I made this learning with the head, heart, and hands themed lunch for my 12 year old nephew. The order is counterclockwise because I knew that my nephew would prefer more fruit than vegetables.
Head (thinking): Angel hair pasta with spaghetti sauce, Parmesan cheese, Head (Naan bread) I put a layer of Parmesan cheese under the bread to protect the bread from getting soggy.
Hand (doing): Carrots with Hand (cucumber)
Heart (feeling): Green grapes with strawberry heart
Mini Dippers: Ranch dressing and cashews
I made this “Hit the Books” themed lunch for my 15 year old niece on her second day of school. She is a great student so she does not need the subtle reminder in this lunch. But it was fun to make this simple theme. There is quite a bit of rice in this book shaped onigiri so I hope that this lunch is more filling than it may look.
At the bottom of this post you will see the Jam Tarts that I also included in my niece’s lunch. There are 5 kids in the family and I made 3 jam tarts for each of them with their school year decorated with pie crust.
Left Side: Book shaped onigiri with nori shaped hand and filled with black beans and salsa. I used a mini loaf pan to shape the cooked Nishiki rice into the shape of a book. I lined the pan with plastic wrap, put in some hot rice, pushed down with plastic wrap, added a mixture of black beans and salsa, then added more hot rice and packed down using plastic wrap between my fingers and the rice. I then picked up the plastic wrap to remove the packed rice from the pan. I painted on the book spine with a few drops of food coloring mixed with a tiny amount of water. Then I cut out the hand with some dried seaweed (nori). Salad surrounds the book.
Top Right: Cashews
Bottom Right: Green grapes
Back to School Jam Tarts: I was very pleased with these. After I took the photo I told my husband about this being a snapshot in time (the current grades of the kids). My husband said that someone (not knowing the meaning of these) may think that I could not count. I was impressed that he could joke so early in the morning.
I made the crust the night before but I rolled, filled and baked these in the morning before school. These could be made the night before and you can use store bought pie crust.
Roll out pie crust. Use a 2.5 inch round cookie cutter or similar sized glass to cut pie crust rounds. Carefully put each pie crust round into non-stick or greased mini muffin tin cups. Partially fill each pie crust cup with fruit jam. (I used black raspberry and strawberry jams but only the black raspberry is in the picture.) If you overfill, the jam will bubble up while cooking and while edible will not look as clean. Cut pie crust scraps into numbers with small cookie cutters. Place numbers on top of the jam.
Bake at 375 for about 20 minutes or until pie crust is lightly browned.
This was a simple but satisfying lunch that I made for myself. My inspiration was fresh asparagus from my mother-in-laws garden. This container was perfect to showcase it.
Container: LunchBots Trio
Top Left: Campanelle pasta with a little olive oil and peas
Top Right: Green grapes
Bottom: Cooked asparagus with lemon zest and toasted hazelnuts
I made these simple lunches for 2 of my nephews on a day that I made an elaborate dinner for them. Cookie cutters made these sandwiches quick to make. I let them have Popchips because they prefer eating something other than sandwiches at my house so I wanted to give them a special treat.
My just turned 10 year old nephew ate this goat shaped sandwich at my house.
Contents: Popchips, red bell pepper, salad, red grapes, strawberry jam on wheat bread, candy eye
My 12 year old nephew ate this cow shaped sandwich at my house.
Contents: Brazil nuts, red bell pepper, spinach, strawberry jam on wheat bread, food marker details, red grapes, Popchips
When my 15 year old niece asked me what I wanted for my birthday this year I said painted clothespins to use as clips or a cute bento lunch. My thoughtful niece made both for me! I was delighted to eat this lunch! It was so beautiful and delicious. Plus she incorporated my favorite animal (lamb).
It was a rainy day so instead of a hike we went to the Eastman House Museum. We ended up eating our lunches in the car. (I made my nieces lunch and will post it a different time). There was a grassy area near the parking lot where I took the photo of this lunch.
Container: Rubbermaid TakeAlongs Divided
Top Section: Rice, broccoli, zucchini, carrot, Lamb (cheese quesadilla)
Bottom Section: Cottage cheese, blackberries, Butterflies and flowers (white chocolate)
These are the beautiful and useful clips created by my niece. She made categories that she know I will use (a very special gift).
It was a wonderful birthday and I am so thankful to be able to share it with my talented niece.
My friends 9 year old daughter loves Minions so when I asked her what theme lunch she wanted, naturally she requested a Minion theme. We were both very pleased with how this turned out.
Left Side: Minion quesadilla – flour tortillas with Colby-jack cheese and black beans, details drawn with a food safe marker
Top Right: Pistachios with Minions drawn on with food marker. I have drawn on pistachios several times but the first time I was inspired by these footballs created by Becoming a Bentoholic. My friends daughter was the artist for these.
Bottom Right: Minion banana. I drew on the banana with a food safe marker. I was inspired by this lunch created by Lunchbox Dad.
Here is a close-up of the adorable Minion pistachios.
I know that this may not look like a cow but my 15 year old niece enjoyed this lunch and I had fun making it. I tried to copy the cow from a book I bought while in Japan this year. I used spinach instead of seaweed, carrot instead of ham, and baby carrot instead of hotdog.
Container: ECO Lunchboxes
Cow: Rice, radish, carrot, spaghetti (to hold on the carrot nose), spinach
Other Contents: Sauteed zucchini in olive oil with dried basil, snow peas, asparagus, mini sweet peppers, cherry tomato, red grapes