One of my New Year’s Resolutions is to get back to regularly sharing what I pack for Scout. Lunch has been crafted, packed, and photographed each school morning this year…it really is a shame to keep them corralled up on my computer, Atticus. Many thanks to those of you who have been shaking my cage and asking for a peak inside Scout’s bentos. It’s so good to feel wanted, and a little healthy guilt, as you can see, rarely fails to motivate.
I want to branch out a bit, as well, and cover some of the topics that y’all have been asking about…gear and tool storage, shopping, techniques, and such. In order to accomplish this, and keep on top of the rest of my world, I’ve realized that a bloggity overhaul is required. So, I’m going to test drive a weekly roundup of lunches for the next few weeks, and add in other, more informational posts, once I get back up to speed.
Monday in a Lunchbots Trio:
Organic rainbow carrot sticks, blackberries, butter leaf lettuce, organic garbanzo beans, Kalamata olives, baby bell peppers, watercress, organic mixed medley mini tomatoes, and Laurel Hill Sea Salt Pretzel Chips.
The butter lettuce and the watercress were both purchased with the roots attached back in the fall as part of a “Zombie Vegetable Pack” from our Bountiful Baskets Co-op). Once they were nearly used up, I replanted them in our garden where they’ve been thriving and continuing to produce!
Tuesday in a PlanetBox Shuttle:
Blossom shaped Trader Joe’s (TJ’s) “Organic Creamy Peanut Butter made with Sea Salt” on Alpine Valley Organic Honey Whole Wheat Bread. Organic rainbow carrot sticks, blackberries, butter leaf lettuce, blood orange, baby bell peppers, watercress, organic mixed medley mini tomatoes, and Laurel Hill Sea Salt Pretzel Chips.
The sandwich was cut with a blossom cutter similar to this one, and then a center hole was punched in the top slice with the smallest of this set. I love the peek-a-boo effect and this design always reminds of those little cookies we had in Kindergarten. The ones you could stick on your finger and nibble around the outside.
Wednesday in a LunchBots Thermal Jar & To-Go Ware Large Sidekick: Annie’s Homegrown Totally Natural Arthur Macaroni & Cheese and a sprig of rosemary, whole clementine, organic English cucumber, organic spinach, organic mixed medley mini tomatoes, kalamata olives, and organic carrot flowers.
I’m grateful that my Third Grader isn’t too cool to still love Arthur. We were lucky to have the chance to hear Marc Brown speak when Scout was younger, and that cemented my love for his sense of humor and creativity. Little anthropomorphic aardvark shaped pasta plus the goodness of Annie’s is a total win in my book.
The little blossom cutter was perfect to shape the carrots, and to cut a little hole in the top of the clementine to get Scout started with the peel.
Thursday in a Lunchbots Quad:
Chunks of Trader Joe’s Organic Sprouted Tofu (Extra Firm), butter lettuce, watercress, organic spinach, blackberries, dried organic rose petals, butter leaf lettuce, Laurel Hill Sea Salt Pretzel Chips, organic English cucumber, watercress, organic mixed medley mini tomatoes, and organic carrot chips,
The dried rose petals are from a local farm in Boulder City, Herbs by Diane. If you’re local to me, I highly recommend checking her out. In addition to organic fresh herbs, vegetables, and edible flowers, she also sells dried herb mixes and handmade soaps…plus, she’s super nice, and it’s good to shop local.
Friday in a PlanetBox Shuttle:
Cactus shaped Trader Joe’s “Organic Creamy Peanut Butter made with Sea Salt” and Trader Joe’s Cocoa-Almond Spread (Hurray for Chocolate Friday!) on Alpine Valley Organic Honey Whole Wheat Bread and Trader Joe’s Veggie Stix. Organic spinach, clementine wedges, organic mixed medley mini tomatoes, kalamata olives, and baby bell pepper rings.
The kids got to take a field trip to Springs Preserves, so I wanted Scout’s lunch to reflect our local habitat. The cactus cutter can be found here. I trimmed the bottom of one sandwich to stagger the heights of the cacti for interest, and added lots of yummy dessert hues.
What do you think of the new format? If you have a moment, I’d love to your impressions, as well as any lunch, food, or kid related resolutions on your list this year. Happy New Year!
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Not pictured are Scout’s utensils (either her PlanetBox fork/spoon, little happy fellow fork, smiley fork, or her LunchBots cutlery set), a cloth napkin, peppermint EO hand sanitizer and an insulated Klean Kanteen of ice water. I use two different ice packs to keep Scout’s lunch at a safe temperature. A sheet of Cryopak Flexible Ice Pack for Lunch Boxes goes underneath her bento, and either a PlanetBox Cold Kit or a Kids Konserve Ice Pack and Sweat-Free Cover travels in the mesh pocket of the case. And, everything…and, I mean everything, gets labeled with one of Scout’s Mabel’s Labels.
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