bentoriffic

Posts Tagged ‘BBQ

It was Miss A’s birthday this week.  She turned 3.   I think every mother sits back and asks where the time went.  It certainly doesn’t feel like 3 years ago!  In any case, I made her a special birthday lunch, and her Easy LunchBoxes container came back empty which is always a sign of success to me.

Bentoriffic- Three Years Old bento

I used the LunchPunch birthday cake cutter on Rudi’s Whole Wheat bread.  Inside is Justin’s Almond butter with a bit of agave nectar.  I cut a 3 out of  Stretch Island fruit leather and used a tiny heart cutter for the flames of the candles.  On either side of the sandwich are heart picks of organic blueberries.  In the top left compartment are 3 pineapple chunks and three candle cupcake picks and in the top right are 3 number 3 pieces of watermelon and a date and raisin ball rolled in coconut.

Stitch present

Her favorite present?  A Stitch action figure which I found on eBay.  He speaks alien, makes laser gun noises and comes with green alien drool.  I know, I’m not winning mother of the year in some people’s eyes, but she LOVES her Lilo and Stitch Disney movies.

Bentoriffic- Cupcake by Miss G

Miss G wanted to make her own lunch today so I obliged.  She had a cupcake shaped sandwich with the same LunchPunch set.  She filled it with chocolate almond butter and cut a fruit leather cherry for the top.  She also has organic blueberries and ice cream cone shaped watermelon pieces in her Easy Lunchboxes container.

Bentoriffic- BBQ beans and veggies bento

My husband is having last night’s leftovers of barbeque black eyed peas, beans and vegetables.  It’s as simple as it sounds. Cook black eyed pease and your favorite beans (I used pintos) or open the can & dump into a skillet.  In a separate skillet I cooked 2 carrots chopped, 1 shallot finely chopped, 1 cup of peas and 2 turnips and sauteed them in a separate skillet until cooked.  I used about a 1/2 cup of barbeque sauce and coated the beans while heating them.  When the vegetables were done cooking, I merged the two and coated it all with the barbeque sauce.  Dinner is served!  In the top left are pineapple pieces and in the right compartment are watermelon pieces in his Easy Lunchboxes container.

Please click on each photo to find out where I bought tools I used to make this lunch:

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The Quinoa Corporation makes packages of premade polenta.  They’re perfect for a last minute dinner or snack.  The polenta they make is USDA certified organic, kosher, gluten free and fat free with no funky additives.  It comes in all different types, plain, flavored with garlic.

They also make yummy pastas with corn and quinoa and fun shapes for kids.  For today’s lunches I used their blend of corn and quinoa for added protein.  I like to cut shapes for the kids out of 1/2″ slices.  I also cook the leftover scraps for me to eat.  I either bake or grill the polenta on the stove top.  It’s pre-cooked so there’s no worry about it not being cooked long.  I cook it long enough for it to be firm and picked up by little fingers without falling apart.  Below are quinoa polenta hearts baked in a skillet on the stovetop over medium heat for about 10 minutes on each side.  In her mini dippers container is barbeque sauce for dipping.  next to the polenta hearts are a cup of raspberries and a pick of yellow grape tomatoes.  At the top left are heart shaped watermelon pieces and at the top right are cantaloupe hearts packed in her Easy LunchBoxes container.

For her snack today, Miss G has a LunchBots Uno with a sweet potato pumpkin shaped muffin at the top left, 2 Crimson Gold mini apples, slices of local Florida oranges with a lion pick and snow peas.

Miss A has mini leaves in her LunchBots Quad.  From the top left are watermelon leaves, cantaloupe leaves, quinoa polenta leaves and a peeled clementine surrounded by dried apricots.

Things I used to make this lunch:


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