School is in full swing, at least in our little corner of the world it is. Since organization is the name of this school year game, I’ve purchased a little box to help make lunches more fun and convenient this year.
I stumbled across this little box known as a Bento Box. If you’re familiar with Japanese culture at all, I’m sure you have heard of this compartmental box for meals. This one happens to be plastic. While, I personally, prefer glass, we are talking about a 10-year old and taking lunch to school. I need the container to survive after all.
As you can see there are a plethora of combinations that could be utilized. My daughter goes through phases of what she feels like eating. Sometimes she wants a sandwich, other times just sandwich meat, sometimes just a bit of this and that. Prior to the week beginning, I cut up different fruits, if needed, so I can refill her container each night. This has been such a time saver!
Whether she feels like being vegetarian for the day or carnivorous, there are spaces to satisfy her appetite. This week she is focusing on salami slices, fruit and she’s adding grape tomatoes. One of the pics shows how hard-boiled eggs can be substituted as the protein, instead of meat slices. Another option would be to make a garden salad or add a pasta salad by removing the compartments. It works for young and older kids, or even adults taking their lunches to work.
When all has been decided upon, simple snap on the lid, another bonus (it stays closed), and set it in the fridge until the morning.
Then add to a reusable lunch bag, a small ice pack to keep it all cool and in a blink of an eye, lunch is ready to go to school with your little one.
I wish waking them up and getting them dressed was that easy!
If you like this particular bento box, you can find it here.
If it’s summer, that means there’s watermelon. It’s one of the few foods that I have to consume as soon as the seedless melon hits the shelves. Yes, I do the seedless, it’s worth the extra ten cents per pound. Keep reading and you’ll understand the necessity as well as the preference.
In my quest to eat healthier, I prefer homemade popsicles to store bought. Each year, I experiment more with flavor combinations. It would appear I have started a collection of popsicle molds; I’m up to four now. So far this year, it’s been relatively simple creations. I’ve taken frozen mixed berries, blended them smooth. Sometimes, I will add a bit of pomegranate juice to thin out the berries for pouring. The mixed berries offer a nice, sweet flavor and tend to be a bit more cost efficient than buying several quantities of blueberries, strawberries, and blackberries all at the same time.
I have also blended up watermelon and added bits of fresh strawberries to the mold. So a nice refreshing taste with a hint of strawberry here and there. It’s a great way to use up some of that large watermelon you had every intention of eating, but half of it is still in the fridge.
This past weekend, I stopped by my local produce stand and they had yellow watermelon. How I have not heard of this previously, is beyond me. However, I had to try it. It looks just like regular watermelon, only yellow. I personally think, it’s a bit sweeter than its red counterpart.
Last night, I chose to make my first layered popsicle. The bottom of the mold was mixed berries and the top was yellow watermelon. When unmolding, the watermelon would become the bottom and the berries would be the top. I need to play around with this more, but they turned out really well and were super yummy.On the days it’s too hot to cook and you can’t imagine eating, I have no issues with eating a few popsicles to hold me over until it cools off a bit to think about making food. After all, it’s 100% fruit and it’s good for you! I am still thinking up new creations to add to my popsicle recipe list. I’m working on how to incorporate yogurt for an ever more satisfying, and filling popsicle.
Do you make homemade popsicles? What are some of the ingredients you like to use?