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Posts Tagged ‘leftovers

I know it’s still snowing & cruddy almost everywhere else but here.  We’ve had some cooler weather for Florida, but we are definitely spoiled with the sunshine and year round produce.  We picked some local strawberries last week so there are still some left that I hadn’t frozen for smoothies yet.

Bentoriffic-Florida Strawberries watermark
Bentoriffic Hippity Hop roll ups

Whenever I’m at a loss for things to make, I often turn to wraps.  You can use dinner leftovers, lunch leftovers and pack it into a tortilla for a new meal.  I used Rudi’s Organic Spelt Tortillas to make vegetable wraps.  I used a homemade sunflower seed spread on the base, julienned carrots and cucumbers and pile on a small heap of steamed edamame and wrapped.  I like to refrigerate them for a few minutes before attempting to cut them.  The picks (bunnies in this lunchbox) help keep them together for little fingers.  In with the mini wraps for Miss A are sugar snap peas and pineapple.  At the top are organic raspberries, blueberries and strawberries in her Easy Lunchboxes container.

Bentoriffic Lego cube snack bento

My favorite bento store, Bento USA by All Things For Sale carries some fabulous and very affordable ways to change up lunchtime.  This new building block snack box is a favorite of ours for quick snacks.  This one has pineapple, strawberries and sugar snap peas in it for a healthy, quick preschool snack.
Bentoriffic- Love veggie wrapsYes, it is possible to flirt even in a packed lunch.  I’m not sure that the letters and hearts stay in place, but I’m hoping he gets the idea.  My husband has the grown up version of the same sunflower spread and veggie wraps.  I made a grape tomato heart on top and the letters are cut out of Stretch Island fruit leather.  He has sugar snap peas and last night’s steamed lemon, shallots and slivered almond brussell sprouts in the top right compartment of his Easy LunchBoxes container.

Only 3 days left to vote for the Circle of Moms Top Vegan and Vegetarian Mom Blogs for 2013!  I would appreciate your vote once per day (24 hours)!  Nothing to sign up for.  Just click and vote:

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Please click on each photo below to find out where to purchase the same lunch supplies:

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We’re sharing a bit of the winter bugs going around so it’s only my 4 year old at school today. Hope everyone is staying healthy!

Pasta with tofu and red pepper stars

She’s having soba noodle pasta with Italian seasoned tofu stars and red pepper stars mixed in for color.  In the top left compartment of the Easy Lunchboxes container is a seckel pear and mini carrots in the top right.

Apple, raspberries and cashews

Snack in her Happy Tiffin stainless bento box includes organic raspberries, a crimson gold organic apple and cashews and pistachios in the round container.

Things I used to make this lunch:

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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.

Last week one of my friends posted a photo of kiwi berries.  I had never seen or heard of them so it was a must find for me!  We love kiwi, and I was hoping the flavor was similar.  I was lucky enough to find them at a stand at the local farmer’s market.  They only had a few, but I’ll be back for more after trying them!

Here’s what they look like inside.  They are the size of grapes and sweet like kiwi without the fuzzy exterior.  Just pop them in like grapes and eat.  They have a very short season so if you’re lucky enough to find them, buy them and enjoy!

Both girls had the same wraps today for lunch.  From the top left are raspberries and 3 kiwi berries on top.  Inbetween the 2 cups are mini carrots and at the top right is a cup of lemon orzo.  In the bottom container are red seedless grapes and the veggie wrap pinwheels.  They are Rudi’s brand whole grain spelt tortillas.  I used a homemade sunflower seed spread and added julienned carrots and steamed edamame.

Below are Miss G’s snacks for school.  The top are watermelon flowers and the bottom is a cup of sprouted pumpkin seeds and dried cranberries mixed and grape tomatoes.

From the top left are red seedless grapes with sliced strawberries on top.  In the top right compartment are kiwi berries, 2 pieces of corn shaped mini cornbread muffins and 3 grape tomatoes.  At the bottom right are watermelon and d’anjou pear flowers, and in the bottom left are the same edamame and carrot wraps at the bottom right packed in her LunchBots Quad.

Things I used to make this lunch:

When my kitchen’s full of leftovers, I always try to turn it into lunch for the next day. Last night’s was enough to make 3 lunches!

At the top left Miss G has seasoned soy crumbles with black olive eyes, lashes and a grape tomato mouth. Above are mini corn chips for dipping.  At the top right are grape tomatoes and black olives.  In the middle of her Goodbyn bynto is her leakproof water bottle.  In the bottom compartment are plums and mango pieces.

And snacktime for Miss G has d’anjou pears and a happy apple in her Happy Tiffin stainless bento.  The round container has So Delicious brand raspberry coconut milk yogurt in it.

Miss 2 year old is still picking at her lunches like most 2 year olds.  I have been limiting her breads since I find that’s all she eats.  She has a mini version of the leftovers in her LunchBots Quad.

My husband has the adult version.  He has Lightlife brand soy chicken strips with taco seasoning on a bed of romaine and red, leafy kale topped with black olives and grape tomatoes.  At the top left are the same mini corn chips and at the top right are organic figs packed in his Easy LunchBoxes container.

Things I used to make this lunch:

Lots of love in these lunches today.   Some leftover love too.  I don’t like to waste food so Miss G has leftover spelt pasta with marinara today.  At the top right is forbidden rice with sweet potatoes and a baked potato heart on top from last night’s dinner.  In the main compartment are mini almond butter heart sandwiches on Rudi’s Whole Grain bread, strawberry and watermelon hearts and green seedless grapes packed in her Easy LunchBoxes container.

Miss G started a new preschool this fall, and she’s not allowed to have any characters on her lunchboxes, water bottles, etc.  Luckily we get a ton of use out of our Easy Lunchboxes and LunchBots containers.  I did scour the internet for new bento boxes to have on hand, and I found a company called Happy Tiffin.  They make old school tin lunchbox containers, stackable stainless containers, and they have an adorable line for kids that is perfect for us.  The one we chose is called “Lunch Time”.  They’re a bit more expensive, but from experience my stainless bento boxes stand the test of time.  Since these are going to be passed down to Miss A (2),  I decided it was worth it.

I packed the Lunch Time tiffin for snack with strawberry hearts, large green grapes and coconut milk peach yogurt in the stainless container for dipping.

My husband had leftovers today too with a giant bento of leftover pasta (not shown).  He has a mixed green salad with purple cabbage and carrot hearts.  At the top left are seedless green grapes and top right are jicama slices sprinkled with chili powder and lime for squeezing on top packed in his Easy LunchBoxes container.

Things I used to make this lunch:

For Earth Day, I linked up with my fellow blogger moms for a fun day to celebrate.  You can find the amazing, fun creations here for our Earth Day Blog Hop.

We all do our best to reduce waste by using reusable bento boxes each day, eliminating plastic bags and packing leftovers for our kids.   A good friend of mine makes wonderful croutons by coating the scraps with olive oil and sprinkling herbs de Provence over them and baking.

One of the favorite ideas from Earth Day was one that Lunches with Love suggested.  Please click on the link below or the picture to find her original recipe.

Lunches with Love French Toast Casserole

Many of us have used it for the use of our leftover bread scraps.  I store them in the freezer in a gallon bag until the bag is full.  For the sake of my vegan readers, I am showing you how I converted her great recipe for those who have milk and egg aversions, casein free diets, allergies and vegans.  You can use any kind of bread for this casserole so it can be gluten free too depending on your bread.  We buy Rudi’s Whole Grain bread about 90% of the time so that’s what is in ours.

Preheat your oven to 400 degrees.

You will need:

5 cups of cubed bread
(= about one gallon sized ziploc bag full)
4 beaten eggs (I used 6 teaspoons Ener G brand egg replacer mixed with 8 tablespoons of warm water)
Ener G Egg Replacer which is free of gluten, wheat, casein, dairy, yeast, egg, soy, nut, low protein, low/no sodium
1 1/2 cups of milk ( I used 1.5 cups unsweetened almond milk)
1/4 cup sugar (I used 1/4 cup of organic sucanat, which is dehydrated cane sugar)
1/4 teaspoon salt
1/4 cup butter ( I used earth balance brand organic coconut spread)
1/3 cup of pancake mix (I used Namaste brand gluten free Pancake & waffle mix)
cinnamon
1/2 teaspoon vanilla

I smeared about 1 tablespoon of the coconut spread around my porcelain casserole dish to prevent sticking.
In large bowl mix egg replacer, almond or other plant based milk, 2 tablespoons of sugar of your choice, salt and vanilla together.
Then add 1/3 cup of pancake mix and mix well.
Carefully add bread to mixture and coat well.
(You can also add bread to casserole dish and pour the milk-egg mixture over it. If you do, let the dish stand for a couple of minutes until all the liquid is absorbed. I like tossing the bread – even though it is messy – because it coats the bread faster)
Add to buttered casserole dish.
Cut remaining butter into small pieces and sprinkle with remaining sugar and cinnamon to taste.

Bake at 400 degrees for about 15 – 20 minutes or until brown and crispy.
This recipe would be great with fruit like blueberries added in too.
Served with cups of blueberries and pineapple and honeydew melon pieces.
Thanks again, Lunches with Love, for the great brunch idea!
One last item,  I’m in the running for the Circle of Moms Top 25 Foodie Moms of 2012, and I’d appreciate your vote!  I am currently at #16, and each vote counts.  Only 3 days left!

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