On this plastic free journey I am learning not to be put off because I can’t get everything just right but rather accepting that the best I can do is better than doing nothing at all. It might sound like I’m a perfectionist but I’m certainly not, I think maybe someone of the words we use like “zero waste” or “plastic free” imply it’s an all or nothing change.
When I step back and think about the millions of people across the world making one little change to their everyday life and I feel inspired knowing that millions of “one little changes” have a big impact.
For some of you reading today you are well and truly on your plastic free journey and you have made many small but powerful changes to the way you choose to live. For others, you are just starting out simply by exploring and reading what others are doing you are beginning your own journey.
My kids are all gluten free so finding snacks that satisfy in the lunchbox can be tricky. I use to do a lot cake baking but we’ve cut back on sugar and so I’ve been hunting around for a savoury treat. My best option so far has been to include rice crackers in their lunchboxes and while it’s not the best as they come in a plastic tray covered in a soft plastic wrapper I do my best by recycling.
When I am super organised I bake my kids favourite snack Cheesie Puffs in bulk and pop them in the freezer. On the days I ditch the crackers and pop in a cheesie puff I feel like I’m winning it’s a great feeling and on other days I give myself a break and know I’m doing my best.
- Butter for greasing
- 70g tasty cheese roughly chopped
- 160g full cream milk
- 60g coconut oil
- 1 egg
- 170g tapioca flour
- 1 tsp salt
1.Preheat oven to 220ºC
2. Grease a 24 hole metal mini muffin tray
3. Place all ingredients into a blender and process until you have a smooth batter
4. Fill each muffin mould ¾ full.
5. Bake for 12-15 minutes or until puffy and lightly browned.
6. Remove from the oven and leave to cool in tin for a few minutes before serving warm.