Posted August 22, 2012on:
A fiesta sounds a lot better than leftovers, right? They don’t look so appetizing left in the bowls or on the plates after dinner, right? So I put things in pretty silicone colored cups, call it something new and it’s lunch made from last night’s meal!
We had veggie crumbles with taco seasoning, and all the taco fixings. From the top left are blackberries. Instead of tortillas or shells, I included sweet potato chips for her to dip in her soy crumbles and guacamole. Grape tomatoes which Miss G loves to eat whole are below the chips. I put some sliced black olives on the soy meat crumbles (which are mixed with a bit of Tofutti sour cream. I revised it a bit for the lunchbox version. At the bottom left is lettuce and some Daiya cheddar “cheese” dairy free shreds. I’m quite sure she won’t eat the lettuce, but I try to include something new at almost every meal. Instead of avocado slices, I froze guacamole in grape ice cube shapes. It should be thawed by lunchtime for dipping. All of it packed in her Easy LunchBox.
Her morning and afternoon snacks are packed in these smaller strawberry shaped bento containers. The larger one has nectarine slices and pieces and halved strawberries. In the smaller container are medjool dates and dried mangos cut into pieces along with dried cranberries and shelled pistachios.
And my husband had a left over fiesta too. Underneath his veggie crumbles is the israeli cous cous mixed with quinoa. Then a mix of soy taco flavored crumbles, black beans cooked in shallots, sliced grape and heirloom tomatoes, sliced black olives, lettuce shreds, Daiya cheddar cheese shreds and a side (not shown) of salsa verde as a topping. At the top left are blackberries and sliced figs and at the top right a whole plum sliced into sections packed in his Easy LunchBox.