Yesterday I shared some tips for school lunch and after-school snack time.  Today I share a specific recipe, one that can be infinitely altered to suit your child’s taste.  Best of all, they can be made in mass quantities and frozen, then heated when snack time arises...or even packed as a lunch entree.

Filo is a thin, Mediterranean dough.  It is sold in packs of thin layers, that bake to a crispy crust in the oven.  It is quite tasty, yet far lower in calories and fat than traditional puff pastry.  The secret to working with filo is to ensure it stays damp while you work, so it does not dry out and crack.  A simple damp clean towel can help with this task.

Filo Triangles

1 - 14-16 ounce box frozen filo sheets
¼ cup Earth Balance or butter

I thought a perfect way to end Apple week would be with a "treat" . These were fun to make and even more fun to eat.

1. Gather your materials. You will need an apple, some yogurt, red food coloring , a knife,cutting board, and some dishes.

2. Slice your apple into long thin sticks.

With school back in session for most of us with school age children, this week I will share one of my favorite ways to eat healthy on the go, be it before school, after school or wherever you may be running.

Quick breads are aptly named for the amount of work that goes into mixing them together; not so much for the amount of baking time they require. Quick because there is no yeast, and therefore the prepping of the batter or dough for the bread is quite speedy. Yet the baking time for many of these breads hovers around one hour.