Posts Tagged ‘chickpeas’
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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:
- In: allergy friendly | bento | casein free | dairy free | eating local | eco-friendly | egg free | engine 2 diet | Foods | kids | lunchbox | meatless | no waste lunch | obento | organic | plant based | plant strong | raw food | school lunch | snacks | soy free | toddler food | toddler lunch | Vegan | Vegetarian | whole food | yum
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Welcome to Wednesday. I’m on day 2 of a diet cleanse and exactly 2 days that I’ve had a headache. I cut out a number of things. By far the hardest are soy and caffeine. It’s a great way to find out how addicted to caffeine I am. My answer was VERY addicted. We’ll see how I do at the end of two weeks. Just hoping the headaches don’t last that long!
Miss G is off to school with a flowery sandwich made with a Lunch Punch Sandwich cutter on Rudi’s Whole Wheat bread. Click on the photo below to find more fun sandwich cutters. The flower in the middle is made with the heel of the bread loaf. In the top left of her Easy Lunchboxes container are kiwi and blueberries and in the top right are grape tomatoes.
Snack time for my 4 year old is in her Happy Tiffin stainless bento with raspberries, mini carrots and dried cherries.
My two year old has a LunchBots Quad with mini chickpea burger halves in the top left and bottom right compartments with mini carrots and at the opposite corners are kiwi slices and pineapple chunks.
I’ve shared my love of farmer’s markets before. I made another trip this weekend and found some dragonfruit and some pear cactus at the Sarasota Farmer’s Market. The pear cactus turned out to be beautiful and in my opinion a pain to eat with all those tiny seeds. The kids did try and like the dragonfruit though.
At the top right it’s mixed with pineapple chunks. It’s a bit like a pear but definitely has its own distinct taste. At the bottom right are sliced strawberries and blueberries and at bottom left are pears and grapes and almond butter heart pockets made of Rudi’s Whole Grain bread. The lunch is packed in LunchBots new Quad stainless container.
Miss G has a hear pocket sandwich and 2 small containers of dried fruit and nuts packed in her sistema container.
And she has a LunchBots Uno with black seedless grapes, halved mini carrots, honey mustard in the sauce container, whole wheat israeli cous cous and Whole Soy & Co. brand apricot & mango flavored soy yogurt in the Duck container.
For her snack she has cubed dragonfruit and d’anjou pears in her new rabbit container.
And my husband has leftover dinner of cous cous pilaf with spinach, chickpeas, tomatoes, red onions, olives, and marinaded tofu on top packed in his Easy LunchBox container. At the top are blueberries and strawberries.
Things I used to make this lunch:
I couldn’t resist. The girls have Mouse fever. Like Hello Kitty, they can never get enough of Disney. I found some Mickey & Minnie sandwich cutters on eBay, and I had to have them. I made them chocolate almond butter and agave nectar sandwiches with fresh fruit. From the top are pineapple, pear, mango and apple mice inbetween the sandwiches. I found the fabulous vintage looking plate on clearance at my local Target store.
I rely on a few websites for great tasting, vegan recipes. This one is adapted from Oh She Glows. Angela Liddon has amazing, original recipes that taste great. This one’s called the Back On Track Wheat Berry and Bean Salad. You can revise it how you like as I did. I had spelt berries and garbanzo beans in the pantry which is what I used. I love extra vegetables so I used lots of grape tomatoes, cucumbers, 3 colors of sweet peppers and green onions. The dressing is also by taste. It’s a great, filling salad for summer or a potluck dish too.
My husband is having a mixed green salad with broccoli sprouts along the sides. On top of the sprouts along the edges are sweet red peppers and cucumber Os. His side of spelt berry salad is at the top right and heart shaped strawberries at the top left packed in his Easy LunchBox container.
Things I used to make this lunch:
I’m not sure if my girls have seen Fantasia, but that would be the closest exposure they’ve had to a wizard. Today Miss G gets a wizard sandwich with vegan cheese stars and a crescent moon on his hat. He has candy eyes, a dried cherry piece for a nose and Daiya vegan shredded cheese for his beard. His wand is a pretzel stick with a strawberry star at the top. At the top right are watermelon stars and the bottom right are crescent sliced peaches packed in an Easy Lunchbox.
Little Miss A has some bad weather for lunch. Because it’s W week they are talking about different types of weather. I made her a cumulonimbus cloud with lightning bolts coming out of the bottom. She also has some Veggy vegan cheese smaller clouds above the sandwich, and at the bottom right of the sandwich are Snyder’s pretzel snaps. At the top right are frozen guacamole pinwheels and at the bottom right are strawberry slices with a Veggy cheese umbrella on top.
Thu hubby also gets another salad to go with his lunch. He has an all spinach salad today with cucumber slices, mini carrots and edamame sprinkled in. (Not shown is a container of ginger dressing). Last night I also made oven roasted chickpeas. They turned out pretty well although some are a bit too soft for my taste. They are like a healthier version of corn nuts if done properly. I rinsed & dried the beans, drizzled a bit of olive oil, placed them on a cookie sheet lined with parchment paper & baked at 350 degrees for about 40 minutes. Then I used sea salt & garlic powder to season once they were done (shown at top right). On the bottom right are mini grape & plum tomatoes from our plants out back. All 3 lunches today are packed in Easy Lunch Boxes.