For lunch today, Cam has half of a ham sandwich with little mozzarella chicks on top.
She also has strawberries, grapes, carrot sticks, and a couple grape tomatoes underneath.
In the other section she has tortilla chips and chocolate animal crackers.
Items used in this lunch:
Cam had a big important test yesterday that took up most of her afternoon.
She still has another section of that test that needs to be done in 2 more weeks so we won’t know how she did for some time, but I know my daughter and even at 5, she takes academics very seriously so I thought a “great job” pick would be perfect for today’s lunch.
Cam has lunch meat and cheese roll-ups, carrot and celery sticks, tortilla chips, chocolate animal crackers, and strawberries for lunch today.
I ♥ our new Lock&Lock box.
The sections are removable so it can be configured many different ways to accommodate what you want to pack or how you want things to be arranged. There’s a lot of food happening today and it’s all fitting snug as a bug in that 6″x6″ box up there.
For lunch today I removed one of the divided sections and put a granola bar on the side, then I slid the remaining section up against the granola bar to hold it in place.
In the divided section there is a salad (sort of) of grape tomatoes, celery and carrots, and there are two butterfly sandwiches in the lower part.
On the side are four turkey and cheese roll-ups, grapes, and those teeny saltines that Cam is nuts about.
Hi guys!
I was chomping at the bit to use Cam’s new Lock&Lock box so I made her a quick lunch in it today.
Cam has strawberries, tiny saltines (she loves those), grapes on the vine, a mozzarella penguin (for Penguin Awareness Day), turkey roll-ups on spinach, and some yogurt with a few colored sprinkles.
I hope you’re all having a great weekend! ♥
Camryn was so excited about this lunch this morning.
“You made me a kitty sandwich – AND IT HAS A SPRINKLE!!!”
It’s the little things.
Her lunch today also has a clementine, strawberries, celery sticks, mozzarella bears and three chocolate covered almonds in the little clover box.
I really miss being able to take pictures near the window in the natural afternoon light like when the kids were on Christmas vacation from school. It’s so dark in my house in the morning when I take all of my bento pics. Blah.
If my husband is reading this and wondering what to get me for my birthday, a better camera might be a good idea.
Just sayin’.
There’s a lot going on in today’s bento. I used small flower cutters to make one-bite salami sandwiches. I thought that would be the best way to pack that particular sandwich since often times, when you bite into a salami sandwich, the meat seems to want to slide right out. I also put carrot sticks, grapes, grape tomatoes, and mozzarella cheese flowers in a silicone cup.
I found a bag of Cold Stone ice cream flavored jelly bellies on clearance during a quick trip to Target last night. Couldn’t pass those up. I put a few in the little rainbow box as a special treat.
There are also chocolate bunnies and dark chocolate covered almonds in the other silicone cup. I used a piece of baran to separate them.
Cam is in a running club at her school and they run 10 laps every Wednesday. I think between the chocolate covered almonds and the jelly beans, she should have a little more pep in her step ;).
Finally, I added a sweet lunchbox note that I found last night during a search for ‘free lunchbox note printables’. Try it, there are tons out there. I plan on getting some laminating paper in the near future so I can print, cut, laminate & then use them over and over. This could be a cheap and easy gift for someone who bentos.
I think she’ll enjoy finding this little surprise in her lunch today.
For lunch today I put carrot and celery sticks, strawberries, grape tomatoes, salami roll-ups, and cheese crackers in Cam’s Goodbyn Bynto box.
I have to say that we are both loving the bynto. The stickers arrived in the mail yesterday and us girls spent a good part of the afternoon decorating the bynto and her Spencer bento box from PBK. That one definitely needed to be spruced up.
I made corn muffins with sun-dried tomatoes, garlic and corn for a dinner with friends last night. They were delish and I had so many leftover. So I packed a couple for lunch today topped with cute mozzarella elephants. I also added salami rolls-ups, tortilla chips, strawberries and celery.
Items used in this lunch:
For lunch today, I packed a dog-in-a-doghouse sandwich using one of the cutters from the “critters” Lunch Punch set. I have a feeling that Cam will pop that puppy right out and eat it but leave the dog house.
She also has celery sticks, pretzels, mozzarella cheese and strawberries.
Do your kids come home from school starving?
Mine do. And it’s not pretty.
For my kids, hungry = grouchy. So I try to have something ready for my oldest when he gets off the bus so he can eat right away. For my daughter, I usually pack up a snack or smoothie and have it waiting in the car when I pick her up.
I made some chocolatey chip mini-muffins for them yesterday but swapped out the cow’s milk for almond milk. My kids can never tell the difference and it’s a lot better for them so why not? I had a lot of muffins leftover so I put some in Cam’s lunch today. I thought she might be getting tired of sandwiches so this should be a nice treat.
She also has clementines and strawberries in the top section, chicken and mozzarella cheese rolls ups and Annie’s bunny crackers in the middle section.
Chocolatey Chip Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/4 cup sour cream or yogurt – Use whatever you have in the fridge. Both are equally good.
1/2 cup milk – Cow, almond, soy – whatever.
1 tbsp vegetable oil
1 egg
handful of chocolate chips
Directions:
Preheat oven to 350.
Grease a mini muffin tin or drop in liners.
Whisk together all dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder, salt) in large bowl.
In a separate bowl, whisk together remaining wet ingredients until combined and pour into dry ingredients.
Stir just until combined then fold in chocolate chips. Be careful not to over-mix.
Fill cups in a mini muffin tin 2/3 full and bake for approximately 10 minutes. The tops should spring back when you press them lightly.
*I used vanilla almond milk this time but if I use regular milk, I like to add 1/2 tsp of vanilla extract.
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We Should Be Folding Laundry 