For breakfast in our final bento last week I packed waffle square that I had stashed in the freezer from the leftovers from the lovely Mother's Day breakfast my husband made me, two organic pear slices and some strawberries from our CSA share (Ambrose Family Farm). These waffles were yogurt waffles from Waffles: From Morning to Midnight. This cookbook was a wedding gift, along with our waffle iron, ten years ago and we have used it at least monthly since then.
Lunch was composed of hummus/carrot/tortilla rolls, organic cheddar cheese squares, organic frozen mixed veggies from Trader Joe's in the silicone cup, and more strawberries and pear slices. I made the tortilla rolls with organic whole wheat tortillas (store brand, Earth Fare), which I spread completely (to every edge!) with a thin layer of my homemade hummus, then I sprinkled it with organic grated carrots (also from our CSA share, so sweet and yummy) on only one half of the tortilla. I then rolled up the tortilla from the side with the carrot, rolling tightly and pressing the edge of the tortilla to the side of the roll. I cut off the uneven ends and ate them for a snack and cut the remaining roll into four equal pieces. Baby girl loves how easy these are to pick up and eat, and I love that she's getting some good protein and veggies.
I packed this in the little tiffin box I got on clearance from World Market a while back. Lunch was in the top and breakfast was in the bottom. I love the size of this cute little box, but I'm a little concerned about it's longevity. . .it doesn't seem particularly robust.
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