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Posts Tagged ‘Rainier cherries

Sometimes the quick lunches turn out better than the planned ones.  The planned lunch I made today turned out to be a disaster.  I ate the scraps and grabbed for the cookie cutters!  Pastry cutters to be exact.  These are my new favorite tools for smaller foods.  I found mine at Amazon and at a local baking shop.  They have a plunger so they’re easy to release after pushing down on the foods to get the imprint.  They are easy to use on bread, fruit, vegetables and of course pastries.   I used the LOVE heart for the sandwiches and the cherries to cut watermelon pieces.

My girls wanted just almond butter today.  I ended up having to make tons more watermelon and grapes after these lunches were gone.  And Voila…cute lunch in about 3 minutes start to finish!

And last night’s dinner was so simple and good that I’m including it today too.  We had vegan BLTs for the first time since giving up meat & dairy, and they were surprisingly great!  I used our usual Rudi’s Whole Grain bread toasted.  Spread a dab of Earth Balance Coconut Spread and dab of Earth Balance Mindful Mayo on either side.  I sliced organic tomatoes, romaine,  and cooked some Smoky Maple Tempeh (soybean) “Bacon” strips to complete the sandwiches.  Tempeh is a complete protein, meaning it contains all the essential amino acids,  for those of you who may be wondering how non-meat eaters get our protein.  I also added avocados to all our sandwiches.  They were delicious!

It was a quick, simple dinner, but it was also important to me because it’s another meal that my husband and both kids LOVED and didn’t miss the meat or dairy one bit.  One more step in a healthier direction for us!

Can’t forget the salad!  My husband is the salad ingredient guinea pig around here.  If it tastes badly, he lets me know.  Today I slipped in a bunch of sprouts I found at our local Whole Foods.  They were mixed sprouted adzuki, lentil and mung beans.  The salad is mixed greens, mini cucumbers, sprouts, and sugar snap peas with a side of ginger dressing not shown.  At the top left are pineapple pieces and the top right are Rainier cherries packed in an Easy LunchBox.

Things I used to make today’s lunch:

STAY TUNED FOR A GIVEAWAY MONDAY!

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Bug pasta?  Not really, but it is ladybug colored.  The girls wanted a pasta lunch at home so I made some mini farfalle (bowtie) pasta.  I added quartered grape tomatoes, a can of black beans, about a 1/2 cup of sliced black olives, a dash of salt and a dab of Earth Balance Coconut Spread.  I tossed in some vegan parmesan, and it was ready to go!  Cute and zero leftovers.  It helps to tell them it’s bug pasta!  This was my dish.

And the dolled up version for the girls.  Pasta in the middle and hearts of heart shaped strawberries and Rainier cherries.

My husband’s sides today are packed in his Easy LunchBox.  He has mixed baby greens topped with green onions, cherry tomatoes, carrot & cucumber sticks.  At the top left are seedless red grapes and the top right are Rainier cherries.

Things I used to make this lunch:

Today’s lunch was a quickie.  My kids were starving and not willing to wait for my usual lunch antics and photos before eating.  Sheesh!  After all, they are 2 & 4.  They have the patience of a gnat.  So I whipped out my latest fun tool to try out, and this is what I got.  4 hearts and a diamond sandwich pockets made from Rudi’s Whole Grain bread, Justin’s Almond Butter and jam.  The owls are “sitting” on 2 Snyder’s braided whole grain pretzel sticks.  There are 2 heart watermelon pieces and a bunch of seedless red grapes below.

I pressed them in my newest toy from Bento USA below.

My husband gets a baby green salad with swiss chard, arugula and spinach underneath.  On top are orange heirloom tomatoes slices, baby carrots, chopped celery, green onions and sugar snap peas packed in his Easy Lunch Box.  At the top left are watermelon chunks and at top right are Rainier cherries.

Miss G asked for a cow last night that looks like her Pillow Pet.  I used a kitchen glass to make 2 circles and then cut off the sides to make the shape for the face.  I used the scraps to make the horns, ears and eyes.  I used the heel of the bread for the nose and spot on its head.  I just punched some holes for the nostrils which can be done with a straw.  I used Nutella to stick on the nose, and the ears & horns are just wedged under the bread.  The edamame/soy beans are on decorative pics along with green grapes, a couple of carrots and Rainier cherries.  I’m including a picture of the Kefir pouches I send with her each day.  They are like a tart flavored yogurt which she likes, and it gets in her daily probiotics.


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