My daughter went to summer camp and all she got were green stains on her shirt.
No, they weren’t grass stains or remnants from an art project gone wrong; rather, they were much tastier.
This is the second year that my daughter has attended Cooking Day Camp, and I must say; the results were even better than I had expected.
The week-long camp is designed for kids 6 to 8 years old and includes a special emphasis on getting children (especially picky eaters) to try new foods. The idea is that if youngsters have a part in making the recipe they will be more apt to try it.
To make unique food items more accessible, and a lot less intimidating, the camp hosts theme days. For example, Monday was dedicated to baked goods. Kids learned how to make bread from scratch, as well as scones, muffins and popovers. The starchy food items then became vehicles for other ingredients that you wouldn’t ordinarily find on a kid’s menu, such as fig spread, apple butter, and strawberry/rhubarb filling.
Tuesday the kids went “green” by creating an entire menu of items that would make Kermit the Frog proud. I’ve included my daughter’s new “most favorite” recipe below. I can’t tell you how floored I was when she exclaimed her new love for avocado when I picked her up from camp. If this recipe can get my kid to devour the healthy, green, creamy fruit, then there might be hope for your picky eater.
AVOCADO DIP
Ingredients:
1/4 cup black beans
1 1/2 cup nonfat refried beans
1/3 cup taco sauce
1 cup nonfat Greek yogurt
1 1/2 tablespoon taco seasoning
1 cup salsa
2 1/2 cup salad greens, shredded
1 cup tomatoes
1/2 cup green onions
1/2 avocado, diced
Directions:
Blend black beans, refried beans and taco sauce.
Spread mixture on a plate.
Blend yogurt and taco seasoning.
Layer mixture over beans.
Next, layer salsa, lettuce, tomatoes, green onions and avocado.
Serve with tortilla chips or toasted pita triangles.
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