A Rainbow of Good Nutrition

This Week's Bento Lunch

This week we've packed a rainbow in our bento! Eating a variety of different colored veggies is super nutritious and makes for a beautiful meal presentation. Happy chomping! 

Click here to view this week's full menu.

Fueling Up and Feeling Good

This Week's Bento Lunch

Is your body craving comfort food and warmth to combat the chill in the air? If so, you'll love the veggie loaf in this week's bento lunch! This veggie loaf is both filling and loaded with the veggies your body needs, so you'll feel comforted now and ready to bounce right back this spring. 


Click here to view this week's full menu.

Grilled Baby Cabbage with Rice

This Week's Photo



Menu

* Steamed Brown Basmati Rice
* Grilled Baby Cabbage
* Chick Peas
* Fresh Garden Tomatoes
* Fresh Plums
* Crispy Carrots


Preparation Notes

We put this lunch together after returning from a trip to the farmers' market. We were lucky enough to find these tender baby cabbages, which we seared to perfection. We then added a number of other items to "round out" the lunch.

Steam the rice and scoop some into the extra large container.

Slice the baby cabbages in half and sear in a small amount of butter or olive oil for a few minutes. Then add about 1/4 inch of water to the skillet, cover, and simmer until tender. Add salt, pepper, and paprika to taste. Place the cabbages on top of the rice.

Add some canned (drained and rinsed) chick peas.

Slice some fresh tomatoes (or include cherry tomatoes) and place in the corner of the extra large container for added nutrition and color.

Place two plums in one of the medium containers.

Peel and slice the carrots and place them in the other medium container.

Cabbage Pasta

Menu Steamed Broccoli Cabbage Pasta Satsuma Tangerine Whole Grain Crackers Preparation Notes Leftover pasta dishes are an obvious choice for lunch, but be sure to look beyond the oh-so-ordinary spaghetti with tomato sauce. Pasta is versatile and easy to make, and pasta leftovers retain their flavor well. Tangerines are colorful and deliciously sweet at this time of year--and perfect in size. The broccoli provides color contrast, nutrition, and a bit of crunch as well. And the whole grain crackers are wonderfully nutty, salty, and sweet! Prepare the cabbage pasta for dinner and pack the leftovers for lunch. (For the recipe, click HERE.) Steam the broccoli. Peel the tangerine. Add the crackers.

Dana's Quick and Easy "Cold Slaw"

Looking for an easy way to get vegetables into your kids? Try this delicious salad recipe:

* Combine 1 1/2 cups shredded green cabbage, 1/2 cup shredded red cabbage, 2/3 cup finely chopped or shredded carrot, and 1 chopped green scallion.

* Add your favorite salad dressing to taste. (Thousand island and ranch work particularly well.)

* Add tamari-roasted almonds (or dry-roasted cashews) and dried cranberries (optional).

* Toss and enjoy!