The delicious aroma of home-cooked spaghetti filled the halls this morning as we prepared for lunch time. Ms. Tami, our honorary Chef (Head of School, Owner and Directress) was busy all morning boiling noodles, slicing fresh vegetables and fruits, sauteing Italian sausage, in addition to a large pot of organic vegetable tomato sauce made from scratch. Lunch time could not come soon enough!
Fresh bokchoy, yellow squash, rainbow chard and naval oranges and clementines provided by one of our friends in their weekly fruit and vegetable basket; tasty and healthy flavors to add to today’s recipe!
Tasty rainbow chard salad, sauteed with olive oil.
The source of the yummy smell that filled our school: organic tomato, vegetable and Italian sausage pasta sauce, made purely from scratch.
Baked spaghetti topped with shredded mozzarella and cheddar cheeses.
Cranberries marinating in a bath of apple cider and cinnamon, to be used later for apple cider!
Our taste-testers were pleased!
All of our meals are prepared from careful observation, assessing which foods the children do/do not like to eat. This meal proved to be a success, as with many of the other food we serve on a daily basis. Our young friends learn to appreciate a healthy diet through daily meals such as this, rich in nutrients, proteins and vitamins necessary to their young, growing bodies. There is a great deal of love served with each meal as well!
When it comes to meal times and snack preparation, everything that is served to our children has to have a nutritional value of some kind.
As stated in our Nutritional Mission Statement… We are committed to nutritionally cooking and baking seasonal food from scratch with all-natural products and organic when significant while sensibly introducing the children to diverse ethnic food, flavors and tastes.
Today, our very own Chef Tami (Owner, Director, and Montessori Directress of HBMH) whipped up an extra special meal of grilled chicken caesar salad with fresh fruit and warm dinner rolls. Yum! For our younger friends, marinara pasta with chicken and steamed carrots was served. This is definitely a favorite amongst our community; many of the children ask for seconds (and even thirds).
By providing daily healthy meals such as this, we’re empowering our children to get the best “head start” to their lives, while building a strong, nutritional diet that lasts a life time.
In our community, children are encouraged to help prepare food for the class, including vegetable cleaning and peeling, baking muffins and banana bread, and even preparing vegetable soup. Cooking as a community has benefits on so many levels; children learn to collaborate with one another, follow along with a sequence of directions, share each others’ thoughts and ideas, and learn how to be an efficient community member.
Pictured here is the product of the hard work of our primary community. We started with fresh, ripe avocados, passing them around for everyone to feel and smell. Then we cut them, along with tomatoes, onions, and a few other favorite herbs. Once the vegetables were combined, we took turns, one at a time “mashing” them together into a gooey, green paste. Continue reading →
The book, Kids In The Kitchen, is an excellent resource for both parents and educators by offering simple ways of incorporating individual food preparation for your toddler or primary aged child. This book does an amazing job providing practical ways to bring cooking into your child’s environment; providing lists of needed items, suggestions of storage, how to create a food preparation area, and recipes to try. I encourage all who work with or have children to purchase.