Thursday, August 21, 2014

Bento for Baby 30: Zucchini Apricot Muffin and Beet Risotto

For Baby Girl's lunch on the second day of the new school year she had some delicious leftover roasted beet risotto from dinner the night before.  The risotto was packed in a 4 ounce glass canning jar so that it could be reheated in the microwave.  I packed food for the rest of her lunch and snack together in the largest container of the Kids Konserve Nesting Trio Stainless Steel Containers with Leak-Proof Lids.  I gave her half a banana, one whole wheat zucchini and apricot mini muffin from the freezer, some sugar snap peas and some blueberries. I left it up to her teachers to decide what food to give her if she needed a little something extra with her morning snack of school provided fruit.  She ate everything in the large container, but didn't eat any of the risotto, which she had enjoyed the night before.  So, I'm not sure if she ate everything in large container for lunch and didn't have room for risotto, or if she just didn't care for the risotto the next day.  

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