Wednesday, September 24, 2014
Bento for Baby 47: Zucchini Apricot Muffin and Tuna White Bean Salad
I packed Baby Girl one of her favorite zucchini and apricot muffins from the freezer for morning snack on this day, along with half a banana. For lunch I gave her some tuna and white bean salad that we had for dinner the previous night. This salad was made with oil packed yellow fin tuna, some navy beans that I had cooked that afternoon, onions, chopped artichoke hearts, a few finely chopped Kalamata olives, lemon juice and salt and pepper to taste. I included half of a whole wheat pita cut into wedges for her to eat with the salad. She also had a slice of Gala apple and some slices of English cucumber cut into fun shapes to encourage her to eat them! This was packed into my favorite little two layer tiffin box from World Market. One of the greatest things about this box is that it is the perfect depth to use silicone cupcake liners to contain food - the cups go all the way to the top of the container so messy things like tuna salad won't spill on your apple slices!
Supplies similar to those used in this bento: