Posts Tagged ‘broccoli’
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My favorite pasta place in town, Peperonata Pasta in Sarasota, FL has started making gluten free, egg free, soy based pasta, and we love the fun shapes! I buy it at the Saturday Farmer’s Market fresh. These creste shapes are made to look like a rooster’s comb, and my kids love them!
I cooked the pasta and then stirred in some seasoned black beans, steamed broccoli and topped with black olives. Included are honeydew melon and cantaloupe balls and a silicone cup of red grape tomatoes in my 4 year old’s Easy LunchBoxes container.
A simple fruity snack box went off with Miss G today too. In her LunchBots Uno, she has watermelon, strawberries, pineapple and kiwi slices.
Little Miss just turned 3 has a smaller version of the same gluten free pasta with black beans and broccoli with black olives and a rainbow of fresh fruit in her LunchBots Duo with sliced kiwi, pineapple and watermelon pieces. Both girls have ice water daily with their lunches.
Just read a great quote that I loved so I’m sharing it below. Happy Thursday!
PLEASE CLICK BELOW TO VOTE FOR ME ONCE A DAY FROM EACH IP ADDRESS! CONTEST GOES UNTIL FEBRUARY 7TH! THANK YOU!
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Wednesday is a perfect day for leftovers. Mom’s feeling a bit under the weather so dump dinner in an Easy LunchBoxes container & voila. Lunch is served.
Lunch today (dinner last night) is brown rice with mixed vegetables (broccoli, carrots, snow peas and onions) on top. I packed a tiny sauce container of soy sauce. In the top left container are grape tomatoes and in the top right are red grapes.
In her Happy Tiffin stainless bento, Miss G’s snack is a seckel pear, clementine sections, kiwi slices and a container of roasted pumpkin seeds.
Little Miss 2 year old has a LunchBots Quad for lunch. From the top left are clementine sections with a star container of pumpkin seeds, red seedless grapes, star sandwiches with pumpkin pecan butter and a small Hail Merry brand chocolate vegan macaroon, and at the bottom left are mini carrots and sugar snap peas.
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It’s Meatless Monday! I’ll post my variation of the recipe below for those interested. Miss G has forbidden (black) rice topped with stir-fryed veggies and a small sauce container of soy. At the top left are dried cranberries, goji berries and dried edamame. At the top right is a pumpkin clementine all packed in her Easy LunchBoxes container.
Meatless Monday Stir Fry with rice:
Choose any kind of rice that you have handy and cook. While rice is cooking, cut up the vegetables that you’d like in your stir fry. I had broccoli, onions and carrots. I saute them in water and cook until tender. I also made a first attempt at brown sauce. I used 1/4 cup soy sauce, 1/3 cup vegetable broth, 1/3 cup of molasses, 1 teaspoon of grated ginger and 3 teaspoons of minced garlic. Next time I will add 1 tsp of cornstarch at a time until it thickens a bit. This sauce is definitely something you make to suit your taste. My kids won’t eat a lot of ginger so I minimize it. Cook ingredients in a sauce pot over medium heat for about 5 minutes and pour over rice and veggies. Dinner is served!
Miss G’s Happy Tiffin container is filled with plum sections and a half of an apple. The round container is filled with peach flavored almond milk yogurt.
Things I used to make this lunch:
I looked at the school calendar yesterday and realized it’s rainbow week at the girls’ school. I didn’t have anything naturally blue today so I just left it out & put food in blue cups instead rather than coloring something blue. Boring, I know.
The coolest thing in the lunches is the bread which, admittedly, I did not make. I have to give full credit and mad props to my baking envy of Astrid over at Lunch Fit For A Kid. I have seen her amazing baking skills from breads to cakes and homemade rolls. This girl can BAKE! So I begged, and pleaded and bribed her to make me a loaf of her rainbow pan de mie. Please click on the link here for her recipe for the Rainbow Pan de Mie. She “veganized” it for me by using soy milk in place of the cow’s milk whey. It was even more beautiful than I’d seen in her blogs, and my kids went nuts over it. I even made vegan Easter french toast with it this past Sunday, and it was yummy! I am not a great baker, and so I was extra grateful to have Astrid make something so special for my family. Thanks again!
Here’s how our loaf turned out:
And this is Miss G’s lunch today. From the bottom left up, she has strawberries, a mandarin orange, pineapple chunks and yellow pear tomatoes from our garden. At the top left in the blue cup are sauteed broccoli & cauliflower, green pear tomatoes and kohlrabi slices in the middle for the purple. I’m betting they won’t get eaten, but the rule in our house is that she has to at least TRY it. At top right are three prunes surrounding some organic Lemon Snap spelt cookies that I found at Whole Foods. And at the bottom right is her tulip sandwich on the rainbow bread filled with almond butter and jam all packed in her Easy Lunch Box.
Little A had her own version of a rainbow lunch today. This week is also the letter “U” so her tiny sandwich is a U. From the top left clockwise, she has strawberries, half of a mandarin orange, at top right are leftover pieces of a Quorn brand meatless & soy free Vegan burger, her rainbow “U” almond butter & jam sandwich, dried cherries, kohlrabi, and pineapple and honeydew melon in the middle packed in her LunchBots Duo.
Lastly is my husband’s salad for lunch. He is in on the rainbow theme too. He has a spinach and baby greens salad. On top are red bell peppers, orange heirloom tomatoes, yellow zucchini, spinach, raddichio, and kohlrabi on top packed in his LunchBots Uno. Everyone in our family totes CamelBak bottles with filtered ice water throughout the day.
For more great rainbow ideas, please go visit The Rainbow Connection at Bent On Better Lunches.