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If you’ve been following my posts here at 5 Minutes for Going Green, you know I’m all about taking baby steps toward eco-living. In other words, I tend to take two steps forward, followed by at least one squarely on my cushy bottom.
One step forward I’ve taken recently is to bake and cook healthy, whole-food after-school snacks for my kids. I’m tired of buying over-processed, heavily-packaged snack foods that destroyed my grocery budget.
Three winning recipes my (picky) kids happily eat:
Egg and cheese sandwiches:
2 packages English muffins (I buy wheat)
2 dozen eggs (I go with free range)
24 slices cheese (cheddar for our family)
Optional: ham slices or the veggie equivalent (we like Yves brand)
Fry the eggs individually (we cracked them right into circular cookie cutters on the griddle to keep their shape).