Cooking together provides a unique opportunity for Boulder parents to engage with their children in various educational activities, and it is one of the most enriching experiences you can share. Not only does it teach essential life skills, but it also promotes creativity, math, science, and healthy eating habits. Here’s a closer look at the educational benefits of cooking with your kids, along with a few nutritious, simple recipes to get you started.

Educational Benefits of Cooking

1. Math Skills: Cooking involves measurements, fractions, and conversions, helping children practice their math skills in a practical context. For example, measuring out ingredients can introduce concepts such as volume and weight, while doubling or halving a recipe reinforces understanding of fractions.

2. Science Connection: Cooking is a hands-on way to explore scientific principles. Children can learn about chemical reactions (like baking soda and vinegar), the importance of heat in cooking, and even the biological processes involved in fermentation.

3. Creativity and Problem Solving: Recipes can be a starting point, but nothing is stopping your kiddos from experimenting with flavors and textures. This encourages creative thinking and helps develop problem-solving skills as they learn to adapt when things don’t go as planned.

4. Nutrition Science: Cooking allows for discussions about healthy eating, nutrition, and food origins. Kids can learn why certain ingredients are beneficial and how to make healthier choices, fostering a lifelong appreciation for nutrition.

5. Life Skills: Learning to cook is a fundamental life skill. It builds confidence and independence, preparing children for adulthood. Plus, cooking together can create lasting memories and strengthen family bonds.

Here are a few of my favorite protein packed recipes that the kiddo’s know they can eat anytime as I try to always have them on hand when the “snack” requests strike…

Egg Muffins Sans the Cult

• • • • • • • • • 1 egg per muffin intended 
                • Onions, bell pepper, or veggies of choice 
                • Textured soy protein crumbles for vegetarians, small strips of bacon for non vegetarians
                • Optional cheese of choice
                • Lightly butter, olive or coconut oil in each muffin tin

Stir raw ingredients together and ensure well mixed.

Evenly distribute mixture into pre oiled muffin tins. 

Bake at 400 for 20 minutes. 

These muffins keep in the fridge for a week and are perfect for a higher fat and protein mid crisis kid friendly snack or a breakfast to go. Additionally, with all the information about preservatives and additives at a cult coffee shop near to all of us…. Our family voted to make these a staple in our home and skip the sodium bombs, while saving Several dollars a week.  https://melmagazine.com/en-us/story/starbucks-egg-bites-cult

Lower Glycemic pancakes 

• • • • • • • ¼ cup almond flour
            • 2 whole eggs 
            • 2 tablespoons cream cheese 
            • Optional cinnamon, chopped banana, berries or other fruits of choice usually we try to go with what’s available at the farmer’s market or in season. 

Mix, pour in frying pan with a light coat of coconut oil, fry on both sides until golden

Optional Toppings: peanut or almond butter, honey or maple syrup. Kids almost always love all forms of pancakes, because they delight in the toppings and ability to customize. My children often pick Greek yogurt or a nut butter, with molasses or honey from our beehives! 

Chickpea Flatbread (Panelle)

This Sicilian snack made from chickpea flour originated during the North African invasion of the 9th – 11th centuries. The term used next ”Moors” does not actually refer to any particular ethnic group, and is applied as a blanket term to North African (Berber) and Arabian Muslims who colonized Spain during the 8th century. At this time, the Spanish territory was not yet a nation-state; the region that would become Spain was known as Iberia. The Moors then also known as the North African Muslims, who dominated the island of Sicily during this period, were the first to grind chickpeas, obtaining a flour to be mixed with water, in order to obtain a kind of polenta. There is no documentation about the first person who decided to turn it into squares to dip in hot oil, making the  dough infinitely tastier. However, is the origin of the panelle as I have been able to research it. Welcome to one of my favorite “cucina povera,” or poor man’s kitchen recipe’s.

This is a great intro to baking, as well as a healthy adjacent flatbread that will last several days in the fridge, if you can resist the temptation to eat it before then! It is also great for anyone who struggles with wheat gluten or traditional bread recipes. This was my intro into the world of baking, long before a sourdough obsession, and now my current bagel rabbit hole. I will warn you, it is a slippery slope! 

• 1 ⅓ cups chickpea flour
• 2 cups water
• Optional garlic & rosemary 
• Lemon or lime on top

Hand mix with fork.  Chill in fridge for 45-60 minutes (or if you’re like me in a hurry in the freezer for 10 minutes or so). Pour mixture on a flat baking sheet 12x 15 to about a ¼ thick.  Bake at 475 for 20 minutes (let sit for 10 minutes to be able to cut and remove from pan without sticking). Pan fry in coconut or olive oil. 

If you decide to go down a whole homeschool rabbit hole after a few at home cooking lessons… ( You have been warned baking your own bread, and teaching your children life skills is addictive )

Some of my favorite free resources and groups are:

Wild and Free Boulder ( for free nature based meetups for local children )

Homeschool Legal Defense Association ( for all info you need to follow local, state, and federal regulations )

One of my favorite quotes to leave you with “Children learn from anything and everything they see. They learn wherever they are, not just in special learning places.” John Holt.

This article was written by Alyx Luck Barnett, ND(NourishED Research Foundation Chief of Operations (COO))

Dr. Barnett is a dedicated mother, naturopathic doctor (ND), healthcare provider, and consultant with extensive experience in clinical practice, business development, and community health advocacy. She holds a Research Doctorate in Naturopathic Medicine, a Bachelor of Business
Administration (B.B.A.) in Marketing/Marketing Management, and a Bachelor of Science (B.S.) in Nutrition Sciences, reflecting her holistic and multi-faceted approach to wellness.

In her career, Dr. Barnett has worked to empower individuals and communities to achieve optimal health through a combination of evidence-based practices and personalized care. Her expertise spans healthcare provision, consulting, and nutrition, and she is deeply committed to promoting balanced, healthy lifestyles.

Currently residing in Damascus, Virginia, Dr. Barnett draws inspiration from her role as a mother and her love for nature, including the scenic landscapes of Colorado, which align with her values of vitality and connection to the natural world. Her work reflects a passion for integrating wellness into everyday life, making her a trusted advocate and leader in the health and wellness field.

Alyx Barnett Naturopathic Doctor (ND)

Dr. Barnett is a dedicated mother, naturopathic doctor (ND), healthcare provider, and consultant with extensive experience in clinical practice, business development, and community health advocacy. She holds a Research Doctorate in Naturopathic Medicine, a Bachelor of Business Administration (B.B.A.) in Marketing/Marketing Management, and a Bachelor of Science (B.S.) in Nutrition Sciences, reflecting her holistic and multi-faceted approach to wellness.