Send your Kids to Summer Camp Cooking / Art Camp with Little Chefs & Pottery Parties in the Hills!
-- It's a fun "camp" experience for boys and girls ages 5-13!
-- Kids meet new friends with the same interests and passions.
-- Inspires kids creativity and independence.
-- Full days from 9-4 pm.
-- A fun way to improve math and science skills.
-- Builds self-esteem and confidence.
-- Different themes each day.
-- Expands your kids dining horizons so they will try new foods.
-- Learn to use kitchen tools and gadgets safely.
-- AND THE #1 REASON . . . They just might serve you dinner when you come home from work!
Act now to Book camp this summer for July 12-16th from 9am - 4pm!!
Loads of messy, fun days ahead!!!
Lori Tinella
Little Chefs
Call 519-940-1131 or info@thelittlechefs.ca
http://www.thelittlechefs.ca
Wednesday, June 16, 2010
Monday, June 14, 2010
Fresh, New idea to keep your kids busy this summer....
Have them cook with us and we take care of the mess too!
Join us for Little Chefs 2nd Annual Cook for your Dad Cookshop.
Sunday June 20th (1 & 3 pm) What's Cookin' on Main St,Erin
Come out and prepare something special for your dad for this father's day. You and Mom will have fun preparing some yummy food together at What's Cookin' in Erin, Ontario.
$30.00 per child. Limited spaces available. Call or e-mail Little Chefs to reserve your spot.
**Following your Cookshop, each participant will be emailed a $15 off coupon to use towards a Little Chefs Cooking Party! ** (some restrictions apply, can not be applied to your deposit required to reserve your party time & day)
Little Chefs Children's Summer Cooking /Pottery Camp (Pottery Parties in the Hills)
July 12-19th (9am-4pm) Westminister Church on Broadway, Orangeville
Worried about idle hands this Summer Break? Enroll your kids in our hands-on cooking / pottery camp to keep their little hands busy and their minds engaged, all while improving their culinary and art skills. Campers will take a trip to the local supermarket to source ingredients, and plan on learning how to eat locally and may even be visited by a local Chef!
Call and enroll your kids today to keep them busy, learning and of course well fed and cared for during the summer!
$350 for the week ** Limited spots for school aged children so enroll now!
Lori Tinella, founder
Little Chefs
info@thelittlechefs.ca
Cook Up Some Fun Today!
www.thelittlechefs.ca
T 519-940-1131 F 519-940-0295
Join us for Little Chefs 2nd Annual Cook for your Dad Cookshop.
Sunday June 20th (1 & 3 pm) What's Cookin' on Main St,Erin
Come out and prepare something special for your dad for this father's day. You and Mom will have fun preparing some yummy food together at What's Cookin' in Erin, Ontario.
$30.00 per child. Limited spaces available. Call or e-mail Little Chefs to reserve your spot.
**Following your Cookshop, each participant will be emailed a $15 off coupon to use towards a Little Chefs Cooking Party! ** (some restrictions apply, can not be applied to your deposit required to reserve your party time & day)
Little Chefs Children's Summer Cooking /Pottery Camp (Pottery Parties in the Hills)
July 12-19th (9am-4pm) Westminister Church on Broadway, Orangeville
Worried about idle hands this Summer Break? Enroll your kids in our hands-on cooking / pottery camp to keep their little hands busy and their minds engaged, all while improving their culinary and art skills. Campers will take a trip to the local supermarket to source ingredients, and plan on learning how to eat locally and may even be visited by a local Chef!
Call and enroll your kids today to keep them busy, learning and of course well fed and cared for during the summer!
$350 for the week ** Limited spots for school aged children so enroll now!
Lori Tinella, founder
Little Chefs
info@thelittlechefs.ca
Cook Up Some Fun Today!
www.thelittlechefs.ca
T 519-940-1131 F 519-940-0295
Monday, June 7, 2010
Top Ten "Rules" for Successful and Positive Mealtimes with Your Kids
1. Keep meals and snack times consistent and regular.
2. Eat as a family. Model good food habits and table manners. They will follow.
3. Sit down to eat and drink – don't take meals on the run!
4. Keep a distraction-free eating area - no T.V., toys, or other distractions such as cell phones, laptops, or newspapers.
5. Provide a balance and variety of foods to keep kids interested satisfied.
6. Empower your child to make healthy choices about what to eat and how much. They will feel empowered, for example, if you offer them the option of healthy choice #1 or healthy choice #2, such as peas or carrots.
7. Don't pressure your child to eat – this will backfire!
8. Respect your child's choices and trust their natural ability to self regulate their food intake.
9. Set limits on age appropriate behavior at the table and stick to your boundaries.
10. Have fun! The less you stress at mealtimes, the more fun all of you will have!
Lori Tinella
Little Chefs
www.thelittlechefs.ca
2. Eat as a family. Model good food habits and table manners. They will follow.
3. Sit down to eat and drink – don't take meals on the run!
4. Keep a distraction-free eating area - no T.V., toys, or other distractions such as cell phones, laptops, or newspapers.
5. Provide a balance and variety of foods to keep kids interested satisfied.
6. Empower your child to make healthy choices about what to eat and how much. They will feel empowered, for example, if you offer them the option of healthy choice #1 or healthy choice #2, such as peas or carrots.
7. Don't pressure your child to eat – this will backfire!
8. Respect your child's choices and trust their natural ability to self regulate their food intake.
9. Set limits on age appropriate behavior at the table and stick to your boundaries.
10. Have fun! The less you stress at mealtimes, the more fun all of you will have!
Lori Tinella
Little Chefs
www.thelittlechefs.ca
Monday, May 10, 2010
Little Chefs Cooking Camp!!
New this year Little Chefs Cooking Camp this summer!
Are your kids looking for a fun summer adventure they will never forget?
Little Chefs has partnered with Pottery Parties in the Hills to have some messy, creative fun in July and August.
The July camp is to be held July 12-16th in Orangeville and the August camp is August 3-6th in Belfountain
Here are some more details.........
Pottery Parties in the Hills Activities include:
-painting ceramics
-playing with clay
-spin the pottery wheel
-painting wood
& more
Little Chefs Activities include:
-various hands-on cooking
-food science
-cooks and books
-grow your food
& more
July Session
This one week day-camp is designed to provide children who love cooking and pottery with a safe, fun, exciting and creative atmosphere in which to enjoy their school break. Daily outdoor time can be a component of this flexible schedule.
Westminster Church, Orangeville Monday July 12th – Friday July 16th 2010
(5 day week)
9:00 am - 4:00 pm
All materials included
*must bring own lunch & snacks
August Session
Belfountain Community Hall
Tuesday August 3rd – Friday August 6th 2010 (4 day week)
9:00 am – 4:00 pm
All materials included
*must bring own lunch & snacks
School age children
Sign up today- Limited spots available
PREVIEW CAMP DAY - May 15th 10-1pm at Westminster Church in Orangeville.
Sign up early and receive special rate!
Lori @ 519-940-1131 or lori@thelittlechefs.ca
www.thelittlechefs.ca
Are your kids looking for a fun summer adventure they will never forget?
Little Chefs has partnered with Pottery Parties in the Hills to have some messy, creative fun in July and August.
The July camp is to be held July 12-16th in Orangeville and the August camp is August 3-6th in Belfountain
Here are some more details.........
Pottery Parties in the Hills Activities include:
-painting ceramics
-playing with clay
-spin the pottery wheel
-painting wood
& more
Little Chefs Activities include:
-various hands-on cooking
-food science
-cooks and books
-grow your food
& more
July Session
This one week day-camp is designed to provide children who love cooking and pottery with a safe, fun, exciting and creative atmosphere in which to enjoy their school break. Daily outdoor time can be a component of this flexible schedule.
Westminster Church, Orangeville Monday July 12th – Friday July 16th 2010
(5 day week)
9:00 am - 4:00 pm
All materials included
*must bring own lunch & snacks
August Session
Belfountain Community Hall
Tuesday August 3rd – Friday August 6th 2010 (4 day week)
9:00 am – 4:00 pm
All materials included
*must bring own lunch & snacks
School age children
Sign up today- Limited spots available
PREVIEW CAMP DAY - May 15th 10-1pm at Westminster Church in Orangeville.
Sign up early and receive special rate!
Lori @ 519-940-1131 or lori@thelittlechefs.ca
www.thelittlechefs.ca
Thursday, May 6, 2010
Food Allergies
For those of you that know me know that I am the biggest advocate for allergy awareness because of my oldest child. My sweet Alyssa is 8 years old and has been diagnosed with an allergy to peanuts. We discovered this when she was 3 years old and the whole family lives like we all have the same allergy. What is most important is educating our daughter as well as others on dealing allergies.
May is Food Allergy Awarness Month so I decided to post this from Anaphaylaxis Canada's news release.
I hope that all of you can understand abit more whether you have to deal with any allergies directly or indirectly. Thanks for understanding. Lori
May is Food Allergy Awareness Month taken from Anaphylaxis Canada's news release May 4th 2010
Anaphylaxis Canada applauds Parliament's motion recognizing Food Allergy Awareness Month and will be commemorating the occasion by promoting a number of initiatives intended to support the 1.3 million Canadians who live with food allergies. Food allergy is a growing public health issue in Canada. More than fifty percent of Canadians know someone with a food allergy. While allergic individuals must take responsibility for their condition, awareness and support of the community are key to keeping people, especially children, safe. Without treatment, anaphylaxis, the most severe form of an allergic reaction, can cause death.
Anaphylaxis Canada will be recognizing Food Allergy Awareness Month through a number of planned initiatives and events. This includes the organization's annual conference, hosted this year in Toronto, during which exciting new food allergy research will be presented by leading Canadian experts. Anaphylaxis Canada will also be launching two key initiatives for teens and young adults: a new French version of its website especially created for allergic teens to help them manage their food allergies more effectively; and the Sabrina Shannon Memorial Award for youth involvement in community anaphylaxis education.
Lori Tinella
Little Chefs
http://www.thelittlechefs.ca
May is Food Allergy Awarness Month so I decided to post this from Anaphaylaxis Canada's news release.
I hope that all of you can understand abit more whether you have to deal with any allergies directly or indirectly. Thanks for understanding. Lori
May is Food Allergy Awareness Month taken from Anaphylaxis Canada's news release May 4th 2010
Anaphylaxis Canada applauds Parliament's motion recognizing Food Allergy Awareness Month and will be commemorating the occasion by promoting a number of initiatives intended to support the 1.3 million Canadians who live with food allergies. Food allergy is a growing public health issue in Canada. More than fifty percent of Canadians know someone with a food allergy. While allergic individuals must take responsibility for their condition, awareness and support of the community are key to keeping people, especially children, safe. Without treatment, anaphylaxis, the most severe form of an allergic reaction, can cause death.
Anaphylaxis Canada will be recognizing Food Allergy Awareness Month through a number of planned initiatives and events. This includes the organization's annual conference, hosted this year in Toronto, during which exciting new food allergy research will be presented by leading Canadian experts. Anaphylaxis Canada will also be launching two key initiatives for teens and young adults: a new French version of its website especially created for allergic teens to help them manage their food allergies more effectively; and the Sabrina Shannon Memorial Award for youth involvement in community anaphylaxis education.
Lori Tinella
Little Chefs
http://www.thelittlechefs.ca
Tuesday, April 27, 2010
Yummy Carrots in a Muffin!!
This past weekend I made a carrot cake for my sister's shower because she really likes it. Well it turned out yummy and everyone enjoyed it!
Today I am home with a sick child so I made carrot muffins and they are yummy too!
Here is my recipe....
I used Agave nectar which comes from the agave plant. It is a sweet liquid with a consistency a bit smoother than honey. Agave is also low on the glycemic index and is metabolized by your body slower than sugar so it has a less severe effect on blood sugar fluctuations. You can find it at any health food store and I bet you’ll find many ways for it to replace sugar in your kitchen. If you want more of a treat you can put icing on them!
Carrot Cupcakes
1 Cup Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
3/4 Cup Agave
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 Cup Carrots, peeled and shredded
1/4 Cup Pineapple, drained, crushed in juice
1. Preheat oven to 350 degrees.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
3. Using a mixer, beat the agave, oil and eggs until thoroughly combined.
4. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
5. Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
6. Line 12 1/3 cup muffin cups with paper liners.
7. Scoop batter into cups, filling 3/4 full.
8. Bake for 30 minutes.
9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.
Cream Cheese Icing (Make 2 Cups)
1 8 oz Package Cream Cheese, room temperature
1/2 Cup Butter, room temperature
4 Tbsp Agave Nectar
1 Tsp Vanilla
1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.
Enjoy!
Lori
Happy Cooking!
519-940-1131
Today I am home with a sick child so I made carrot muffins and they are yummy too!
Here is my recipe....
I used Agave nectar which comes from the agave plant. It is a sweet liquid with a consistency a bit smoother than honey. Agave is also low on the glycemic index and is metabolized by your body slower than sugar so it has a less severe effect on blood sugar fluctuations. You can find it at any health food store and I bet you’ll find many ways for it to replace sugar in your kitchen. If you want more of a treat you can put icing on them!
Carrot Cupcakes
1 Cup Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
3/4 Cup Agave
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 Cup Carrots, peeled and shredded
1/4 Cup Pineapple, drained, crushed in juice
1. Preheat oven to 350 degrees.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
3. Using a mixer, beat the agave, oil and eggs until thoroughly combined.
4. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
5. Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
6. Line 12 1/3 cup muffin cups with paper liners.
7. Scoop batter into cups, filling 3/4 full.
8. Bake for 30 minutes.
9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.
Cream Cheese Icing (Make 2 Cups)
1 8 oz Package Cream Cheese, room temperature
1/2 Cup Butter, room temperature
4 Tbsp Agave Nectar
1 Tsp Vanilla
1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.
Enjoy!
Lori
Happy Cooking!
519-940-1131
Wednesday, April 21, 2010
Earth Day Cooking
What better way to honor Earth Day than to prepare a dish that's easy on the environment? Look for spring gems like asparagus, blueberries, cabbage, cauliflower, mushrooms and peas at your nearest farmer's market. Eating local supports your economy and involves fewer miles traveled - and fewer pollutants emitted.
Angel Hair Pasta with Asparagus
Ingredients
8 ounces angel hair pasta
• 1 tablespoon olive oil
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup chicken broth
• 1/2 pound fresh mushrooms, sliced
• 1/2 teaspoon crushed red pepper
• 1/2 cup grated Parmesan cheese
Cooking Instructions
1. Cook pasta according to package instructions.
2. Heat the olive oil in a nonstick skillet. Sauté asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
You'll want to try these healthy, wholesome banana blueberry muffins that are both quick and easy to make. Full of fiber, these morning muffins are a great way to start a nutritious day.
Vegan Banana Blueberry Muffins
Ingredients•
2 very ripe bananas, mashed
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons water
• 1-1/2 teaspoons egg replacer (dry)
• 1/2 cup blueberries
Cooking Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl combine mashed bananas, all-purpose flour, whole wheat pastry flour, sugar, baking powder and salt; mix until smooth. In a small bowl or cup combine water and egg replacer; stir into banana mixture. Fold in blueberries.
3. Spoon batter evenly, about 1/4 cup each, into muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown.
Happy Cooking!
Lori Tinella, founder
Little Chefs
* For more information on getting your children eating healthier foods or upcoming children’s fun cooking classes go to http://thelittlechefs.ca
Angel Hair Pasta with Asparagus
Ingredients
8 ounces angel hair pasta
• 1 tablespoon olive oil
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup chicken broth
• 1/2 pound fresh mushrooms, sliced
• 1/2 teaspoon crushed red pepper
• 1/2 cup grated Parmesan cheese
Cooking Instructions
1. Cook pasta according to package instructions.
2. Heat the olive oil in a nonstick skillet. Sauté asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
You'll want to try these healthy, wholesome banana blueberry muffins that are both quick and easy to make. Full of fiber, these morning muffins are a great way to start a nutritious day.
Vegan Banana Blueberry Muffins
Ingredients•
2 very ripe bananas, mashed
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons water
• 1-1/2 teaspoons egg replacer (dry)
• 1/2 cup blueberries
Cooking Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl combine mashed bananas, all-purpose flour, whole wheat pastry flour, sugar, baking powder and salt; mix until smooth. In a small bowl or cup combine water and egg replacer; stir into banana mixture. Fold in blueberries.
3. Spoon batter evenly, about 1/4 cup each, into muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown.
Happy Cooking!
Lori Tinella, founder
Little Chefs
* For more information on getting your children eating healthier foods or upcoming children’s fun cooking classes go to http://thelittlechefs.ca
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