Posts Tagged ‘cashews’
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Who doesn’t love ice cream? I do…until it makes me sick, or…well, now I just eat coconut milk ice cream sparingly. I thought it would be fun to make colorful ice cream scoops for lunch and pretend like we’re having it as a special treat.
Miss A (3 years old) has an Easy LunchBoxes container with tiny ice cream cone sandwiches on Rudi’s brand Cracked Wheat bread. I used a small pastry plunger cutter to make them. I do press the bread a bit before cutting, cut the shape and then press the plunger VERY firmly to get the fancy imprints in the bread. Then fill them as desired. Above the sandwiches in the pink cup is jasmine rice with balsamic glazed chickpeas. Next to that are some orange “scoops” of cantaloupe and some dried apricots. In the top left compartment are honeydew melon balls and in the top right are more “scoops” of watermelon.
Miss G has been asking some days to help make her lunches. Sometimes it’s in the mad rush of the morning, but she loves to cook and help so I try to accommodate whenever I can since I know she’s more likely to eat it if she makes it. She chose flowers for the above lunch in her Easy LunchBoxes container. She wanted chocolate almond butter, but we settled on regular almond butter and blackberry jam on Rudi’s Cracked Wheat bread. She also wanted to poke holes in them so she chose a tiny clover shaped cutter for the middle. Above the sandwiches are flower cups of dried cranberries and cashews. In the top left are grape tomatoes which she eats by the container and in the top right is an apple shaped apple which I made for her. I soaked it in the juice of half and orange for about 10 minutes before packing to prevent browning.
For snack time today, Miss G packed herself some sliced cucumbers, flower cut watermelon shapes, an apple cinnamon flower muffin and raspberries in lettuce silicone cups packed in her LunchBots Uno.
Please click on each photo to see where I purchased the tools I used to make this lunch:
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Leftovers. It’s what’s for lunch. It’s not exciting sometimes, but it sure is a timesaver for whoever is packing lunch!
I have gotten in the habit in the past few weeks of doubling my dinner recipes. I am always grabbing lunch on the go, and it’s nice to have something I can just reheat. Plus it makes for simple lunches the next day. In this case, I had been browsing through Christy Morgan’s Blissful Bites cookbook while meal planning. She suggested a grain called hato mugi. In all my years of cooking I hadn’t ever heard of it. It’s also called Job’s tears. It’s a barley like grain that is actually the seed of an Asian grass that has a higher quantity of protein, fat, calcium, iron, B vitamins and more amino acids than most grains. It also helps with the stomach and cleansing the blood. I decided to order some for fun. It’s a wonderful, gluten-free grain. My best description of it would be a heavy, more textured barley and with a more distinct taste. I cooked the hato mugi first. While it was simmering, I cooked cannellini and pinto beans separately with lemon juice, garlic rosemary, salt and a bit of tahini. When it was done, I arranged it over the grain.
And above is the same dish packed in an Easy LunchBoxes container for lunch the next day. The beans got a bit smooshed when I stored it overnight, but I just added fresh fruit in the morning (honeydew melon balls and mango slices). Lunch is served.
Miss G wanted bears today so I obliged. She has mini sandwiches in the bottom left with bear faces stamped on them. Above are cashews, a date, almond and raisin ball rolled in coconut and grape tomatoes on bear picks. In the top right are fresh mango slices with more little bears, and in the bottom right are strawberry hearts and a silicone bear cup with honeydew melon balls packed in her Planetbox stainless lunchbox.
I am also in the running again this year for the Circle of Moms. This time I’m trying to make it to the Top 25 Vegetarian and Vegan blogs in the country. You can vote once a day from each IP address. All you do it click vote. I appreciate your support! Click here to vote for me!
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I ordered a new Planetbox lunchbox for Miss G. She is over the moon about her new box and owl carrying bag, and she’s anxious to pack her lunch in it again all by herself. Today’s lunches are vegan, gluten free and soy free (except the pretzels which contain wheat).
I packed the first lunch for her in it. Clockwise from the top are slices of blood orange, Go Raw Pizza flax snacks, cashews, dried aprictos and dried cranberries. In the round stainless container is gluten free, vegan pesto macaroni in it with black olives and heirloom tomato slices. The bottom left compartment has sliced kiwi and in the middle is a coconut covered date and raisin “snow ball”.
For her preschool snack today, Miss G has two small bento boxes. The top contains mini cucumbers from a local farm, and Trader Joe’s brand marcona almonds with rosemary. The bottom container has a Wholly Guacamole 100 calorie snack pack of guac with peace pretzel chips for dipping. At the bottom are dried mango slices.
For Miss A’s toddler lunch, she has a LunchBots Quad stainless container. From the top left are dried cherries, rosemary roasted marcona almonds, kiwi and watermelon slices, quinoa topped with black beans, peas, carrots and shallots, and in the bottom left are carambola (star fruit) and sugar snap peas.
Happy Lunch Packing!
Things I used to make this lunch:
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It’s a rainy, cooler day here in Florida today so there’s some sunshine inside the lunchbox. I made Miss G some vegan BLTs for lunch. I found these mini slider buns at Whole Foods in the bread section, and they’re they perfect size for preschool lunches. I cooked some vegan tempeh (fermented soy) bacon. I use a tiny bit of Earth Balance vegan mayo on the bun, then romaine leaves and sliced tomatoes. Above the mini sandwiches are grape tomatoes and pineapple pieces. In the top left of her Easy Lunchboxes container are honeydew melon pieces and in the top right is a sunshiny face clementine.
My girls also love sliced avocado or guacamole on their BLTs.
Miss G’s snack today is freeze dried mango pieces, a Crimson Gold organic apple and roasted cashews in her Happy Tiffin stainless bento box.
Vroom! Miss A is off with her LunchBots Quad filled with cars. From the top left are pineapple pieces with 2 honeydew melon cars on top. In the top right is chickpea hummus with a pita bread car on top. In the bottom right corner are honeydew melon pieces with dried apricot cars on top, and in the bottom left are Laurel Hill brand peace sign pretzels for dipping and mini carrots.
Happy Lunch Packing!
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Fun colors make almost anything look delicious. I use a lot of silicone baking cups to entice my kids to eat. This tortilla wrap is leftovers from last night’s dinner. I used Rudi’s Organic brand whole grain wraps. Inside are romaine leaves, fresh roma tomatoes, barbeque black beans with onions and tofu. I used a recipe from Robin Roberston‘s Vegan On The Cheap cookbook. Above the wraps is a little silicone square of Go Raw brand coconut cookies.
This dinner is one I double the recipe for to save time, and the leftovers taste better the next day. I included a clementine orange in the top left compartment and in the top right of her Easy Lunchboxes container are honeydew melon pieces.
For her snack today, Miss G has a Happy Tiffin stainless bento box with cashews at the bottom, a butterfly cup with dried cherries and underneath the cup are dried apricots.
For my almost 3 year old’s lunch, I made an open faced heart sandwich on Rudi’s Organic whole wheat bread with Justin’s almond butter spread and strawberry heart halves on top. Above that in the silicone cup is a peeled clementine with a leaf pick. In the top left of her Easy Lunchboxes container are Go Raw brand Super Cookies made with all organic coconut, sprouted sesame seeds and dates for her gluten free, nut free snack. And in the top right heart silicone cup are cantaloupe hearts. Both girls have ice waters with their lunches.
Things I used to make this lunch:
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“Why am I NEVER going back to school again? I miss my friends!”, Miss G asked over the weekend. Truthfully, I enjoyed having the whole family home for a while and doing things together. I know they were getting bored by the time the New Year arrived this week. I also enjoyed a couple of weeks without making bento lunches and blogging which is a good thing. I’m feeling like I really had a break. I hope that everyone else had a bit of a break too aside from the holiday stress.
The tummy bug hit our house so only 1 munchkin is off to school today.
My 4 year old went to preschool with a LunchBots Quad full of healthy goodies. From the top left she has pineapple pieces, blueberries, raspberries, two small sandwiches on Rudi’s Organic whole grain bread cut with Linzer cookie cutters and a small star out of the middle. In the bottom left are cashews and dried cranberries.
One of my goals for this year is to stay more organized. I found this recycled chalk board at a local store, and I use it for my weekly menu board. It hangs near the kitchen. It always has one or two quick meals for when “planned” dinners don’t pan out and the others for when I have the time to prep as usual. I also try to make enough each night to have leftovers to pack for lunches the next day. Anything to minimize time and maximize effort is what will help make things run more efficiently. It’s not a perfect system, but it does keep me from scrambling and wondering what to cook.
Wishing you all a healthy, prosperous new 2013 and happy lunch packing!
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Every day with my kids is a gift. So I decided to put a small gift in Miss G’s lunch today. She has an almond butter and jam sandwich shaped like a Christmas gift on Rudi’s Organic Whole Grain bread. I put a Stretch Island fruit leather bow on top. Above that are breaded soy nuggets in a star silicone cup. Wedged in between is a Hail Merry Vanilla Macaroon for a treat. Pineapple chunks and a peeled clementine are packed in next to her lunch. In the top left are organic blueberries with a peppermint swirl food pick and Christmassy cous cous in the top right with red peppers mixed in packed in her Easy Lunchboxes container
The snack bento of the day is cashews, a small organic apple and purple sweet potato chips in her Happy Tiffin stainless bento box.
My littlest munchkin has a holly lunch today in her LunchBots Quad. From the top left she has organic raspberries with a mitten ring. In between the cups are 2 dried apricots and a Hail Merry brand raw macaroon, cashews in the top right with a holly food pick, organic blueberries and three small holly sandwiches on Rudi’s Organic whole grain bread made with a small cookie cutter stamp.
I packed this fruit and grain snack box to go with my husband’s lunch. In the top compartments are festive colored cous cous and dried cranberries. In the bottom of his Easy LunchBoxes are raspberries, mixed grain and walnut salad, a local organic Florida tangerine and a mini apple.