Posts Tagged ‘pinto beans’
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Leftovers. It’s what’s for lunch. It’s not exciting sometimes, but it sure is a timesaver for whoever is packing lunch!
I have gotten in the habit in the past few weeks of doubling my dinner recipes. I am always grabbing lunch on the go, and it’s nice to have something I can just reheat. Plus it makes for simple lunches the next day. In this case, I had been browsing through Christy Morgan’s Blissful Bites cookbook while meal planning. She suggested a grain called hato mugi. In all my years of cooking I hadn’t ever heard of it. It’s also called Job’s tears. It’s a barley like grain that is actually the seed of an Asian grass that has a higher quantity of protein, fat, calcium, iron, B vitamins and more amino acids than most grains. It also helps with the stomach and cleansing the blood. I decided to order some for fun. It’s a wonderful, gluten-free grain. My best description of it would be a heavy, more textured barley and with a more distinct taste. I cooked the hato mugi first. While it was simmering, I cooked cannellini and pinto beans separately with lemon juice, garlic rosemary, salt and a bit of tahini. When it was done, I arranged it over the grain.
And above is the same dish packed in an Easy LunchBoxes container for lunch the next day. The beans got a bit smooshed when I stored it overnight, but I just added fresh fruit in the morning (honeydew melon balls and mango slices). Lunch is served.
Miss G wanted bears today so I obliged. She has mini sandwiches in the bottom left with bear faces stamped on them. Above are cashews, a date, almond and raisin ball rolled in coconut and grape tomatoes on bear picks. In the top right are fresh mango slices with more little bears, and in the bottom right are strawberry hearts and a silicone bear cup with honeydew melon balls packed in her Planetbox stainless lunchbox.
I am also in the running again this year for the Circle of Moms. This time I’m trying to make it to the Top 25 Vegetarian and Vegan blogs in the country. You can vote once a day from each IP address. All you do it click vote. I appreciate your support! Click here to vote for me!
- In: bento | casein free | eating local | Foods | kids | lunchbox | plant based | raw food | snacks | Summer | Vegan | Vegetarian
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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: