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Posts Tagged ‘Easy Lunch Boxes

Miss G has days of the week lessons in spanish this week so I made her a Lunes lunch today.  In the top yellow flowers are raspberries with a blackberry in the middle and a sectioned plum on the right.  In the middle is her ice water and the bottom compartment are almond butter and jam sandwiches with LUNES cut out in Stretch Island fruit leather letters packed in her raspberry Goodbyn Bynto box.

For her snack today, nectarines, blueberry picks and strawberry hearts are packed in her Happy Tiffin stainless bento.

Little Miss A, 2, is having an insect filled lunch today.  They are studying bugs this week so I’m playing along.  She has Wholly Guacamole frozen in a spider cup.  The spider’s 8 eyes and mouth are made from kalamata olives.  Underneath are pretzel chips for dipping.  At the top right are organic raspberries on spider picks. Below that are strawberries and blueberries on ladybug picks.  And at the bottom left are plum sections with a bee pick packed in her LunchBots Quad.

My husband has a green salad today to go with his lunch.  He has mixed baby greens, organic green zebra stripe heirloom tomatoes, scallions and sugar snap peas.  At the top are mini carrots and strawberries packed in his Easy LunchBox container.

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Live music thumping on the streets, gorgeous old architecture, cobblestone streets and lots of interesting people.  What’s not to love about New Orleans?  I spent a long weekend there for a blogging conference.  I met some wonderful people, left with many pearls or wisdom and a large to do list and had a bunch of fun too.  I thought that hurricane Isaac would be hitting my house in Florida when I got home.  Luckily all we’ve seen is a bunch of rain and now the sun peeking out.  Just hoping for my New Orleans friends that they escape the worst.  Sometimes we need a little reminder of how lucky we are to have each day, and that our true needs are few.

A rainbow lunch is what I decided on for Miss G’s school lunch today.   A rainbow after the storm.  We have a new LunchBots Quad stainless container for the new school year.  At the top left are flower sandwiches on Rudi’s Whole Grain bread, top right are mini carrots underneath sugar snap peas and yellow bell pepper strips.  At the bottom right underneath are lots of pineapple pieces, and papaya and strawberry flowers on top.  And at the bottom left are picks of blueberries and blackberries.

For her snack today she had Sabra hummus with Sesmark brand Ancient Grain crackers made of amaranth, millet, sorghum and quinoa.  She also has sugar snap peas and pistachios mixed with dried cranberries packed in her sistema brand bento.  Not shown is her Kleen Kanteen water bottle.

And I sent my husband off to work with some leftovers (not shown) and a mixed green salad with sugar snap peas and mini carrots.  At the top left are organic blueberries and at top right are organic plums and nectarines packed in his Easy LunchBox container.

This afternoon we had some friends over to play.  I made some quick snacks with our FunBites Luv It cutters.  The girls had almond butter and jam mini sandwiches, strawberry hearts and this snack had a plum mouse with pumpkin seed eyes and nose and a Daiya (dairy free) cheese shred for the tail.

The second snack is a guacamole face with pretzel dippers and sliced olive eyes.  The mouth is a piece of Daiya (dairy free) cheese shred.  I made the rest of the FunBites mini sandwiches of almond butter and jam and strawberry hearts.

My husband had a baby spinach salad with teriyaki marinaded tofu in the middle and in slices around the edges.  I used a mini cookie cutter for the house shape.  I also included some yellow heirloom tomatoes.  At the top left are plum wedges and cantaloupe houses, and at the top right is a leftover soba noodle salad with cucumbers, scallions, radishes and carrots all packed in his Easy Lunchbox.  Not shown was his favorite ginger dressing.

Things I used to make this lunch:

Sometimes the quick lunches turn out better than the planned ones.  The planned lunch I made today turned out to be a disaster.  I ate the scraps and grabbed for the cookie cutters!  Pastry cutters to be exact.  These are my new favorite tools for smaller foods.  I found mine at Amazon and at a local baking shop.  They have a plunger so they’re easy to release after pushing down on the foods to get the imprint.  They are easy to use on bread, fruit, vegetables and of course pastries.   I used the LOVE heart for the sandwiches and the cherries to cut watermelon pieces.

My girls wanted just almond butter today.  I ended up having to make tons more watermelon and grapes after these lunches were gone.  And Voila…cute lunch in about 3 minutes start to finish!

And last night’s dinner was so simple and good that I’m including it today too.  We had vegan BLTs for the first time since giving up meat & dairy, and they were surprisingly great!  I used our usual Rudi’s Whole Grain bread toasted.  Spread a dab of Earth Balance Coconut Spread and dab of Earth Balance Mindful Mayo on either side.  I sliced organic tomatoes, romaine,  and cooked some Smoky Maple Tempeh (soybean) “Bacon” strips to complete the sandwiches.  Tempeh is a complete protein, meaning it contains all the essential amino acids,  for those of you who may be wondering how non-meat eaters get our protein.  I also added avocados to all our sandwiches.  They were delicious!

It was a quick, simple dinner, but it was also important to me because it’s another meal that my husband and both kids LOVED and didn’t miss the meat or dairy one bit.  One more step in a healthier direction for us!

Can’t forget the salad!  My husband is the salad ingredient guinea pig around here.  If it tastes badly, he lets me know.  Today I slipped in a bunch of sprouts I found at our local Whole Foods.  They were mixed sprouted adzuki, lentil and mung beans.  The salad is mixed greens, mini cucumbers, sprouts, and sugar snap peas with a side of ginger dressing not shown.  At the top left are pineapple pieces and the top right are Rainier cherries packed in an Easy LunchBox.

Things I used to make today’s lunch:

STAY TUNED FOR A GIVEAWAY MONDAY!

It’s that time again to pop on through the awesomeness that my gal pal bento bloggers created for the 2012 Summer Olympic games in London.  Anything goes with this group so it surely won’t disappoint!

I wanted to do something a little different so I decided to check out the photos of Olympic shots in London.  I found that they had hung the Olympic rings underneath the top tier of the London Bridge.  That’s what I decided on.  Not very Olympic, but something I would love to see as a tourist.  Of course this is a terribly simplified version, but hopefully you get the point. The sides are made from Rudi’s Whole Grain bread, and the bridge crossings are the crust and heel of the bread.  The small white decorations are Vegan brand cheese.  The Olympic rings under the bridge and the LONDON are made from Stretch Island Fruit Leather.  At the top left are watermelon Olypmpic rings and at the top right are crinkle cut cantaloupe pieces and an Olympic wreath made from rosemary from the garden instead of olive branches.

I also made a sad attempt at making the foot of Hermes.  He was an ancient Greek god of the athletes and an Olympian.  His symbol of the winged foot is known now to represent track, running, athleticism among many other things.  He was also the personal assistant and herald to Zeus, king of the gods.

This didn’t really turn out like I wanted, but sometimes that’s the way it goes and I ran out of time for a remake.  I hand cut the foot, wing, and fruit leather sandal.  Small pieces of Vegan brand cheese are the detail on the wing.  The columns on the sides are baby zucchini cut in half. I used black olive slices for the Olympic rings.  At the top left are organic red seedless grapes and cantaloupe discus at the top right both with winged picks for decoration.  Both lunches are packed in my Easy Lunch Boxes.

Hop through by clicking on the button below to see Melissa from Tinkerbean.

Miss A had to skip camp today due to a runny nose so I sent Miss G to school with her small square bento.  From the top left she has organic nectarine sections, star shaped sandwiches on Rudi’s Whole Grain bread with almond butter & jam and organic red seedless grapes with a star baran (food separator/decoration) on top.

My husband had another baby green salad with baby bok choi and spinach.  I found a black radish at our local Whole Foods which I’d never seen before.  It’s larger than the traditional red radishes and a charcoal colored black on the outside, but it tastes very similar to the red radishes and is completely white in the middle.  The black radish slices are in the middle, next are small slices of a baby zucchini, and I also julienned a larger carrot I had left in the fridge for the outer edge of the salad.  Not shown is his favorite ginger dressing.  At the top left are mixed nuts and goji berries and in the flower at the top right are strawberry pieces packed in his Easy Lunch Box container.

Things I used to make this lunch:

I lost my mojo making lunches last night.  The girls requested animals, but I ran out of steam.  As much as I try not to do much processed food, sometimes it’s a wonderful time saver in a pinch.   I cooked some Soy Boy brand soy ravioli for the girls and cut the pieces in half.  Miss A had carrots & snap peas with heart shaped strawberries, sliced seedless red grapes and the small container is marinara sauce for dipping.Miss G had a similar version with heart shaped strawberries, pineapple wedges and red seedless grapes packed in her LunchBots stainless bento container.

And my husband’s lunch was baby spinach greens with locally grown red carrots and sugar snap peas, chickpeas (garbanzo beans) and ginger dressing not shown packed in his Easy Lunch Boxes container.  At the top are organic raspberries and strawberries.

Things I used to make this lunch:


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