Maia Filar is passionate about giving kids a proper foundation in culinary skills. In this, her third video in a series she talks about how kids can share the recipes they learn in the kitchen with their friends at school.
As you educate yourselves as parents about great nutrition for your family, know that it’s important to lay that foundation as early as possible for your kids. It’s never too early to start teaching them tricks on staying healthy and making the right food decisions, and encouraging them to educate others.
Of course not all kids are going to take a natural interest in food and cooking, but if you set an example with what you serve your family and get the discussion started by helping kids identify what they are eating and what is nutritious on a whole, it might just lead there.
It isn’t about completely restricting everything that is bad, but making small changes that help you and your family build healthy bodies and habits.
Once kids have that foundation, they will share it with the world. Kids are natural educators (my polite way of saying know it alls) who want to share what they learn in the outside world at home, and vice versa.
Replace a sodium-packed favorite snack with a made-by-them healthier version that they can take to school. You can start teaching them easy ways to eat healthy, so that they in turn, can teach others.
Greek Yogurt “Ranch” Dip with Homemade Potato Chips
1/3 cup dried buttermilk powder
2 tbs dried parsley
1.5 tsp dried dill
2 tsp onion powder
2 tsp garlic powder
2 tsp dried onion flakes
1 tsp ground black pepper
1 tsp dried chives
1 tsp salt
1 fresh scallion, chopped
½ English cucumber peeled and grated
1 1/2 cups of plain Greek yogurt
2 large baking potatoes, scrubbed
2 tbs extra virgin olive oil
salt and pepper
- Preheat the oven to 400 degrees F. Slice the potatoes into 1/8 slices with a mandolin (this is a job for the parent) while your kid combines all the dry spice ingredients above into a large bowl.
- Put sliced potatoes into a bowl and toss with oil and salt and pepper to taste.
- Place them side by side in a single layer on a baking sheet and bake for 7 to 10 minutes.
- In the meantime, grate the cucumber and mix it with the yogurt and add 1 tablespoon of the dried spice blend (you can coat your chips with the spice blend if you want an extra kick of Ranch flavour) and mix. Chop any veggies you like to go with the dip (carrots, peppers, etc.)
- Check on the potato chips, turn them and rotate the pan and cook for another 5 to 10 minutes. Take them out of the oven when ready and allow to cool on paper towels or a rack. Garnish the yogurt with fresh chopped scallion. Enjoy.