meet Kaja
Kaja
One of the original young creators of Tiny Green Chef. Kaja brings her own cooking experience into the lessons, helping other kids discover what they can make for themselves.
plant-based cooking lessons for kids
they made it. so they'll eat it.
Your child explores an ingredient, learns what it does for their body, cooks the whole recipe alongside two kids who've done it before, and ends with a food fact worth repeating at dinner.
You step back a little more each time.
1,600 families have cooked with us.
100% whole plant-based
gluten-free
soy-free
peanut-free
allergy swaps included
"Cooking is fun, it's like you're a scientist!"
Kamilla, co-creator, age 8
sound familiar?
- Dinner turns into a negotiation, again.
- You hide the vegetables, bribe for three more bites, and it still ends in "I don't like it."
- You worry about what they're missing every time the plate comes back full.
- You've run out of ideas, and you're tired of being the food police.
picky eating isn't a food problem. it's an ownership problem.
Kids push back on food that's done to them. They lean in to food they made.
Not more hiding. Not more pressure. A kid who picked the carrots, cut them, and can't wait for you to taste.
why teach a kid to cook?
it changes their plate, your table, and the adult they become.
for them, now
less fussy, more curious.
In a study of about 300 Swiss families with kids aged 6 to 12, the children who helped cook were the least fussy eaters. Pressure to eat had the opposite effect.
The kitchen is also an edible classroom: reading a recipe, measuring, science, and a hundred small decisions they get to make themselves.
van der Horst, ETH Zurich, Appetite, 2012
for your home
fewer battles, more meals together.
When the cook at the table is your kid, you stop being the enforcer. You become the taster.
And it lasts: young adults with good cooking skills went on to have more family meals and less fast food once they had families of their own.
Utter et al., Project EAT, J. of Nutrition Education and Behavior, 2018
for their future
healthy choices, without you there.
A 10-year study followed young people from ages 18 to 23 into their thirties. The ones who could cook were more likely to make a vegetable meal most days and ate fast food less often.
Cooking skills don't stay in the kitchen. They become how your kid takes care of themselves.
Utter et al., Project EAT, J. of Nutrition Education and Behavior, 2018
49%
of U.S. kids aged 1 to 5 didn't eat a vegetable every day in the week before they were surveyed.
You probably already knew it was bad. 2021 National Survey of Children's Health, reported in CDC MMWR, 2023.
why it works
four things the research keeps finding. we built every lesson on them.
1
what they make, they want.
People enjoy healthy food more when they prepare it themselves. Psychologists link it to the IKEA effect: we value what we built.
So your child does the work. Every recipe.
Dohle, Rall and Siegrist, Health Psychology, 2016
2
pressure backfires.
Preschoolers told to finish their soup ate less of it, and complained more, than when no one pushed.
So curiosity leads. No one has to clean their plate.
Galloway, Fiorito, Francis and Birch, Appetite, 2006
3
variety grows bit by bit.
A review of 30 studies with over 1,000 young children found repeated tasting worked best. Researchers suggest offering a vegetable 8 to 10 times.
So foods come back in new forms, module after module.
Nekitsing et al., Appetite, 2018
4
kids learn from kids.
Preschoolers who watched a video of other kids eating bell peppers ate significantly more bell pepper a week later.
So Kaja and Kamilla cook along in every lesson.
Staiano et al., J. of Nutrition Education and Behavior, 2016
more responsibility, not less
doing it for them feels kind. it isn't.
Most of us were raised to think protecting kids means keeping them out of the kitchen. Away from the knife, the stove, the mess.
But kids rise to the job you hand them. A real job, with real tools, that feeds real people. That's where confidence comes from.
The kitchen is the safest place to start handing it over.
~10,000
kids were followed from kindergarten to third grade. The ones who did regular chores early showed more self-competence, more helpfulness, and more confidence in their own abilities.
White, DeBoer and Scharf, J. of Developmental and Behavioral Pediatrics, 2019
multi-step tasks matter
In a survey of 200+ families with kids aged 5 to 13, doing chores was linked to stronger working memory and self-control. The researchers pointed to multi-step jobs like cooking as the kind that stretch kids most.
Tepper et al., La Trobe University, Australian Occupational Therapy Journal, 2022
why plants?
because it's better for them, and simpler for small hands.
The Academy of Nutrition and Dietetics says well-planned vegetarian and vegan diets are healthy and nutritionally adequate at every stage of life, childhood included, and are linked to lower risk of heart disease, type 2 diabetes, high blood pressure, some cancers, and obesity. Craig, Melina and Levin, J. of the Academy of Nutrition and Dietetics, 2016
kids can do more of it
No raw meat to handle, so kids can wash, cut, mix and taste as they go. More of the cooking stays in their hands.
allergy-friendly by design
Every recipe is gluten-free, soy-free and peanut-free, with swap recommendations for other allergies and sensitivities.
variety, bit by bit
Plants come in every color, crunch and flavor. Each recipe adds a few new ones to their plate, without overwhelming it.
whole, not processed
They learn what real food is before they learn brand names. We even make our own pasta and gluten-free flour.
everyday ingredients
Ordinary fruits and vegetables. Nothing hard to pronounce, nothing hard to find.
no need to be vegan
Every family can use more fruits and vegetables. That's the whole idea.
inside one session
every session has the same rhythm. tap through it.
first: the kitchen science
they get to know one ingredient.
Every session opens with an experiment using a food from that day's recipe, so they understand it before they cook with it.
Lesson one: lemon on a cut apple keeps it fresh. They find out why we reach for lemon and lime instead of vinegar, and the difference between preserving food in a way that adds nutrients and a way that costs them.
next: the mini health lesson
what this food does for their body.
A bite-size health lesson in kid language. The why behind healthy eating comes from them, not from you.
Short, clear, and tied to what they're about to cook.
then: the cooking lesson
they make the whole recipe, with Kaja and Kamilla.
Step by step and kid-paced, cooking right alongside two kids who've done it before. Most recipes take about 30 minutes, some take 10.
Every recipe is whole plant-based, gluten-free, soy-free and peanut-free, with allergy swaps.
last: the fun food fact
the story of the food on their plate.
Each recipe ends with a fun food fact about an ingredient they just used. The kind of thing they repeat at dinner.
Food they know something about is food they want to try again.
a fun food fact ends every recipe
they learn the story of the food on their plate. try a few.
the four modules
each module has a job. together, they make a cook.
The modules build on each other. By the end, your child has well over 60 cooking skills and the know-how to make healthy decisions on their own.
30+
step-by-step cooking lessons
20
kitchen science experiments
20
health lessons and fun food facts
60+
cooking skills by the end
1 basics of beneficial foods purpose: know the why
Why plant foods are good for the body and how to choose quality ones, while making quick, simple, satisfying meals that keep their attention and desire growing.
2 easy sensory meals purpose: trust their senses
Using all five senses to understand the food we eat, then building easy meals from food templates, so they can cook without following a recipe line by line.
3 simple and satisfying selection purpose: make food last
Ways to preserve and process foods so they can be used or eaten in a different way, while keeping all the flavor and nutrition.
4 time, temperature and taste purpose: master the heat
Cooking with heat to change taste and texture while keeping the flavor and nutrition, plus an easy gourmet raw dessert as a bonus in each session.
making it work in your home
four steps. any kitchen. any week.
-
1
pick a lesson, grab the list.
Print the grocery list, shop together, set out a knife, a blender, a bowl.
-
2
press play and hand it over.
Kaja and Kamilla lead. Your child follows them, not you. You assist, you don't direct.
-
3
sit down and taste it.
Eat what they made. Ask what they'd change. Let them tell you the food fact.
-
4
step back a little more.
Next session, they take one more job. Then another. That's the whole method.
what you have to look forward to
picture your kitchen a few months from now.
They ask to make dinner. And mean it.
A new vegetable shows up and nobody fights about it.
They explain why the lemon keeps the apple fresh. To you.
They handle a knife with care, and with pride.
They make healthy choices at a friend's house, without you there.
Dinner is something you make together, not something you referee.
tap your chef's age
what they can do. what you can let go of.
they can
Wash, tear, stir, pour, and taste. They learn the kitchen is theirs too.
you let them
Cook alongside them. Hand over the spoon, not the whole recipe.
they can
Follow the steps, measure, and start asking why food does what it does.
you let them
Stay close, answer questions, and let them make the small calls.
they can
Run most of the session themselves, from the experiment to the plate.
you let them
Step back to taster. Ask what they would change next time.
they can
Do the entire program on their own, start to finish.
you let them
Get out of the kitchen. Wait to be invited to dinner.
who we are
a mom and two kids who built this at their own table.
I'm Azizi, a vegan chef with over two decades in health and wellness. I've homeschooled my daughters across the world, and they've been in the kitchen with me since birth.
Kaja and Kamilla created Tiny Green Chef with me when they were 10 and 8. We dreamed it up in Guatemala and filmed it in Bali. They cook along in every lesson, so your child learns from kids, not a lecture.
Before it was a course, it was Little Wild Kitchen: live cooking camps in Bali where kids designed the menu, learned the why behind every ingredient, and served their parents at the end.
"When I'm cooking I really look forward to eating it."
Kaja, co-creator, age 10
meet your young chefs
real kids teaching real kids.
Kaja and Kamilla helped create Tiny Green Chef alongside their mom. They're the friendly faces your child will cook with, lesson by lesson.
meet Kamilla
Kamilla
A young co-creator who grew up exploring food through hands-on cooking. Kamilla helps make the lessons inviting, playful, and easy for kids to follow along.
why you can trust us with your kitchen.
a vegan chef in your corner
Plus 20+ years in health and wellness. Every recipe and swap comes from a professional kitchen and a family one.
award-winning kid cooks
Kaja and Kamilla have won cooking competitions. The kids teaching your kid have done this for real.
the sleepover test
When the girls go to friends' houses, people ask them to bring their food. Plant-based food other kids request.
tested with real kids, live
Little Wild Kitchen camps in Bali came first. Then 1,600 families at home.
what we're about
We're not here to make kids eat their vegetables. We're here to raise kids who choose them, even when you're not watching.
hands-onover lectures
curiosityover pressure
whole plantsover processed
kids leadparents step back
1,600
families served
20+
years in health and wellness
2
kid co-creators, cooking in every lesson
from families who cook with us
real families. real kitchens. real learning.
Hear from parents and educators who believe in giving children the skills, confidence, and opportunity to take ownership in the kitchen.
The boys liked learning how to safely use a knife and I liked learning different ways to incorporate nutritious food in an easy, fun and imaginative way.
So if, like me, you are ready to make your meals much more joyful, easy, and still be really healthy and plant-based and get your kids involved in doing all of that, then join Tiny Green Chef.
It's not just about healthy recipes. It's not just about learning about nutrition, but it's about bringing the kids along the way with you.
We've learned a ton. My kids love it.
so here's the choice.
keep going as you are
- More creative ways to dodge dinnertime battles.
- More rejected plates and worry about what they're missing.
- More waiting to see if they grow out of it.
- You, doing it all, so they never have to.
hand them the spoon
- A kid who's excited to explore plant foods.
- A real connection to the food on their plate.
- Skills for healthy decisions that reach far past the kitchen.
- You, at the table, being served.
one price. lifetime access.
their first real dish could be this week.
You'll measure progress by what changes at your own table.
What you'll need: basic knives, a blender, and a food processor. No dehydrator, no specialty gear, no hard-to-find ingredients.
$97
$249
one-time, USD
- 4 cumulative modules, self-paced, for life
- 30+ cooking lessons with Kaja and Kamilla
- 20 kitchen science experiments
- 20 health lessons and fun food facts
- Grocery lists and printable guides for every recipe
- Plant-based cooking hacks and allergy swaps
30-day money-back guarantee. Press play and cook with us. If it's not for your family, tell us within 30 days for a full refund, no questions asked.
questions parents ask
What ages is it for?
Kids as young as 3 can cook with you. Around 5 or 6 they start grasping the concepts, by 7 or 8 they get the full benefit, and kids 10 and up can do the whole program on their own.
Does it come with a grocery list?
Yes. Every recipe comes with a complete grocery list.
How long is each lesson?
Each lesson is under 30 minutes, so there's time left to cook, eat, and enjoy it together.
Is it really allergy-friendly?
All recipes are gluten-free, soy-free, and peanut-free. We even make our own pasta and teach you to make gluten-free flour.
Can I get substitutions for other allergies?
Absolutely. Swap recommendations are built in, and you can reach out with your family's specific needs any time.
Do we need to be vegan?
Not at all. It's a whole food plant-based program, and every family can use more fruits and vegetables.
Do you use a lot of oil?
No. Where we use coconut or olive oil you can leave it out, and we teach a no-oil stir-fry method.
Is this really lifetime access?
Yes. You keep full access to the whole program for life.