Baby Girl had some of her favorites in today's bento! She hasn't been eating very much at school lately, so I thought I'd stack the deck to encourage her a bit. I packed most of her food for the day together in a U Konserve Rectangle container, but I intended some for her morning snack and some for her lunch. For snack, I gave her some plain greek yogurt in the smallest container from the Kids Konserve Nesting Trio. To eat with that I included some homemade granola and some frozen blueberries. Our entire household has become a bit obsessed with homemade granola the last few months. We all love it for breakfasts and snacks. I make a slightly sweeter one for the grown ups and a version with little to no added sweetener for Baby Girl. I much prefer it to store bought cereal.
Anyway, back to the bento. To eat for lunch I included a zucchini and apricot muffin from the freezer and some frozen edamame and peas in the U Konserve Rectangle. I also gave her some leftover zucchini and white bean cannelloni I made for dinner the night before in a 4 ounce glass canning jar so it could be warmed in the microwave . This is a fantastic dish where sautéed grated zucchini, white beans and spinach are wrapped in whole wheat crepes and then baked in a creamy ricotta based sauce. I will post the recipe when I have time to type it all out. It's not a quick and easy dinner, but it is so delicious it is worth the effort!
Items used to pack this bento:
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