Note: I was given an advanced copy of Kid Chef Junior in exchange for a review of the book. All opinions are my own.
If you’ve read my blog for any length of time, you’ve surely seen photos of my boys helping in the kitchen. They both enjoy cooking and have learned a lot already. Of course, Tyler likes to do the cooking and baking, while Ryan is our own little personal taste-tester.
When I was given the opportunity to view an advanced review copy of Kid Chef Junior, I was so excited to see what new kid-friendly foods we could try together.
The boys have a few kids cookbooks that we’ve gotten over the last year or two, but this is by far my favorite.
The book starts with information for the parents. It reminds us that we need to let our kids try using the cooking tools and gadgets. I know it’s scary to think of your 4 year old using a knife, but they have to learn somehow!
Kid Chef Junior includes a note to the parents and a note to the kids that you can read together. There’s also an explanation of the recipe ratings used to determine which recipes are easy and which are more difficult.
The book has a wonderful section about the basic rules of the kitchen to help keep everyone safe. There’s an explanation of all of the symbols used throughout the recipes, a basic overview on how to follow a recipe, and the equipment you’ll need.
After the introduction, you’ll dive right into the recipes. This is my absolute favorite part of the book. Not just for the recipes themselves, but also because of the presentation of each recipe.
It’s very easy to find everything you need to know about a recipe before starting. The difficulty, how much it makes, how long it takes. There’s a list of every single kitchen tool you will need as well as the ingredients list.
One of the best pieces of information is the allergy list. We don’t have any major allergies in my family, but I know my sister has to watch certain foods for my nephew and we have friends with allergies. There’s a very easy-to-spot notice if a recipe is gluten-free, dairy-free, nut-free, etc.
It isn’t just the recipes that make Kid Chef Junior so unique, but all the little extras. Of course, since we blog about most of our food adventures, I have photos that are dated with when we make everything.
But most people aren’t photographing every time they are in the kitchen. Along with each recipe, there’s a place to write when you made it, how it tasted, who you made it with, and what you would or wouldn’t do next time.
These are all things that I make note of mentally or on my blog posts, so it’s a great idea to have it right on the page. I’ve seen my aunt write “excellent” or “add pecans” on a printed recipe, but now it’s incorporated into the book.
Buy The Book
If you want to pick up your own copy of Kid Chef Junior, you can find it on Amazon here.
Step by Step
Since we had this new cookbook full of recipes we haven’t tried before, the boys and I decided to make something. They looked through it with me and we decided to make the Tricolor Ice Pops.
As always, the boys had a great time making the recipe with me. Although, neither of them really like hearing the blender, so had to cover their ears for that.
Since we live in SE Texas, it’s still pretty hot here, meaning popsicles are welcome when they are playing outside. My in-laws have a popsicle mold, so we borrowed that and decided to try to make them ourselves.
This was the first time I had ever made popsicles, so we followed the steps in Kid Chef Junior to the letter.
Tricolor Ice Pops
- 1 cup mango (frozen)
- 1/2 banana
- 1 1/4 cups water
- 1 kiwi
- 1/2 cup honeydew (chopped)
- 1 handful baby spinach
- 5 strawberries (frozen)
- In a blender, combine the mango and banana with 1/2 cup of water
- Pour the yellow layer into the bottom of the popsicle molds
- Freeze for 30 minutes
- Peel the kiwi and blend that with the spinach and 1/2 cup of water
- Pour the green layer over the yellow layer
- Place back in the freezer for 30 minutes
- Blend the strawberries with 1/4 cup of water
- Pour the red layer on top of the green layer
- Put the lids with the popsicle sticks on
- Freeze for 4-6 hours, until completely frozen and set
Shop This Recipe
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