Showing posts with label sunflower seeds. Show all posts
Showing posts with label sunflower seeds. Show all posts

Thursday, March 5, 2020

Baked Spaghetti Bento


Quick and simple one using leftovers from last night's dinner of baked spaghetti and steamed broccoli, including cheese blossoms, strawberries, cottage cheese topped with sunflower seeds and more blossoms cut from Okinawan sweet potato. Have a great Thursday friends!

😊❤🍱


Wednesday, November 9, 2016

Smart Planet Ultrathin SaladBook Lunch Box Review


Today we're using the SaladBook by Smart Planet that I used once previously to pack the Totoro Soba Bento last month. Remember that one? Today I've packed a Salad Bowl containing curried chickpeas, cottage cheese with sunflower seeds, cinnamon apples, pickled carrots and daikon, fresh steamed corn, pickled cucumbers and wakame, pickled red onions, and blackberries - atop tossed romaine lettuce. I am really into the bowl-type bento these days, and this kind of container is ideal because no divided sections are necessary. And there are so many possibilities!

This box is unique in that it is "ultrathin," meaning that the roundish single section container is only about one inch in height yet manages to provide 20 fl oz (591 ml) of volume. 


You can see that this container is quite wide and shallow.


The box has a leakproof gasketed lid which is held in place by four tight clips which are an integral part of the lid itself, and seal by latching to the underside of the box. While this mechanism seems to work very well at keeping the box watertight, I found that the latches are so tight they can be challenging for small hands to pull open.


Here you can see the latching mechanism of the clips. There are 4 clips and they snap closed on the bottom of the container. If your (or your child's) hands aren't strong enough to push off the clip, I've found that pressing the lid and container together will release pressure on the clip and it will be easier to push up.


The box comes with an insulated zipper tote with a handy mesh pocket and a spork in a color that matches the box lid. This is a somewhat minor point, but I found it curious as to why the pocket opens downward so that when you open the lid, the spork falls out. I solved this problem by attaching an adhesive velcro closure, which works very well.


The spork now stays in place in the pocket until you choose to remove it. Yay!


The profile of the entire SaladBook after it's packed and ready to go. I found it to live up to its "ultrathin" billing quite well. I mentioned the box itself being about one inch high; when zipped up the whole bag will only take up about 2 inches of depth in your backpack (or briefcase or similar).


Alternately, you can carry it separately by the short handle strap located at the pointed end of the tote. So convenient!


The last item included in the SaladBook set is a little dressing container. It consists of a collapsible soft silicone pouch with a hard snap-close lid which also screws off for easy filling and washing. It's a great idea, but in my experience the cap opens very easily because of the soft nature of the container. I wouldn't pack it next to the box inside the tote because it might pop open and leak. But I don't think this matters too much because since the box itself is completely watertight, you can simply drizzle the dressing atop the salad before packing. That's what we did in the Totoro soba salad bento and it worked just fine.

The salad we packed today didn't require a separate dressing, so we didn't worry about it. 

Overall, I think the Smart Planet Ultrathin Saladbook is a good buy; it retails for $14.99 and comes with a spork, dressing container, and insulated zipper tote. It is practical, sturdy, dishwasherable, and lightweight. Its storage profile is slim and convenient; it is leakproof and spacious. I recommend this container for kids and adults alike. 




Tuesday, September 8, 2015

Pizza in the PlanetBox Bento


Like I mentioned in the last post, we've started the new school year with a brand new bento box system: The PlanetBox Rover. I was very excited to test it out! So far we've used it only a couple times, but I can't wait to show and tell you about it already. Our first packed PlanetBox is shown here:



We packed homemade pepperoni/spinach/onion/red pepper pizza in the largest, square section. I separated the two pieces with wax paper. Since the lid is convex, you can pack more than you think, a feature I love! In another section I packed a cabbage/carrot/daikon slaw and grape tomatoes, a selection of strawberries and super-red elephant heart plums (my current season favorite), cinnamon cottage cheese in the little dipper, corn sheets, and some sunflower seeds in the tiniest center compartment. That little space is supposed to be reserved for a small indulgent treat, like maybe a piece of candy or something. 

I'm not sure how much each section holds, but the website says this entire box has a capacity of 4.5 cups -- I'm assuming that means packed to the gills up to the top of the recessed lids. The box itself is not leakproof, so they don't recommend liquids like gravies or sauces, but the lidded containers (I've only shown the small one) are reported to be leakproof.

My experience with the PlanetBox Rover?

The little round dipper was indeed leakproof, and my son said everything stayed inside its separate section without problem. He had no problem opening and closing the box, and he ate everything we packed. As a bonus, his fork fit into the long section after he was finished, so as to keep the inside of the carrying case clean. I did see some liquid spilled into the case, however, but I think it was the pickling liquid from the slaw. If I were to pack slaw again, I would make sure to drain it first, or else pack it in one of the dippers. Otherwise, it is a great option for bento packing, and I recommend it. Cleanup is easy; I washed everything in soapy water (they are also dishwasher safe) and towel-dried. The only reservation I have is the somewhat higher than average retail price of $49.95 for this box set; there is a smaller one that sells for less (Shuttle, $34.95) and a larger one that sells for more (Launch, $55.95), but I expect this box to last for many uses, making it a quality long-term (hopefully lifetime) investment. We're looking forward to using this box much more throughout the school year!

Tuesday, February 24, 2015

Salmon Salad EcoLunchBox Bento


A non-cutesy bento, after the deluge of cute ones from last week. This is the kind that I normally make: with a focus mainly on the nutritiousness and deliciousness of the food iteself. If I have extra time, I'll add a cute detail. But sometimes, I just don't. Like today. This one is just a basic salmon salad with halved tomatoes and a few red onions. MisterMan doesn't like added dressing, but you could easily send some along with your kid if you so desired. The lower tier of the EcoLunchbox Three-In-One serves well for this type of bento. The top tier is shallower and will hold a selection of grapes, blood orange segments, and carrots. The third box has a lid and I packed some yogurt (you could also use cottage cheese), sunflower seeds, and fresh pineapple chunks. This one will keep my middle-schooler satisfied, even without the food faces! ^__^





Thursday, January 30, 2014

Year Of The Horse Chinese New Year Bento 2014~!

Tomorrow is Chinese (Lunar) New Year! So today TinySprite brought a horse bun to celebrate the Year of the Horse. I didn't bake it (only decorated with cheese and nori for the face), but she was pretty excited. There's a hot dog in there, and it fits diagonally perfectly inside the EcoLunchBox Solo Cube. I packed some satsuma, tomatoes, and pickled veggies, plus a little cup of sunflower seeds in case the horse gets hungry. Gung Hay Fat Choy!

Tuesday, January 15, 2013

Black Bean and Sausage Stew Bento

When the weather turns frigid our thoughts turn to... warming soups and stews. How about you? This time it's a black bean and chicken sausage stew packed in TinySprite's Hello Kitty thermal food jar. The cute stainless-lined snack pack box contains (on one side) Greek yogurt topped with pumpkin seeds and sunflower seeds, and the usual assortment of berries and nominal veggies. If the main dish is already packed with vegetation, then I can go easy on the side box. Plus, both my kids are drinking homemade green drinks daily, which ensures another big serving of both fruit and vegetables. Win!
Added to What's For Lunch.

Monday, September 10, 2012

Enchiladas of Love Bento

Enchiladas of Love Bento by sherimiya ♥
Enchiladas of Love Bento, a photo by sherimiya ♥ on Flickr.
The kids get chicken enchiladas today, made with corn tortillas and filled with shredded chicken, onions, olives and cheese; smothered with red sauce and topped with more cheese. I packed MisterMan's in the rectangular two-tiered EcoLunchbox. The enchiladas lay on a bed of lettuce, with cilantro and tortilla "I love you" cutouts. I used the teeny tiny alphabet cutters that I think I found at Daiso. All the letters fit on three round plastic wheels, so there aren't a bunch of little letter cutters to get lost. It's so convenient! The upper tier contains cottage cheese with sunflower seeds and blueberries, alongside a handful of homegrown tomatoes, dinosaur egg pluot, strawberry and grapes.

Wednesday, August 15, 2012

My Dreamy Bento

My Dreamy Bento by sherimiya ♥
My Dreamy Bento, a photo by sherimiya ♥ on Flickr.
We're Baaa-aaack (to-school)! Almost. It's been quite awhile since I've posted here. The truth is, we are finished with summer vacation. As of yesterday. So over the last week we were determined to milk every last drop of freedom with carefree youthful abandon. Remember doing that when you were a kid? Summers seemed to last for ever and ever back then! I still love summers; in fact, I just might love them even more than my kids. MisterMan is still at the age when he looks forward to going back to school and seeing his friends; and TinySprite is starting kindergarten this year (brand-new school and brand-new friends). They both couldn't be more excited about all this. As for me, I need a little transition time to get back into the bentomaking groove, and the homework, and tests, and all that stuff. SIGH.
Here's a beautiful bento I made for myself to pick up my mood. I used my gorgeous and insanely cute Oyako Kuro goldfish box to pack one of my favorite comfort foods. If I were going back to school, this is what I'd want to eat on the first day (omega-3s to kickstart brain function and all): butteryaki salmon, little wedges of kabocha steamed and then pan-fried in the same sauce, alongside garlic spinach hapa rice. A little star radish (pickled would be even better). And an adorable sweets box of cottage cheese, sunflower seeds and sweet ripe strawberries. Yeah. A bento like this would almost get me looking forward to school! Almost. ^_^

Thursday, July 26, 2012

Carnitas EcoLunchBox Bento

MisterMan's bento is packed in the two-tier EcoLunchBox today: he gets leftovers from dinner out, which means super quick bentomaking. Lower tier contains carnitas, Mexican rice, corn, broccoli and Okinawan sweet potato star shapes. Upper tier contains a small box of yogurt topped with blueberries, raspberries, sunflower seeds and wheat germ, plus a selection of strawberry, cherries, peach pie donut peach, and lychee. I love the way I can fit a whole lot of food (lunch and snacks) in this double box. And that's it for the week. Happy weekend friends!

Wednesday, July 11, 2012

Sausage Arugula Pasta Bento

Now that the kids are getting older and their appetites are getting bigger, I find myself reaching for the more spacious bento boxes more frequently these days. My preschooler can still use the cute little one tiered character boxes, but probably not for much longer. And my almost-4th-grader definitely needs more food. This summer he's been very active, with various enrichment programs such as cooking, chess, mad science, and sports. He can eat a lot. I found this nice-looking two-tiered box today and thought it would be perfect for him in the coming months. It supposedly holds over 1000ml, but I find that the containers themselves take up space and there isn't a need to pack super tightly. This one has a snug-fitting upper divided tier that sits deep into the main compartment. Thus, I have to be careful not to pack the bottom too high. I like the gasket in the lid and the two double latches, as well as the transparent nature of this Clic-Tite box, made by a company called Novo. Here I've packed a quick-cook meal of thin whole wheat spagetti, wilted arugula and spinach, and pan-fried chicken sausage to layer in the bottom on a lettuce leaf. The top holds a silicone cup of yogurt with blueberries and sunflower seeds, another of steamed corn off the cob, carrots, cherries, strawberries, lychee, Okinawan sweet potato and regular sweet potato.

Thursday, June 21, 2012

Last-Day-Of-School Salmon Bento

Wow, it's been so long since my last bento post! Seems like we've been on summer vacation forever! Luckily, it's only the 2nd day of actual summer so far, and I for one am really looking forward to the next 2 months of fun and freedom! We've been out of school since the first of the month, so there haven't been any new bento since then. I'm showing you the last few bento I made during the last week of school, when it was just too busy to post and blog. They should look very familiar, and I've come to rely on salmon/asparagus/potatoes as one of my standard fall-back bento. Happily, the kids love salmon, which I prepare in a few different ways to change it up (butteryaki, furikake, cajun, miso, dijon). Misterman's version comes in the EcoLunchbox while TinySprite's is packed in the cute 4-sectioned plasticware box. There's also yogurt with fruity toppings in there too.
The kids have just now started their summer sessions, so I'm back to packing bento again. But since I've gotten accustomed to not-blogging (and feeling like enjoying a relaxing summer), I may not post each one. Instead, I'm thinking of showing you the other things I'm cooking up in the kitchen these days. I've been baking and making ice cream and have all kinds of good things planned this summer...

Hope you all are enjoying the best season of the year!

Thursday, May 3, 2012

Children's Day (こどもの日, Kodomo no hi) Bento

Happy Children's Day (こどもの日, Kodomo no hi)! The 5th day of the 5th month used to be called Boys' Day (with Girls' Day falling on the 3rd day of the 3rd month) when I was a kid growing up in Hawaii, but now it has been generalized to include all children. I will always think of this day as boys' day, though, symbolized by the carp. I made gluten-free pepperoni pizzas to commemorate. This is the same dough I used last time, pressed into a fish shape before topping with cheddar cheese, quartered pepperoni scales, and a zucchini/pepperoni/mozzarella/kale eye. Underneath this fish pizza is a regular shaped pizza topped with shredded kale, julienned zucchini, pepperoni and cheese, and in the top tier of this EcoLunchBox is cottage cheese/sunflower seeds/wheat germ, blood oranges, strawberries and blackberries, and carrots. Happy Children's Day to all the littles out there!

Wednesday, April 25, 2012

Pizza Bento!

Pizza Bento! by sherimiya ♥
Pizza Bento!, a photo by sherimiya ♥ on Flickr.
I haven't used my Keroppi sandwich bento in a long time; it's nice for certain foods that are large and bulky - like sandwiches. I used to pack bánh mì in the top portion for MisterMan in summertimes past. Today I used the extra-tall part to pack a pizza for TinySprite. This one is homemade with arugula, sauteed mushroom and zucchini and melty cheesy toppings on a gluten-free crust. I used Bob's Red Mill gluten-free pizza dough mix for the first time. It's very, um, different than regular pizza dough. If you weren't exactly sure what gluten is or does to baked goods, try this pizza dough and you'll understand. For one thing, it's not stretchy or elastic at all. It's also very wet and doesn't stick together very well. While I was rolling pressing it out, I wondered how in the world this was going to make a pizza. It came out pretty nicely crispy though, and held up to the toppings very well. I think the trick is to press it as thin as possible. TS loved it, so that's what matters! On the bottom section I gave her some cottage cheese with sunflower seeds, by her request, and some carrots, strawberry and blackberries. Gluten-free experiment seems to be progressing quite well!

Tuesday, April 17, 2012

4-Section Variety Bento

4-Section Variety Bento by sherimiya ♥
4-Section Variety Bento, a photo by sherimiya ♥ on Flickr.
Today I made a fun one for TinySprite. This is a 4-sectioned plain old plasticware container that I used to use for my kids when they were babies. I distinctly remember packing this box to go to the park with MisterMan, my moms' group, and their babies. I'd put cottage cheese in one part, scrambled eggs in another, kale-oatmeal (yes, for real!), and sweet potato or some kind of fruit. I always thought of it as baby-sized, but now that I dug it out of the cabinet, it looks like a good size for my preschooler actually. Yeah, MM has always been a HUGE eater. TinySprite's appetite has been unpredictable recently, and she's getting over a bug of some kind, and we're also trying a gluten-free diet with her for awhile, so I thought this box would be appropriate and fun for a change. She ate this one at home with me, so I got to watch. She loved looking at all the different portions. The first thing she downed was the corn tortilla/cheese/spinach wraps, then the yogurt with strawberries and sunflower seeds. She then informed me that she doesn't like blood oranges, so I had to swap those out for cara cara oranges. She stared at the sauteed mushroom/zucchini for a long time, and let me tell you she actually liked the lettuce leaf better. She did end up eating the whole thing, though, and even shared my green smoothie afterwards. Success!


Tuesday, March 13, 2012

LunchBots Quad Review for TinySprite Bento

Today's bento for TinySprite was packed in the 4-sectioned stainless steel Quad bento box made by LunchBots. When I first saw this box I was so excited -- it combined my two favorite bento box elements: divided compartments and stainless steel construction. LunchBots has offered the 2-sectioned Duo and the 3-sectioned Trio previous to the Quad. I have both of those, and I know the quality and durability are excellent, but I was curious to see whether the design of the Quad is as practical as it seemed. First of all, the all-stainless steel box is as well-made as the previous versions, as far as I can tell so far, and I've used this box a handful of times already. The smaller sections make it perfect for a child with a smaller appetite, who might welcome a greater variety of food in lesser amounts, especially if they are kept separate and not touching. So here I've packed a cheesy turkey dog whole wheat rollup, cut into fourths, which fit perfectly in one section. I topped the pieces with cute picks and a few steamed Okinawan sweet potato cutouts. In another section I fit a silicone cup of yogurt topped with pumpkin seeds, sunflower seeds, and wheat germ. A few steamed broccoli florets fill out the rest of the section. A selection of fruit occupy the third part, and the last contains a homemade whole wheat blueberry muffin and some raw carrot sticks. Verdict? She loved it! I have to admit it looks pretty fun and interesting with all the different components. Keep in mind this box (like the Duo and Trio) does not keep the sections completely watertight, so I would refrain from packing saucy or drippy foods. Notice that for the yogurt I used a silicone cup, which successfully kept it contained. The lid is tight (not watertight), and will not fall off during normal usage, although you can easily slip an elastic band around it for extra safety. My preschooler can remove the lid herself without problems. In short, I love this box -- it's perfect for a child-size appetite and appeals to the younger set's natural preference for variety and separation. If you'd like a chance to win this box (or any other LunchBot of your choice), leave a comment at the giveaway post here and I'll pick a winner at random on Friday. I've been reading lots of great ideas for bento-packing there so far!

Monday, January 9, 2012

First Bento of the Year!

First Bento of the Year! by sherimiya ♥
First Bento of the Year!, a photo by sherimiya ♥ on Flickr.
Hellooooo out there! I haven't posted a bento for, um, it seems like forever. We had a school break over the Christmas and New Year holidays, and I didn't make a bento the whole time. Didn't even think about bento. I was afraid I'd forgotten how to make one again. But here I am, 3 weeks after the last one. It might look a bit messy and thrown-together, but it qualifies! I found a beautiful wild salmon filet so decided to roast it with a splash of olive oil, garlic powder and dried herb mix. And since the oven was on, of course I also threw in some halved brussels sprouts and sliced kabocha. While everything roasted away, I got the brilliant idea to try slicing the kabocha thin into chips. Could I get the kids to crave them if I called them kabocha chips? And would they get crispy? Wait til the end of the post to find out! I placed everything into some green leaf lettuce, and tucked in a red radish and some Okinawan sweet potatoes for color, and used the (included) stainless steel cup for cottage cheese with blackberries, sunflower seeds and pumpkin seeds. There are also a few raw carrots in there. The cup comes with a tight-fitting plastic lid to ensure the contents stay put, which is very convenient. Oh, and about the chips? Although they didn't crisp up completely, I played them up, made lip-smacking yummy sounds, and sure enough they clamored for "More chips! Kabocha chips!" Success. Muahaha!

Wednesday, October 19, 2011

Orange Pepper Jack O'Lantern Bento

I happened to find the most perfect pumpkin-shaped mini orange sweet pepper at the farmers market last weekend. It just begged to be carved, so how could I resist? I stuffed it with cottage cheese and sunflower seeds after seeding and carving it. This box is convenient for deconstructed fish tacos in that the cod can go in one section while the tomato-onion-avocado-cilantro salsa goes in another. Of course, you can put them together, but it's prettier this way. You can pack the tortillas separately if you wish. I put a fruit selection (strawberry, plum and grapes) in the last compartment, and topped with a purple Okinawan sweet potato bat. I think it looks fresh and colorful. And my boy really did eat the whole pepper, cheese and all ^_^

Monday, September 12, 2011

Quinoa Salad Bento

Has it really been over a year since I made quinoa salad? Oops. Can't imagine why I hadn't made it this summer. It's a great way to use summer squash, along with colorful bell peppers and crunchy celery, for a protein-rich meatless lunch option. Quinoa is an ancient grain that comes in a variety of colors (see my picture here). I used a tricolor mix today for this salad. The non-recipe is an easy one: simply saute the peppers and minced garlic in olive oil until crisp-tender, then add 1 cup quinoa and 2 cups water (or broth of your choice). Bring to boil and simmer for 15 minutes. Add sliced zucchini about halfway through cooking. Season with salt to taste, and I also added cumin. It's done when the quinoa is tender but not mushy. Turn off the heat and add celery and nuts for crunch. This recipe is very adaptable - you can add any vegetable you like. Try tomatoes or kabocha, or top with chopped apples; it's refreshing and nutritious. I tucked a piece of corn on the cob, an Okinawan sweet potato "spaceship", some carrots, and a cup of Greek yogurt with berries and sunflower seeds into this EcoLunch Box to round out a fresh meal. Happy little bento!

As a side note, my recent Domokun sandwich bento has been receiving attention from ParentMap magazine (see article here) and Happy Daddy magazine (a French blog here). Coincidentally, the PBS.org article I mentioned last time also featured a (different) Domokun sandwich bento I had made. I guess it's the season for Domo. RAWR! ^_^

Thursday, July 21, 2011

Sticky Rice Bento

Sticky Rice Bento by sherimiya ♥
Sticky Rice Bento, a photo by sherimiya ♥ on Flickr.
This bento contains sticky rice, one of my favorite one-pot meals (my basic method is here). For this batch I used regular white glutinous (sweet) rice, and mixed with Japanese brown rice. I presoaked for a few hours before cooking, and about 15 minutes before the end of the cycle I added sliced lup cheong, shiitake mushrooms, and shredded baby choy. You can add other ingredients if you like. I've made it with cubed kabocha, which resulted in a nice colorful batch. You can also add in chopped green onion after the rice is finished cooking, which is what I did here. I packed it inside a lettuce leaf, alongside some carved carrots and a piece of corn on the cob, which I decorated with Okinawan sweet potato hearts. The fruit square contains yellow peach, strawberry and blackberry. The last square has yogurt topped with chopped fresh pineapple, sunflower seeds and wheat germ. If I pack yogurt, I try to overlay it with fruit to keep it contained as much as possible. It's actually Greek yogurt, so it's not very runny. I also usually tell MisterMan when there's yogurt in his bento, so he can try to minimize the amount of swinging around he does with it >.<

Finally, remember the Bento & Co contest to "Make a Bento for Someone You Love"? There were 223 entries, from France, USA, Germany, Turkey, Switzerland, England, Norway, Morocco, and Japan. I wanted to thank all of you for voting and supporting my entry. I didn't win the grand prize trip to Kyoto, but I did place high enough in the final 20 to receive a generous gift certificate to Bento & Co! So, thank you very much, bento friends! ^_^

Friday, May 13, 2011

Gyoza Field Trip Bento

Gyoza Field Trip Bento by sherimiya ♥
Gyoza Field Trip Bento, a photo by sherimiya ♥ on Flickr.
It's field trip time! I just realized today that there are only 3 weeks left of school. Where did the time go? And there are 2 field trips scheduled in the next 2 weeks as well. Seems the teachers want to take a break too, I think. For this bento I decided to pack potstickers (gyoza), which are a great finger food and easy to pack in a disposable container. I used a recycled strawberry basket lined with wax paper, and piled a bunch of gyoza on one side. I've made gyoza before (see this post), and I've used whole wheat wrappers before (see this post), but this is the first time I tried NOT-PLEATING them. It sure goes a lot faster this way, but for some reason they look skinnier this way. Maybe I subconsciously underfilled them. When you pleat them, you can put a bigger ball of filling inside, I think. I'll definitely go back to pleating next time. Anyway, the kids still loved them.
This time I used a mixture of chicken and pork filling, with chopped green onion, spinach, and a bit of shoyu/salt/pepper/oil/cornstarch. Pan fry to get the golden bottom, then add water to the pan and steam. My kids pick these up and eat them as is, but if you like you can pack along a dipping sauce. I found a little fruit sauce container (with lid) that was perfect for yogurt topped with blackberries, sunflower seeds and wheat germ so I put that next to the gyoza. After that I wrapped the wax paper around to keep things sealed, and I put the rest of the food (corn, broccoli, strawberry and cara cara oranges) on top.
I was just able to close the container, as you can see. I put a rubber band around it to keep it from popping open, and slipped a fork and spoon underneath. This bento and a water bottle went into a plastic bag and he was good to go. Yes, it's a lot of plastic, but at least they're all repurposed containers that got another use before disposal. Interestingly, he's going to visit a local grocery store for a behind-the-scenes tour of what it takes to get the food on the shelves and most importantly, how to pick healthy fresh foods. Is that awesome or what? ^_^