Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Summer is a great time for kids to actively explore the kitchen. When children complain, "We're bored," cooking provides a wonderfully creative activity which keeps them occupied. Teaching kids to make healthy meals and snacks not only provides a life-long skill but also trains kids to adopt healthy eating habits.

One such teacher is Dawn Smith. She is a busy mom and a party planner who enjoys putting children's events together, especially those which focus on kids cooking. Besides providing fun hands-on activities, she also teaches important kitchen rules like food and personal safety.

For instance, the two recipes listed here involve ready-to-eat foods which require no cooking. Since cooking destroys a lot of bacteria, it is important for kids to completely wash their hands and their work surface before beginning.

To get more fun recipes and event pictures, visit Dawn's blog, Not Just A Mommy! at www.dawnypoo.blogspot.com.

This healthy recipe for a Breakfast Sundae was created by the guests attending a 6-year-old's Birthday Breakfast party that Dawn coordinated.



Bottom-of-the-Box Breakfast Sundae



1/2 cup berries of your choice

1/2 cup vanilla yogurt (you can use any yogurt flavor)

1/4 cup cereal such as Rice Krispies or Cheerios



Layer the ingredients into a small juice glass, beginning with a spoonful of berries, then a spoonful of yogurt, and then a spoonful of cereal. Repeat two more time to finish with a layer of cereal on top. Enjoy!



Another great summer snack for kids is no-bake cookies. This one tastes delightfully similar to eating cookie dough, but is much healthier!



No-Bake Peanut Butter Cookies



1/2 cup whole-wheat graham cracker crumbs, finely ground

1/4 cup raisins

1/4 cup natural peanut butter

2 1/2 tablespoons honey

2-3 tablespoons unsweetened coconut or crushed peanuts



Pour the graham cracker crumbs, raisins, peanut butter and honey into a small bowl. Stir to combine. Form into 12 to 14 small balls. Slightly flatten balls and top with either coconut or peanuts. Cookies can be eaten right then, or refrigerated for later.



Victoria Mattson is owner of Let's Dish!, a "make and take meal kitchen" located at 11605 State Ave. in Marysville. Phone 360-658-9903 or visit www.letsdish.com.