bentoriffic

Posts Tagged ‘dates

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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Birds make me happy.  I don’t have a specific reason.  They just cheer me up so I’m hoping that my kids find the same joy in them that I do.  All the lunches today are vegan (meatless and dairy free), soy-free, gluten-free and all ingredients are organic.

spinach pasta with stars & birds

Miss G’s lunch (4 years old) is spinach rice noodles with a small bit of Earth Balance coconut spread mixed in and Field Roast sundried tomato (meatless) deli slices on top shaped into stars and a bird.  In her Easy Lunchboxes container at the top are heart shaped strawberries and watermelon birds.

Oh my stars snack bentoAlong with lunch is her preschool snack in a LunchBots Duo stainless container.  In the left compartment are carrot sticks, blueberries and dried apricot stars, and in the right are sugar snap peas, a Crimson Gold apple and a “snow ball” made of dates and raisins rolled in coconut.

Matryoshka with stars bentoIn our fancy matryoshka bento box is little sister’s lunch.  On the left side she has raisins in the flower cup with star shaped dried apricots.  Below that is jasmine rice with carrot mini stars and sugar snap peas.  On the right side are watermelon stars and below are bird-shaped sundried tomato deli slices and cucumbers.

Spinach with black bean saladAbove is the elusive mom lunch.  I am usually on the run, but decided to make a salad today.  I had a giant pile of organic spinach, about a cup of black beans, bird shaped cucumbers and some daikon I found at my local Whole Foods.  I have to say that the daikon wasn’t a good match with the salad.  I read later that its taste softens with cooking which is what I’ll do with the rest.  It was a little bitter to eat raw. On the sides are avocado slices.  For my dressing I topped with a bit of red wine vinegar.

Things I used to make this lunch:

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We officially love fruit in this house if you couldn’t tell.  Lots of yummy options for snacks.  Today Miss G (4) has a nectarine halved with a Stretch Island Fruit Leather “F” in the middle.  It’s surrounded by organic, local mango pieces in her Happy Tiffin stainless container.  Blueberry flavored So Delicious brand coconut milk yogurt is in the bottom round container.

For lunch we have a new bento box.  It’s a hot pink Lego box with 2 tiers.

The top tier was filled with strawberries, dates in between the flowered cups and sliced kiwi.  The bottom was small strips of  Rudi’s whole grain sandwiches, soy ravioli and a heart container filled with dried cranberries.

And Little Miss A had nectarines, blueberried and a mango F for her fruity afternoon snack.

Have a great weekend, everyone!

Things I used to make this lunch:

My fellow blogger friends and I are doing a summer blog hop.  We each got to choose what we thought reminded us of summer.  We hope this inspire some fun ideas for your summer picnics and lunches.  When you get to the end of each post, please click on the blog hop button or link to get to the next blog’s page.  Some people are posting later than others so make sure you loop through everyone’s creations during the day.  Enjoy!

These were fun afternoon snacks for my kids.  We live on the Gulf Coast of Florida.  I’m the big water fanatic in the family so we spend as much time as possible out walking the beach and playing outside.  We found a crab last week while walking the beach so I included him.  From the top left is a fruity drink made of watermelon and a cantaloupe strip on top with an orange slice garnish.  To the right is a beachy scene.  All the sand is cous cous with food coloring.  The crab is made of grape tomatoes, a tiny piece of uncooked pasta to attach his pinchers and 2 candy eyes.  The coconut palm is made from a pretzel stick trunk, kiwi palm fronds and dates rolled up for coconuts.  The flip flop at the bottom right is a pineapple chunk with Stretch Island brand fruit leather straps.

I also love to standup paddleboard which little Miss G did with me on Mother’s Day.  She was a bit nervous, but she ended up having a great time.  I did a scene with her half in the water hanging onto a surfboard (paddleboard) in the water which was cous cous dyed with food coloring.  The sun is a pineapple wedge.  The face and body of the girl are made from Stretch Island brand fruit leather and Vegan brand cheese.  Miss G knows that sharks live in salty water so I gave her coconut milk yogurt a water color too, and I put the fish(fruit leather) close to her & the shark far away.  At the top left is hummus with sea grass (snap peas) and an anchor.  Not shown were the quinoa chips for dipping.  Both snacks were packed in their Easy Lunch Boxes.

CLICK ON THE BUTTON BELOW TO SEE WHAT KEELEY MCGUIRE BLOG MADE FOR HER LITTLE MISS!

Tools I used to make these lunches are:

The girls want to have a picnic at the park.  What?  An excuse to pack a bento lunch?  Why yes!  Let’s do it!  I let them choose their own cookie cutters today.

Miss A chose a mushroom sandwich.  I gave her an almond butter & jam sandwich.  On top are vegan cheese dots and face.  The grass below is honeydew melon and to the right is a chopped date roll coated in coconut.  At the top left are kiwi slices with a ladybug pick and at the top right are blueberries with a mushroom pick.  The mushroom container has dried cranberries.

Miss G chose a giraffe for her lunch. The giraffe’s spots are vegan cheese too.  Next to him are baby broccoli trees.  At the top left are mini carrots and at the top right are small yellow and green tomatoes we got from King Family Farm and Market the other day with a giraffe pick.  Both girls’ lunches are packed in our Easy Lunch Boxes for our park picnic.

My girls are learning about Florida today.  Miss G was asked to dress like a tourist at preschool to celebrate things about our state.   Since I recently did two lunches showing where the state is, I decided to make things that they like & see often.   The mockingbird is our state bird.  We feed the birds at our house, and a mockingbird sits atop the large oak tree in our front yard and sings most days.  It imitates the songs of many other birds so it’s pretty to listen to.  They are also fierce protectors of their nests so if we (or the dogs) get too close, they will swoop down & chirp at us to give us a warning.

The mockingbird is made from Rudi’s Whole Grain bread.  And the wings and tail feathers are the heel of the loaf.  Its eye and beak are made from fruit leather. His leg & tree branches are made from pretzel sticks and the leaves are unsalted pumpkin seeds stuck on with almond butter.  Next to the bird is a mandarin orange peeled at one end to make a sun since Florida is the Sunshine State.  At the top left in an orange cup (the orange blossom is our state flower) is a cornbread muffin and at the top right are locally grown blueberries from King Family Farm and Market and organic raspberries with an umbrella pick.  Her lunch is packed in an Easy Lunch Box.

And Miss A gets a flamingo today.  Flamingo “stuff” is sold in every tourist shop in our state.  When I first visited Florida over 20 years ago, I was shocked to not see one flamingo.   They aren’t native here, but we see plenty of them at our local attractions.  If you’re visiting here, Sarasota Jungle Gardens is a fun place to visit in Sarasota.  They have many flamingos that walk around the grounds, and the kids can hand-feed them.  They are also at the Tampa Lowry Park Zoo where we spend a lot of time.  So even if they’re not native, we do get to see them often.  It is a rare thing if we see them anywhere in the wild, and in fact they are mostly in the Florida Keys and Miami area.  Other than that you won’t really see them here if you’re here for vacation.

Miss A’s flamingo was made of the same Rudi’s Whole Grain bread.  I stuck some pink sprinkles on with agave nectar.  The state tree of Florida is the sabal palm (also known as the cabbage palm) so her palm tree trunk is made from dates and coconut flakes, and the palm fronds are honeydew melon.  At the top left are orange blossom cups with blueberries and raspberries, and at the top right is a mini cornbread muffin with a flamingo pick packed in her Easy Lunch Box.

School’s almost over for us.  It’s hard to believe since the days drag, but the weeks fly.  This week is a continuation of Under The Sea theme.  Miss G requested a submarine.  I have to admit it would be one of the last things I ever would have come up with.  It was so creative that I agreed.

She has a Justin’s Almond Butter and jam on Rudi’s Whole Grain bread.  I used a rolling pin to flatten the bread before hand cutting the submarine.  It has fruit leather portholes.  She has a date whale with coconut flakes on top next to the boat.  At the top left are mango slices with a blowfish pick and at the top right are watermelon slices with a small sea turtle pick.

I didn’t feel like making 2 subs so Miss A got an octopus today.  Hers was cut from a biscuit cutter and then I used the biscuit cutter to cut “legs” out of the remaining bread.  His hat is a date roll with coconut flakes shaped into a hat.  The eyes are candy eyes stuck on with almond butter and so is the fruit leather mouth. At the top left is a mandarin orange with a dolphin pick, at top right are watermelon pieces with an octopus baran (food separator), and in the yellow oval are mango pieces with an octopus pick.

My husband has a salad & sides to go with his lunch today.  His salad is organic romaine lettuce,with a locally grown, sliced tomato courtesy of my generous neighbor (Thank you!), unsalted, raw walnuts, mini carrots and cauliflower.  At the top left are dried apricots and a date roll with coconut flakes and at the top right are watermelon slices.  All 3 lunches today are packed in Easy Lunch Boxes.


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