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Posts Tagged ‘salad

Miss G has days of the week lessons in spanish this week so I made her a Lunes lunch today.  In the top yellow flowers are raspberries with a blackberry in the middle and a sectioned plum on the right.  In the middle is her ice water and the bottom compartment are almond butter and jam sandwiches with LUNES cut out in Stretch Island fruit leather letters packed in her raspberry Goodbyn Bynto box.

For her snack today, nectarines, blueberry picks and strawberry hearts are packed in her Happy Tiffin stainless bento.

Little Miss A, 2, is having an insect filled lunch today.  They are studying bugs this week so I’m playing along.  She has Wholly Guacamole frozen in a spider cup.  The spider’s 8 eyes and mouth are made from kalamata olives.  Underneath are pretzel chips for dipping.  At the top right are organic raspberries on spider picks. Below that are strawberries and blueberries on ladybug picks.  And at the bottom left are plum sections with a bee pick packed in her LunchBots Quad.

My husband has a green salad today to go with his lunch.  He has mixed baby greens, organic green zebra stripe heirloom tomatoes, scallions and sugar snap peas.  At the top are mini carrots and strawberries packed in his Easy LunchBox container.

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.

I got caught with my hand in the Play Doh cabinet again.  I found these cute little bread cutters, washed them off and made these mini sandwiches today.  I cut Stretch Island grape fruit leather faces for both of them.  Just above the sandwiches are picks of green and black olives.  At the top left are raspberries and top right are blueberries.

Little Miss 2 year old is my finicky eater.  She had three little birds today for her lunch.  My kids love that Bob Marley song.  A pick of black olives is just above the sandwiches.  Raspberries, blueberries and a cantaloupe bird are at the top.  Both lunches are packed in Easy Lunch Boxes.

And I’m working on a local food story so my husband’s lunch today included foods I purchased at the local farmer’s market.  The base of the salad is baby spinach leaves.  I placed okinawan spinach leaves (purple and green) on top for color and for him to try, organic radishes which I bentoed out with these cute faces, and topped the salad with fresh sunflower sprouts.  I had never seen the okinawan spinach before so we had to try it.  Here’s a link to find out more about okinawa spinach.  Besides adding awesome color, it apparently has cholesterol lowering properties in it.  All of the ingredients came from My Mother’s Garden at the Sarasota, FL Downtown Farmer’s Market on Saturdays.  In the top compartments are organic blueberries and organic red quinoa at the top right (cooked in vegetable broth) packed in an Easy Lunchbox container.

Things I used to make this lunch:

This afternoon we had some friends over to play.  I made some quick snacks with our FunBites Luv It cutters.  The girls had almond butter and jam mini sandwiches, strawberry hearts and this snack had a plum mouse with pumpkin seed eyes and nose and a Daiya (dairy free) cheese shred for the tail.

The second snack is a guacamole face with pretzel dippers and sliced olive eyes.  The mouth is a piece of Daiya (dairy free) cheese shred.  I made the rest of the FunBites mini sandwiches of almond butter and jam and strawberry hearts.

My husband had a baby spinach salad with teriyaki marinaded tofu in the middle and in slices around the edges.  I used a mini cookie cutter for the house shape.  I also included some yellow heirloom tomatoes.  At the top left are plum wedges and cantaloupe houses, and at the top right is a leftover soba noodle salad with cucumbers, scallions, radishes and carrots all packed in his Easy Lunchbox.  Not shown was his favorite ginger dressing.

Things I used to make this lunch:

Miss A had to skip camp today due to a runny nose so I sent Miss G to school with her small square bento.  From the top left she has organic nectarine sections, star shaped sandwiches on Rudi’s Whole Grain bread with almond butter & jam and organic red seedless grapes with a star baran (food separator/decoration) on top.

My husband had another baby green salad with baby bok choi and spinach.  I found a black radish at our local Whole Foods which I’d never seen before.  It’s larger than the traditional red radishes and a charcoal colored black on the outside, but it tastes very similar to the red radishes and is completely white in the middle.  The black radish slices are in the middle, next are small slices of a baby zucchini, and I also julienned a larger carrot I had left in the fridge for the outer edge of the salad.  Not shown is his favorite ginger dressing.  At the top left are mixed nuts and goji berries and in the flower at the top right are strawberry pieces packed in his Easy Lunch Box container.

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.

Today I’m starting with my husband’s salad since it’s the prettiest.  Since school has been out for a week for my kids, I’m enjoying a bit of lazy lunch time.

The salad is baby romaine & mixed greens on the bottom.  The deep pink stars are watermelon radishes, the almost white stars are zucchini, and also included are yellow squash slices and carrot slices.  At the top right are seedless green grapes with dried apricot stars on top.  At the top left are our taco leftovers of Lifelight Smart Grounds (faux beef) mixed with black beluga lentils and heirloom tomatoes sliced on top packed in his Easy Lunch Box.

So we packed a lunch for the local aquarium today.  We love it at Mote Marine Laboratory because we get to watch them feed sharks, see the graceful manatees eat, witness first hand how they rehabilitate the local sea turtles, dolphins and other sea life.

I packed a dolphin for Miss G with lots of snacking fruit & veggies.  She has green grapes, at the top left are grape tomatoes with a dolphin pick.  At the top right are raspberries, blueberries, mangoes, prunes and dried apricots on picks.

Miss A had leftover pieces of  Field Roast from dinner last night made by The Grain Meat Company.  It’s a vegan roast made entirely from wheat, grains and vegetables and tastes a whole lot like a normal roast.  It will be on my shopping list for the holidays for sure!  Yum!

And she got my very messy attempt at using a template for rice.  I tried sprinkling cinnamon on her brown rice over a fish template.  It was supposed to look like a fish, but it’s barely recognizable.  On the top of her LunchBots are swords of grapes, blueberries and raspberries.

Not shown was my sandwich & fruit which were also eaten (mostly) by my kids!

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.

My LunchPunches saved the day with a cute fish lunch for little A.   They are doing an “Under The Sea” week which this week can also be known for me this week as Mom’s under water, behind in her duties and “floundering”. Her sandwich is on Rudi’s Whole Grain bread with Justin’s almond butter & raspberry jam.   I also used my Cube It FunBites cutter to cut the watermelon and honeydew in cubes and leftover corn off the cob from the previous night’s dinner is in the star container packed in her LunchBots Uno stainless bento.

Miss G is still busy working on her 50 states so I made her a USA map sandwich with a tiny soy cheese Florida stuck to it.  She also has the leftover corn off the cob with fruit leather FLORIDA letters on top.  At the top left are homegrown yellow & a red grape tomato with a strawberry pick and at the top right are watermelon chunks with an orange pick packed in her Easy Lunch Box.

And my husband gets a salad to go with his lunch made of baby greens, salad cucumbers and heirloom tomatoes from the local market.  At the top left are cantaloupe pieces and at top right are organic mini carrots and leftover corn.

I’m not sure if my girls have seen Fantasia, but that would be the closest exposure they’ve had to a wizard. Today Miss G gets a wizard sandwich with vegan cheese stars and a crescent moon on his hat. He has candy eyes, a dried cherry piece for a nose and Daiya vegan shredded cheese for his beard. His wand is a pretzel stick with a strawberry star at the top. At the top right are watermelon stars and the bottom right are crescent sliced peaches packed in an Easy Lunchbox.

Little Miss A has some bad weather for lunch. Because it’s W week they are talking about different types of weather. I made her a cumulonimbus cloud with lightning bolts coming out of the bottom. She also has some Veggy vegan cheese smaller clouds above the sandwich, and at the bottom right of the sandwich are Snyder’s pretzel snaps. At the top right are frozen guacamole pinwheels and at the bottom right are strawberry slices with a Veggy cheese umbrella on top.

Thu hubby also gets another salad to go with his lunch. He has an all spinach salad today with cucumber slices, mini carrots and edamame sprinkled in. (Not shown is a container of ginger dressing). Last night I also made oven roasted chickpeas. They turned out pretty well although some are a bit too soft for my taste. They are like a healthier version of corn nuts if done properly. I rinsed & dried the beans, drizzled a bit of olive oil, placed them on a cookie sheet lined with parchment paper & baked at 350 degrees for about 40 minutes. Then I used sea salt & garlic powder to season once they were done (shown at top right). On the bottom right are mini grape & plum tomatoes from our plants out back. All 3 lunches today are packed in Easy Lunch Boxes.


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