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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.

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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!


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