them feel the different textures and smell each scent.
Let your child be involved in measuring each ingredient - what a great opportunity to introduce basic math concepts
Let your child pour each ingredient into the mixing bowl and help with mixing. This can help develop their hand-eye coordination, strength and grip.
In all the panic of COVID19, my husband asked me to buy 10 bananas. After 10 days he told me he thought it was time to freeze the bananas for future use.eat raw kale, she absolutely loves it when I bake Kale Banana Muffins - coined Green Goblin Muffins. It's a great opportunity to remind my toddler that it's important to try new things because she might surprise herself! She's been telling me for the last year that she doesn't like avocado's but last week she decided she wanted to share guacamole with me and her sister. She loved it! Her words to me were: Mummy, I surprised myself! She sure did!
In all the panic of COVID19, my husband asked me to buy 10 bananas. After 10 days and 6 bananas, he told me he thought it was time to freeze the rest for future use. Instead, I decided to use the 4 remaining bananas as an excuse to incorporate baking into The Ordon School of Ballerinas Curriculum. I mean, why not right? Banana bread works well as a breakfast treat or special snack and since we're all home all the time, I need as many meal ideas as I can get.
Gluten Free Banana Bread:
2 Cups All-Purpose Gluten Free flour (I use Bob Red Mill's)
1/2 Cup Unsweetened Organic Apple Sauce
4 Large ripe to over-ripe Bananas
2 Large Eggs
3/4 Cup Brown Sugar
1tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Salt
1/4 cup of Organic Walnuts
1/4 cup of Dairy Free Chocolate Chips
Preheat oven to 350F
Mix flour, baking soda, salt and cinnamon in a large bowl
Mix brown sugar and applesauce until completely blended.
Add eggs, vanilla and bananas to the sugar and mix well
Add wet ingredients into the dry ingredients and fold until all the ingredients are wet.
Add walnuts and chocolate chips and gently fold into batter.
Pour into a greased loaf pan, mini loaf pan, muffin or mini muffin tray.
Bake for 60 minutes or until toothpick comes out clean when inserted into the center.
Adapted from My Natural Family
Enjoy and Stay Healthy!
Dr. Shelly Ordon, N.D.