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Posts Tagged ‘plant-based

Today was a leftover day.  Come on!  I can’t pull out spectacular on a daily basis 😉  I had some Rudi’s brand spelt tortillas and rice with black eyed peas just calling my name from the fridge.  So I rolled them up and made them lunch.

Miss G is reading now (at 4.5) which means I can’t spell out the things I don’t want her to hear any more.  BUT it does mean I can start small with lunchbox notes.  I wrote on her clementine today in marker and made a weird looking heart out of it to tell her “I Love You!”.  The Goodbyn bynto box fits the water bottle in the middle, and at the bottom are chunks of watermelon and pineapple.

Miss G’s snack is a Happy Tiffin with a half an apple surrounded by pieces of plum.  I added a leaf sticker for fun.  The round container has apricot mango soy yogurt in it.

For her afternoon snack she has a pickle with black and kalamata olives on top and the top container is full of mini carrots.

Miss A has a simple lunch today.  From the top left are a pink flower of plain hummus, organic corn chips, strawberry soy yogurt and pineapple and watermelon pieces packed in her LunchBots container.  Not shown are organic gala apples for little Miss A’s class snack.

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I usually start with my kiddo’s lunches, but Miss G was out sick a day last week so today I’m starting with  my husband’s lunch.

I tried my hand at making Mujadara, a lentil dish with mixed rice and carmelized onions.  It’s a very simple, budget-friendly recipe, and the key is to carmelize the onions well.  The longer they cook, the sweeter they become.

This recipe is revised from one I found through Vegetarian Times Magazine.

  • 3 cups rice (I used a brown and wild rice mixture)
  • 1/4 tsp. salt
  • 2 large onions, thinly sliced
  • 1 15-oz. can lentils, rinsed and drained, or 1 ½ cups cooked  lentils
  • ½ cup chopped fresh parsley
  • 2 tsp. grated lemon zest
  • 1 tsp. ground cumin

I made about 3 cups of brown and wild rice.  While the rice was cooking, I sliced 2 whole onions (I had red onions) in thin slices, and cooked them in about 1/8 cup of water on a medium-low heat adding water as necessary so they don’t stick.  I sprinkled about 1/4 teaspoon of sea salt over the onions an cooked for roughly 30 minutes.  I used red lentils which is what I had in the pantry.  While the onions were still cooking, I grated lemon zest and cut fresh parsley.  When the rice was done cooking, I poured it into a large bowl, fluffed, and stirred in the onion,  parsley, lemon zest, and cumin and then placed the rice mixture on plates and scooped the lentils on top.  You can also garnish for dinner with a sprig of parsley or lemon wedges.  It was very simple and delicious!

The above photo is the leftovers packed in an Easy LunchBoxes container with organic raspberries, watermelon and a cantaloupe $ sign for the breadwinner.  I made a sun from the lemon wedges I zested and stuck a parsley sprig in for decoration.

Little Miss A had a very simple bento herself.  In her LunchBots Quad are organic fruits (grapes, raspberries and watermelon pieces) with small heart shaped almond butter sandwiches.

Have a great Monday!

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:

Lunch can get boring for little kids so why not put it on a stick.   It’s amazing how they’ll eat something new just because it looks different.  I realized the other night that other than birthday parties, I’ve never done a lunch on skewers.

I used 8″ wooden skewers and broke them at the end to fit the size needed.  I made little square almond butter and agave sandwiches with grape tomatoes inbetween.  The fruit skewers on either side are green and red seedless grapes and raspberries.  At the top left are cashews and dried cranberries and the top right are snap peas and mini carrots packed in her Easy LunchBoxes container.

For a snack at school today, Miss G has a butterfly container with mini carrots and one of the new Easy LunchBoxes Mini Dippers with almond butter for dipping.

Little Miss A has a smaller version of the same.  Her lunch includes blackberries too packed in a LunchBots Uno stainless container.

And another cashew and dried cranberries snack packed in the new Easy LunchBoxes Mini Dippers that are now available.

My husband had leftovers from last night’s dinner.   He has Hoppin John in the main compartment of his Easy LunchBoxes container, sugar snap peas at the top left and mini carrots in the top right compartment.  The green heart is Avocado Cucumber dressing.

  I have always been a fan of Hoppin’ John.  It’s a flavorful dish traditionally made with rice, black eyed peas and ground beef  or bacon served often in the Southern United States on New Year’s Day.  I found this recipe for the plant based, meatless and healthier version on a website I admire by Chef Cathy Fisher and her website Straight Up Food.  She also has a Facebook page where you can follow her at Straight Up Food on Facebook.  This recipe is not just meatless.  It’s dairy free, salt and oil free too.  It’s also packed full of collard greens which aid in cholesterol lowering, cancer prevention and are high in vitamin K,  vitamin A, vitamin C, folate, manganese, and calcium.  We’ll be making it again.  Please visit Straight Up Food here for the recipe!

Hoppin John with Avocado Cucumber Dressing by Cathy Fisher of Straight Up Food

The smaller it is the more they eat.  I keep thinking about a mom sized stomach and forgetting to tailor to the pip squeaks.  I think every parent packing lunch needs that reminder.  If not, then this is just for me 🙂  Pack small portions and bite sized morsels!

From the top left are nectarine and mango slices with a duck pick, duck heart-shaped sandwiches, a sliced red d’anjou pear at the bottom right and gobbetti curly wheat pasta with green zebra striped heirloom tomato slices packed in her LunchBots Uno.

Little Miss A had a similar lunch.  From the top left are strawberries, mango & nectarine pieces, gobbetti curly pasta with kidney beans and a sectioned plum at the bottom left packed in her Hello Kitty Sanrio lunchbox.

Things I used to make this lunch:

Miss A has really been testing her 2 year-old limits and asserting herself at home, dressing herself and lunch is part of that too.  She has been eating her sandwiches and leaving all else.  

So I did what any mean mom would do.  I left the bread out.  I used carrot flowers and put almond butter inbetween them to make carrot bites at the top left.  At the top right are cucumber flowers with hummus in the middle.  At the bottom right are red seedless grapes with a carrot flower on top and the bottom left are pineapple pieces with a green apple flower on top.  The bento box is a LunchBots “Quad” stainless container, perfect for a small toddler or adult snacks.

Tomorrow is International Talk Like A Pirate Day.  The Bento Bloggers and Friends are doing another blog hop.  There are 30+ blogs involved with countless pirate themed lunches.  More importantly, there is booty involved.  NO, not that kind of booty.  Loot, prizes to be won and lots of fun to be had.

Please be sure to stop back tomorrow to make your way through all the blog hop.  Or we’ll make ye walk the plank!

In a rush for fun lunches?  My go to is always the stash of cookie cutters.  These sandwiches are made from linzer cookie cutters which have interchangeable shapes in the middle.

As far as children go, they aren’t any different than adults.  They like their food to be pleasing to the eyes.  If it looks fun and colorful, they are more likely to try it and eat it!  Above is my 4 year old daughter’s lunch. The Rudi’s brand whole grain bread sandwiches are filled with almond butter & strawberry jam.  The cut out shapes came with my linzer cookie cutters.  Near the sandwiches are mini carrot pieces, cashews and dried cranberries.  At the top left are raspberries and the top right are d’anjou pear pieces packed in her Easy Lunchboxes container.

Miss G’s afternoon snack packed in her Happy Tiffin brand stainless container is Amande brand almond milk yogurt in the bottom with a Stretch Island fruit leather bird.  Above are more d’anjou pear pieces.  The birds on the outside look like honeydew melon.  I actually found a new melon at the local organic market this weekend called Piel De Sapo.  It looks like the shape of a honeydew with the skin of a watermelon.  It is a bit sweeter than honeydew & delicious!  I may go back & buy another one before they’re gone.

My 2 year old likes to have everything bite sized otherwise it ends up being picked over and left.  This morsel-sized lunch is packed in her LunchBots Quad stainless container.  Clockwise from the top left are piel de sapo melon flowers, d’anjou pear pieces, flower sandwiches are Rudi’s whole grain with almond butter & jam, and mango flowers.

My favorite part of packing lunches every day is knowing that there is no waste.  No disposable plastic bags as the silicone cups and Easy Lunchboxes compartments do the work for me.  I send the girls and my husband with cloth napkins and reusable napkins each day, and they all take their water bottles which can be refilled thoughout the day.

My husband has leftover dinner from last night.  I made the Engine 2 Diet’s plant based Sweet Potato Lasagna.  I think it looked prettier on the plate last night.

And below are the leftovers  with nectarines and carrot sticks packed to go for lunch at the office.


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