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Notes on Nutrition: Get the kids in the kitchen this holiday season
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The holiday season is the perfect time to create memories with family and friends. It’s a time for gathering, sharing laughter, and enjoying special moments together. With so many holidays involving food, much of our time is spent in the kitchen. Whether you’re baking cookies, preparing a festive feast, or experimenting with new recipes, involving the kids can create lasting memories!
Letting kids help in the kitchen can teach them valuable skills, healthy habits and encourage creativity. Many basic skills are involved in the cooking and baking process, such as measuring, stirring and following directions. Kids also are more likely to try new foods if they help prepare them, so this is a great opportunity to develop healthy habits by including nutritious ingredients in your dishes. Whether you’re making snacks, a dessert, or a side dish, cooking allows kids to experiment with different flavors, colors, and textures.
Gluten Free Original Chex Party Mix is a classic and versatile holiday recipe. Simple, easy, and allergy-friendly, this recipe is one that kids of all ages can be involved in making. Serve it as an appetizer spread, a Christmas movie night snack or make it into a craft. After preparing your Chex mix, put it into a glass jar, tie a festive ribbon around it and give it away as gifts or party favors from the kids.
Recipes
Gluten-Free Original Chex Party Mix
4 cups corn Chex cereal
4 cups rice Chex cereal
2 cups Cheerios cereal
2 cups gluten-free pretzel sticks or tiny twists
6 tablespoons Country Crock dairy-free plant butter with avocado stick butter (or any dairy free, vegan spread of your choice)
2 tablespoons gluten-free Worcestershire sauce
1 1/2 teaspoons gluten-free seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat the oven to 250 degrees. Combine the corn and rice Chex cereals, Cheerios and pretzels in a large bowl; set aside.
Place plant butter in a small microwave-safe bowl or glass measuring cup. Microwave on HIGH for 30 to 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder.
Pour plant butter mixture over cereal mixture; stir to evenly coat. Transfer the cereal mixture to an ungreased large roasting pan.
Bake for 1 hour, stirring every 15 minutes. Spread mixture on paper towels to cool for about 15 minutes. Store in an airtight container at room temperature.
Source: www.hy-vee.com/recipes-ideas/recipes/gluten-free-original-chex-party-mix
Black & White Peppermint Cookies
1 package Sweet Loren’s Sugar Cookie Dough
1 package Sweet Loren’s Fudgy Brownie Cookie Dough
1/2 cup white chocolate chips
1 to 2 teaspoons coconut oil
Peppermint candy or crushed candy canes
Preheat the oven to 325 degrees and let the cookie dough sit at room temperature until it becomes soft to the touch, about 15 to 20 minutes.
Cut all sugar cookie dough and fudgy brownie cookie dough portions in half.
Use only half of each cookie dough flavor and press them together firmly, using your fingertips to smush together the edges of each cookie so they are held together.
Once all half-and-half cookies are assembled, place them on a parchment-lined baking sheet about 2 inches apart and cook for 11 to 14 minutes.
Once cookies are baked, cool on a wire baking rack. You can even put them in the fridge to speed up the process and make the chocolate dipping easier.
While the cookies cool, combine the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave for 45 seconds. Mix well with a fork and melt again for 30 seconds if needed.
Once the cookies are completely cooled, dip them into the melted chocolate and place them back on parchment paper. We recommend dipping 4 to 5 at a time and then sprinkle the peppermint crunch on top. Repeat until all cookies are dipped and sprinkled with peppermint candies.
Place in the fridge to let the chocolate harden. Then serve and enjoy.
Source: sweetlorens.com/blogs/lets-dish/black-white-peppermint-cookies
Another recipe kids of all ages can be involved in is baking cookies. These Black and White Peppermint Cookies from Sweet Loren’s take holiday treats to a new level while being allergy friendly. Sweet Loren’s refrigerated cookie dough is preportioned, plant-based and free of the top 14 allergens, including gluten, dairy, peanuts and tree nuts. Bake the perfect cookie in minutes or enjoy raw.
Have your kids get creative by decorating the cookies with crushed candy canes, chopped nuts or mini chocolate chips. They can be served as a Christmas dessert or put the cookies into a festive holiday tin and given as gifts from the kids.
The holiday season can go by in a flash. Don’t forget to involve your kids in the kitchen. It is a great opportunity to develop healthier habits and get your little ones comfortable in the kitchen.
Save the date to join our KidsFit in the Kitchen with Hy-Vee Dietitians virtual cooking class. These classes are led by Hy-Vee registered dietitians who will teach your child basic kitchen skills with simple, follow along recipes, recommended for children ages 5 to 12. This month’s class will be held at 4:30 p.m. on Dec. 11. Can’t attend live? All those who register will receive a recording of this month’s class. Register today!
Stephanie Vande Brake is a licensed registered dietitian at Hy-Vee.
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