The dietitians have developed a website with tips, videos and recipes to help parents get started.
Here is an intermediate-level recipe aimed at kids who have some basic cooking skills. You can let your children take on most of the responsibility while you help them out by doing simpler tasks like cutting and mixing.
Stuffed Crepes With Eggs, Cheddar, Ham and Veggies
Mix things up by substituting whole-wheat tortilla shells for the crepes. If you're vegetarian, just omit the ham.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
375 to 500 ml (1 1/2 to 2 cups) finely diced vegetables (zucchini, peppers, onions, mushrooms, tomatoes, etc.)
45 ml (3 tbsp) butter, divided
8 eggs, beaten
30 ml (2 tbsp) chopped fresh herbs (your choice)
Salt and freshly ground pepper, to taste
6 large thin crepes (homemade or store-bought)
6 to 12 slices ham (optional)
375 to 500 ml (1 1/2 to 2 cups) shredded medium cheddar cheese
What they can do: Heat oven to 180 C (350 F).
What you can do: Dice vegetables (zucchini, peppers, onions, mushrooms, tomatoes, etc.).
What they can do: In a frying pan over medium heat, melt 30 ml (2 tbsp) butter. Add vegetables and cook for 3 to 4 minutes. In a bowl, stir together beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture as an omelette or as scrambled eggs.
What they can do: Cover each crepe with ham, if using. Divide vegetables and eggs among crepes, placing on one edge of each crepe. Sprinkle with cheese and roll up. Place in an ovenproof dish lined with parchment paper. Cover and refrigerate.
What you can do: Heat in oven for 12 to 15 minutes before serving.
What they can do: Serve with your favourite fresh fruit.
Makes 6 servings.