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Posts Tagged ‘sugar snap peas

Lunch can get boring for little kids so why not put it on a stick.   It’s amazing how they’ll eat something new just because it looks different.  I realized the other night that other than birthday parties, I’ve never done a lunch on skewers.

I used 8″ wooden skewers and broke them at the end to fit the size needed.  I made little square almond butter and agave sandwiches with grape tomatoes inbetween.  The fruit skewers on either side are green and red seedless grapes and raspberries.  At the top left are cashews and dried cranberries and the top right are snap peas and mini carrots packed in her Easy LunchBoxes container.

For a snack at school today, Miss G has a butterfly container with mini carrots and one of the new Easy LunchBoxes Mini Dippers with almond butter for dipping.

Little Miss A has a smaller version of the same.  Her lunch includes blackberries too packed in a LunchBots Uno stainless container.

And another cashew and dried cranberries snack packed in the new Easy LunchBoxes Mini Dippers that are now available.

My husband had leftovers from last night’s dinner.   He has Hoppin John in the main compartment of his Easy LunchBoxes container, sugar snap peas at the top left and mini carrots in the top right compartment.  The green heart is Avocado Cucumber dressing.

  I have always been a fan of Hoppin’ John.  It’s a flavorful dish traditionally made with rice, black eyed peas and ground beef  or bacon served often in the Southern United States on New Year’s Day.  I found this recipe for the plant based, meatless and healthier version on a website I admire by Chef Cathy Fisher and her website Straight Up Food.  She also has a Facebook page where you can follow her at Straight Up Food on Facebook.  This recipe is not just meatless.  It’s dairy free, salt and oil free too.  It’s also packed full of collard greens which aid in cholesterol lowering, cancer prevention and are high in vitamin K,  vitamin A, vitamin C, folate, manganese, and calcium.  We’ll be making it again.  Please visit Straight Up Food here for the recipe!

Hoppin John with Avocado Cucumber Dressing by Cathy Fisher of Straight Up Food

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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.

Miss G’s first day in pre-Kindergarten was yesterday.  I definitely had a proud mom moment realizing she was excited to go and well socialized enough to look at the positives of new friends and a fun new classroom.  I also had my sad moment where I felt like I was saying goodbye to my oldest baby.  She is definitely all girl now and ready to go out & meet new friends.  It’s hard to let go sometimes.  After all, it seems like only months ago when I was staring down at a new baby wondering, “What do I DO with her?”.  There is no manual.   As parents, we just do our best one day at a time.  Off to school she goes.

She will be in school until mid-afternoon which means she needs lunch AND snacks daily that I pack for her.  She wanted her trusty almond butter and jam today, but I told her we’re working on more variety from now on.  For today, the apple sandwiches are on Rudi’s Whole Grain bread with Justin’s Maple Almond butter and strawberry jam.  Along with the sandwiches are an apple pick of red seedless grapes, a silicone apple container with small Apple Cinnamon Larabar bites (I cut them into small pieces) and grape tomatoes.  She also LOVES Israeli cous cous (top left) so I mixed it with quinoa and edamame which were cooked in vegetable broth.  At the top right are blackberries and raspberries packed in her Easy LunchBox container.

For her snack I used a small 2 tiered bento box. The top compartment is mini carrots and sugar snap peas.  In the green sauce container is Tofutti sour cream for dipping and below that is a mini vegan apple cinnamon muffin.  At the bottom are dried cranberries on the left and the right has sprouted pumpkin seeds and cashews.

The hubby has a salad again.  His mixed baby greens are arugula, tat soi, baby green and red chard, and baby bok choi.  On top is a piece of teriyaki marinaded tofu, a yellow roma tomato, a green heirloom tomato and sprouted pumpkin seeds on the sides.  At the top left are blueberries and raspberries and the top right is a wild rice salad with red & green peppers and pecans packed in his Easy LunchBox container.

Wishing all of my readers’ families a smooth transition during this back to school time!

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

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!

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!


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