For lunch on this day, Baby Girl had some leftover brown rice vermicelli stir fry with peanut sauce, tofu and vegetables. This recipe was very loosely based on a recipe from one of my favorite cookbooks, Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day, for Fragrant Rice Noodles with Vegetables. Baby Girl loves tofu and anything with peanut sauce, so this dinner was a hit. The leftovers were packed in a 4 oz glass canning jar so that they could be warmed in the microwave. I packed some more food in the largest container from the Kids Konserve Nesting Trio to supplement her lunch and eat for morning snack. Clockwise from the broccoli in the white silicone cup we have a sunbutter oatmeal ball, a zucchini and apricot muffin from the freezer, a strawberry and some organic frozen blueberries in the yellow silicone cup, and some organic cheddar cheese cubes.
Items used to pack this bento:
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