An Anniversary and a New Direction
Today's post marks exactly 2 years to the week that I began writing the Early Intervention blog for ADVANCE
magazine. To celebrate our 2 year anniversary, I would like to share with all the readers the exciting new feature that will now be a part of the Early Intervention Blog!
As many of you long-time readers may know, I have often written posts about feeding therapy, as well as fun, simple recipes that can be done easily at home or in the classroom. I enjoy being creative when cooking and strive to choose recipes that all kids, even the picky ones, will hopefully love eating and will definitely enjoy making! This is my passion. I love food, I adore cooking and I have a genuine fervor for feeding others!
When I worked in homecare, this was one of my most favorite aspects of the job. Encouraging the children to explore and enjoy food was very exciting for me. I also loved helping moms discover how to get their child involved in the kitchen, as well as create fun, nutritious foods that they would actually eat!
When I worked in school-based therapy in Virginia, I ran a once-a-week cooking lesson for two years in the autistic support classroom, which became a staple for our language therapy. Through those lessons, the children not only learned to say and follow the picture-based simple steps to make the food, but many were able to sequence the events. Children that were often stuck in an eating abyss would try the ingredients and foods we made, because it was fun and non-threatening. We took the mystery out of meals — everyone was making it and eating it together!
Now that I have my own child, who is often a picky eater (of course!!), I am finding that once again, my feeding therapy experience, as well as my imagination, are coming in handy. There have been many times at home and at school when I cook a meal or present a food-based lesson, it goes really well and I want to share it with our readers.
So with the support of ADVANCE magazine, I will continue to write an early intervention post every Tuesday and on Fridays, starting this week, a "Recipe of the Week" will be highlighted. The approach will be very free-form, leaving lots of wiggle room for different types of recipes, complete with tips on how to execute them at home and/or in the classroom. In addition, I am committed to making the recipes practical and fun, as well as seasonal so they fit both your lifestyle, as well as classroom curriculum.
Please send along your constructive critiques and professional feedback. I am really looking forward to this new exciting venture!