At long last, here's the last bento from the week before last. We were on vacation last week, so there were no cute lunches to post. I'm looking forward making tasty, healthy lunches for Baby Girl again next week. Our healthy eating got a bit off track on vacation, as it often does. It wasn't as bad as it could have been though. I made a large batch of sunbutter-oatmeal balls before we left. I packed about half the batch for snacks on the cross-country plane ride and during vacation. They were a fantastic travel snack, not too messy for eating on the go, satisfying and great to quell crankiness. The adults on the trip might have indulged in quite a few themselves. . . I also packed some pizza palmiers and whole wheat banana bread for travel snacks. I was very happy to have a variety of good, healthy food to offer Baby Girl whenever hunger struck.
Anyway, back to this snack and lunch. For breakfast/snack Baby Girl had a leftover yogurt waffle, pulled from the freezer stash put up on Mother's Day, a sunbutter-oatmeal ball, a quarter of a banana and a frozen strawberry. I ordered 5 pounds of strawberries from our CSA before the season ended, hulled them and put them into the freezer. Although we should be saving them for the winter, I've pulled out a few and they have survived the freezing quite well. For lunch I packed two turkey meatballs, some sugar snap peas from our CSA, a couple more frozen strawberries and some broccoli pesto pasta in the red silicone cup. We had some 100% whole wheat rotini pasta left over from dinner the previous day so I tossed it with some finely chopped steamed broccoli and some Trader Joe's pesto. I really thought I had gone overboard with the amount of food on this day, but all that came back was a few pieces of pasta! I packed this day's food in the small and medium Kids Konserve Nesting Trio Stainless Steel Containers with Leak-Proof Lids.
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