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Posts Tagged ‘pistachios

Christmas snack box by bentorifficMiss G (4) has an Easy Lunchboxes container full of goodies today.  Her entree is separate.   We are loving the mini Crimson Gold organic apples this year.  They’re a bit tart and quite crunchy.  Best of all they are preschooler sized and fit into any lunchbox.  Nothing goes to waste since even a 2 year old can finish one of these.  I made gingerbread men and Christmas tree pumpkin muffins this week. In the top is a Christmas tree pumpkin muffin I made in a smaller silicone muffin tray.   The gingerbread men came out without limbs (can’t say I recommend the silicone mold on those).  They were all delicious but not too pretty for pictures.  In the bottom compartment are a peeled clementine orange, grape tomatoes with a candy cane food pick, mini carrots and a mixture of cashews, almonds and pistachios for munching.

LunchBots Insulated Chili by bentorifficThis LunchBots Insulated stainless container is filled with homemade vegan chili for Miss G’s main dish for lunch today. The recipe for the chili can be found here and modified depending on how you like it.  Vegan Chili Recipe  I fill the container with boiling water and let it sit for about 10 minutes with the lid on.  I heat the chili during that time, dump the water after 10 minutes and fill the container with chili.  She says it’s still warm at lunchtime 5 hours after packing it.  The best part about these containers is the wide mouth opening.  She can eat out of it just like a bowl without fumbling to get to the bottom or dumping things over.

Snowman LunchBots Quad by bentorifficMy 2 year old daughter took a LunchBots Quad  for lunch today.  From the top left she has a dairy free pumpkin muffin in a Christmas tree shape, a peeled clementine with snowman ring, small mini snowmen sandwiches on Rudi’s organic whole wheat bread made with a small pastry cookie cutter stamp, and pineapple pieces.  Both girls always have ice water with their lunches.

Happy lunch packing!

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It’s finally cooling off here at night in Florida.  And by cooling off, I mean that it drops below 70 at night.  I grew up in the Midwest in Minnesota so I do have weeks where I really miss the cool weather, crunching of leaves under foot and the smell of fall in the air.   Hope you’re enjoying the fleeting cool weather and changing leaves wherever you are today.

Miss G, my 4 year old, has a Halloween lunch again today.  She wanted a plain hummus wrap but I snuck in some julienned cucumber strips in the middle.  I have these neat silicone bands that keep the wraps from coming unraveled while she’s eating.  I wouldn’t recommend these for any kids under 4 ,but she manages them well.   Another trick is to put the wrap in the freezer or fridge for about an hour before sending it off.  It will stay put longer this way.  In the main compartment with the wrap is a seckel pear, a couple of grape tomatoes and a date coconut ball on a skeleton pick.  At the top left are pumpkin shaped mango pieces with a spider ring and poison bottle pick.  At the top right of her Easy LunchBoxes container are some tiny golden grapes with a jack-o-lantern face of Stretch Island fruit leather on top of the silicone pumpkin cup.

For her snack today, Miss G, the 4 year old, had sliced strawberries and below is a mixture of dried cranberries, pistachios, caramel apple coated almonds and cashews.

One of my favorite things to draw on and create food art with this time of year are the mandarin oranges and clementines.  They’re perfect for little fingers and fun!  I just grab a Sharpie marker (they’re non-toxic) and color away.  You can also just put stickers on them if you’re not inclined to draw.  This one is in honor or my new bento friend Erin over at Feeling A Little Lunchy. She’s just a tad moustache obsessed, and who doesn’t love a cute handlebar moustache?  Bonjour! and Happy Halloween to you too!

Little Miss Picky Eater, the 2 year old, has a LunchBots Quad full of Halloween fun today.  This is the perfect bento box for wee ones, in my opinion.  Just enough space for variety, keeps foods separate and hopefully less food wasted.  From the top left are a clementine peeled, jack-o-lantern sandwiches with pumpkin butter, sliced strawberries, and golden grapes with a pumpkin shaped mango on top.

Things I used to make this lunch:

Live music thumping on the streets, gorgeous old architecture, cobblestone streets and lots of interesting people.  What’s not to love about New Orleans?  I spent a long weekend there for a blogging conference.  I met some wonderful people, left with many pearls or wisdom and a large to do list and had a bunch of fun too.  I thought that hurricane Isaac would be hitting my house in Florida when I got home.  Luckily all we’ve seen is a bunch of rain and now the sun peeking out.  Just hoping for my New Orleans friends that they escape the worst.  Sometimes we need a little reminder of how lucky we are to have each day, and that our true needs are few.

A rainbow lunch is what I decided on for Miss G’s school lunch today.   A rainbow after the storm.  We have a new LunchBots Quad stainless container for the new school year.  At the top left are flower sandwiches on Rudi’s Whole Grain bread, top right are mini carrots underneath sugar snap peas and yellow bell pepper strips.  At the bottom right underneath are lots of pineapple pieces, and papaya and strawberry flowers on top.  And at the bottom left are picks of blueberries and blackberries.

For her snack today she had Sabra hummus with Sesmark brand Ancient Grain crackers made of amaranth, millet, sorghum and quinoa.  She also has sugar snap peas and pistachios mixed with dried cranberries packed in her sistema brand bento.  Not shown is her Kleen Kanteen water bottle.

And I sent my husband off to work with some leftovers (not shown) and a mixed green salad with sugar snap peas and mini carrots.  At the top left are organic blueberries and at top right are organic plums and nectarines packed in his Easy LunchBox container.

A fiesta sounds a lot better than leftovers, right?  They don’t look so appetizing left in the bowls or on the plates after dinner, right?  So I put things in pretty silicone colored cups, call it something new and it’s lunch made from last night’s meal!

We had veggie crumbles with taco seasoning, and all the taco fixings. From the top left are blackberries.  Instead of tortillas or shells, I included sweet potato chips for her to dip in her soy crumbles and guacamole. Grape tomatoes which Miss G loves to eat whole are below the chips.   I put some sliced black olives on the soy meat crumbles (which are mixed with a bit of Tofutti sour cream.  I revised it a bit for the lunchbox version. At the bottom left is lettuce and some Daiya cheddar “cheese” dairy free shreds.  I’m quite sure she won’t eat the lettuce, but I try to include something new at almost every meal.   Instead of avocado slices, I froze guacamole in grape ice cube shapes.  It should be thawed by lunchtime for dipping.  All of it packed in her Easy LunchBox.

Her morning and afternoon snacks are packed in these smaller strawberry shaped bento containers.  The larger one has nectarine slices and pieces and halved strawberries.  In the smaller container are medjool dates and dried mangos cut into pieces along with dried cranberries and shelled pistachios.

And my husband had a left over fiesta too.  Underneath his veggie crumbles is the israeli cous cous mixed with quinoa.  Then a mix of soy taco flavored crumbles, black beans cooked in shallots, sliced grape and heirloom tomatoes, sliced black olives, lettuce shreds, Daiya cheddar cheese shreds and a side (not shown) of salsa verde as a topping.  At the top left are blackberries and sliced figs and at the top right a whole plum sliced into sections packed in his Easy LunchBox.


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