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Posts Tagged ‘grapes

Is everyone getting in gear for the holidays?  I’m still planning our Thanksgiving meal.  It will be just the 4 of us this year so the pressure’s off.  I am starting to get a bit jittery about the holidays.   So much to do!  It’s all good, family fun though.

Miss A doesn’t have school this week so I’m just packing for Miss G, 4, and her preschool lunch.   I made some almond butter mini pocket sandwiches with Rudi’s brand Honey Sweet Whole Wheat bread.  It helps to flatten the bread a bit before making these pockets so the filling is less likely to pop through the bread.  To the right of her mini sandwiches are watermelon hearts surrounded by steamed edamame and dried apricot tulips.  In the bottom tier from the left are black seedless grapes, a piece of cauliflower, 2 Hail Merry macaroons in between the cups, and a silicone flower cup of grape tomatoes on the right.

Miss G’s snack is 2 Crimson Gold organic apples, sliced plums, mango hearts and a dried apricot shape on a ring pop holder.

I will be posting my Thankful Giveaway on Wednesday of this week.  Stay tuned and come back to enter to win some fun goodies!  It will be a good one!

Things I used to make this lunch:

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I admit there are days when I really miss the smell of dried leaves and the beautiful fall colors.  For my 4 year old daughter’s lunch, I tried to make a little autumn in her Easy LunchBoxes container.

I love finding new ways to reuse existing tools.  My readers have probably noticed my slight obsession with the small cookie cutter presses.  I loved the patterns they leave in the sandwiches.  This leaf cutter was part of a set for cutting fancy pie crusts.  I use them year-round for cutting fruit, vegetables and mini sandwiches.  The leaves are made from Rudi’s organic whole grain bread and filled with Trader Joe’s pumpkin butter.  The tree trunk is two pretzel rods.  Green grapes are the grass on a pick.  The top left is filled with organic rapsberries with an oak leaf & acorn pick.  In the top right there are 2 Crimson Gold tiny apples and a peeled clementine with a scarecrow pick.

Miss G’s snack is a Happy Tiffin brand stainless bento filled with cashews and dried edamame in the bottom container.  At the top are dried apricots, grape tomatoes and a peeled clementine.

For my 2 year old daughter, I packed a LunchBots Quad.  From the top left, she has long grain brown rice mixed with vegetables and black beluga lentils.  Green grapes and raspberries are in yellow silicone ovals at the top right.  In the bottom right compartment are Rudi’s organic whole grain bread cut into mini ice cream cones with a small cookie cutter plunger and filled with Trader Joe’s pumpkin butter and in the bottom left compartment is a peeled clementine and a small silicone container of marcona almonds.  Both girls have ice water with their lunches.

Things I used to make this lunch:

Happy Monday, all!  I had another kid activity & errand filled weekend, and the weather here in Florida was a bit warm but beautiful as usual.  My girls are having leftover homemade Pad Thai today for lunch.

Miss G has an Easy LunchBoxes container full of rice noodles with homemade sauce topped with sugar snap peas.  At the top left are organic raspberries and at the top right is a peeled clementine.  We’re accustomed to using almond butter in place of peanut butter almost 100% of the time.  It just makes it easier to have peanut-free lunches if I decide to send leftovers.  We don’t have a peanut allergy, but since it’s so common both schools are peanut free.  If your child’s school is nut free, there are great soy butter and sunflower butter alternatives that you can use in your cooking and baking.

I use the Happy Herbivore’s “Cheater” Pad Thai sauce recipe.

2 tbsp soy sauce
1 tbsp smooth peanut butter ( I use almond butter or soy butter so I can send it to our peanut-free schools)
1 tbsp sweet red chili Asian sauce
1/4 tsp granulated garlic powder
1/4 tsp ground ginger
1/4 tsp hot sauce, or to taste (for the kid version, I do not add hot sauce.

I usually top this off with mung bean sprouts, snow peas or sugar snap peas and sometimes broccoli or carrot slices.  My kids love it!

For her morning snack, Miss G (4 ) has marcona almonds, cashews and dried cranberries in a small snack bento.

For her afternoon snack I grabbed a LunchBots Duo and filled it with fresh, organic fruits & veggies.  On the left are grape tomatoes and mini carrots and on the right is a halved pear and green grapes.

Little Miss A (2) has the mini Pad Thai version of the same lunch in her LunchBots Quad.  From the top left are rice noodles with pad Thai sauce, a sliced pear at the top right, green grapes and raspberries.  Both girls always have ice water with their lunches.

My 4 year old loves her sandwiches.  She has whole grain and pumpernickel puzzle pieces.  I used the The Lunch Punch puzzle piece cutters for this one.  I cut the bread first, fill the sandwiches and then reassemble the pieces.  To the left is a pick of grape tomatoes and dried apricots.  Above the sandwich are red seedless grapes.  In the top left compartment of her Easy LunchBoxes are heart shaped strawberries and the top right are apple pieces.  I soak the apples immediately in a bowl of cold water with a bit of lemon or lime juice to prevent browning.  I soaked these for about 10 minutes and then toweled dry and put in the lunchbox.

See this great post by Cristi of  Bent On Better Lunches on different methods for preventing your fruits from browning in the lunchbox.

The Great Apple Browning Experiment

For her snack, Miss G has Sabra hummus with two different types of grapes and sliced kiwi.  Not shown are crackers for dipping in the hummus.

Still going on with the giant box of clementines we have, today’s face is a vampire.  Stay tuned for one last Halloween lunch and a giveaway this week.  Stay warm & safe, everyone!

Things I used to make this lunch:

EYE love pasta!  I really do, and so do my kids.  What’s even better is that this stuff is homemade.  Not by me, but my local pasta place here in Sarasota, Florida, Peperonata Pasta.

They make all their pasta here in town, and it’s sold at Whole Foods stores all over the state.  I usually pick some up from the owners themselves at the local Sarasota or San Marco Plaza farmer’s markets on the weekend.  They make Vegan pasta that is incredible and loaded with healthy grains like quinoa, flax seed and millet.  There are never leftovers in our house!

Above is Peperonata’s tagliatelle vegan pasta topped with 2 eyeball rings and grape tomatoes.  Underneath the sliced  strawberries at the top are golden grapes packed in her Easy LunchBoxes.

For her snack this afternoon, Miss G had sliced apples and ants on a log (celery with SunButter and raisins on top).

So I spotted this glow-in-the-dark container at the store.  It was filled with Skittles.  Of course, I dumped the Skittles and filled it with trail mix.  The mouth twists open and shut.  I love this for raisins, seeds, etc to make healthy snacks fun.

My husband had a container of soup (not shown) and this fruity bento to go along with it.  At the top left are mango chunks, the top right is a clementine with Jack Skellington drawn on it.  My kids are still to young for movie “The Nightmare Before Christmas”, but I love it.   Who doesn’t love a good Tim Burton movie?  In the bottom compartment are green grapes, sliced dapple dandy pluots, and d’anjou pear sections packed in an Easy LunchBoxes container.

Some of my bento blogging friends also did Jack Skellington lunches.  Click on each one to find more Halloween ideas!

*BentoMonsters

*What’s In Our Lunch Bags?

*Bent On Better Lunches

*Lunch, Snack and “Sninner”

*What’s For Lunch At Our House?

*What The Girls Are Having

*Family Fresh Meals

Things I used to make this lunch:

Happy Monday!  It’s a perfect fall day here in Florida.  Hope everyone enjoyed their weekend!

Miss G is the only one in school today.  She has a Rudi’s brand Cinnamon Raisin spelt bagel with almond butter & jam.  I stuck on two candy eyes with almond butter.  Next to the sandwich she has grapes and raspberries.  The hair is Shirataki tofu noodles.  The face reminds me a bit of Beeker from The Muppets.  At the top left is leftover rice pilaf and the top right are watermelon pieces packed in her Easy LunchBoxes container.

For her snack she has sliced kiwi and sections of Dapple Dandy Pluots packed in a sistema snack bento.

We recently got in our new LunchBots thermal insulated containers for winter soups & stews.  It keeps foods hot of cold for hours.  This morning I put in boiling water, let it stand in the container for about 10 minutes, poured it out and poured in the heated stew.

Last night’s dinner was Gardein brand “beef” tips made of vital wheat gluten and cooked in vegetable broth with a mixture of vegetables including potatoes, carrots, fresh corn off the cob, celery, edamame and tomatoes with some spices added.

Welcome to Monday.  I’m off to a slow start today trying to tackle a big to-do list, and I’m late posting lunches!  Hope everyone enjoyed their weekend.  Miss G was the only one in school last Friday so I’m posting her Friday lunch.

She had Soy Boy ravioli at the top left.  I sent vegan parmesan “cheese” not shown for her to sprinkle on her pasta.  At the top right are cantaloupe pieces with a jack-o-lantern pick in them.  And in the bottom container are sliced strawberries and grape tomatoes.

For her snacks Friday, she had black seedless grapes at the top and a develish clementine with horns.  At the bottom is a half of a grim reaper green apple surrounded by cashews, walnuts and raisins.

Stay tuned for a big Halloween/Fall themed blog hop on Wednesday to get some awesomely fun food ideas!


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