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Posts Tagged ‘honey

Some of the fun things I made over the weekend.  A beehive lunch with fruit.

And a taco dinner on our funny face plate with Lightlife brand Smart Ground (faux beef) mixed with black beluga lentils, tomatoes, avocado and chips.

And a mini lunch with the Cube It FunBites cutter.   An almond butter & jam sandwich on whole grain with pear cubes in the middle and a raspberry on top.

Please be sure to enter my FunBites giveaway by clicking the link below.  The contest goes until this Friday, June 8th at midnight.

FunBites Giveaway

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I must admit that I’ve tried to eat kale many times in my life.  I KNOW how good it is for me, but like many vegetables can be it has a distinct and somewhat bitter taste.  I just couldn’t do it. Most people recognize it as the fake, dark green lettuce looking stuff they throw on plates at a restaurant as “garnish”.

Once we decided to give up meat as of January, I was committed to trying new foods and old ones that I had previously scoffed at in order to be the healthiest I can be.  I had to find a way to make them tasty.  This recipe that I found is what converted me.  This salad makes me eat kale and LIKE it each week, and I’m now eating kale chips too.  The lemon juice and honey (or agave nectar) soften the kale and take the bitterness out of it.

Reasons to eat kale:

*One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K (Web MD)

*Kale is packed with antioxidants, and research shows that it can lower your risks of 5 different types of cancer: bladder, breast, colon, ovary, and prostate.

*Kale contains lutein which keeps the eyes and vision healthy.

*Kale is a great resource for minerals such as copper, calcium, sodium, potassium, manganese, and phosphorus which control blood pressure and iron which controls red blood cell production.

The Food Network’s Aarti Sequiera posted this recipe on line.  Here is the link:

Massaged Kale Salad

Ingredients needed:

  • 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons ( substitute pistachios, sunflower seeds or whatever I have on hand.

You can also use other sweet fruits if you’re not a mango fan.  Peaches, strawberries or whatever is in season are also a great substitute.

I started with lacinato kale, also known as dinosaur kale that I found at our local King Family Farm and Market.

I had to look up the different kinds of kale before hitting the farmer’s market to re-educate myself on the different types of kale.  Here’s a link from Eco Localizer that might help you before you go shopping.

Photo guide to different varieties of kale

The salad will taste better if you cut off the branchy ends of the kale and remove the spines after washing it.  Then I just cut the pieces into bite size and toss in the bowl.

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. I minimize the oil because of calories from fat (100% of the calories in any oil come from fat).  Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a separate, small bowl, whisk remaining lemon juice with the honey (or agave nectar to taste) and freshly ground black pepper. Add oil while whisking until a dressing forms, and you like how it tastes.   Then top with the cut fruit and seeds of your choice and enjoy!

The girls are finally back to school today!  I bought myself the new Sweet Treat Lunch Punch cutters as a present to myself.  How thoughtful of me!  The girls LOVE them and are excited for their new sandwich shapes.  Today Miss G got a cupcake to celebrate the new year and her first day back after the holidays.  She had a soybutter and jam on whole grain bread.  I used honey to stick on the fun sprinkles.  The mini apple got a party hat pick for fun.  To the bottom right are cheddar soy crisps and to the left are blackberries and small picks of blueberries above the sandwich.  She had ice water to go with her lunch.

Little Miss A hasn’t had much of a lunch appetite again this week so I kept it small today.  She picked a little at each thing but didn’t eat much.  She’s at that funny toddler age where she either chows down or eats like a little bird.  I made her a small soybutter and jam squirrel sandwich on whole grain bread.  With that she had a few blackberries, and in the squirrel cup she had blueberries with chocolate covered sunflower seeds on top and a couple of mini carrots.  She also had ice water with her lunch.

Back to the grind, everyone!  Wishing everyone a prosperous year of kept resolutions.

So I’m a day behind as our Verizon phones, cable and internet were down for almost 24 hours.  We’re back up and running now.  I made a Christmas elf for Miss G.  It ended up looking more Shrek like than I hoped, but she loved it & ate every bite.  His eyes are candy and nose and mouth are fruit leather.  Inside it was ham & provolone on whole wheat.  The hat is just bread with honey & sprinkles with mini marshmallows for the hat.  I pitted cherries & put them at the top and mini carrots are at the bottom all in a LunchBots stainless bento box.

Little Miss A had her mini holiday version of ham & cheese on Rudolph and a snowflake with snowflake shaped watermelon and dried apricots.  Both girls had ice water and flavored Lifeway kefir with their lunches.

I’m killing 2 birds with 1 stone today.  It’s been a frantic holiday week around the house so I neglected to post until today.   Today Miss G got a couple of peanut butter and honey sandwiches shaped like Christmas ornaments.  I put a stripe of honey on each and used colored sprinkles on the front.  She also got a watermelon chunk shaped like a candy cane and a circle of blueberries on a cute vintage looking Mickey & friends plate I found at Target.

Earlier in the week I packed a transportation themed lunch for Miss G.  She got a car, bus and airplane soybutter & jelly sandwiches, 3 dried apricots on top, carrots and small pics of grapes and blueberries.

Wishing everyone a relaxing weekend!

I’ve fallen off the posting wagon again.  We left town for over a week for Thanksgiving, and I didn’t make a single thing that was impressive last week.  Today is lunch at home.  Miss G requested a PB & honey on wheat so I made Rudolph with a Christmas cutter.  I used a Christmas sprinkle for his nose and a candy eye.  Served with a side of leftover Annie’s macaroni & cheese, snowflake shaped pears, blueberries and raspberries.  Hope everyone enjoyed their Thanksgiving!

A passion of mine for the past couple of years is to do small things to save the honey bees.  We use as few pesticides and toxic things in our yard as possible, we buy our honey from local bee farms and most of our garden is planted to attract pollinators. Honey bees and other pollinators like butterflies are disappearing at an alarming rate.  What you do directly effects the food you eat!  Did you know that one in every three bites of food we eat is attributed to honey bee pollination?  Honey bees pollinate over 100 fruits vegetables and nuts.   Can you imagine a world without bees?  Haagen-Dazs has a wonderful website to explain what each of us can do to help with this epidemic.  Please visit: Help The Honey Bees

So, again the cute heart shaped bento is among the bunch that I got from http://www.Japanistic.com from their Elph & Epha collection.  I put the fruits & veggies separately so the moisture doesn’t ruin the sandwich.  In the “Bill” heart shaped bento are flowers made of organic blueberries & 2 raspberries for the center.  On the bottom are carrot & celery sticks cut with a crinkle cutter and the yellow sauce container has ranch dressing for dipping in it.  The beehive was cut by hand out of whole grain bread & took a couple of times “remodeling” before it looked a thing like a beehive.  The layers and letters are cut out of fruit leather.  The tiny bee is a small egg shaped cookie cutter with fruit leather stripes & eye, and the wings are small bread scraps cut by hand.  I also used the small egg cutter to cut the opening to the hive and replace with the same shaped bread heel.  Phew!  This one took me much longer than most because it was my first attempt at my own design.  Happy Monday, everyone!


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