Winter Homeschooling Hacks

Homeschooling through winter blues and blahs ...

This time of year, we’re all feeling the are-we-there-yet winter blues.  Even though it’s finally March, months of cold weather and its accompanying cabin fever have wreaked havoc on emotions, motivation, and enthusiasm.  Nowhere is this more evident than in our home classroom (for both mom and students)!

Homeschooling in the winter months here in New England can be especially challenging due to the long hours of darkness and extended cold.  Here are some of my best homeschooling hacks for surviving until Spring!

1. Supplement!  Diminished hours of sunlight lead to a lack of natural vitamin D, which usually results in feeling sluggish and unmotivated.  Vitamin D is especially important for maintaining cognitive function.  It’s tough to get enough of this even in the summer months, so I recommend extra supplementation during the coldest months of the year.

2.  Schedule!  Less hours of daylight can lead to a feeling of less hours available in the day overall.  Be sure to remain consistent with bedtimes in spite of earlier darkness as shifts in routine can affect your children negatively.

3. Don’t schedule!  Ha, I just threw you for a quick loop there. 😊  As important as it is to be consistent about some aspects of your daily routine, it’s just as crucial to consider different times of the day for certain activities.  During the summer months, your children may feel more motivated earlier thanks to the light streaming through the windows.  This time of year, you may all be better served pushing start times back a few hours to allow little minds to wake up.  Another area where flexibility is key is outdoor activity.  Have a bright, clear, beautiful snow day?  Head on out!  Ditch the books for the sleds and snowshoes.  When snow is in the forecast, we try to hit the slopes, break in our ice skates, go sledding, or hike to change up our daily scenery and rhythm.  Remember that sun protection is just as important in the winter months – sometimes even more so, when you consider the glare from snow. Even though it takes us forever to get all the cold-weather gear on (A Christmas Story, anyone?!), we try to get outside every single day.  Consider keeping your playdates outside, as well, to avoid the seasonal threats that lurk in indoor play spaces.

4.  Shift locations!  Heading to the library to learn and spending a few hours browsing municipal buildings or museums is a great way to change the learning environment and keep it fresh.  We read more during these months and take special trips to the library during school hours.  We have the place to ourselves and it gives us a break from the same-old, same-old.

5.  Try new stuff!  Spend a little time researching brand new activities, crafts, and recipes.  I always keep arts and crafts supplies and projects handy to help break up the study monotony.  We love to bake up special treats and do it daily.  Some of my favorite winter recipes that are perfect for little hands to help are listed below.  Enjoy!

VEGAN DOUBLE CHOCOLATE CHIP MUFFINS

You Will Need:

• 1 cup non dairy milk

• 1 tsp apple cider

• 2 Tbsp flax seed

• 4 Tbsp water

• 1/2c melted vegn butter

• 1/2c unsweetened applesauce

• 2 tsp vanilla extract

• 1.5 c all purpose organic flour

• 1 c organic sugar

• 6 Tbsp cocoa powder

• 1 tsp baking soda

• 1 c mini chocolate chips

Instructions:

1. Preheat oven to 375 degrees F and line 9 muffins with paper liners

2. Mix together the non dairy milk and apple cider in medium-sized bowl.

3. In small cup, mix ground flaxseed and water.

4. Set both aside for 15 minutes.

5. In large bowl, whisk together the flour, sugar, cocoa powder, and baking soda.

6. Mix flaxseed mixture into non dairy milk mixture along with butter, apple sauce and vanilla extract.

7. Pour the wet ingredients into dry ingredient bowl and mix until all the ingredients are incorporated. Fold in chocolate chips.

8. Fill the baking cups 3/4 full with batter

9. Bake for 18-20 minutes.

DRIED FRUIT SALAD

You Will Need:

• 600 grams of dried fruits like prunes, pears, apricots, figs and cranberries

• 3 tablespoons of clear honey

• 1 vanilla pod, split

• 1 tablespoon fresh lemon juice

Instructions:

1. In a large saucepan, combine 700 ml of water with the dried fruits.

2. Then add honey and vanilla pod.

3. Bring it to boil. Then lower the heat and simmer for 10 minutes.

4. Remove from the heat and leave it for 10 minutes.

5. Discard the vanilla pod and transfer the fruits and liquid into a bowl.

6. Then pour the lemon juice and stir.

7. Serve at room temperature.

VEGAN MAC & CHEESE CASSEROLE

You Will Need:

• 1/2 c vegan butter

• 6 Tbsp all purpose flour

• 1.5 cans of coconut milk

• 1 cup veggie stock 

• 3 Tbsp dijon Mustard

• 1 c nutritional yeast

• 3 tsp Onion Powder

• 3 tsp Garlic powder

• 1 1/2 tsp salt

• 1 1/2 tsp pepper

• 18 oz pack of macaroni of your choice (we use chickpea pasta, but don’t freeze it for use at later date)

• GF Breadcrumbs

Instructions:

1. Add butter to pot and melt, add flour stir vigorously with the melted butter

2. Pour the cans of coconut milk and veggie stock, hand whisk out all the lumps. Whisk until mixture begins to boil, whisk for a few more minutes until thickened, it will continue to thicken while cooling.

3. Prepare your macaroni as directed on package.

4. Add macaroni to pot of sauce and toss. 

5. Transfer the macaroni to 9x13 baking dish 

6. Sprinkle breadcrumbs  evenly over the top

7. Bake at 400 until the topping is golden and crispy.

QUINOA WITH WINTER VEGGIES

You Will Need:

• 200 grams of quinoa

• 5 tablespoon of olive oil

• 2 cloves of garlic, finely chopped

• 3 carrots, julienne

• 300 grams of leeks, sliced

• 300 grams of broccoli cut into florets

• 100 grams of sun-dried tomatoes, chopped

• 200 ml of vegetable stock

• 2 teaspoons of tomato purée

• Juice of 1 lemon

Instructions:

1. Cook quinoa according to the package instructions.

2. In a wok, heat 3 tablespoon of oil.

3. Add garlic and fry for 1 minute.

4. Then add carrots, broccoli, and leek and stir-fry for minutes.

5. Add the sun-dried tomatoes, stock, tomato puree and cook for 3 minutes.

6. Meanwhile, toss with the drained quinoa with oil and lemon juice.

7. Divide between the plates and spoon the vegetables on top.

Healthy Cauliflower Macaroni And Cheese

You Will Need:

• ½ head of cauliflower

• 1 medium carrot

• 1 cup butternut pumpkin

• 1 cup vegetable stock

• 1 cup full cream milk

• 1 tbsp garlic minced

• 2 cups shredded tasty cheese

• 1/4 cup Parmesan cheese shredded

• 2 tbsp cream cheese

• 2 cups uncooked macaroni

• 1 tsp smoked paprika optional

• 1 tbsp cornflour made into a paste with some water
  
  
  

Instructions:

1. Roughly chop the cauliflower, carrot and pumpkin and place in a microwave safe jug, add the vegetable stock. Cover and cook in the microwave for 7 minutes until tender.

2. In a food processor add the vegetable and stock mix and blitz until puréed.

3. Transfer the purée mix to a saucepan. Bring to a simmer, add the milk, garlic and tasty cheese and mix until the cheese has melted. Once melted, take the cornflour paste and mix in to thicken.

4. Once ready, take half the sauce mixture and set aside, and leave the other half of the sauce in the saucepan.

5. Cook the macaroni as per directions on packet.

6. Once the macaroni is cooked, drain and add into the sauce in the saucepan, also add the Parmesan cheese, cream cheese and smoked paprika (optional)

7. Mix through, and you can serve as is, or you can choose to put in a serving dish and cover with a little more cheese and bake until the top is golden

Note: the half of sauce that has been put aside, can be frozen and used to make another batch. Just defrost in the fridge the night before. Once defrosted, heat in a small saucepan on the stove, and simply add cooked pasta.

Banana, Berry & Yogurt Breakfast Muffins

You Will Need:

• 2 cups buckwheat flour you could also use wholemeal or spelt flour available in the health food aisle

• 1 cup rolled oats

• 1/4 cup honey

• 2 eggs

• 3/4 cup natural or greek style low fat yogurt

• 2 ripe bananas mashed

• 1/2 cup fresh or frozen berries

• 1/4 cup olive oil

• 2 tbsp chia seeds optional

• 1 tsp ground cinnamon

• 1/2 tsp natural vanilla essence

• 1/2 tsp bicarb soda

• Olive oil or butter for greasing the muffin tins

Instructions:

1. Preheat oven to 180C

2. In a large bowl, combine all the dry ingredients and stir well

3. In a smaller bowl, mix eggs, honey, olive oil, yogurt and vanilla

4. Add egg mixture to the dry ingredients and stir well

5. Add mashed banana and berries and gently fold through (it’s ok if the mixture is a little lumpy)

6. Use olive oil or butter to grease the cups of a muffin tray

7. Spoon mixture into the prepared tray

8. Place in the oven and allow to cook for 20-30 minutes

9. Test that they are fully cooked by gently inserting a skewer into one of the muffins before removing from the oven

Homemade Granola

 You Will Need:

• 4 cups old-fashioned rolled oats

• 2 cups shredded unsweetened coconut

• 1 ½ cups sliced almonds

• 2 tablespoons chia seeds

• ¼ cup flax seed meal

• 1 teaspoon salt

• 1 cup dried cherries

• 1 cup dried cranberries

• ½ cup honey

• ¼ cup maple syrup

• ½ cup coconut oil

• 10 drops Cinnamon Bark oil

Instructions:

1. Preheat oven to 325° F.

2. In large glass bowl, combine oats, shredded coconut, sliced almonds, chia seeds, flax seed meal, and salt. Stir to combine.

3. In small saucepan over medium heat, melt honey, maple syrup, and coconut oil together.

4. Pour liquid mixture over oat mixture. Add essential oil. Stir until well combined.

5. Pour mixture onto large metal pan and place in oven.

6. Stir granola every ten minutes to help granola bake evenly.

7. Bake for 30–40 minutes, or until granola is golden brown. Once done, remove from oven and let cool.

8. Add dried cherries and cranberries. Store in airtight container.

9. Tip: Similar to cookies, granola continues to cook as it cools. Err on the side of underdone when taking the granola out of the oven to avoid dry and overcooked granola.

 Homemade Hot Cocoa with Essential Oils

 You Will Need:

• 1 cup water

• 5 teaspoons cocoa powder

• ¼ teaspoon liquid stevia or 1 ½ teaspoon powdered stevia (amount of sweetener can be adjusted to taste)

• 1–2 tablespoons sugar or agave (optional)

• 1 teaspoon vanilla extract or ¼ teaspoon almond extract

• 3 cups almond milk

Recommended Essential Oils:

Cinnamon Bark, Lavender, Wild Orange, or Peppermint oil

Instructions: 

1. Heat water, cocoa powder, and sweetener on stove until ingredients are smooth.

2. Add vanilla and milk and bring to a simmer. Pour into your favorite mug.

3. Introduce flavor by swirling a toothpick dipped in your favorite essential oil.

Tip: For extra creamy cocoa, replace the water with equal parts milk or almond milk.