Montessori at Home: Cooking with Children + 10 Favorite Recipes!
Recommendations for child-sized kitchen tools: https://amzn.to/3Ovj31t
Breakfast: Scrambled Eggs & Toast
Ingredients:
2 eggs
1 slice whole wheat bread
1-2 tbsp butter / mashed avocado / jam / nut butter
Salt & pepper (optional)
Directions:
1.) Whisk eggs in a small bowl, then scramble in a pan over medium heat.
2.) While making the eggs, toast the bread (and soften the butter, if using).
3.) Spread butter (or other topping) on toast and lightly season eggs with salt/pepper, if using.
4.) Serve together!
Dietary Substitutions:
Eggs = JUST Egg
Whole Wheat Bread = gluten-free or paleo bread
Yield: 1 - 2 child-sized breakfast servings
Breakfast: Fluffy Blueberry Pancakes
Ingredients:
1 cup flour
2 tbsp sugar
2 tsp baking powder
1/8 tsp salt
2 eggs
3/4 cup milk
2 tbsp butter, melted
1/2 cup blueberries
Maple syrup (optional)
Directions:
1.) In a large bowl, mix together the dry ingredients (flour, sugar, salt, and baking powder).
2.) In a smaller bowl, whisk the wet ingredients (eggs, milk, and melted butter).
3.) Pour the wet ingredients into the bowl of dry ingredients and mix everything together (batter will be a bit lumpy).
4.) Oil and preheat the pan or griddle over medium heat.
5.) Ladle the pancake batter (about 1/4 cup each) into the pan and add the blueberries. Cook until the surface begins bubbling, then flip.
6.) Cook until remaining side is lightly browned.
7.) Serve warm with maple syrup, if desired.
Dietary Substitutions:
Eggs = JUST Egg
Milk = any non-dairy milk
Butter = plant-based butter
Sugar = stevia, maple syrup, honey (or omit)
Blueberries = sliced banana, chopped strawberries, chocolate chips, etc.
Yield: 4 - 5 regular-sized pancakes (more if mini-sized!)
Lunch: Turkey & Cheese Rollups
Ingredients:
1 slice turkey deli meat
1 slice cheese
4 whole wheat crackers
Fresh berries
Leafy lettuce for lettuce roll-ups (optional)
Directions:
1.) Place cheese slice on top of turkey slice (and leafy lettuce, if using), then roll it all up together.
2.) Arrange on a plate with crackers and a side of fresh berries.
Dietary Substitutions:
Whole wheat crackers = gluten-free or paleo crackers
Berries = carrots & ranch, hummus, guacamole
Yield: 1 child-sized lunch serving
Lunch: Mini Pizzas
Ingredients:
1/2 tbsp active dry yeast (about 1/2 packet)
1 tsp sugar
1 1/4 cups lukewarm water
3 cups flour
1 tbsp olive oil
1 1/4 tsp salt
1 cup tomato sauce
4 oz. shredded mozzarella cheese
Pizza toppings of choice
Directions:
1.) In a large bowl, mix together the yeast, sugar, and warm water.
2.) Add the flour, olive oil, and salt, and stir until everything clumps into a sticky ball.
3.) Place the dough onto a lightly floured work surface. Dust your hands with flour and knead for about 5 minutes, until dough becomes smooth and elastic.
4.) Lightly oil a medium sized bowl and place the dough ball into it. Cover with plastic wrap and leave in a warm place to rise for 30 minutes.
5.) Punch down the dough and cut into quarters to make 4 mini pizzas.
6.) Preheat oven to 400*F (200*C).
7.) Flatten out/stretch the pizza dough into a 10-inch circle on a lightly greased baking sheet (or line with a silicone baking mat). You can likely fit 2 mini pizzas on each baking sheet.
8.) Top each pizza with a few tablespoons of tomato sauce, sprinkle with shredded cheese, and add toppings.
9.) Bake for 20 minutes until cheese is bubbling and crust is a light golden brown.
10.) Repeat steps 7, 8 + 9 for the other two pizza dough balls.
Dietary Substitutions:
Cheese = dairy-free cheese
Yield: (4) 10-inch pizzas
Snack: Rainbow Smoothie
Vegan & paleo, gluten-free, and no added sugar!
Ingredients:
3-4 frozen strawberries
4-5 carrot chips
4-5 frozen mango chunks
1 frozen banana
4-5 frozen pineapple chunks
Small handful of fresh or frozen baby spinach
Small handful frozen berry mix (blueberries, blackberries, raspberries)
Unsweetened coconut milk
Small handful fresh sprouts or wheatgrass shot (optional)
1 tbsp chia seeds (optional)
1 tbsp ground flax seed meal (optional)
Directions:
1.) Place all frozen/fresh ingredients into a blender. Add coconut milk until it's nearly covering the ingredients.
2.) Blend until smooth. If smoothie is too thick, add a bit more coconut milk and blend again until desired consistency is achieved.
3.) Serve immediately.
Our other favorite combos:
Frozen strawberry + frozen banana + non-dairy milk
Cacao powder + almond butter + frozen banana + almond milk + ice
Frozen pineapple + frozen mango + coconut milk
Toddler-friendly green smoothie
Yield: 1 extra-large smoothie (enough for 2 children and 1 adult)
Snack: Chocolate Date Balls
Vegan & paleo, gluten-free, no added sugar, and freezer-friendly!
Ingredients:
2 cups pitted dates
1 cup unsalted walnuts
2 tbsp unsweetened cacao powder
1/4 tsp salt
2 tbsp almond butter
1 tbsp unsweetened almond milk
1/4 tsp vanilla extract
Directions:
1.) Add the dates and walnuts to the bowl of a food processor. Mix together until a crumbly mixture is formed.
2.) Add all of the remaining ingredients, and mix again until everything is fully incorporated and a sticky ball begins forming.
3.) Roll the dough into 1 tablespoon-sized balls between your palms, and place balls on a plate.
4.) Allow to harden in the refrigerator for 15 - 30 minutes before serving (they're best when cold!). [Or store in a container in the freezer for up to 3 months.]
Dietary Substitutions:
Walnuts = pecans, cashews
Almond butter = any nut butter of choice
Almond milk = any non-dairy milk
Yield: 12 date balls
Dinner: Burrito Bowls
Ingredients:
2 cups white or brown rice, cooked
1 lb ground beef
1 tbsp taco seasoning
(1) 15 oz. can black beans
(1) 2.25 oz can black olives, drained
1 tomato, diced
1 avocado, diced
1 head/bag romaine lettuce, chopped
Shredded Mexican cheese
Greek yogurt "sour cream"
Lime juice
Directions:
1.) Cook the rice in a rice cooker (or on the stove top) according to the bag instructions.
2.) While the rice is cooking, chop all the veggies.
3.) Brown the beef and add the taco seasoning to it. Heat the black beans.
4.) Serve a scoop each of rice, seasoned ground beef, and black beans into a bowl.
5.) Add the desired amounts of lettuce, tomato, avocado, and black olives.
6.) Top with shredded cheese, Greek yogurt "sour cream", and a squirt of lime juice. Enjoy!
Dietary Substitutions:
Ground beef = ground turkey, ground or diced chicken, meat substitute, or omit meat and replace with extra beans/veggies
Cheese = dairy-free cheese
Sour cream = dairy-free sour cream
Yield: enough for 2 - 3 child-sized + 2 adult-sized burrito bowls
Dinner: Turkey & Bean Chili
Ingredients:
1 lb. ground turkey
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
3 stalks celery, chopped
1 tomato, diced
(1) 15 oz can kidney beans
(1) 4 oz. can diced green chilies
(1) 28 oz. can crushed tomatoes
(1) 15 oz. can tomato sauce
2 tbsp chili powder
1 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp cumin
1 tsp salt
1 tsp pepper
*Optional toppings:
- shredded cheese
- Greek yogurt "sour cream"
- fresh cilantro
- corn tortilla chips
Directions:
1.) In a pan over medium-high heat, saute the onions, garlic, and ground turkey together. Drain excess fat and transfer to the slow cooker.
2.) Add all of the remaining ingredients (fresh veggies, canned goods, and seasonings).
3.) Cook on low for 6-7 hours. Top with any desired toppings, and serve warm.
Dietary Substitutions:
Ground turkey = omit and replace with other beans & veggies
Cheese = non-dairy cheese
Sour cream = non-dairy sour cream
Yield: a nearly-full 6 qt. slow cooker pot of chili
Dessert: Oatmeal Chocolate Chip Cookies
Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 tsp vanilla extract
1 cup quick-cooking oats
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions:
1.) In a large bowl, beat the butter, both sugars, eggs and vanilla for about 5 minutes with an electric mixer.
2.) In a separate bowl, combine the oats, flour, baking soda, baking powder, and salt. Add the wet ingredients 1 cup at a time, and stir until everything is fully combined.
3.) Stir in the chocolate chips.
4.) Use a large cookie scoop (or a large tablespoon) to drop balls of dough onto a greased cookie sheet (or use a silicone baking mat).
5.) Bake for 12-14 minutes at 350*F (175*C). Allow to cool for at least 10 minutes before enjoying!
Dietary Substitutions:
Egg = Egg Replacer
Butter = plant-based butter
Chocolate chips = vegan chocolate chips
Yield: about 20 cookies
Dessert: Carrot Cake Mini Muffins
Ingredients:
1 1/2 cups whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 cup brown sugar
4 tbsp butter, melted
1 cup unsweetened applesauce
1/2 cup fresh grated carrot
Directions:
1.) Lightly grease or line a 24-cup mini muffin pan with paper cups (can also use two 12-cup mini muffin pans).
2.) In a large bowl, stir together all of the dry ingredients (flour, cinnamon, baking soda, baking powder, and salt).
3.) In a medium bowl, whisk the wet ingredients (eggs, brown sugar, melted butter and applesauce). Stir in the grated carrot.
4.) Add the wet ingredients to the bowl of dry ingredients and stir until everything is combined.
5.) Use a cookie scoop or large tablespoon to fill each of the muffin cups about 2/3 full with batter.
6.) Bake in the oven at 350*F (180*C) for about 15-20 minutes until lightly browned on top.
7.) Allow to cool for 10 minutes before serving! [These can also be stored in a sealed container in the freezer up to 3 months. Reheat in the microwave for about 30 seconds!]
Dietary Substitutions:
Egg = Egg Replacer
Butter = plant-based butter
Yield: 24 mini muffins
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