Many of my clients’ therapy goals include working on multistep sequential directions.
“First, find the game, then find the book.”
“Before you get the game, get the book.”
“After you get the book, get the game, then get the bubbles.”
Frequently, these sequential directions also include early concepts such as spatial, size, temporal and quantitative concepts. Sequential directions are frequently used in the classroom, so they are extremely important to master! While there are many functional ways to practice multistep sequential directions at home, one of my favorite ways is to incorporate kids into cooking! Note: “cooking” can be a term used very loosely for young children, i.e. have them “make” chocolate pudding by mixing milk with an instant pudding pouch or “make” an ice cream sundae in a specific order for a fun, summer treat!
Here is a favorite family recipe that will get your kids cooking and practicing sequential directions. Note: this recipe is made with whole-wheat flour and eggs but could easily be made vegan or gluten-free.
• 1/3 c melted coconut oil (or oil of choice)
• ½ c maple syrup or honey
• 2 eggs
• 2-3 ripe, mashed bananas
• ¼ c milk of choice OR water
• 1 t baking soda
• 1 t vanilla extract
• ½ t salt
• ½ t cinnamon
• 1 ¾ c whole wheat flour
1. Preheat oven to 325F and grease a 9×5 inch baking pan (**this direction for parents only – the rest can be kids or parents!)
2. First, pour the oil and honey into a large bowl, then whisk together.
3. Add the eggs to the bowl and mix well, then mix in bananas and milk.
4. Before you whisk again, add the baking soda, cinnamon, vanilla, and salt.
5. Pour the batter into the loaf pan, then sprinkle with a pinch of additional cinnamon.
6. Bake 55 to 60 minutes or until a toothpick or knife inserted into the center comes out clean.
7. After you let the bread cool for 10 minutes in the pan, transfer to a wire rack to cool for 20 minutes.
8. Slice. Eat. Enjoy!
Caitlin Brady, M.A., CCC-SLP