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Posts Tagged ‘romaine lettuce

This week is jungle week at preschool summer camp for the girls.  They are obsessed with monkeys already.  I happen to think it’s because they can relate to their behavior at 2 & 4.  They’re wild, they like to run around and make tons of noise, throw things, and thank goodness they’re cute…what’s not to like?

Miss G is having a monkey face.  I used a biscuit cutter for the top part of the head and a large oval (Easter egg) cutter for the mouth portion of the sandwich and trimmed the edges a bit.  Then I used a smaller circle cutter for the ears.  It’s all made from Rudi’s Honey Wheat bread and filled with Justin’s Almond butter and strawberry jam.   I used the almond butter to stick on the fruit leather mouth, nostrils and pupils.  The eyes are Vegan brand cheese.  The face is on 2 romaine leaves and there are halved prunes underneath to prop up the ears and mouth & keep them from falling.  I also included heart shaped strawberry halves.  At the top left are plum sections with a piece of monkey baran (food separators) and at top right are watermelon squares with another monkey packed in her Easy Lunch Box container.

Little A is having a monkey swinging from a broccolini tree.  I used a cookie cutter for this one and made the face from Stretch Island fruit leather.  I also cut “bananas” from pineapple chunks.  Miss G and I have a severe banana allergy so we can’t have the real thing in the house.  I hung the bananas in the tree along with a monkey pick. Underneath the monkey are crinkle cut sugar snap peas for the jungle floor packed in her Easy Lunch Box container.

My husband’s salad is very orangey today.  Orange foods are full of the antioxidant carotenoids which help reduce inflammation, enhance the immune system and are a great source of vitamin A for things like healthy skin and vision.  He has baby bok choi and other mixed baby greens.  On top are sliced orange bell peppers, Daiya vegan cheese shreds and carmelized walnuts around the sides.  At the top left are cashews underneath dried apricots.  At the top right are watermelon squares, a heart cut out of the middle is filled with pomegranate seeds packed in his Easy Lunch Box container.

Hope everyone has a great weekend planned.  Happy Friday!

Things I used to make this lunch:

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School’s almost over for us.  It’s hard to believe since the days drag, but the weeks fly.  This week is a continuation of Under The Sea theme.  Miss G requested a submarine.  I have to admit it would be one of the last things I ever would have come up with.  It was so creative that I agreed.

She has a Justin’s Almond Butter and jam on Rudi’s Whole Grain bread.  I used a rolling pin to flatten the bread before hand cutting the submarine.  It has fruit leather portholes.  She has a date whale with coconut flakes on top next to the boat.  At the top left are mango slices with a blowfish pick and at the top right are watermelon slices with a small sea turtle pick.

I didn’t feel like making 2 subs so Miss A got an octopus today.  Hers was cut from a biscuit cutter and then I used the biscuit cutter to cut “legs” out of the remaining bread.  His hat is a date roll with coconut flakes shaped into a hat.  The eyes are candy eyes stuck on with almond butter and so is the fruit leather mouth. At the top left is a mandarin orange with a dolphin pick, at top right are watermelon pieces with an octopus baran (food separator), and in the yellow oval are mango pieces with an octopus pick.

My husband has a salad & sides to go with his lunch today.  His salad is organic romaine lettuce,with a locally grown, sliced tomato courtesy of my generous neighbor (Thank you!), unsalted, raw walnuts, mini carrots and cauliflower.  At the top left are dried apricots and a date roll with coconut flakes and at the top right are watermelon slices.  All 3 lunches today are packed in Easy Lunch Boxes.


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