Laptop Lunches on Amazon UK {plus MENU}

As many of you may know Laptop Lunches Bento-ware is now available on Amazon UK! In celebration we have created a festive menu, seen in the image above. Many of you have asked for the recipes and packing instructions for this lunch and we are more than happy to oblige! This menu is an American twist on some British classics. Hope you all enjoy! 

Smoked Salmon and Cucumber Sandwich- 
Gluten-Free Chia and Millet Bread
Whipped Cream Cheese
Smoked Wild Alaskan Salmon
Fresh Cucumber

Spread a thin layer of cream cheese on both slices of your bread.
Lay a few slices of smoked salmon over one slice of your bread.
Cut your cucumber into thin coins and lay them over your smoked salmon.
Stack your sandwich together and cut it at an angle into two triangles.
Place the sandwich in your large unlidded container.

Roasted Finglering Potatoes-
Fingerling "Russian Banana" Potatoes
Olive Oil
Salt and Pepper

Preheat your oven to 400 degrees Fahrenheit (204 degree Celsius).
Arrange your potatoes in a small iron skillet or baking pan. Drizzle olive oil over the potatoes and sprinkle with salt and pepper.
Place in the oven and cook for 20-25 minutes or until cooked through. Allow the potatoes to cool before placing them in the large lidded container.
Include your favorite dip in the small container to place alongside your roasted fingerling potatoes.

Cheddar Hearts and Snap Peas- 

Sharp Irish Cheddar
Fresh Snap Peas

Cut your cheese into 1/4 inch thick slices and cut into bit sized heart-shapes with our fruit and veggie cutters.
Include the snap peas and the cheddar hearts in your medium unlidded container.

Cinnamon Raisin Chia Pudding-
1/4 cup Chia Seeds
2 cups Unsweetened Vanilla Almond Milk
Cinnamon
1 tbsp Light Agave Syrup (optional)
1/4 cup Raisins

Combine in a large jar the almond milk, agave and chia seeds with a dash of cinnamon. Allow these to soak for a few hours or over night so that the chia seeds plump up. The texture is a lot like tapioca pudding. Stir in the raisins and scoop a serving into your medium lidded container. Use one of our ice packs along with an insulated bento bag to keep your lunch at a safe, cool temperature.

We are so excited to finally be more immediately accessible to all of our fans in the UK! Thank you for all of your enthusiasm and support! You can find our products on Amazon UK here. Our US fans can still find us on laptoplunches.com

End-of-Summer Spread

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Menu

* Whole Wheat Pita Bread
* Green Beans
* Baby Carrots
* Blueberries
* Hummus


Preparation Notes

It's clear that summer has started easing into fall. Here in California, there are still plenty of summer finds at the farmers' market, but winter vegetables are starting to appear as well. Market shoppers made sure they got their fill of summer's remaining bounty: blueberries, green beans, strawberries, and more. Lucky for us, the blueberries and green beans made it into our lunchboxes this week!

Cut the pita bread.

Cut the green beans.

Add some baby carrots.

Fill a medium container with blueberries.

Prepare some hummus (or purchase your favorite store-bought brand).

Bento Lunchbox: Baby Spinach Salad

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Menu

* Baby Spinach Salad with Pecan Halves
* Raspberry Vinaigrette Dressing
* Lowfat Cottage Cheese
* Berry Medley


Preparation Notes

Baby spinach is not only delicious, but it's packed with nutrients too. Prepare a simple salad with just a few ingredients, or go all out and make it fancy. Some of our favorite toppings include: avocado, red onion, cherry tomatoes, pears, pecans, radishes, crumbled goat cheese, and cucumbers. The raspberry vinaigrette tastes great on spinach and complements the berries packed on the side.

Create a spinach salad.

Prepare the salad dressing or include one of your store-bought favorites.

Add a few scoops of lowfat cottage cheese.

Drop a mix of berries into one of the medium containers.

Kasha, Pineapple, and More

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Menu

* Cherry Tomatoes
* Cucumber Slices
* Kasha (Russian for 'buckwheat groats')
* Croissant
* Pineapple Slices


Preparation Notes

A typical North American diet relies heavily on wheat and rice, but it doesn't have to be that way. When packing lunch, don't forget to look "outside the box" for other interesting and nutritous alternatives. Next time you shop for groceries, consider purchasing kasha (buckwheat), amaranth, quinoa, millet, polenta, and pearl barley.

Place the cherry tomatoes in one of the large containers.

Slice the cucumber.

Prepare the kasha according to your taste. (Pictured here: sauteed kasha with onions and tofu.) Other delicious kasha combinations can be found HERE and HERE.

Cut a croissant in half.

Add two slices of fresh, canned, or dried pineapple.

Chili Lunch

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Menu

* Vegetable Chili
* Flax Seed Tortilla Chips
* Low-fat Sour Cream
* Roasted Beets
* Banana
* Tangerine Cutie


Preparation Notes

The weather may be getting warmer, but chili and roasted beets still provide plenty of comfort at this time of year. And fresh fruit is always a treat!

Prepare the chili for dinner and save the leftovers for lunch. In fact, consider making a large pot on the weekend to enjoy throughout the week. (It's more nutritious and economical than relying on take-out.)

Roast some beets and cut into manageable pieces.

Add a handful of flax Seed tortilla chips..

Scoop some low-fat sour cream into the small dip container.

Cut a banana in half.

Add a tangerine cutie.

Broccolini over Couscous

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Menu

* Garlic Broccolini over Whole Wheat Couscous
* Satsuma Tangerine
* Kimchi (mild or spicy)


Preparation Notes

We picked up some organic broccolini and juicy tangerines at the farmers' market on Saturday. We sauteed the broccolini lightly and placed it on a bed of whole wheat couscous (purchased from the bulk bin section of our local natural foods store) for a simple--yet delicious--main course.

Prepare the broccolini as follows: saute a small amount of olive oil in a skillet. Add minced garlic and heat until just pungent. Add the broccoli and stir-fry until tender and deep green. Add some canned chickpeas and stir to heat through. Sprinkle with a few drops of soy sauce or tamari (optional).

Cook the couscous per the instructions on the package or bulk bin label.

Add a satsuma tangerine.

Spoon some kimchi into a medium lidded container.

Spinach Ravioli with Marinara Sauce

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Menu

* Garlic Bread
* Spinach Ravioli with Marinara Sauce
* Pineapple Guavas
* Sauteed Brussels Sprouts


Preparation Notes

Pineapple guavas are a wonderful treat this time of year. We packed a few with some fresh ravioli purchased at the farmers' market, some crispy garlic bread, and sauteed Brussels sprouts for a very yummy treat.

Prepare the garlic bread using 100% extra virgin olive oil, fresh garlic, and fresh chopped parsley.

Boil the ravioli and top with marinara sauce.

Slice the pineapple guavas in half.

Saute the Brussels sprouts in a small amount of olive oil, and toss with dried cranberries, chopped pecans (optional), salt, pepper, and dried thyme. (Substitute cabbage for the Brussels sprouts if you prefer.)

Bulk Bin Bailout

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Menu

* Mixed Dried Fruit
* Energy Nougats
* Cashews

Preparation Notes

Consider keeping bulk dry goods on hand for those days when the fridge is bare. While nutritionally speaking this lunch is less than ideal, it certainly stacks up better than most fast food and processed pre-packaged options.

Mix a variety of dried fruits: mango, apricots, bananas, cranberries, etc.

Add some energy nougats.

Include a handful of cashews.

Grab and Go Bento

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Menu

* Yogurt
* Trail Mix
* Organic Grapes
* Baby Carrots


Preparation Notes

If you're like us, you're searching for ways to simplify your routine as we head into the busy holiday season. Packing simple "grab and go" lunches can save time and reduce stress. This is one of our favorites.

Scoop some plain or vanilla yogurt into the large lidded container.

Add some trail mix that you've purchased in bulk.

Drop in a few organic grapes.

Add a handful of baby carrots or carrot sticks.

Grab 'n Go Bento

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Menu

* Red Grapes
* Fresh Green Beans
* Baked Whole Grain Crackers
* Sliced Cheese

Preparation Notes

This simple grab 'n go lunch takes five minutes to prepare. Having a busy week? Give it a try!

Wash a handful of grapes and place them in one of the large containers.

Add some washed and trimmed green beans.

Place a few crackers in one of the medium containers.

Slice some of your favorite cheese and add that to the other medium container.

Japanese Soba Bento

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Menu

* Chilled Soba Noodles
* Spinach Rolls
* Fresh Organic Strawberries
* Grilled Mushrooms
* Dipping Sauce


Preparation Notes

Chilled Japanese soba is a wonderful summer treat. Top with chopped scallions and serve a dipping sauce on the side. Add some local fruits and vegetables for nutrition and color and you've got a deliciously simple lunch.

Boil the soba noodles per the instructions on the package and chill.

Add a handful of fresh strawberries.

Prepare the spinach rolls: steam the spinach until tender but not mushy. Place on a sushi mat and roll tightly to form a roll, squeezing out the excess liquid. Carefully remove the spinach and set it aside. Then place a half sheet of nori seaweed on the sushi mat, place the steamed spinach along the near edge and roll the spinach inside the nori. Place the roll on a cutting board and slice carefully into 1-inch lengths.Sprinkle with sesame seeds. Enjoy with the dipping sauce.

Saute the mushrooms in a small amount of olive oil

Prepare the dipping sauce: combine 3 Tbs Japanese dashi stock, 1 tsp soy sauce, 1 tsp rice vinegar, and 1 tsp mirin.

Refried Roll-ups

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Menu

* Steamed Yams
* Refried Roll-ups
* Jicama Sticks
* Salsa
* Fresh Organic Blueberries


Preparation Notes

Loved by both adults and children, this nutrient-rich lunch is fresh and delicious. Blueberries are in abundance this time of year, and they add balance to the orange, white, red, and green of the surrounding colors. Notice the variety of textures as well: crunchy jicama, juicy blueberries, crisp spinach, and creamy yams. It's got the word satisfying written all over it!

Peel, cube, steam, and chill the yams.

Peel and cut the jicama into sticks.

Add salsa to the dip container to be used with the roll-ups and jicama sticks.

Place a handful of blueberries in one of the medium containers.

Prepare the roll-up as follows: Place a whole wheat tortilla or lavash on a cutting board. Layer evenly with the following: refried beans, sliced avocado, chopped fresh cilantro, fresh spinach leaves, and shredded cheese (optional). Roll up tightly and slice crosswise.

Breakfast for Lunch

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Menu

* Garlic Potatoes
* Garden Tomato Salsa
* Fresh Apricots
* Whole Wheat Biscuits
* Scrambled Eggs


Preparation Notes

It's fun to change it up a bit at lunchtime by packing breakfast for lunch. Kids, in particular, seem to get a real kick out of this surprising change in their routine. Whole wheat biscuits are quick and easy to prepare, especially when making them with a friend or family member.

Prepare the potatoes as follows: Shred two potatoes, saute in a small amount of olive oil, add minced garlic and saute until cooked all the way through. Then add fresh scallions and herbs. (Parsley or basil works well.) Add salt, pepper, and paprika to taste.

Add two apricots.

Bake the biscuits. (We love the recipe from the Tassajara Cookbook http://www.shambhala.com/html/catalog/items/isbn/978-1-57062-089-8.cfm.)

Scramble two eggs the way you like them.

Spoon some salsa into the dip container to enjoy with the potatoes and/or the eggs.

Grilled Panini Lunch

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Menu

* Fresh Papaya
* Grilled Panini
* Jicama Sticks
* Baby Carrots


Preparation Notes

Grilled paninis seem to be all the rage these days. Pack them full of vegetables, and grill them in a very small amount of olive oil. Don't be discouraged if you don't happen to own a panini grill. Use a waffle iron or grill them in a large skillet with a heavy, smaller skillet on top. (Place a full tea kettle in the top skillet for extra weight.)

Peel and cube the papaya.

Make your panini on ciabatta or francese bread. Slice the bread and spread with some mustard, pesto, or garlic aioli. Add layers of vegetables. Spinach leaves, marinated red peppers, red onion, and grilled or sauteed mushrooms, eggplant and zucchini all work well. Finally, add a slice of lowfat mozzarella cheese, close up the sandwich, and grill on both sides.

Cut the jicama into sticks.

Add a handful of baby carrots.

Neat Loaf Sandwich Menu and Recipe

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Neat Loaf



Menu

* Bok Choy and Mushroom Stir-Fry
* Whole Grain English Muffin
* Neat Loaf (Try this amazing nut roast recipe.)
* Dijon Mustard
* Steamed Beets

Preparation Notes

This vegetarian "neat loaf" is amazingly flavorful and rich. It takes time to prepare but will keep well for several days in the refrigerator. Pack it as a stand-alone item one day of the week and with sandwich fixings another. (English muffin, mustard, and fresh cilantro are pictured in the photo here, but sprouts, sliced tomato, cheese, ketchup, sliced red onion, lettuce, and spinach are among the many other possibilities.)

Prepare the bok choy and mushroom stir-fry for dinner and save some for lunch.

Steam the beets.

Spoon some mustard into the dip container.

Slice the English muffin.

At lunchtime make a sandwich and enjoy the stir-fry and beets on the side.

Thumbnail Images

We've added some enticing thumbnail images to our menu library to help you find the inspiration you're after. Check it out at www.laptoplunches.com/lunchmenus.html. Do you have a favorite lunch? Which menu inspires you most?