Tuesday's breakfast and lunch bentos were made up of some yummy leftovers from the weekend. Breakfast was composed of a Belgian waffle quarter from my Mother's Day breakfast, half a banana and some sliced strawberries. The waffles were yogurt waffles from the Waffles: From Morning to Midnight cookbook.
For lunch I packed some Rice and Zucchini Crostata, frozen peas and pear chunks. I made the crostata for dinner the previous night. It's a fantastic recipe from another of my favorite cookbooks, Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking. It's delicious for parents and babies, and a complete meal with veggies, protein and grains. It's also soft enough to feed younger babies starting out with baby led weaning. The recipe makes enough for several meals. We took larger slices for lunch and I cut up smaller squares and stuck them in the freezer for baby girl's future lunches. I packed these meals in the medium and large Kids Konserve Nesting Trio Stainless Steel Containers with Leak-Proof Lids.
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