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Posts Tagged ‘pumpkin seeds

Wednesday is a perfect day for leftovers.  Mom’s feeling a bit under the weather so dump dinner in an Easy LunchBoxes container & voila.  Lunch is served.

Lunch today (dinner last night) is brown rice with mixed vegetables (broccoli, carrots, snow peas and onions) on top.  I packed a tiny sauce container of soy sauce.   In the top left container are grape tomatoes and in the top right are red grapes.

In her Happy Tiffin stainless bento, Miss G’s snack is a seckel pear, clementine sections, kiwi slices and a container of roasted pumpkin seeds.

 

Little Miss 2 year old has a LunchBots Quad for lunch.   From the top left are clementine sections with a star container of pumpkin seeds, red seedless grapes, star sandwiches with pumpkin pecan butter and a small Hail Merry brand chocolate vegan macaroon, and at the bottom left are mini carrots and sugar snap peas.

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Double, double toil and trouble
Fire burn, and cauldron bubble.

Happy Halloween, everyone!

Hoping that you have all the craziness behind you by now (except for tonight, of course).  I stayed up late making homemade Stitch ears for my 2 year old’s alien costume and planning the last of the Halloween food until next year.

Ahh, the last of the Halloween lunches!  Miss G, the 4 year old, has a LunchBots Quad with raspberries and an RIP headstone pick, a seckel pear with sticker, dragonfruit pieces with a skeleton pick and at the bottom left are mango pieces with a dragonfruit witch.

I found these little wooden coffins in Michael’s, and I finally put them to use.  I decorated the lids with Halloween stickers for fun.

I hand cut the sandwich to fit inside, and added a Wilton googly eye pick and a fruit leather mouth.

I also found these paper boxes for crafting at Michael’s, and I used them for snack bentos today.  Miss G’s is a jack-o-lantern face.  I filled it with cashews, dried cranberries and moon shaped dried apricots for her morning snack.

My 2 year old has a smaller wooden coffin for her sandwich.  Hers is a light activated box.  It cackles loudly when it opens which she loves.

She also has an almond butter & jam sandwich with a Wilton eye pick and Stretch Island fruit leather mouth, eyebrows and fangs.

Miss A has a pumpkin cup with mango pieces and a dracula pick with cashews above.  On the right are a seckel pear, raspberries, dried apricot crosses and a skeleton hand.

For her morning snack is a small coffin with dried cranberries and a handful of bone shaped candies.

Need quick & healthy last minute Halloween snack ideas?  Here are a few that your store won’t be out of if you need something fast.

Raisins-They’re like nature’s sugar, you can use them to make eyes on just about anything.  Raisins are full of vitamins, minerals and phytonutrients.  Eating raisins can help your energy levels.  They’re high in the best kind of natural sugars.  They also promote healthy bones since they contain high levels of calcium.

Clementine oranges or mandarin cuties-Mother Nature’s fast food.  Grab a box or bag and a few Sharpie markers or a pack of fun Halloween stickers & get creative.   A basket of these are more appealing to little ones than you may think.  For some reason stickers and fun faces make it enticing.  The best part is that they’re packed with nutrients like calcium, potassium and vitamin C.

Popcorn– NOT the microwave kind, the real no additive kind.  Pop up some corn in an air popper or a paper bag.  Here are the paper bag instructions:

Microwaving popcorn in a paper bag

We like to sprinkle a light dusting of sea salt or sometimes a bit of cinnamon on top for an afternoon snack.  For my kiddo party later today, my neighbor and I are putting popcorn in witch hand shaped bags as a snack.  Popcorn has more antioxidants than some fruits and vegetables so skip the heavy butter & oil and dig in!

Pumpkin Seeds-Roast a few lightly salted seeds at home, and you’ll be snacking on these minerals: phosphorus, magnesium, manganese, iron, copper and zinc as well as vitamin K and B.

Wishing everyone a fun, safe & happy Halloween!

I grew up in an old house than I swore at the time was haunted.  Something was always creeking, there were always critters in the basement and it had those funky unexplainable smells and noises that could really freak a kid out.  Now that I’m older, I realized that the house was pretty cool despite the old factor.  But as a kid those things create vivid memories.

Luckily my girls (4 and 2) don’t scare too easily.  They think creepy is still pretty funny.  I made them both haunted house bentos today.  Above is Miss G’s Easy LunchBoxes container.  From the top left is a seckel pear and cantaloupe houses with a black cat pick. Below the cantaloupe is a peeled clementine with a black cat face ring, raspberries with a kiwi house on top, Rudi’s whole grain bread with pumpkin butter filling and more sliced kiwi.

For her snack today, my 4 year old has a Happy Tiffin bento packed with cashews in the round container and a haunted house apple in the middle surrounded by sliced strawberries.

Miss A has a LunchBots Quad packed her her mini version of the same.  From the top left are sliced strawberries and a cantaloupe haunted house on top, a clementine with a witch face ring ( my 4 year old said it was an eagle), in the bottom right compartment are mixed nuts, seeds and dried raisins and cranberries and the bottom left are Rudi’s whole grain pumpkin butter haunted house sandwiches.

Happy Friday, everyone!

Spiders!  These are the delicious kind.  I happen to like most spiders, but I know many people are creeped out by them.

Miss G’s lunch today is an almond butter sandwich (bottom left) on Rudi’s Whole Grain bread.  She has spider picks of grape tomatoes on either side and a homemade vegan cornbread muffin with raisin eyes.  At the top left are strawberries with a honeydew spider and a plastic spider ring for decoration.  At the top right are red seedless grapes with honeydew spiders on top packed in her Easy LunchBoxes container.

For her  snack, Miss G has a Happy Tiffin bento packed with a seckel pear and raspberries.  In the container is apricot soy yogurt with some spiders for fun.

I packed another snack for a longer day so Miss G also had watermelon cubes in her sistema container with a raw date treat with coconut sprinkled on it.  It reminded me of a tarantula.

Little Miss 2 year old had her LunchBots Quad with red grapes at the top left in the spider cup, raspberries and a strawberry, almond butter spider sandwiches at the bottom right and at the bottom left is a cup of dried cranberries and sprouted seasoned pumpkin seeds.

Anyone who knows me well knows I’ve been obsessed with everything French since high school.  I’ve never been to Paris or anywhere in France so at this point it’s a romantic dream and a bucket list item of mine to visit Paris and spend time roaming the countryside in Provence.  We read a lot of Madeline books too so my girls are familiar with the Eiffel Tower and many things French.

I decided to make my Parisian obsession into lunches for the girls. I used an Eiffel Tower cookie cutter for the sandwich and pastry cutters for the LOVE hearts for the “City of Love”.   I also made croissants (crescent rolls) that I stuffed with a few vegan chocolate chips for a special treat today which I rarely do.  The PARIS letters are cut with mini alphabet cutters in Stretch Island grape fruit leather.  At the top left are sugar snap peas cut in half and cashews with a French poodle pick.  At the top right are kiwi pieces and cloud shaped cantaloupe since it rains in Paris a lot with a black Eiffel Tower pick.  Lunch is packed in our good ol’ reliable Easy Lunch Boxes.

Little Miss 2 year old had a French poodle today.  The eyes and nose are Stretch Island Fruit Leather as well as the BONJOUR letters. The poodles ear, tail & legs have mini vegan marshmallows stuck on with a dab of agave.  She had the same croissant as big.  At the top left is a half of a plum and at the top right are kiwi pieces and cantaloupe clouds packed in her Easy Lunchbox.

For my husband’s lunch, I got most of the salad ingredients at the local farmer’s market here in Sarasota, FL.  Baby spinach leaves, organic sprouts, raw walnuts, seasoned pumpkin seeds and orange heirloom tomatoes.  In addition are sugar snap peas and plums packed in an Easy Lunchbox.

Things I used to make this lunch:

STILL TIME TO ENTER MY GIVEAWAY!

GREENPAXX STRAWS AND LIDS GIVEAWAY

It’s definitely the dog days of summer here in Florida.  Hot!  We’ve been doing a lot of swimming to stay cool in the 90 something degree weather every day.

I owe a giant thank you to my guest bloggers from last week for such fun and creative posts in my absence.  Like everyone, I’m gearing up for back to school and trying to get into the routine while grasping on to the last bits of summer we have left.  I am still making today’s lunches so I did make a few bento lunches while I was traveling with the girls.

This lunch is one I packed for the airplane.  We had to travel a long distance so I packed one Easy Lunch Box container with as much food as I could fit for both girls.   At 2 & 4 years old, they can be very fickle about what they eat.  I used a cookie cutter to make smaller sandwiches.  Often stacking them sideways allows more to fit in too.  There are 4 almond butter and jam sandwiches on whole grain bread.  Under the sandwiches are heart shaped strawberries, at the bottom left are dried mangos, and the bottom right are mini carrots .  At the top left are blueberries and the top right are grape tomatoes, sugar snap peas and more mini carrots all packed in our Easy Lunch Box container.

Since our trip was so long I also packed some healthy bars and snacks for inbetween meals.  I try to keep some in my glove compartment when traveling in the car, in my purse or anywhere the kids might need to refuel.

For this airplane ride I introduced some new snack foods.  They loved both the dried strawberries and the pumpkin seeds.  The animal cookies were a special treat for after lunch.

One of the staples in our house are Larabar fruit and nut bars.  They are NOT a good option if you have a nut allergy.  Most have cashews so they are peanut free.  The reason I like them is they are simply dried fruits (apples, dates, pineapple, etc) and nuts.  That’s it.  There are no other additives so they are a great, healthy option for kids and adults and are filling enough that you only need one.  We also recently found these flavor & fiber bars by gnu foods that have simple ingredients as well.  And both of my kids are big Craisin eaters.  Again, the chocolate rice bars were a special treat.

I hope everyone is enjoying a bit of time off to enjoy the summer.  Looking forward to another fun school year and new lunch ideas.   Thanks as always for reading!

I must admit that I’ve tried to eat kale many times in my life.  I KNOW how good it is for me, but like many vegetables can be it has a distinct and somewhat bitter taste.  I just couldn’t do it. Most people recognize it as the fake, dark green lettuce looking stuff they throw on plates at a restaurant as “garnish”.

Once we decided to give up meat as of January, I was committed to trying new foods and old ones that I had previously scoffed at in order to be the healthiest I can be.  I had to find a way to make them tasty.  This recipe that I found is what converted me.  This salad makes me eat kale and LIKE it each week, and I’m now eating kale chips too.  The lemon juice and honey (or agave nectar) soften the kale and take the bitterness out of it.

Reasons to eat kale:

*One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K (Web MD)

*Kale is packed with antioxidants, and research shows that it can lower your risks of 5 different types of cancer: bladder, breast, colon, ovary, and prostate.

*Kale contains lutein which keeps the eyes and vision healthy.

*Kale is a great resource for minerals such as copper, calcium, sodium, potassium, manganese, and phosphorus which control blood pressure and iron which controls red blood cell production.

The Food Network’s Aarti Sequiera posted this recipe on line.  Here is the link:

Massaged Kale Salad

Ingredients needed:

  • 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons ( substitute pistachios, sunflower seeds or whatever I have on hand.

You can also use other sweet fruits if you’re not a mango fan.  Peaches, strawberries or whatever is in season are also a great substitute.

I started with lacinato kale, also known as dinosaur kale that I found at our local King Family Farm and Market.

I had to look up the different kinds of kale before hitting the farmer’s market to re-educate myself on the different types of kale.  Here’s a link from Eco Localizer that might help you before you go shopping.

Photo guide to different varieties of kale

The salad will taste better if you cut off the branchy ends of the kale and remove the spines after washing it.  Then I just cut the pieces into bite size and toss in the bowl.

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. I minimize the oil because of calories from fat (100% of the calories in any oil come from fat).  Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a separate, small bowl, whisk remaining lemon juice with the honey (or agave nectar to taste) and freshly ground black pepper. Add oil while whisking until a dressing forms, and you like how it tastes.   Then top with the cut fruit and seeds of your choice and enjoy!


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