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Posts Tagged ‘julienned carrots

The winner of my GreenPaxx reusable straws and lids giveaway is Corey from Family Fresh Meals!

Everyone is still a winner as Cindy from http://greenpaxx.com is offering 20% off with the coupon code SUMMER at checkout on her website through September 14th, 2012.  Some of her products are also available on Amazon.com.

Who has time to make these lunches?  If I had a nickel for every time someone said that to me, I’d have a whole lot more in savings.  The answer is anyone.  It doesn’t take as much time as you think.  Grab a mini cutter and try it!   Today I’m posting some not as pretty lunches.  They took me about 5 minutes each to make.  Still cute, still healthy and barely any time at all.

One of my favorite lunch tools is the Lunch Punch cutter sets.  They are super quick, cute and simple to make lunches.  At the top left are pluot slices and sugar snap peas.  At the top right are raspberries and a watermelon whale packed in a Lunchbots Uno.

Miss Four Year old had mini leaf and flower sandwiches are almond butter and jam with hummus and black bean crackers for dipping at the top.  Her Goodbyn Bynto lunchbox has a water bottle that fits in the middle and below that I packed sugar snap peas and watermelon pieces.

My husband had leftovers from dinner that we will definitely be making again!  I made my own version of this recipes for Six Sisters’ Stuff Spicy Rice and Bean Wraps that I found on Pinterest.  I made it vegan, and I keep out the spice at least for the ones I made for the little ones.  We added a little salsa on the adult versions at our house.

I used whole grain tortillas for the wrap.  In a bowl I mixed  1 cup of brown rice and quinoa mixed, 1 can of pinto beans (what I had in the pantry), and 1 tsp cumin.  I smeared a small bit of Tofutti brand vegan sour cream on the tortilla, then I loaded up with rice, quinoa and pinto bean mixture and added some julienned carrots and cucumbers on top.  I rolled them tightly, cut & served with sides of green and red salsa for the adults.   Dinner and leftovers for lunch too!  At the bottom I packed some sliced kiwi and cantaloupe in a LunchBots Duo.

Things I used to make this lunch:

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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:


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