Author: Northbird

Make Mini Ocean Zones in a Jar! An Experiment on Liquid Viscosity

NorthbirdLeave a comment

Find Northbird on social media:

Return to “Homeschooling Activities & Resources”

Return to “Ocean Life”

Jump to Printable Activity Card

What is Liquid Viscosity?

Viscosity is the measurement of a liquid’s strength of resistance to flow. For example, a liquid with high viscosity will be thicker and generally be move slower if you were to pour it out. Liquids with low viscosity will be thinner, and flow quickly if you were to pour it out.

Examples of Liquids with a High Viscosity:

  • Honey
  • Molasses
  • Corn Syrup
  • Chocolate Syrup

Examples of Liquids with a Low Viscosity:

  • Water
  • Rubbing Alcohol
  • Milk
  • Fruit Juices

Experiment: Make Your Own Ocean Zones in a Jar!

This is a great visual and hands-on illustration of the Ocean Layers, and also a great way for students to learn about liquid viscosity!

Supplies Needed:

Liquids Needed:

Use equal amounts of the different liquids each time, but the amount might be different based on what size jar you have available:

  • For a 1 litre jar (almost a quart), you will measure out approximately 2/3 cup each liquid.
  • For a 500ml jar (almost a pint) you will measure out approximately 1/3 cup each liquid.

Directions:

  1. Measure out the bottom liquid first. If using Molasses, simply add into the bottom. If using corn syrup then first add red, green and blue drops of food colouring until it is black. Pour into bottom of jar. This is “The Trench”.
  2. Measure out dish soap and use a funnel to slowly pour into the jar on top of the corn syrup/molasses. This is “The Abyss”. If using a clear dishsoap, add colouring to make a dark blue or purple colour.
  3. Measure out water and add some colouring drops to make a deep blue/purple colour (different shade from the layer below it. Pour through the funnel slowly to add to the layers. This is now the “Bathypelagic”, or “Midnight Zone”.
  4. Measure out the vegetable oil and add through the funnel. You can try to use food colouring, but it is not likely to mix and change colour (We tried! And most people don’t do it in their videos anyway). This is now the “Mesopelagic”, or “Twilight Zone”.
  5. Measure out the rubbing alcohol and add to the top (very carefully!) to make the “Epipelagic”, or “Sunlight Zone”.

Additional Notes:

  • Take your time when pouring the liquid layers on top of each other. If you pour too quickly then the layers will mix and you may have to wait while they settle themselves out.
  • Use a funnel only for the first few layers. Keep an eye that the funnel is not inserted too deep when you are pouring layers or the liquids will mix. If you have a few hands helping with this activity, then one student could hold the funnel up so that it is not touching the liquids. Or consider using a small spoon for the last few layers to carefully add the top liquids.
  • Based on your available liquid ingredients on hand, adjust your food colouring so that you will be able to distinguish the different layers. For example, we used blue dawn dish soap for the abyss layer so we just made the water layer above it have more purple. But if you are using a clear dish soap, you might want to make the abyss layer have dark purple, and then make the water layer above it be a deep blue.

For those that like more visual illustrations, here is an excellent example of this experiment with similar ingredients and measurements, done by Mote Marine Laboratory & Aquarium.

More About The Ocean Layers (Pelagic Zones)

What are the “Pelagic Zones”?

The pelagic zones, or layers of the oceans are split up into 6 areas, ranging from the most shallow intertidal zone near the sunny surface, to the deepest and darkest depths of the hadalpelagic trenches.

The Intertidal Zone:

This area is the closest to the surface of the ocean, and is determined by the fluctuating ocean levels of high and low tide. It also contains tide pools that have their own unique ecosystem and are home to many different animals and plants.

Animals that live in this zone have to be able to adapt to both water and land, with the constantly changing high and low tides. These commonly include: small crabs, starfish, sea urchins, barnacles and anemones. Many other marine animals such as walruses and seals also live at the ocean’s edge so they can hunt for nearby food in the surface layers.

This is a great video of life in the Intertidal Zone:

The Epipelagic (Sunlight Zone):

The Epipelagic is considered the busiest and brightest area of the ocean. You could think of it like the “Epi-center” of the ocean, as it is estimated that around 90% of ocean animals, plants and different organisms live in this pelagic zone.

This zone travels down approximately 198 meters below the surface of the ocean, and temperature ranges from -2 to 36 degrees celcius, depending on warm or colder climate areas.

Due to the abundance of sunlight in this zone, underwater plant life is able to go through photosynthesis, which in turn produces oxygen for the marine animals that live there.

Check out this video on the Epipelagic Zone:

The Mesopelagic (Twilight Zone):

As one travels deeper into the ocean, you will come to the mesopelagic layer, or twilight zone. Here the amount of sunlight piercing through is less, which decreases the visibility at this depth of the ocean. As a result, there is typically less vegetation growing.

This zone is approximately 198 meters to 1,000 meters below sea level, and temperature ranges from -4 to 21 degrees celcius.

Animals that are commonly found in this zone are: blobfish, large crabs, sperm whales, swordfish, some eels, giant squid, and cuttlefish. Many of these animals also travel up and down through the layers as they seasonally migrate or hunt for food.

Check out this video on life in the Mesopelagic Layer:

The Bathypelagic (Midnight Zone):

Life in the Midnight Zone is quite dark, as there is almost no light that reaches to this depth. And yet there is still quite a lot of life!

The animals that live down at this level often have large eyes to help see whatever light there may be, and many of them are bioluminescent. (This means that they can omit their own form of light in their bodies!)

A few of these interesting animals include the vampire squid, various crustaceans, anglerfish, dragonfish, gulper eels, viperfish, and the lanternfish.

This zone is approximately 1,000 meters to 4,000 meters below sea level, and temperature stays near -4 degrees celcius.

Bruce Robinson from the Monterey Bay Aquarium shares a little of his work exploring the marine life of the Midnight Zone in this short video:

The Abyssopelagic (The Abyss):

Very near the ocean floor is the area known as the abyss. The depth here extends from approximately 4,000 meters to 6,100 meters deep! The cold water temperature stays around 1.7 degrees celcius.

Even though it is a harsh environment, many animals can still thrive in this cold and dark part of the ocean. Many of them are bioluminescent and eat dead creatures and plant life that fall down from the layers above. Some of these include the dumbo octopus, some eels, sea pigs, tripod fish, and sea spiders.

This video shows some fascinating animals found through the lower layers of the deep ocean!

The Hadalpelagic (The Trench):

And finally THE BOTTOM. At approximately 6,100 meters is the general area known as “the trench”, which is made up of caves and crevices that open up the ocean floor all over the earth. The Mariana Trench is the deepest recorded place in the ocean, with depth measuring at around 10, 984 meters.

There is extreme pressure at this depth, which makes it hard for any marine life to survive! But scientists have found a few species that live near hydrothermal vents in the ocean floor, such as giant tubeworms, hadal snailfish, and various amphipods. Cusk eels are the deepest recorded fish to be found at 8,370 meters.

The temperature tends to hover around 4 degrees celcius in the hadalpelagic zone.

Made this Mini Ocean Zone Activity?

I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

Check out these other Ocean Crafts and Activities!

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

More Homeschooling Crafts & Activities to Check Out:

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

Recent posts from Northbird:


Make Mini Ocean Zones in a Jar

A fun experiment illustrating the Zones of the Ocean, and learning about liquid Viscosity.



The Northbird Blog http://www.thenorthbirdblog.com

Supplies Needed

  • Glass Jar
  • Funnel
  • Measuring cups
  • Food colouring


    • Liquids Needed

  • Rubbing alcohol (Sunlight Zone)
  • Vegetable Oil (Twilight Zone)
  • Water (Midnight Zone)
  • Dish Soap, blue coloured-type is best like Dawn (The Abyss)
  • Corn syrup or Molasses (The Trench)


    • Directions

    1. Measure out the bottom liquid first. If using Molasses, simply add into the bottom. If using corn syrup then first add red, green and blue drops of food colouring until it is black. Pour into bottom of jar. This is “The Trench”.
    2. Measure out dish soap and use a funnel to slowly pour into the jar on top of the corn syrup/molasses. This is “The Abyss”. If using a clear dishsoap, add colouring to make a dark blue or purple colour.
    3. Measure out water and add some colouring drops to make a deep blue/purple colour (different shade from the layer below it. Pour through the funnel slowly to add to the layers. This is now the “Bathypelagic”, or “Midnight Zone”.
    4. Measure out the vegetable oil and add through the funnel. You can try to use food colouring, but it is not likely to mix and change colour (We tried! And most people don’t do it in their videos anyway). This is now the “Mesopelagic”, or “Twilight Zone”.
    5. Measure out the rubbing alcohol and add to the top (very carefully!) to make the “Epipelagic”, or “Sunlight Zone”.

    Additional Notes:

    • Take your time when pouring the liquid layers on top of each other. If you pour too quickly then the layers will mix and you may have to wait while they settle themselves out.
    • Use a funnel only for the first few layers. Keep an eye that the funnel is not inserted too deep when you are pouring layers or the liquids will mix. If you have a few hands helping with this activity, then one student could hold the funnel up so that it is not touching the liquids. Or consider using a small spoon for the last few layers to carefully add the top liquids.
    • Based on your available liquid ingredients on hand, adjust your food colouring so that you will be able to distinguish the different layers. For example, we used blue dawn dish soap for the abyss layer so we just made the water layer above it have more purple. But if you are using a clear dish soap, you might want to make the abyss layer have dark purple, and then make the water layer above it be a deep blue.
    • Use equal amounts of the different liquids each time, but the amount might be different based on what size jar you have available:

      • – For a 1 litre jar (almost a quart), you will measure out approximately 2/3 cup each liquid.

      – For a 500ml jar (almost a pint) you will measure out approximately 1/3 cup each liquid.

    Return to Top

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Apple Streusel Sourdough Muffins

    NorthbirdLeave a comment

    Find Northbird on social media:

    Jump To Recipe Card

    Return to “Sourdough Recipes”

    Return to “Deserts & Snacks”

    These muffins are my new favourite. So moist, and that topping–I mean you can’t go wrong with butter and brown sugar crumble, right?!

    I have a habit of buying rather a lot of apples, and then not using them up as quickly as I buy them (who doesn’t love a good sale on fruit in the middle of winter?!). So every few weeks I find myself with limited space in our fridge and have to do some creative cooking or baking so that I don’t waste anything as I “make room”.

    This recipe used up 4 of my apple stash to make 24 delicious muffins!

    And sourdough discard? The consistency of sourdough starter to muffin batter is so similar, that the amount of discard does not have to be spot on in this recipe. I like putting in a 3/4 cup, but any amount up to 1 cup of sourdough starter is just as tasty. Also, the fermented bonus of sourdough is so so good for digestion!

    How to Make Apple Streusel Muffins with Sourdough Discard:

    Supplies Needed:

    Ingredients:

    Wet Mix:

    • 1/2 cup melted butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 2 eggs
    • 1/2 teaspoon vanilla
    • 1/2-1 cup sourdough discard
    • 2 cups peeled & grated apple (about 3-4 med size apples)

    Dry Mix:

    Topping:

    Directions:

    1. Preheat oven to 425℉.

    2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.

    3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.

    4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.

    5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.

    6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)

    7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)

    8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.

    9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).

    10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.

    11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

    12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional note: This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Other Tasty Sourdough Recipes to Check Out!

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Apple Streusel Sourdough Muffins

    • Servings: 24 Muffins
    • Difficulty: Easy
    • Print

    Soft, moist, and with a delicious butter-sugar topping, this Apple Streusel Sourdough Muffin recipe is a favourite in our home!


    By Jessica Burman © 2024 The Northbird Blog http://www.thenorthbirdblog.com

    Supplies Needed:

  • 2 mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Teaspoon & Tablespoon

    • Ingredients

    Wet Mix:

    • 1/2 cup melted butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 2 eggs
    • 1/2 teaspoon vanilla
    • 1/2-1 cup sourdough discard
    • 2 cups peeled & grated apple (about 3-4 med size apples)

    Dry Mix:

    Topping:

    Directions:

    1. Preheat oven to 425℉.
    2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.
    3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.
    4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.
    5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.
    6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)
    7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)
    8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.
    9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).
    10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.
    11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
    12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional Notes:

    This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

    Nutrition


    Per 1 muffin: 200 calories; 6.9 g fat; 36.9 g carbohydrates;
    2.6 g protein.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Return to Top

    How to Grow Your Own Nutritious Sprouts: Our Favourite Superfood!

    NorthbirdLeave a comment

    Find Northbird on Social Media:

    Return to “More Recipes”/ “Sprouted Nutrition“

    Return to “Natural Living“

    Growing vegetables and greens at home is something I’ve always tried to do wherever we’ve lived. Sometimes there’s been a nice bit of sunny lawn to put a garden in, but other times we’ve lived in areas where it’s just not possible and we rely on other ways to grow food indoors.

    I am proud to begin this post by highlighting my amazing parents, Steve and Sharon Bacon, and their business Four Season Greens. They are located in Muskoka, Ontario, and one part of their farm is dedicated to growing Organic, Non-GMO sprouts, which are delivered to stores and restaurants all over Muskoka. In addition to growing sprouts, they also grow many different herbs, microgreens, and lettuces (aquaponics).

    Steve and Sharon Bacon at Four Season Greens, Muskoka

    When I first went off to nursing school, my parents gave me my own sprouting kit and I frequently grew my own healthy sprouts on the counter in the little residence apartment. Every home since then has had either a jar or basket on the go at some point. I have noticed a huge difference in my health when I regularly eat sprouts, compared to when I forget to make some for a while. No colds or illness, high energy, and good sleep!

    Why are sprouts so important?

    Sprouts are categorized as “Super Foods”, which essentially means that they have an incredibly high concentration of vitamins, minerals, antioxidants, and many other nutritional factors to support health and wellness.

    Often, the sprouted seeds will have much more nutritional value then the fully grown vegetable.

    My favourite example of this is broccoli. We love eating the mature broccoli, and have it at least once a week in a stir fry or as a cooked green vegetable next to our protein entree. (Our oldest calls broccoli her “little trees” and nibbles away at the “leaves”!)

    But essentially, 2 tablespoons of dry broccoli seed can be sprouted into approximately 270g when finished growing in the steel sprouting basket, and has the same nutritional benefits as 29.5lbs when fully grown. That’s like 30 large heads of broccoli!

    For a little more insight into this, you can see the video below that my father Steve did, explaining more of the science and giving a great visual example. (Yes, he bought 30 heads of broccoli for this illustration, and yes, we were eating and tooting all that broccoli for the next few weeks!)

    New to Sprouting?

    When new to sprouting, and not sure what to sprout first, it is best to try something that you know your tastebuds will like. For example, we have two young kids who do not like anything spicy or strong flavours, so we prefer to sprout gentler tastes such as:

    • Clover (protein, packed with vitamins & minerals)
    • Alfalfa (builds up immune system and lowers cholesterol)
    • Or a mix like sandwich booster (you can check out many tasty sprout seed blends from Mumm’s Sprouting Seeds)

    If you are a bit more adventurous and want to try a stronger taste then there is

    • broccoli (regulates blood pressure, anti-cancer, lowers cholesterol & inflammation)
    • radish (colds/urinary infections)
    • Garlic chives (lowers cholesterol and supports immune system)
    • Mung beans (rich in protein, anti-cancer)

    These are only a few of the more well known types of sprouts and I have only highlighted a crumb of the health benefits. Click HERE to see more information on sprouting nutrition from Four Season Greens.

    Sprouting is easy, and once you make it a part of your daily routine to take care of growing them, your body will LOVE the good nutrition!

    A Few Ways to eat Delicious, Home-Grown Sprouts:

    Grab a handful and chew away!

    Mung Beans: These take 2-3 days to sprout. I like to serve them on top of soup or curry.

    Make a sprout and wildflower salad. Perfect for hot summer days!

    Serve in a sandwich or wrap.

    There are many other ways to enjoy healthy and nutritional sprouts! (My next project to learn about is sprouted bread! If I can learn how to make it successfully, I will share on here at some point).

    How to Grow Your Own Sprouts (Jar/Basket Method):

    Instructions below have been taken from my parent’s business: Four Season Greens. There is a free printable PDF that you can download from their website at this link: HERE. There are also some great daily videos on this link’s page that are a step-by-step guide of what to expect each day when growing your own sprouts. (This might be particularly helpful when learning how to transition the sprouts from the jar to growing basket).


    Sprouting requires approx. 2 minutes per day, mostly rinsing in the morning (breakfast) and evening (dinner), 12 hours apart. A third rinse, particularly in hot weather, is ideal.

    1. Soaking Phase (Day 1):

    • Fill a 500 ml jar ½ full of (cold) water.
    • If you are on well water: Add 7-8 drops of food grade Hydrogen Peroxide (35% solution). You have now created an 3% dilution. Disregard if you are on town/city water, as there is already chlorine added to the tap water.
    • Add 2 Tbsp seed. Place screen, cheesecloth or lid in place on jar.
    • Let soak* (see below for soaking times for different seeds):

    2. Jar Rinsing Phase (Days 1-3):

    • At end of soaking time, drain off water, turn jar on 45 degree angle to continue draining.
    • (Place in bowl or dish rack. Be careful not to let the seed block the mouth of the jar too much; sprouts need ventilation.)
    • Let drain for 8-12 hours*.
    • Fill jar with cold water. Gently agitate for a couple of seconds. Drain immediately.
    • Repeat (fill, drain) for the next 48 hours.
    • *Rinse in 8 or 12 hour cycles; breakfast and dinnertime works best.
    • Rinsing greater than 12 hours apart will result in seed drying out.
    • Rinsing 3 x per day is ideal.

    3. Basket Transition (Day 4):

    • Fill jar with water.
    • Shake gently to loosen any seeds stuck to the screen.
    • Remove screen (or cheesecloth).
    • Place basket in the sink.
    • Empty jar into basket.
    • To evenly spread seed around: (without handling the seeds, which can damage them, causing them to rot) Use the “panning for gold” technique:
      • Fill a bowl (slightly bigger than basket) with water.
      • Immerse basket. Seed shells will float, which you can gently scoop out.
      • Gently even the remaining seed out with your hand.
      • Lift basket out of the water.
      • Place in plastic drip tray.
      • Cover with dome.
    • Continue to rinse every 12 hours (minimum), replacing dome each time.
    • (For continuous supply of sprouts, begin soaking next batch of seed in the jar on day 5.)

    4. Basket Rinsing (Days 5-7):

    • Day 5: Continue to rinse every 12 hours (minimum). Place dome lid ½ on to encourage air flow.
    • Day 6 & 7: Continue to rinse every 12 hours (minimum). Remove dome
    • For these last 3 days, if you want greener sprouts (more chlorophyll):
      • Place basket near window (no direct sunlight), or under grow-lights.

    5. Harvesting:

    • Gently grab a clump of sprouts, wiggle and gently pull out.
    • Place sprouts in an airtight container in fridge.
    • Sprouts will keep for a week or more.
    • To clean basket:
      • Pull out most of the sprout bits.
      • Let dry upside-down (1/2 day).
      • Using dry brush, gently brush off dry sprout bits.
      • Place in dishwasher or hand wash. (Plastic dome and tray must be hand washed.)

    Seed soaking times:

    1-2 hours: Broccoli
    3-5 hours: Small seeds (alfalfa, radish, garlic chives, clover, fenugreek),
    8-12 hours: Grains, peas, sunflower, and other big seeds
    (Grains, such as wheat, barley, spelt, oats, kamut, etc., are not grown in baskets.)

    Where to Buy Non-GMO/Organic Sprouting Seed:

    We buy our seeds in bulk from a Non-GMO/Organic company in Saskatchewan, Canada: Mumm’s Sprouting Seeds. They are a family run company with wonderfully sourced product! For orders within Canada, shipping is free over $40, and for USA orders it is free if over $100.

    To some folks that might seem like a lot to get the free shipping, but nutritionally it is so worth it. We usually buy bulk orders every 2 years to get the free shipping and make it worth shipping it all the way to our remote part of Ontario.

    As a side note, when buying in bulk and not using seed up as quickly, you can put the sprouting seeds in a sealed bag in the freezer, and this will prolong the germination quality until you are ready to use it. (I learned this seed hack from my father Steve!)

    What Supplies do I Need to Grow My Own Sprouts?

    Technically, all you need is a large glass jar, an elastic, and some fine screen mesh (you can usually find this at your local hardware store). When the sprouts get too full in the glass jar, simply take them out, rinse out the seed hulls, let them dry a little on some fresh paper towel, and then store them in the fridge in a sealed container. The nice thing about the growing basket is that it extends the growing time so that your sprouts produce more. It also leaves the option for them to get greener during the last 2 days in the basked and produce more chlorophyll.

    Personally, I love starting my sprouts in a large 1 litre glass jar and then transferring the sprouts into our steel growing basket, just like in the directions listed above. The sprout grower kit is available to purchase from Four Season Greens at this link HERE. We also have a jar stand similar to THIS ONE on Amazon, to hold the jar when it is in the rinsing and draining stage for Days 1-3. But a clean drain rack in your kitchen will work just as well.

    Planning to Grow your own Sprouts?

    Let me know how it goes!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Ideas for Natural Living:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Check out on the Natural Living Page:

    Nature’s Medicine

    An on-going picture collection of various herbs, vegetables, fruits, oils, etc and highlighting some of the amazing health benefits that they have to offer us!

    Recent posts from Northbird:

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Return to Top

    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

    NorthbirdLeave a comment

    Find Northbird on social media:

    Jump To Recipe Card

    Return to “Deserts & Snacks”

    Return to “Sourdough Recipes”

    I love tried-and-true recipes like this one that are versatile and can be used either with or without sourdough discard. I’m always a fan of adding sourdough discard into most recipes that require baking, but sometimes I don’t have enough of it on the go to add in.

    That’s why I like recipes like this one that I can easily add some discard in–or not!

    This recipe is similar to my other Oatmeal Cookie recipes, and variations have been used for many years both in our household here and in my childhood home.

    The best part–butter. It must be made using butter. It really just doesn’t taste the same if you use margarine. (I also subbed in coconut oil one time in place of butter, and…well the kids loved it! I liked it, but totally missed the buttery signature taste, so not going to do that again haha)

    How to Sub in Sourdough Starter Discard in this recipe?

    Eggs. The secret to easily substitute the starter discard is to switch out the eggs.

    This rule has worked for me for most baked items, and is one that several seasoned “sourdoughers” agree on. The general equation is as follows:

    3 Tablespoons of Sourdough Starter Discard = 1 egg

    So if you have a recipe that calls for 2 eggs, you will use 6 Tablespoons (or a 1/3 cup), and etc.

    Why Sourdough? Here’s a few facts you might not have heard of:

    • Improves digestion
    • Sourdough gluten is easier to digest
    • Lowers chronic disease risks
    • Promotes healthy aging
    • Assists in stabilizing blood sugar levels
    • Helps with weight loss
    • Lower glycemic index
    • Has natural preservatives
    • Contains high levels of protein, fibre and nutrients

    Interested in more info about Sourdough Starter? Click HERE

    How to Make Northbird’s Oatmeal Raisin Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter OR Eggs , and vanilla and mix until fully combined and smooth.

    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.

    5. Add in desired amount of raisins and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.

    7. Bake at 350 degrees fahrenheit for 10-12 minutes on middle rack of oven.

    8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once (!), you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

    • Servings: 30 Cookies
    • Difficulty: Easy
    • Print

    Delicious, buttery, chewy, and packed with raisins, this versatile recipe can be made with or without sourdough discard!


    By Jessica Burman © 2025 The Northbird Blog http://thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup sourdough starter discard OR 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 cups Raisins (Sultana are especially nice in this recipe!)


    • Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter (OR Eggs) and vanilla and mix until fully combined and smooth.
    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
    5. Add in desired amount of raisins and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
    7. Bake 10-12 minutes on middle rack of oven.
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.

    Additional Notes:


    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    Nutrition


    Per 1 Cookie: 131 calories; 3.9 g fat; 20.9 g carbohydrates;
    2.5 g protein.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Return to Top

    Bird Watching Nature Journal

    NorthbirdLeave a comment

    Find Northbird on social media:

    Return to “Homeschooling Activities & Resources”

    Return to “Discovering Birds”

    Do you have a child that loves to sit in nature and draw?

    I do. My oldest daughter loves sitting outside or by the window and drawing whatever wildlife she can find, or her impressions of nature.

    I created this bird survey tool as a way for her to record and draw the different birds that she finds around our community in Northern Ontario. (Her beautiful little six-year-old drawings and observations are so cute!) It will be a special keepsake in years to come.

    This birdy resource will encourage students to get outside into nature and watch and listen for the many amazing different bird species out there! It is non-specific to any geographical area, and is to be used as an interactive survey tool.

    On each page students can record:

    • The name of the BIRD sighted
    • Date/Time
    • Location of the BIRD
    • Colour and any notable markings of the BIRD
    • Behavior of the BIRD (what was the bird doing?)

    At the bottom of each page there is a framed box where students can DRAW their impression of what the bird looked like, or what it was doing (flying, perching, nesting, etc).

    This PDF file has been designed to be easily printed, folded and stapled together, making it an easy handout to either print and make ahead of time for younger students, or have the older students assemble it themselves!

    There are 12 different journal covers for students to choose from to use in their nature journals, highlighting a variety of different bird species.

    Instructions on assembling this nature journal:

    1) Choose 1 of the 12 unique journal covers and print on cardstock, fold in half.

    2) Print inner journal pages double-sided, flipping on short edge.

    3) Fold inner pages in half and insert into the cover.       

    4) Put 3 staples along the fold in the cover.

    What is Included in this Digital Package? (Total 18 Pages)

    • Bird Watching Journal Covers (12 pages)
    • Bird Watching Journal: Inner pages (4 pages)
    • Terms of Use/Instructions/Graphic Credits (2 pages)

    **Please Note that this is a DIGITAL FILE. There is no physical product from this purchase. After purchasing, there is a link that is automatically sent to your email where you can access your new file. (Email address is required at checkout).

    Click HERE to buy this Package
    Bird Watching Nature Journal
    $1.00

    Some of our favourite birds that we have discovered in the north: (and managed to take a picture of!)

    “Downy Woodpecker”

    Moosonee, Ontario

    “Dark Eyed Junco”
    Moosonee, Ontario

    (Photo Credit: Jesse Burman, my husband)

    “Chickadee”
    Moosonee, Ontario

    “Willow Ptarmigan”
    James Bay, Northern Ontario

    “Partridge”
    Moose River Area, Northern Ontario

    “Wild Turkeys”
    Muskoka, Ontario

    “Whisky Jack”/”Canada Jay”,
    Moose River area, Northern Ontario

    Thank you for your interest in this product designed by Northbird!

    **Please Note that this is a DIGITAL FILE. There is no physical product from this purchase. After purchasing, there is a link that is automatically sent to your email where you can access your new file. (Email address is required at checkout).

    Click HERE to buy this Package
    Bird Watching Nature Journal
    $1.00

    Did your kids or students make this Birdwatching Craft?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    This Free Birdwatching Survey Sheet PDF is available to download HERE.

    More on “Discovering Birds“:

    More Homeschooling Crafts & Activities to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Return to Top

    Delicious Broccoli Chicken Divan Recipe

    NorthbirdLeave a comment

    Find Northbird on social media:

    Jump To Printable Recipe Card

    Return to “Soups & Entrees”

    About This Dish…

    This is one of my grandmother’s tried-and-true recipes, and trust me, its a gold one! Since finding it in her recipe book last year we have made it many times and enjoyed a few emergency freezer meals that of it too!

    Full of excellent nutrition, this tasty dish is a great no-stress meal to serve hot on top of some fluffy rice!

    I love the way the flavours of broccoli and chicken are wrapped together with a creamy mix and coated with a generous layer of cheese (and many of those crave-able dinner dishes have that bubbly delicious cheese, am I right?!).

    I hope you enjoy this as much as my family does!

    History of Chicken Divan:

    This dish is a classic American casserole, often dubbed nowadays as a “comfort food”. Although there are many variations, this recipe always seems to consist of chicken and broccoli and is baked in a bubbly cheese sauce. It is thought to have originated in early 1900s in New York City at the Divan Parisien Restaurant. It was served for many years as their signature dish.

    How to Make Broccoli Chicken Divan:

    Supplies Needed:

    Ingredients:

    • 4 chicken breasts, cubed and browned
    • 3 medium stalks broccoli, broken into florets (you could also sub in cauliflower, or frozen broccoli/cauliflower)
    • 1 small yellow onion, diced
    • 1 can cream of mushroom soup, 10oz / 284ml (cream of chicken or celery is also nice)
    • 1/2 cup sour cream
    • 1 teaspoon curry powder
    • 1 cup grated cheese (I like cheddar with this recipe)
    • 2 Tablespoons butter
    • Paprika, sprinkled

    Directions:

    1. Preheat oven to 375 ℉

    2. Cut and brown the chicken in a little oil or butter, then set aside.

    3. Cut the broccoli into small florets and steam or boil until mostly cooked through (skip this step if using frozen broccoli as it has already been par-boiled).

    4. Put the broccoli and cooked chicken into a greased 9″ x 13″ pan or casserole dish.

    5. Dice up the onion and sprinkle on top.

    6. In a small bowl, blend together the creamed soup (undiluted!), sour cream and curry powder.

    7. Pour and spread as a next layer in the dish.

    8. Grate cheese and spread over top.

    9. Cut butter into small bits and dot over the cheese.

    10. Sprinkle the top with paprika.

    11. Bake at 375 ℉ for 20-25 minutes or until browned on top.

    12. Let sit for 5 minutes and serve warm over rice.

    13. Makes 6-8 servings.

    Saving the Leftovers?

    • Store leftovers in a sealed container in the fridge and eat up within 3 days.
    • For the freezer: put in a sealed container, label, and best to use up within 3 months. To thaw, put in fridge overnight and then reheat in microwave/oven.

    Make it a Bake-From-Frozen Freezer Meal!

    • Follow the directions above, and use an aluminum freezer safe dish to layer the chicken divan in.
    • Tightly wrap the top in aluminum foil and label. If possible, put the wrapped divan in an extra large freezer bag to keep it fresh longer and prevent freezer burn. Alternately, add another layer of aluminum foil, wrapping it completely around and tightly pressing it down. Label!
    • To bake: preheat oven to 400 ℉, and remove all wrappings except 1 layer of aluminum foil on the top.
    • Bake for 45 minutes, then remove the last layer of aluminum foil and bake for another 10-15 minutes or until fully heated through.
    • Let sit for 5 minutes then serve warm with rice.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Easy Broccoli Chicken Divan Casserole

    • Servings: 9x13 inch dish
    • Difficulty: Easy
    • Print

    Full of excellent nutrition, this tasty dish is a great no-stress meal to serve hot with some rice!


    Jessica Burman via Juanita Lambert, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Cutting board
  • Knife
  • Can opener
  • Measuring cups
  • Cheese grater
  • 9″ x 13″ baking pan
  • Small bowl

    • Ingredients

  • 4 chicken breasts, cubed and browned
  • 3 medium stalks broccoli, broken into florets (you could also sub in cauliflower, or frozen broccoli/cauliflower)
  • 1 small yellow onion, diced
  • 1 can cream of mushroom soup, 10oz / 284ml (cream of chicken or celery is also nice)
  • 1/2 cup sour cream
  • 1 teaspoon curry powder
  • 1 cup grated cheese (I like cheddar with this recipe)
  • 2 Tablespoons butter
  • Paprika, sprinkled

    • Directions:

    1. Preheat oven to 375 ℉
    2. Cut and brown the chicken in a little oil or butter, then set aside.
    3. Cut the broccoli into small florets and steam or boil until mostly cooked through (skip this step if using frozen broccoli as it has already been par-boiled).
    4. Put the broccoli and cooked chicken into a greased 9″ x 13″ pan or casserole dish.
    5. Dice up the onion and sprinkle on top.
    6. In a small bowl, blend together the creamed soup (undiluted!), sour cream and curry powder.
    7. Pour and spread as a next layer in the dish.
    8. Grate cheese and spread over top.
    9. Cut butter into small bits and dot over the cheese.
    10. Sprinkle the top with paprika.
    11. Bake at 375 ℉ for 20-25 minutes or until browned on top.
    12. Let sit for 5 minutes and serve warm over rice.
    13. Makes 6-8 servings.

    Additional Notes: Leftovers

    • Store leftovers in a sealed container in the fridge and eat up within 3 days.
    • For the freezer: put in a sealed container, label, and best to use up within 3 months. To thaw, put in fridge overnight and then reheat in microwave/oven.

    Additional Notes: Make a Freezer Meal

    • Follow the directions above, and use an aluminum freezer safe dish to layer the chicken divan in.
    • Tightly wrap the top in aluminum foil and label. If possible, put the wrapped divan in an extra large freezer bag to keep it fresh longer and prevent freezer burn. Alternately, add another layer of aluminum foil, wrapping it completely around and tightly pressing it down. Label!
    • To bake: preheat oven to 400 ℉, and remove all wrappings except 1 layer of aluminum foil on the top.
    • Bake for 45 minutes, then remove the last layer of aluminum foil and bake for another 10-15 minutes or until fully heated through.
    • Let sit for 5 minutes then serve warm with rice.

    Nutrition


    Per serving: 411 calories; 32 g fat; 13.2 g carbohydrates;
    21.2 g protein.

    Return to Top

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Resurrection Eggs Kids Activity: 12 Moments of the True Easter Story (Free PDF Download)

    NorthbirdLeave a comment

    Find Northbird on social media:

    Return to “Homeschooling Activities & Resources”

    This is a fun way to explore the true Easter story with your kids or students!

    All you need is some pop-open Easter eggs, a carton, the attached free pdf below, and (optional) some simple materials found around your home to help this incredible true story be presented in a hands-on activity for your kids.

    Each egg will contain a symbol of something that can be found around your home, representing an event in Jesus’ death and resurrection.

    There is a list of suggestions and ideas for items that can be inserted into each of the eggs. This free PDF list can be downloaded in the package below.

    Alternatively, there are some beautiful and realistic picture print-outs to cut and insert instead, if you’d rather not do a scavenger hunt to find everything from around your home!

    Scripture:

    There are 12 scripture passages from the gospels that can be cut and inserted into their corresponding eggs. For this free package version, all scriptures are in New International Version.

    Use a 12-egg sized egg carton to enclose all these resurrection story eggs, and if desired, you can use one of the 2 label options in the free download package below to cut and glue or tape to the top of the egg carton.

    We secured ours with 2 large elastics to help store it for next year without it accidentally opening and losing all the eggs!

    Here are a few ideas of how to use this Resurrection Egg Activity with your kids this Easter:

    • Hide all the eggs (pre-filled and with numbers written on the outside) and get the kids to find them in or outside your home. When the eggs are all found, have them put the eggs into an egg carton in numerical order. Have the kids take turns opening the eggs in order, reading the scripture and discussing the object inside and what it represents within the story.

    • During your Easter celebration gathering (like during a meal), each of the eggs are handed out (pre-filled and with numbers written on the outside) around the table. To begin, the person who has Egg #1 will open theirs, show the object or image inside, and then read the scripture verse. Then whoever has Egg #2 will do the same, and then continue until all the eggs have been opened and scriptures read.

    • Have a Scavenger hunt around your home to find either the tangible items needed (ideas listed below), or some printed & cut images from the free PDF below that have been hidden. Once the kids have returned with their “loot”, have them take turns opening the eggs in order and reading the scripture printout that has been concealed inside. Then they can discuss which of the printed images that they found matches the scripture and then put it inside the egg.

    Supplies Needed:

    • 12 Easter Eggs, pop open/plastic
    • Egg carton -Cartons with closable lids are nice for the free label (below) and saving it for next year!
    • Scissors
    • Tape or Gluestick
    • Permanent marker
    • Resurrection Eggs: Free PDF Download Package Containing:
      • Resurrection Eggs: Image Inserts
      • Resurrection Eggs: Egg Insert Ideas
      • Resurrection Eggs: Scripture Readings (NIV)
      • Egg Carton Labels

    Download Resurrection Eggs: Free PDF Package —–HERE

    Directions:

    1. Choose 1 of the three activity ideas listed above for how to use these resurrection eggs.
    2. Print the Free PDFs listed above.
    3. Either use the egg insert ideas or cut out images from the PDF download file for each egg.
    4. With a permanent marker: number each egg from 1-12 and number the bottom of the egg carton pockets.
    5. Cut out the scripture boxes and fold or roll up to put inside each egg (match the egg numbers to applicable verses)
    6. Choose one of the egg carton labels, cut and glue or tape it to the top of your egg carton.

    Highlights of the Easter Story that are used in this activity: (Each of these egg insert suggestions are also written on a PDF that can be downloaded in the package above)

    Egg #1: The Triumphal Entry (Mark 11:7-9)

    Egg insert suggestions:

    • Small leaf (like a bay leaf)
    • Cut out a mini palm branch from green paper
    • Little toy donkey
    • “Donkey” & “palm branch” image (free download above)

    Egg #2: Judas Agrees to Betray Jesus (Matthew 26:14-16)

    Egg insert suggestions:

    • 3 small coins –we use 3 dimes (30 cents) to represent 30 pieces of silver
    • “Silver coins” image

    Egg #3: The Last Supper (Matthew 26:26-28)

    Egg insert suggestions:

    • Cracker
    • Mini Communion Cup
    • Mini play food from toys (legos, barbiedoll, playmobile, etc)
    • Passover “Matzo Bread” & “cup” image

    Egg #4: Garden of Gethsemane (Matthew 26:36-39)

    Egg insert suggestions:

    • Dried or real flowers, herbs, etc
    • Mini toy flowers or trees
    • “Olive Tree” image

    Egg #5: Jesus Arrested and Beaten (John 18:2-3, John 19:1-3)

    Egg insert suggestions:

    • 3 short strings about 2″ long, tied at one end to represent a “whip”
    • A few short thorny twigs (rosebush, raspberry bush, etc)
    • “Crown of thorns” image

    Egg #6: Jesus Crucified on a Cross (Luke 23:33-34)

    Egg insert suggestions:

    • 3 Nails (small enough to fit inside the egg)
    • Cross (cut from brown paper, or make one from sticks, tape or glue together)
    • “Nails” and “cross” image

    Egg #7: Soldiers Gambled for Jesus’ Clothing (John 19:23-24)

    Egg insert suggestions:

    • Dice
    • “Dice” image

    Egg #8: Jesus Gave up His Spirit (John 19:28-30)

    Egg insert suggestions:

    • Piece of a sponge on a toothpick
    • “sponge” image

    Egg #9: Jesus’ Body Wrapped in a White Linen & Laid in a Tomb (Mark 15:42-46)

    Egg insert suggestions:

    • White cotton cloth
    • Small rock
    • “White linen cloth” image

    Egg #10: Women Came with Spices (Mark 16:1-3)

    Egg insert suggestions:

    • Spices: Peppercorns, Cloves, Star anise, Cardamom, etc (Biblically it was “myrrh” resin and “aloes” -like sandalwood- used to anoint Jesus’ body for burial)
    • Small toy bottle or mini container of liquid
    • “Pottery” image

    Egg #11: The Tomb is Empty, He is Risen! (Luke 24:2-8)

    Egg insert suggestions:

    • (no physical item suggestion, it’s an EMPTY EGG representing the EMPTY TOMB!)
    • “Empty Tomb” image (provided if you would like something inside each egg)

    Egg #12: The Great Commission (Matthew 28:18-20, Mark 16:19-20)

    Egg insert suggestions:

    • Cotton ball representing the clouds
    • “Jesus going up into heaven” image

    Enjoy this Easter Activity?

    I’d LOVE to know how it went!!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Homeschooling Crafts & Activities to Check Out:

    Northbird’s Spring Collection!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Return to Top

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Fun Owl Bird Snack Recipe for Kids

    NorthbirdLeave a comment

    Find Northbird on social media:

    Jump To Printable Recipe Card

    Return to “Deserts & Snacks”

    Return to “Discovering Birds”

    Somedays, our 3 kids remind me of little birds…one is contentedly “peeping”, while another is incessantly “chirping”, and of course there’s one that just noisily “squawks” if basic needs have not been met (sometimes constant cuddles with Mom strongly falls under this category!)

    Let me just say, I love these darlings. Period. However… there are days when the constant noises of active and most-of-the-time happy kids becomes too much for my ears! (Am I right fellow parents?!)

    My coping solutions to the noise?? Calming music for me (usually classical), and a good supply of nutritious snacks for these kiddos! Most of the time they can be easily distracted with food… because the majority of the time a contented tummy and full mouth doesn’t need to squack, right?!

    About this Snack/Activity:

    This snack was fun to make! It not only challenged the creative/artistic side of my brain, but was super tasty to eat too!

    The kids and I had been learning about owls and nocturnal animals in homeschooling and this was a perfect mid-morning snack to go along with it! (The hubby was also home that day from teaching at the high school and was quite happy to get a snack that was more interesting than his usual)

    Ingredients to Use:

    • Rice cakes were used for the body of the owl. Any large round one works, there are so many types and flavours! We like the plain ones best for this snack though.
    • For the base we used natural peanut butter, but you could also use other nut or seed butters, or hummus! Lather it on thick, this is the main protein part of this snack!
    • We used dehydrated strawberry chips for the owl ears, but you could also use fresh strawberries or another fruit and cut it to size. If you want to learn how to dehydrate your own strawberry chips like we did, you can check out THIS POST to find out more.

    • For the eyes, we sliced on fresh “banana dollars“. (My kids love their bananas!)
    • The wings were made using dehydrated peach slices, which could of course be substituted for fresh slices of peach. Apple or pear slices would work great too!
    • Raisins are the decorative part that tie it all in. You could also sub in cranberries, or other dried berries for this part.

    Activities to do with this Owl Bird Snack:

    Kids can not only have fun putting this tasty snack together, but they can also use the following resources for learning more about owls.

    Craft Activity:

    Cut out and paste shapes to create an Owl. You can download this free pdf HERE.

    Educational Videos:

    This is a a super fun video for younger learners, lots of energy, diagrams and some amazing facts discussed about owls.

    This video is longer, at 14 + 1/2 minutes, and probably better suited for grades 1 and up. It is a very well done video by BBC Earth, and shows some baby owlets hatching! It also answers some questions such as “How can Owls fly so quietly?” and “How does an Owl’s hearing work?”
    As a heads up: there are some mice that you see getting gobbled up!

    How to Make this Owl Bird Snack:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Spread the peanut/seed butter or hummus on the rice cake nice and thick.
    2. Place the Strawberry slices as ears, banana slices as eyes, and peach (or other) slices as wings.
    3. Place the raisins for additional feathers, a beak, and in the center of the banana eyes.
    4. Eat!!!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Posts on “Discovering Birds”

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Owl Bird Healthy Snack for Kids

    • Servings: 1 Owl
    • Difficulty: Easy
    • Print

    Jessica Burman, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Paring Knife
  • Cutting Board
  • Spreading Knife

    • Ingredients

  • Round Rice Cakes (Body)
  • Natural Peanut Butter, Seed Butter or Hummus (Colouring)
  • Strawberry slices, dried or fresh (Ears)
  • Round Banana slices (Eyes)
  • Peach, Apple or Pear slices (Wings)
  • Raisins (Feathers, Beak, Eyeballs)

    • Directions:

    1. Spread the peanut/seed butter or hummus on the rice cake nice and thick.
    2. Place the Strawberry slices as ears, banana slices as eyes, and peach (or other) slices as wings.
    3. Place the raisins for additional feathers, a beak, and in the center of the banana eyes.
    4. Eat!!!

    Return to Top

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Ocean Pelagic Zone Booklet: A Fun Learning Resource for Students

    NorthbirdLeave a comment

    Find Northbird on social media:

    Return to “Homeschooling Activities & Resources”

    Return to “Ocean Life”

    Designing This Mini Pelagic Zone Booklet:

    This project was fun to create! I wanted to make a little flip-book that showed the depth of the ocean layers through shades of colours. This simple book illustrates how the deeper the layers go in distance from the sun, the darker it gets from increasing lack of sunlight.

    My daughter enjoyed this activity as she got to go through our crayon box and pull out every possible shade of blue, purple, grey and lastly black. She then lined them up and selected 6 shades to use in her little flip book.

    After some technical educating on my part for how to develop this resource, I discovered how much I enjoy creating digital educational files and have since then updated and redesigned this product to be able to offer it as a digital purchase.

    What Is This Resource Used For?

    This is a fun, hands-on resource for kids to learn about the amazing layers of the ocean, also known as the “Pelagic Zones”! Great to use alongside any ocean studies!

    What are the “Pelagic Zones?”

    The pelagic zones, or layers of the oceans are split up into 6 areas, ranging from the most shallow intertidal zone near the sunny surface, to the deepest and darkest depths of the hadalpelagic trenches.

    • Intertidal Zone
    • Epipelagic Zone (Sunlight Zone)
    • Mesopelagic Zone (Twilight Zone)
    • Bathypelagic Zone (Midnight Zone)
    • Abyssopelagic Zone (The Abyss)
    • Hadalpelagic Zone (The Trench)

    Showing (1) completed booklet, with 5 pages of B&W booklet template, and the B&W Info cards.

    What is Included in this Digital Package? (Total 17 Pages)

    • Ocean Pelagic Zones Booklet (Colour Version) & Instructions
    • Ocean Pelagic Zones Booklet (Black and White Version) & Instructions
    • Pelagic Zone Info Cards (Colour Version)
    • Pelagic Zone Info Cards (Black and White Version)
    • Terms of Use

    **Please Note that this is a DIGITAL FILE. There is no physical product from this purchase. After purchasing, there is a link that is automatically sent to your email where you can access your new file.

    Click HERE to Buy this Package:
    Ocean Layers Mini Book & Pelagic Zone Info Cards
    $1.00 CAD

    The Pelagic Zone Booklet:

    Kids can use either one of the booklet template versions to cut and staple together their own mini pelagic zone books. Both the B&W and the Colour version were designed to insert a transparent page protector cut to represent the ocean’s surface. (This is of course optional, but my daughter and I thought it was a cool part of the activity!)

    Showing my daughter’s completed booklet cover with the B&W booklet template

    The black and white version has the extra steps of colouring or painting the different layers and then gluing on the different layer’s labels. This version is printer-friendly, and has detailed instructions on how to complete the booklet.

    The In-colour version booklet template

    The in-colour version may be heavier on ink usage, but the added step of colouring or painting the layers is already done, and the labels are already included, which enables this project to be completed in less time. The pelagic layer colours also coordinate with the coloured version of the pelagic zone info cards.

    The finished product size is approximately 7.5″ x 4.5″.

    Supplies Needed for this Activity:

    • Scissors
    • Gluestick (**not required for the in-colour version)
    • PDF template printed (pages 1-4, instructions are page 5) **I recommend printing on white cardstock if you are painting in the coloured layers)
    • Plastic page protector (cut in half if size is 8.5″x11″, use template for sizing)
    • 6 Different Crayon or Marker shades of blue, navy blue, purple and black. (You could also paint if you prefer!) (** Not required for the in-colour version)


    Pelagic Zone Info Cards:

    Each of the Pelagic Zone Info Cards relates to a layer of the ocean and has details included of the following:

    • Approximate recorded depth
    • Average recorded temperature for that zone
    • Plant life or unique habitats to that zone
    • Marine animals
    • Other known facts related to that zone

    The black and white version is of course printer friendly, and the in-colour version uses the same ocean layer colours as the coloured pelagic booklet template! So if using lots of coloured ink is not an issue then this is a great option!

    Thank you for your interest in this product!

    ** This is a DIGITAL FILE. There is no physical product from this purchase. After purchasing, there is a link that is automatically sent to your email where you can access your new file.

    Click HERE to Buy this Package:
    Ocean Layers Mini Book & Pelagic Zone Info Cards
    $1.00 CAD

    Check out these other Ocean Crafts and Activities!

    More Homeschooling Crafts & Activities to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Return to Top

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Cinnamon Raisin Sourdough Pretzel Recipe

    NorthbirdLeave a comment

    Find Northbird on social media:

    Jump To Recipe Card

    Return to “Sourdough Recipes”

    Where Did Pretzels Originate From?

    The ancestry of the soft pretzel can be found dating back to 610 AD. An Italian monk was recorded to have made a tasty, twisted dough incentive for little children learning their prayers, and calling it a “Pretiola“. However, the soft pretzel is more commonly thought to have come from southern Germany, where it began raising popularity around 1200 AD and it’s traditional twisted shape began to form in bakeries.

    In the Catholic Church, the three intertwined holes in the soft pretzel were thought to represent a reminder for the Holy Trinity. Soft pretzels were made during Lent that only consisted of: flour, water and salt, because catholics could not eat any eggs, dairy or lard at Lent. At Easter, (in some areas of Europe) soft pretzels were hidden and found instead of an Easter egg hunt.

    Today, the soft pretzel is thought of as a good luck symbol, and also a “tying the knot” symbol used at weddings.

    Much “snacking” goes on while we make these pretzels with the kiddos!

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Looking for more info on managing and growing your Sourdough Starter?

    Click HERE and scroll down to see the section for Sourdough Starter.

    Creative Soft Pretzel Ideas:

    Use this one basic recipe to make many more kinds of pretzels! Just add the extra ingredients right before shaping and twisting into pretzels. I’ll post more pretzel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Plain Soft Pretzels
    • Cheesy Pretzels
    • Blueberry Pretzels
    • Cinnamon Pretzels
    • Cranberry Pretzels
    • Chocolate Pretzels
    • Poppy-seed Pretzels
    • Sesame Seed Pretzels
    • Apple Cinnamon Pretzels
    • Gingerbread Pretzels
    • Cinnamon Raisin Pretzels
    Cheesy Pretzels
    Plain Soft Pretzels
    Cinnamon Raisin Sourdough Pretzels

    How to Make Cinnamon Raisin Sourdough Pretzels:

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Egg wash

    • 1 egg
    • Sea Salt for sprinkling (optional)

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Add raisins and cinnamon and knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with some sea salt if desired.

    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Cinnamon Raisin Sourdough Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Delicious Raisin Cinnamon Pretzel Recipe made with Sourdough (This is my oldest daughter's favourite and a rare occasion that she eats raisins!) Mix...Ferment...Boil...Bake...Eat!


    Jessica Burman © 2025 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Large pot
  • Slotted spoon
  • Egg Brush

    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour
  • 1 cup raisins, sultana raisins are nice with this recipe (add later, after bulk fermenting)
  • 1-2 Tablespoons ground cinnamon (add later)

    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar

    • Ingredients: Egg Wash

  • 1 egg
  • Sea Salt for sprinkling (optional)

    • Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Add raisins and cinnamon and knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with some sea salt if desired.
    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Pretzel: 172 calories; 1 g fat; 39.4 g carbohydrates;
    3.9 g protein;

    Return to Top

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.