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Posts Tagged ‘zucchini

After I made the recent Batman bento a couple of weeks ago, I got a thoughtful message from my friend Kelly who liked the lunch. She happened to mention that her husband, Loren Lester, was the voice of “Robin” in Batman: The Animated Series. She thought it would be fun for me to create a Robin bento & dedicate it to him, and I’m always up for a new challenge. Please visit his website at www.lorenlester.com. He has not only done some amazing voice acting but also film, stage and TV over the past 35 years. He and his lovely wife are certainly not lacking in talent!

And even though you can’t eat it, I hope you enjoy the lunch I made for you, Loren!

Robin’s made from Rudi’s Oat & Nut bread and hand cut. His hair, mask and part of his cape are made from Stretch Island brand grape fruit leather. His eye whites are Vegan brand cheese. His torso is a Pink Lady organic apple with yellow squash stripes and R on his chest. His green sleeves are zucchini. In the top left are cherry tomatoes and in the compartment at top right are pieces of zucchini and yellow squash packed in an Easy Lunch Boxes container designed by Loren’s amazingly talented wife, Kelly!

Below is the Batman post from from a couple of weeks ago. Please click the photo to see the whole post along with my Spider Man bento too. Thanks!

And the best lunch containers a mom can ask for:

Easy Lunch Boxes

STAY TUNED TOMORROW FOR OUR PATRIOTIC BLOG HOP!

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My girls are at home with me during they day so unless we have an outing, we’re not packing many bento-style lunches these days.  Miss G is under the weather with a fever so we’re on quarantine for a few days too until she’s well.

Today Miss A asked more more little sandwiches.  I have some great options from my sets that I got from Bento USA.  I used the flower cutter from this set for her little flower sandwiches.  Click on the picture for the link to their site.

Miss A had Tofurkey deli slices on Rudi’s Whole Grain bread.  I used zucchini for the white flowers and the leftover rind for the stems of the flowers.  From the top left are Way Better brand Simply Sweet Potato Tortilla Chips (they have chia seeds and quinoa in them!), watermelon flowers and a flower of guacamole for dipping on the right.

Miss Sicky has a flop of a lunch.  I really meant to take some time with the teapot, but the more I tried the worse it looked.  Sometimes the image in my head is much prettier than the lunch itself. The teapot sandwich is a Tofurkey deli slice sandwich on Rudi’s Whole Grain bread.  The top is a slice of Vegan brand cheese.  I stared with a food coloring marker, and it went down hill from there.  I ripped the teapot handle, and I had to cover up some messy polka dots with some bad-for-you heart sprinkles to salvage it.  At the top left are watermelon flowers and at the top right are zucchini flowers.  The best part with little kids is that they even love the failures.

For all the smaller flowers, I use the flower cutter from this set of small cutters that I have.  I get lots of questions about which tools I use the most so I’m trying to include photos and links to those products for those who are interested.  I love these cutters because they never rust, they’re very easy to clean, and you can use them for just about any food item you want to cut.  If you click on the photo, it will take you to Bento USA’s site for more bento accessories.

Today is the last day to enter to win my FunBites Giveaway.

Click on the link below and be sure to use separate comments for each chance to win your choice of the Luv It or Cube It cutter.

FunBites Giveaway

Stay tuned for another giveaway right around the corner!!!  Wishing everyone a fabulous weekend.

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!

I looked at the school calendar yesterday and realized it’s rainbow week at the girls’ school.  I didn’t have anything naturally blue today so I just left it out & put food in blue cups instead rather than coloring something blue.  Boring, I know.

The coolest thing in the lunches is the bread which, admittedly, I did not make.  I have to give full credit and mad props to my baking envy of Astrid over at Lunch Fit For A Kid.  I have seen her amazing baking skills from breads to cakes and homemade rolls.  This girl can BAKE!  So I begged, and pleaded and bribed her to make me a loaf of her rainbow pan de mie.  Please click on the link here for her recipe for the Rainbow Pan de Mie.  She “veganized” it for me by using soy milk in place of the cow’s milk whey.  It was even more beautiful than I’d seen in her blogs, and my kids went nuts over it.  I even made vegan Easter french toast with it this past Sunday, and it was yummy!  I am not a great baker, and so I was extra grateful to have Astrid make something so special for my family.  Thanks again!

Here’s how our loaf turned out:

And this is Miss G’s lunch today.  From the bottom left up, she has strawberries, a mandarin orange, pineapple chunks and yellow pear tomatoes from our garden.  At the top left in the blue cup are sauteed broccoli & cauliflower, green pear tomatoes and kohlrabi slices in the middle for the purple.  I’m betting they won’t get eaten, but the rule in our house is that she has to at least TRY it.  At top right are three prunes surrounding some organic Lemon Snap spelt cookies that I found at Whole Foods.  And at the bottom right is her tulip sandwich on the rainbow bread filled with almond butter and jam all packed in her Easy Lunch Box.

Little A had her own version of a rainbow lunch today. This week is also the letter “U” so her tiny sandwich is a U.  From the top left clockwise, she has strawberries, half of a mandarin orange, at top right are leftover pieces of a Quorn brand meatless & soy free Vegan burger, her rainbow “U” almond butter & jam sandwich, dried cherries, kohlrabi, and pineapple and honeydew melon in the middle packed in her LunchBots Duo.

Lastly is my husband’s salad for lunch.  He is in on the rainbow theme too.  He has a spinach and baby greens salad.  On top are red bell peppers, orange heirloom tomatoes, yellow zucchini, spinach, raddichio, and kohlrabi on top packed in his LunchBots Uno.  Everyone in our family totes CamelBak bottles with filtered ice water throughout the day.

For more great rainbow ideas, please go visit The Rainbow Connection at Bent On Better Lunches.


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