Thursday, December 2, 2010
Creative Holiday Menu & FREE shipping
We've created several holiday menus to share with you this holiday season. Check back over the next few weeks to see what we're having for lunch!
Grilled Cheese Lunch
This Week's Photo
Although the basic grilled cheese sandwich is often overlooked for more complex versions, there is something very comforting about it in its original form. We were pleasantly surprised when we found a grilled cheese, coleslaw and root vegetable chips in our lunchbox today.
Menu
Grilled Cheddar Cheese Sandwich on Whole Wheat Bread
Coleslaw
Root Vegetable Chips
Preparation Notes
Make and half a grilled cheese sandwich. Place in extra large container.
Fill the medium lidded container with your favorite home made or store bought coleslaw.
Fill the other medium container with root vegetable chips.
Although the basic grilled cheese sandwich is often overlooked for more complex versions, there is something very comforting about it in its original form. We were pleasantly surprised when we found a grilled cheese, coleslaw and root vegetable chips in our lunchbox today.
Menu
Grilled Cheddar Cheese Sandwich on Whole Wheat Bread
Coleslaw
Root Vegetable Chips
Preparation Notes
Make and half a grilled cheese sandwich. Place in extra large container.
Fill the medium lidded container with your favorite home made or store bought coleslaw.
Fill the other medium container with root vegetable chips.
Wednesday, November 24, 2010
Spinach Frittata
This Week's Photo
Eggs have gotten a bad rap in the past, but they are a very inexpensive way to get a number of vitamins and nutrients into any meal. We decided to really amp up the nutritional value by making spinach frittatas for lunch. Paired with the sweet tastes of honey bliss melon and dried papaya chunks, this meal hit all the right marks.
Menu
•Spinach Frittata
•Whole Grain Crackers
•Honey Bliss Melon
•Dried Papaya Chunks
Preparation Notes
Prepare the spinach frittata, let cool and put into your extra large container. You can use your own recipe or try the following: http://www.mayoclinic.com/health/healthy-recipes/RE00015.
Add whole grain crackers to the medium container.
Put honey bliss melon into the other medium container.
Fill one of your bento dividers with dried papaya chunks and add it to your extra large container with the frittata.
Eggs have gotten a bad rap in the past, but they are a very inexpensive way to get a number of vitamins and nutrients into any meal. We decided to really amp up the nutritional value by making spinach frittatas for lunch. Paired with the sweet tastes of honey bliss melon and dried papaya chunks, this meal hit all the right marks.
Menu
•Spinach Frittata
•Whole Grain Crackers
•Honey Bliss Melon
•Dried Papaya Chunks
Preparation Notes
Prepare the spinach frittata, let cool and put into your extra large container. You can use your own recipe or try the following: http://www.mayoclinic.com/health/healthy-recipes/RE00015.
Add whole grain crackers to the medium container.
Put honey bliss melon into the other medium container.
Fill one of your bento dividers with dried papaya chunks and add it to your extra large container with the frittata.
Thursday, November 18, 2010
Flavors of Fall
This Week's Photo
The sweet, nutty flavor of butternut squash makes it an ideal vegetable for soups that can be enjoyed either warm or cold. Coconut brown rice, almonds, and crackers round out this lunch making it the perfect accompaniment to a beautiful fall day.
Menu
•Butternut Squash Soup with Sour Cream
•Coconut Brown Rice
•Tamari Roasted Almonds
•Whole Grain Crackers
•Kiwi Slices
Preparation Notes
Make butternut squash soup using the following recipe or one of your own: http://www.cdkitchen.com/recipes/recs/367/Cold-Butternut-Squash-Soup88686.shtml. Let cool before adding to your large lidded container and topping with a dollop of sour cream.
Prepare the coconut brown rice. We liked the following recipe: http://www.saveur.com/article/Recipes/Coconut-Brown-Rice. Let cool before adding to your medium lidded container.
Use your favorite whole grain crackers to fill up 1/2 of your large unlidded container.
Make Tamari Roasted Almonds: Let 1/4 cup Tamari Sauce and 6oz of almonds marinate for about 30 minutes. Drain and bake at 350 degress for 6-8 minutes. Let almonds cool before using to fill up your bento divider with and add to your large container with the crackers.
Cut and peel a kiwi fruit for your medium unlidded container.
Friday, November 12, 2010
Asian Combination
This Week's Photo
Sweet, crisp Asian pears were the starting point for this week's lunch menu. The combination of flavors and textures we put together were so dynamic that even our pickiest eaters finished everything... including their spinach!
Menu
•Soba Noodles
•Sesame Peanut Sauce
•Steamed Spinach
•Zen Party Mix
•Asian Pear
Preparation Notes
Boil soba noodles according to package instructions. Sprinkle with sesame seeds and use to fill one of your large containers.
Fill the dip container with home made or store bought peanut sauce of your choice. You can find an easy recipe through the following link: http://allrecipes.com//Recipe/best-peanut-sauce/Detail.aspx.
Steam spinach, let cool and put into one of your medium containers.
Add your favorite zen party mix to the other medium container.
Slice an Asian pear for your other large container.
Sweet, crisp Asian pears were the starting point for this week's lunch menu. The combination of flavors and textures we put together were so dynamic that even our pickiest eaters finished everything... including their spinach!
Menu
•Soba Noodles
•Sesame Peanut Sauce
•Steamed Spinach
•Zen Party Mix
•Asian Pear
Preparation Notes
Boil soba noodles according to package instructions. Sprinkle with sesame seeds and use to fill one of your large containers.
Fill the dip container with home made or store bought peanut sauce of your choice. You can find an easy recipe through the following link: http://allrecipes.com//Recipe/best-peanut-sauce/Detail.aspx.
Steam spinach, let cool and put into one of your medium containers.
Add your favorite zen party mix to the other medium container.
Slice an Asian pear for your other large container.
New EcoUsable Water Bottles Now Available in Web Store
A new product has recently been added to our Web Store, stainless steel EcoUsable water bottles.
The 10-ounce EcoUsable bottle is lightweight, eco-friendly, and taste-neutral. It fits perfectly inside our bento carriers or in the side drink holder pocket of our bento totes. Complete with a carabiner clip and loop cap, it’s the perfect way to stay hydrated at school or on the go without using disposable plastic bottles, aluminum cans, or juice boxes!
EcoUsable Bottle Features:
• BPA-free
• Durable, lightweight, reusable and 100% recyclable
• Made of 18/8 food-grade stainless steel
• Doesn’t retain or impart flavors
• Non-slip base
• Stainless steel thread
• BPA-free polypropylene (#5) cap
• Loop cap with caribiner
Specifications for EcoUsable Bottles:
• Capacity: 10 fluid ounces (300 ml)
• Height: 6 inches
• Width: 2.56 inches
• Weight: 8 ounces
EcoUsable Water Bottle Materials:
• 18/8 food-grade stainless steel, 100% recyclable
• Polypropylene (#5) cap
If you are looking for a new drink bottle to complete your bento lunch box, stop by our web store and check out the EcoUsable bottle!
Monday, November 8, 2010
Fall Fill You Up Lunch
This Week's Photo
When the chilly days of fall leave you craving comfort food, this lunch is the way to go. The protein provided in the tofu along with the nutrient dense baked potato and butternut squash will leave you feeling satisfied without weighing you down. A sliced kiwi brings a sweet end to this meal while offering a healthy dosage of vitamin C.
Menu
•Baked Tofu
•Baked Potato
•Gravy
•Butternut Squash
•Sliced Kiwi
Preparation Notes
Prepare the night before:
Make baked tofu according to the following recipe: http://www.savvyvegetarian.com/vegetarian-recipes/baked-tofu-recipe.php. Let cool and place into one of your large containers.
Clean potato and pierce several times. Wrap potato in foil, drizzle with olive oil and bake in 350 degree oven for about 1 hour. Let cool and place into your other large container.
Prepare your favorite gravy recipe to enjoy with your baked potato.
Peel and cut butternut squash into 1" cubes. Steam until squash is tender, about 8 minutes. Use to fill up one of your medium containers.
Peel and slice a kiwi for your other medium container.
When the chilly days of fall leave you craving comfort food, this lunch is the way to go. The protein provided in the tofu along with the nutrient dense baked potato and butternut squash will leave you feeling satisfied without weighing you down. A sliced kiwi brings a sweet end to this meal while offering a healthy dosage of vitamin C.
Menu
•Baked Tofu
•Baked Potato
•Gravy
•Butternut Squash
•Sliced Kiwi
Preparation Notes
Prepare the night before:
Make baked tofu according to the following recipe: http://www.savvyvegetarian.com/vegetarian-recipes/baked-tofu-recipe.php. Let cool and place into one of your large containers.
Clean potato and pierce several times. Wrap potato in foil, drizzle with olive oil and bake in 350 degree oven for about 1 hour. Let cool and place into your other large container.
Prepare your favorite gravy recipe to enjoy with your baked potato.
Peel and cut butternut squash into 1" cubes. Steam until squash is tender, about 8 minutes. Use to fill up one of your medium containers.
Peel and slice a kiwi for your other medium container.
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