After a plastic egg hunt in the yard, everyone enjoyed some sunday brunch:toddler brunch: mini tofu broccoli quiche; honeydew melon & strawberries; homefries; cinnamon raisin toast.
Mini Tofu Broccoli Quiche
1 package firm tofu, drained
1 medium onion, diced
1-2 T. olive oil
1 small head broccoli, steamed & diced (or about 1 cup frozen broccoli florets)
1 T. soy sauce
1/2 t. salt (optional)
1 t. turmeric
1/4 cup nutritional yeast
Saute onion in oil over low-medium heat until soft.
In a food processor, mix tofu, soy sauce, salt, turmeric & nutritional yeast until smooth.
Pour into a bowl. Mix in onion & broccoli.
Spray a non-stick muffin tin with olive oil. Pour in tofu mixture.
(You can also make 1 large quiche in a pie plate instead.)
Bake at 350 for about 30 minutes, or 40 for a single quiche.
Makes 10 mini quiches.
In place of broccoli, also try steamed chopped asparagus, sauteed sliced mushrooms, etc.
Monday:Ryan & AJ: leftover mini tofu broccoli quiche; roasted potato half; vegan glazed carrot cake donut hole; strawberries for Ryan.
husband's lunch: roasted potato halves; stuffed shells; an orange.
Ryan: wheat gluten "chik'n" salad; onigiri; carrots; broccoli.
The mailman arrived with a box full of goodies from Daiso. An acquaintance in Seattle was kind enough to do some shopping for me! Thanks Sybil!! If only there was a Daiso on the east coast.
Ryan & AJ: watermelon; mini zucchini muffins; green beans; an orange slice for Ryan.
husband's lunch: watermelon; mixed nuts & raisins; romaine lettuce, spinach & tomato salad with roasted red pepper vinaigrette.
It's so easy to add frozen veggies to a simple jarred pasta sauce like the one above. Amazingly the steamed pumpkin, zucchini, summer squash & collard greens are all still items I put up last summer from the local farm. The zucchini and squash is beginning to get a bit freezer burned, so using it up in sauces works perfectly.
I made some animal-shaped onigiri ahead of time and stored them overnight in a Tupperware sandwich keep.
My first attempt at a basic character bento--bear, bunny, dog. I used a few Stampin' Up! scrapbooking punches for the nori faces, slivers of strawberry for the bunny ears, & steamed slices of baby carrot for the dog eyes.
Nate: animal-shaped onigiri; a mini banana muffin; a mini zucchini muffin; edamame; carrots; spinach; strawberries; grapes.
Ryan & AJ: edamame; grapes; spinach; animal-shaped onigiri; a strawberry for Ryan. Ryan always eats the lettuce too. :-)My lunch: onigiri; carrots; cucumber salad; a strawberry; edamame.
husband's lunch: edamame; strawberries; cucumber salad; onigiri; spinach.
Nate was invited to toddler art time & a playdate at "MetroMama's" house with some other toddlers his age. He shared his lunch with the host's daughter. Thanks Mandy!
Friday, March 28, 2008
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Wow, this is impressive! Those lunches look amazing.
Yummy! Those faces look so cute, you did a good job.
I think your blog is awesome! It really is impressive how much work you put into snacks and meals for your little ones and DH. Have you had to order all of your lunch boxes, muffin holder things? Also, have you considered listing links for the online stores you patronize? I look forward to reading more!
God bless! (Pr31stamper on SCS)
victoria - I am lucky to have a husband who travels to the west coast and Japan on occasion; he can often find a few items for me. But otherwise I frequent eBay. Ichiban Kan is about to launch an online store which will ship domestically, so I am looking forward to that. I am interested in reviewing more local asian markets to see what bento items they carry.
Wow! you are SO inspiring with your meals!!! I just found your blog via the Mothering.com website (i am jenleephotography) and I am going to add you to my list of fave blogs..I MUST come back and get recipe idea for my little one!!
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