We Like Vegetable
(sing to the tune of “Are You Sleeping?”)
Do you like veggies? Do you like veggies?
Yes, we do ! Yes, we do !
Tomato and spinach
Potato and carrot.
Yum, yum, yum, yum
Yum, yum, yum, yum
After singing you can substitute different vegetables into the song ie. broccoli, cauliflower, peppers, cucumbers, radish, peas, corn, anything works.
We started out our lesson asking these very same questions and by reading these books. Once we were done we made a list of all the vegetables we read about. We talked about our favorites and also new ones that we want to check out at the grocery store and farmer's market. We took out a variety of real and plastic vegetables from our Play Kitchen and sorted them with the word cards too. I'm always trying to encourage literacy into everything we do. We even made a list of what we want to grow in our garden when it's time to start planting with Amanda's post last week.
Here are the Vegetable Books we Recommend
Oliver's Vegetables by Vivian French
From Seed to Plant by Gail Gibbons
Up, Down, Around by Katherine Ayers
The Vegetables We Eat by Gail Gibbons
Growing Vegetable Soup by Lois Ehlert
We had fun making our very own vegetable soup and posted about it. Make sure to try it out with your children! Here's the link...
Little Hands that Cook: Alphabet Soup
We made a modified version of Veggie Pizza from Pillsbury for our Cooking Class Recipe
Vegetable Pizza Snack
1 Preheat oven to 350 degrees F (175 degrees C). 2 In a lightly greased 9x13 inch pan or 13 inch round pizza stone, arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust. Remove the crust from the oven and allow it to cool. 3 In a medium bowl, mix together the cream cheese, sour cream and dressing mix. Evenly spread the cream cheese mixture on the crust. Sprinkle veggies on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken. 4 Cut the chilled pizza into wedges or squares with a pizza cutter to serve.
Directions for Kids
1. Spread the dough onto the greased pan (Let grown up bake crust)
2. Mix together the cream cheese, sour cream and ranch dressing
3. Cut vegetables up using a butter knife (remember safety first)
4. Then spread the ranch mixture onto the cooked crust
5. Sprinkle on the vegetables
Do you eat 5 a Day?
|Printable Food Tracker for 5 a Day|
Vegetable Coloring Page
Vegetable and Fruit Matching Game from Crayola
PLAYTIME Set up a Vegetable Stand. Provide the children plastic fruits, a cash register, play money and bags. Create name cards “seller”, “buyer” and “cashier“ for children to wear around their neck. Encourage the children for buy, sell and pack the vegetables. The children can take turns being a buyer, seller or cashier. Use the vegetable labels that you used during the lesson for your child to incorporate literacy.
For more Food Resources
Food Portions for Children
Last week I posted about the Fruit Group and My Plate with Little Hands that Cook. We also learned about how "My Plate" should look with each food group. Here's another site.
WebMD is a great site for health resources. Here's what WebMd had to say about portions with children and how they vary from Ages.
For Babies and Toddlers
Are you trying to get more Vegetables into your Little ones and let's face it the whole family? Here are some great books I've used over the year to help you out.
The Sneaky Chef by Missy Chase Lapine
Deceptively Delicious by Jessica Seinfield
Healthy Eating Made Easy recommends the following...
What Does Five a Day Look Like?
For pre-schoolers and younger children, be guided by your child's appetite. You'll be doing well if they have four or five servings a day. A typical portion for a young child might be:
- 1 small whole fruit, like a plum
- ½ a larger fruit, like an apple or orange, chopped or sliced if necessary
- 2 tbsp (1/2 cup) strawberries or other berries
- 8 grapes or cherries (remove stones)
- 1-2 heaped (1/2 cup) tbsp cooked vegetables
- small handful carrot or other vegetable sticks.
VEGETABLE SERVINGS: SIZES
- Asparagus, canned 7 spears
- Asparagus, fresh 5 spears
- Avocado Half
- Aubergine One-third of a large one
- Baby sweetcorn 6
- Baked beans 3 tbsp (1/2 cup)
- Broad beans 3 heaped tbsp (1/2 cup)
- Broccoli 2 large florets
- Brussels sprouts 8
- Cabbage 3 heaped tbsp shredded, (1/2 cup)
- Carrots 1 large
- Celery 3 sticks
- Cherry tomatoes 7
- Chickpeas See Pulses
- Courgette Half a large one
- Curly kale 4 tbsp (1/2 cup)
- Eggplant One-third of a large one
- French beans 4 heaped tbsp (1/2 cup)
- Kidney beans See Pulses
- Lentils See pulses
- Mixed salad Cereal bowl full (1 cup)
- Mushrooms, button 14
- Onion 1 medium
- Parsnip 1 large
- Peas, fresh, frozen or canned 3 heaped tbsp (1/2 cup)
- Potatoes Never count towards your daily vegetable servings, in any form
- Pulses, cooked: kidney beans, chickpeas, lentils etc 3 heaped tbsp (1/2 cup)
- Salad leaves, lettuce etc Cereal bowl full (1 cup)
- Scallions 8
- Snowpeas Handful
- Spinach, cooked 2 heaped tbsp (1/2 cup)
- Spring onions 8
- Sugarsnap peas Handful
- Sweetcorn, fresh, frozen or canned 3 heaped tbsp (1/2 cup)
- Tomato 1 medium
- Vegetable soup 1 serving of fresh or canned soup
- Vegetable sticks Handful of mixed - celery, pepper, carrot etc
- Zucchini Half a large one