I love cooking with kids. It’s one of my favorite life-skills I teach to students of all ages on a regular basis. As a mom, I especially love cooking with my daughter. Cooking allows me to invest in her confidence of working in the kitchen, teach a life skill she can use for herself and hopefully one day bless others, and quality one-on-one time nourishes both our body and our soul.
I find breakfast foods are the easiest to teach to young or novice cooks. Since my daughter and I are gluten-free, it took some time for me to find a recipe that tastes great and cooks up like the traditional recipe. For a gluten-free pantry , it uses ingredients we commonly have on hand. Crepes are easy to make and a fun French version of a kid-loved breakfast food, pancakes. The blueberry sauce kicks the dish up a notch with nutrition. The whip cream, well…it turns breakfast into a celebration.
What you eat matters…so let’s talk for just a minute about blueberries. I like to share with my students two simple facts: Blueberries are power-packed with antioxidants which is good for our body to fight off diseases like cancer. Blueberries are very good for your heart and for your eyes.
The antioxidant compound that gives this fruit it’s deep purple color has been shown to cause relaxation of the blood vessels and protect blood vessel walls against damage. It may even reduce cholesterol slightly. Additionally, these antioxidants have clinically shown to help with the prevention of macular degeneration and cataracts.
Like other berries, blueberries contain vitamin A and C and B vitamins. They are rich in minerals like potassium, magnesium, calcium, silicon and iron. Plus, they have good fiber content.
Take some time this week and have fun with your kids making this recipe!
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