Showing posts with label Lunch Box Ideas. Show all posts
Showing posts with label Lunch Box Ideas. Show all posts

Back to School with Healthier Lunch Boxes

Sunday, August 23, 2009

Posted by Meeta K. Wolff

j0175437Soeren's already back at school since the past few weeks, but in many countries schools are still out for a few weeks. Not sure about how you feel, but vacations always bring back some of the easy going feeling and especially after summer break I seem to be scrambling to keep up with the hectic pace school life and chores bring along.

One thing that needs attention everyday is packing balanced and healthy lunch boxes. They need their daily nutrients to keep them active and give them the power to get through the day. Unfortunately, in our convenient world, lunch boxes are often filled with packaged ‘convenience’ foods. Full-calorie soda, chips, and cookies can add up to a lot of excess fat, sugar, sodium and calories, which may contribute to long-term health problems like high blood pressure, diabetes and obesity. Furthermore, these extra calories also make kids sluggish or cranky in the afternoons.

After packing lunches for Soeren over the past few years I have learned quite a few things. Next week he's going to be 7 and very much has a head of his own. So, I know that the lunch boxes has to have items which he enjoys and is most likely to eat.

What we've done is made a chart and included included all his favorite healthy foods. The chart divides the foods into different groups and we try to focus on a variety to be able to provide a balanced lunch box. This provides the energy and nutrients needed to grow, play, learn and stay healthy.

The basics are simple - the lunch box needs to include:

  • One serving of vegetables or salad and a serving of fruit (preferably fresh, but canned or dried can counts).
  • One serving of a low-fat or fat-free dairy item such as a low-fat cheese stick, a yogurt cup, milk or some cottage cheese.
  • One source of protein. Things like meat, chicken, fish, eggs, peanut butter or beans.
  • A healthy drink such as water or unsweetened 100% juice or as Soeren likes a mix of 100% fruit juice with some sparkling water.

With this in mind the chart is fairly simple to create. Below I've made a copy of Soeren's chart.

Main Vegetable/Salad
Fruit Dairy Protein Drink
Whole wheat pita with egg salad + quark dressing Carrots Strawberries
Natural quark w/honey and peaches Gouda cheese stick
Apple juice w/Sparkling water
Multigrain bread with tuna salad Cucumber Sticks Peaches
Chocolate milk Unsalted cashew nuts/almonds Cherry Juice w/ sparkling water
Rye bread with turkey meatballs
Bell Peppers (no green ones) Homemade apple sauce Plain yogurt w/ agave nectar and strawberries Hummus dip
Multivitamin juice
Chicken/Falafel wraps Tabouleh Honey Melon
Plain yogurt w/ blueberries    

These are just a few of his favorite things. There are plenty more items he likes but we wanted to list just a few so that both of us understand in which direction we are going. What I mean is, by getting Soeren to make this chart with me he is more aware of the healthy things he likes. For me it means something to follow when I am lost for ideas or need some inspiration.

I use the chart to mix and match and as a basis to make new creations. From a very young age Soeren ate a lot of fruit - I am lucky there as I get no fuss in that aspect. In addition I do add a healthy treat or snack, like buckwheat blueberry muffins or homemade cookies, sticky buns etc. I prefer to make these treats at home so I can manage the level of sugar and use healthy organic products with less preservatives.

It’s important to add variety and be innovative. If you’re packing cheese and cucumber, cheese and lettuce, or cheese and tomato day in and day out it most probably will get monotonous.

Apples 02a Here are a few ideas I’ve successfully put past Soeren:

  • I use different kinds of breads avoiding white bread as much as I can. I try to make variations of different sandwiches – everything from whole wheat pita, naan bread to wraps and baguettes, focaccia to ciabatta rolls.
  • Sneaky mums add salad to the sandwiches – arugula, shredded cabbage, lettuce, cress etc. Soeren has learned to love his salad in this way!
  • I use different spreads like goat cheese, cream cheese, avocado dip or a herb flavored quark. Go easy on the butter and avoid mayo.  
  • Add raw veggies like cucumbers, carrots and bell peppers to the lunch box as a side to nibble along with the sandwiches. I make this a must. Soeren loves to have a dip with these raw veggies. I often pack a hummus, herby flavored quark,  plain cottage cheese or a yogurt tahini dip for him to dunk his veggies into.
  • A nice change from sandwiches are leftovers from a quiche, spring rolls or pasta bake.
  • I pack at least 2 types of fruit in his lunch box. Strawberries, blueberries, yellow kiwis, raspberries, apples, orange wedges, melon slices – the list goes on.
  • During the colder season when the variety of fruit is not as abundant as in the summer, I often turn to dried fruit and nuts.
  • Sometimes I skip sandwiches and make a salad with couscous, bulgur, pasta or rice. Adding some shredded chicken, veggies or hard boiled eggs makes it more filling. Fat-free or low-fat dressing is often packed in a separate container.
  • Drinks – I pay very close attention to this. It’s amazing how many drinks label themselves as “healthy!” but a closer look at the label show that they are loaded with sugar. I usually buy 100% fruit juices like apple, grape or cherry. I fill Soeren’s drink thermos with 1/2 juice and the rest is topped off with sparkling water. Low-fat and unsweetened chocolate milk and unsweetened herb/fruit iced teas are also a few of Soeren’s favorite drinks.
  • Like every child, Soeren loves snacks and treats. I usually make mini treats like small muffins, cookies and brownies, where instead of sugar, I use agave nectar, honey or maple syrup. Smaller mini versions satisfy the snacker’s appetite and does not have that many calories/sugar as the larger portions. Furthermore, I try to use fruit as much as I can in my baked treats.

bento20090116 If you are looking for great inspiration you’ll find several healthy, fun, innovative and scrumptious lunch box ideas right here on the Daily Tiffin. If you’ve ever wondered what Bento is you’ll find the answer to this and much more in our article The art of Japanese lunchboxes - an introduction to Bento.

Finally there are always times when we are in a rush and the lunch box needs to be packed quickly. The best tip I can give on this is try to prepare as much as one can the evening before.

  • Fruit and veggies can be cut the evening before and wrapped in Clingfilm.
  • Frozen rolls, bread etc. can be taken out the evening before. In the morning they are thawed and ready to be spread.
  • Spreads and dips can also be made the evening before and packed in containers.

You’ll find more useful quick lunch box packing tips in our article Need for speed: A mommy's lunch manifesto. While packing lunches, hygiene plays an important role and our food safety for packed lunches article will provide you with the best pointers.

Our recipe section might also offer you with a few healthy option for the next lunch box. These sweet Asian meatballs are simple and low in stress, which work not only as a party appetizer but also are perfect in a lunch box too. Or how about quesadillas? In our article Que Sera Sera Quesadillas, we share with you just how versatile these are. They make great alternatives to the regular sandwich. My personal all time favorite are these quick Chickpea Spinach Pockets. We also have several ideas and recipes for breads, which you can easily make at home.

I hope a few of these suggestions will help you to recover from the lunch box burn out.

Do you have more helpful and yummy lunch box ideas?
What do you find challenging when packing lunch boxes?

Share your thoughts with us. 


Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

This post was written by Meeta

A world outside of mozzarella & pepperoni

Sunday, June 28, 2009

Posted by Antonio Tahhan

A simple google search for kid-friendly recipes is scary. What shows up, in fact, is a harrowing slew of butter-saturated, sugar-filled recipes written with a complete disregard for health. I discovered this last week because I was looking for just that - simple recipes that I can make with kids.

My friend Beth invited me to cook in front of a class of kindergarten students. Her son is in the class and they were looking for someone to do a cooking demo for the kids' end of the year party - I was flattered that they thought of me and happily accepted.

I took this as my tiny opportunity to make a difference in the way these kids looked at food. While this was not the time to introduce them to the delicate flavors of perfectly-seared scallops or steak tartare, I wanted to cook with them something they're familiar with, but probably never had before. I decided to let them make their own pizzas. Instead of just mozzarella and pepperoni though, I brought with me a ton of different vegetables and all sorts of sauces for them to experiment with. Well-aware of the fact that the kids will have a short attention span that rivals mine, I also brought with me my pizza paddle and pizza stone so they could take turns sliding their pizzas into the oven.




This is my first article for The Daily Tiffin, and it couldn't have come at a better time. Inspired by my pizza event last week and the smoldering heat of the summer, I decided to make a lemon-infused, goat ricotta, white pizza topped with thinly sliced zucchini. The flavors are light, refreshing, clean - perfect for the hot summer days ahead.



Count them - four ingredients; five if you include the extra virgin olive oil. This means no skimping on ingredients! I tried this same pizza with regular ricotta and it doesn't work. The wow factor just wasn't there. If you absolutely cannot find goat-milk ricotta, however, not to worry. Mix a semi-firm chevre (like Spanish Capricho de Cabra) with some good quality, fresh ricotta and you'll get a similar result. Like I said, it won't be spot-on, but you'll get pretty darn close.



The lemon zest in the ricotta serves two purposes. Not only does it heighten the flavors of the goat cheese, but it also gives the pizza a clean, crisp flavor. If you can get organic lemons, I recommend them because their zest tends to be more flavorful than their non-organic buddies.



Zucchini in general has lots of moisture and moisture is the kryptonite, so to speak, of pizza. To remove some of this excess moisture you'll want to thinly slice the zucchini (preferably with a mandoline) and fan the slices out on a plate so they're not on top of each other. Then season the slices with salt and pepper and the salt will start to break down the cell walls of the zucchini, and thus allowing it to give up some of that moisture. Soak it up with a paper towel and your ready to roll.



The kids were shocked when I hinted to the idea of a pizza without red sauce. Their facial expressions were absolutely priceless. And although not many ventured down this path, I feel like those that did may have a bright culinary future ahead of them.



Recipe:
Ingredients:


  • 24 oz. pizza dough

  • 2-3 tbsp extra virgin olive oil

  • 1/2 lb goat milk ricotta

  • zest of 1-2 lemons

  • 1 zucchini, thinly sliced

  • salt and pepper, to taste


Putting Them all Together:

  1. Zest the lemon(s) and stir the zest into the goat ricotta

  2. Thinly slice the zucchini (preferably with a mandoline), fan out on a plate, season with salt and pepper, and cover with a paper towel to soak up some of the moisture.

  3. Stretch pizza dough to approx 1/8" thickness - this pizza is better thin than thick - and brush a thin coat of olive oil over the top.

  4. Spread the goat cheese mixture over the top and top with the thin slices of zucchini.

  5. Preferably bake on a hot (550 degrees F) pizza stone for 5-7 minutes or until the crust gets golden brown.




This is why everyone should invest in a pizza stone:











This post was written by Tony



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Tiffin Tuesday - green is for spring!

Tuesday, March 31, 2009

Posted by jokergirl@wererabbits



This is a very "green"-themed bento - just in time for spring!

Börek with feta and spinach, green olives, cucumbers and lettuce in the big box.
Green pasta with pesto, avocados, a lone red tomato flower and a chocolate frog who was probably attracted by all the lush greenery!

I'd have liked to put some homegrown herbs and salads into this week's box, but sadly we don't have any at the moment. They're sown, now it's time to wait until they grow!



This is how my basil looks so far. I've started growing various herbs, lettuces and even bigger vegetables on my windowsill last year. Given the economy, it seems more people are starting to look into growing food at home. I heartily encourage this - it's totally possible to grow even on the windowsill, it's cheaper in the long run, and - added bonus - you can control precisely what goes into your food!



This post was written by jokergirl from WereRabbits.



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Tiffin tuesday - quick bento

Tuesday, February 03, 2009

Posted by jokergirl@wererabbits

bento20090121


This bento was very quick to make with a microwaved quiche muffin cup from the freezer and couscous made with water from the tea boiler.
The upper layer is couscous salad with parsley and lemon. The lower layer is a quiche cup on lettuce, a cherry tomato, pickled onions, some homegrown alfalfa sprouts (I put some homegrown cress on the quiche as well), a candy and a fishy with balsam vinegar.

Even though it's winter, this is the perfect time to grow your own cress and various types of sprouts in your own home! Just grab some mung beans, linseed or pea kernels, or cress seeds and start sprouting.
You don't even need any special equipment for it - my cress grows on some wet kitchen paper inside a tray I had previously used as a paint palette on my windowsill, and my sprouts need nothing more than an empty marmelade jar, some water and a dark warm place to sprout in.
A perfect project to do together with kids! I still remember fondly my own first cress plantation.



This post was written by jokergirl from WereRabbits



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Tiffin Tuesday - cutify your lunch!

Tuesday, January 20, 2009

Posted by jokergirl@wererabbits



Often it takes very little extra effort to give your lunchbox that extra "cute" touch. For instance, the easiest way to do this is to stick a face somewhere in there.
Now I'm not a big fan of elaborate "kyaraben" ("character bentos") which often neglect proper food balance and taste in favour of elabotare, time-consuming food sculptures. But if you want a quick way of making a lunchbox into something special sure to put a smile on your (or the receiver's) face when opening it for lunch, look for the nearest surface to draw a face on!

These kittens are made out of inarizushi (fried tofu pouches stuffed with sushi rice), cut pieces of Nori and pickled ginger for the ears. A very quick way of making the bento cuter!
They are playing in a broccoli forest with carrot flowers, a fishy of soy (fits the kittens), rolled egglog and some grapes.

I've used a similar trick before to pep up a 5-minute leftover bento with the help of a hardboiled egg, a knife and a nori hole punch:



See? Cute is easy!






This post was written by jokergirl from WereRabbits



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Tiffin Tuesday - Leftovers

Wednesday, December 10, 2008

Posted by jokergirl@wererabbits



It's the season for christmas dinners and as my mother and grandmother were visiting in the weekend, I had a lot of leftovers from mine! Luckily I had bought plenty of healthy veggies, so I still managed to make a colourful box.
Vegetarian zucchini quiche Lorraine on mixed leaf salad, cherry tomatoes, carrot flowers and purple potato salad (the potatoes are purple, not the salad! It was good but for a potato salad, there are better tasting potatoes around.).



This is my own box, and the cutter which I used for the carrots. I'm sure you can figure out how I did it! It just goes to show that you can do quite a lot with "ordinary" cutters if you can't get the special veggie cutters.



This post was written by jokergirl from WereRabbits.



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Tiffin Tuesday - leftovers + decoration = bento!

Tuesday, November 18, 2008

Posted by jokergirl@wererabbits



Big box (top): Millet and chili sin carne decorated with parsley. Millet is actually rather tasty, but not very different from couscous texture and flavour-wise. Mmm.
Small box (bottom): Tiny croquettes on picks decorated with oregano; mini chocolate chip muffin (made in a condiment cup with a tiny amount of muffin dough), star-shaped carrots and a cup of tsatsiki.






This Post was written by Jokergirl



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Tiffin Tuesday: fishsticks!

Tuesday, November 04, 2008

Posted by jokergirl@wererabbits



Homemade potato salad garnished with red onion, crisp lettuce and a baby plum tomato in the smaller box.
Wholewheat-breaded fishsticks on brown rice, a yellow tomato slice, broccoli tossed in sesame oil and a slice of pomegrenade in the bigger box.

This is just to show that bento boxes do not need to contain "special" or "exotic" foods! You can make good-looking, healthy and delicious lunchboxes using staples found in (almost) every kitchen. I personally keep things such as fishsticks (or the vegetarian variant, falafel or cheese sticks) in my freezer at all times. They are a wholewheat variant and ovenbaked instead of fried for extra healthiness.
Similarly, the broccoli florets are frozen and just microwaved before being stuck in the box.
The rice and potato salad are leftovers from dinner - it's no trouble to make an extra cup in the evening and stick it in the boxes afterwards.
All in all it's an extremely low work-intensive and quick way to make lunchboxes!






This Post was written by Jokergirl



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Tiffin Tuesday: Heart-y falafel bento

Tuesday, October 21, 2008

Posted by jokergirl@wererabbits



Top (small box): Couscous salad with parsley and mint (technically Tabbouleh with the couscous ratio cranked way up), two dates and a tiny radish.
Bottom (big box): Heart-shaped falafel on lettuce, organic tomato wedges, grilled Halloumi, Baba Ganoush with olive oil in a muffin cup.
The falafel are restaurant leftovers - I thought they were perfect for bento!

Quick, tasty and vegetarian - but I promise you won't notice there is no meat!




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This Post was written by jokergirl


Tiffin Tuesday - Adding Color

Tuesday, September 30, 2008

Posted by Anonymous



Need to make your lunches visually more interesting? Try playing with colors.

The green in this lunch comes from wasabi coated peanuts, the red are small long red peppers, cut into rounds, stuffed, and studded with a dried chili. Aside from the canned mango juice (a special treat for DH) and baby bananas on the side, there is a cashew and a black sesame bar (from the Asian grocery store) as well as dried mango and papaya to snack on.

Since no meal would be perfect without real veggies, I added steamed cauliflower colored with turmeric.




Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

This Post was written by Petra from FoodFreak in Hamburg, Germany


Tiffin Tuesday: Pita bento

Tuesday, September 23, 2008

Posted by jokergirl@wererabbits



Small pitas stuffed with rucola, fried eggplant and zucchini slices, yellow bell pepper, some ajvar and an aioli-yoghurt dip.
Some more rucola, peppers and a cherry tomato for a salad with a fishy of balsamic vinegar as dressing.
The cup holds frozen raspberries and chocolate covered coffee beans.



BF gets the same, with one more pita (I was still hungry when I stuffed the boxes - I ate my fourth!).

The boxes used here are lunch boxes of the brand Curver - I always associate the brand with somewhat bigger storage containers and trash cans (!) but the boxes caught my eye at the supermarket. The lid is white with locking flaps and grey rubber inserts for isolation and leak protection. It has a microwave steam opening in the lid, protected by the same material. With its somewhat larger size of 700ml, it fits European bento-hunger rather well!
I don't usually have clear see-through boxes, but if you can't find a bento box or are afraid of the small sizes, this is a perfect box to start with. Flat for perfect food presentation, leakproof and microwaveable.


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This Post was written by jokergirl from WereRabbits


Tiffin Tuesday - Potato salad bento

Tuesday, September 09, 2008

Posted by jokergirl@wererabbits





I finally cracked and made my own potato salad and "meatball" bento - looks Scandianvian, doesn't it?
Homemade potato salad though, and the "meatballs" are falafels.
I can't stand storebought potato salad, so it's made from scratch. I got lazy with the falafels instead - they come pre-fried and just need microwaving. Very handy!
Then there's some gardengrown salad and some cherry tomatoes, a skewered pickle and some red beets (which were the last of my freezer stash).

Pretty simple bento, but I came home late from training and STILL made the potato salad from scratch then. (I make my own mayonaise - I can't stand salad with storebought mayo.) So - simple-looking, but not that simple.



Potato salad

About 600g potatoes, boiled, peeled and still warm! Boil while you make the mayo and chop the rest of the ingredients.

Mayonaise: 1 room-temperature egg
unflavoured oil (I use corn or sunflower)
Salt
1 Tsp. mustard

Beat the egg, then beat in the oil in a thin stream until emulsion forms. Add salt and mustard. I did the whole thing in a food processor and added 4-5 small pickles in the end, which got chopped up in the mayonaise. Saves time.

Salad
2-3 Tsp. Sourcream (I don't like sourcream all that much, so I use thick yoghurt. It gives a different taste though, which is somewhat rougher than sourcream.)
1/2 red onion, chopped
2-3 Tsp. vinegar (preferable apple, if you have it)
Mix with the mayonaise. Add salt and pepper to taste (and don't be afraid to file on the recipe a little until it matches your taste!)

Peel the potatoes and chop them into slices. Toss with the salad while still warm. Cool at room temperature and enjoy!

It's not the most spectacular or complicated recipe, actually. I like simple and tasty things - even when eating vegetarian!

Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

This Post was written by jokergirl from WereRabbits


Book Review: Lunch Boxes and Snacks

Sunday, August 31, 2008

Posted by Anonymous

When I was looking for more simple yet delicious lunchbox ideas to pack into bentos in the future, I discovered this neat little hardcover book by Annabel Karmel, who is a food author specializing in cooking with and for children.



Lunch Boxes and Snacks: Over 120 healthy recipes from delicious sandwiches and salads to hot soups and sweet treats


The book is dedicated to
all those parents who can't face making yet another peanut butter sandwich, myself included.

She had me grinning there, I admit :-)

In most parts of the world the new school year is starting or already in full swing, and many parents are desperate for quick and simple foods their children will eat, not only for lunches but also for dinner, and this 128-page book comes in handy for both purposes. It is on sale for (used) less than two dollars, I bought mine in Europe for about 5 Euros, and these are wisely invested bucks by any means.

The six sections of the book are
  • the creative lunch box
  • special sandwiches
  • savory specialties
  • crunchy salads
  • super soups
  • sweet sensations
Karmel offers a wide range of foods, from classics such as BLT or coronation chicken, to more funky items like ramen noodle salad, or spinach salad with mango and strawberries. You'll find simple tomato soup and alphabet minestrone, homemade real-fruit popsicles, trail mix bars, muffins, cookies, Chinese rice salad or chicken chunks on a stick. The blend of well-known favorites with a new and fresh approach, and simplified fusion cooking, is very convincing.

What is even more appealing is the simplicity - you can cook all those dishes in short time and even with your kids, because the preparations are simple, and easily adaptable to your needs and tastes. Any of the handful of recipes I have tried so far (the ramen noodle salad named "mummy's ramen noodles" was an instant fave at a picknick recently) lent itself to easy adaptation and was as tasty as rapidly prepared.

I will make many more of the recipes in this book, without doubt, although most of them will probaby not end up in a lunch box. And if you are looking for great sandwich ideas, the sandwich chapter will bring new zing to your palate.

The initial chapter about packing lunches and how to bring your kids to eat new foods (directly related to Dharms article on raising picky eaters) is full of great tips and insights - can you imagine, that 84 % of all lunches contain potato chips and other salty snacks, and 94% feature sandwiches? It is high time to bring more variety to the palate by packing luscious lunches, and this little book is a great helper for that goal.

There's one thing I don't like about the book, though: it relies heavily on carbohydrates and grains, and if you need to watch your carb intake, or if you react to grains as I do, most of the offered ideas are not for you, unfortunately.

Still, I love the variety of new and traditional food ideas offered in the more than 120 recipes in Lunch Boxes and Snacks. Back to school? You and your children will at least be enjoying your meals.





Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

This Post was written by Petra from FoodFreak in Hamburg


Tiffin Tuesday: Keep it simple

Tuesday, August 19, 2008

Posted by Anonymous

I do love to look at themed bentos, character bentos, kawaii stuff - but given a choice between colored rice and nori, and simple yet nutritious food, I'll usually opt for the latter. Keep it simple is my credo when it comes to lunches - usually I won't spent half a day in the kitchen for a lunchbox, and the food chocis reflect this mantra:



Plain rice, pressed into a roll mold, sprinkled with black sesame, plus carrot flowers (a good metal cutter makes these a snap) steamed and seasoned with gingered butter. The chicken is a little more elaborate, but not fancy: chicken breast is pounded flat, and stuffed and rolled up (a little wasabi and a scallion just in the middle), wrapped in cling foil and aluminum foil to form a roll, and cooked in water until done. Something you can do together wih last nights pasta or potatos. Once cooled you can unwrap your chicken "maki" and slice it into rounds.

Below is a handful of fresh strawberries (I chose tiny ones to fit ino the box), a pice of carrot chocolat cake (wrappe din foil so it won't get soggy), a few cucumber pieces and a tiny bottle with (hmemade, but go for bottled) hot pepper sauce for the chicken.





Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

This Post was written by Petra from FoodFreak in Hamburg


Tiffin Tuesday - berry time!

Tuesday, August 12, 2008

Posted by jokergirl@wererabbits





Left side: Homemade veggie wontons and one storebought veggie dumpling, tamagoyaki with nori wrapping, a condiment cup of wild raspberries, blueberries and lingonberries* and a tube of organic fairtrade sugar for the berries.
Right side: Two onigiri (one with mixed rice and furikake, one with plain white rice), raw red bell pepper slices, and some chanterelle mushrooms fried in butter.

The berries and mushrooms are picked in the forest. It's berry-picking time! :D



* For the readers who aren't from Europe, lingonberries are a tart little berry about the size of a blueberry. It is almost, but not quite, like a cranberry. Smaller, for one.
I had for ages translated them as cranberries, but the Swedes are quite insistent it's not the same thing...
They are quite delicious in marmelade, which is often served with meat (instead of ketchup) or cheese.

Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

This Post was written by jokergirl from WereRabbits.


Tiffin Tuesday: Tamago box

Friday, August 01, 2008

Posted by jokergirl@wererabbits





A pretty little box to sweeten my return to work after a long (and needed) vacation.


The smaller layer (in front) contains stirfried Japanese broccoli in soy and pad thai sauce, miso flavored tamagoyaki with spinach, breaded tofu and a fishy with chili, vinegar and soy dressing for the tofu (which didn't get salty enough in my opinion - going to have to try marinating it next time! I heard teriyaki dressing works well, or garlic).
The lower layer contains a mix of brown and jasmine rice with egg furikake and black sesame, handpicked raspberries and red currants from the garden. Can you tell it's berry season?



The BF's bento features a starfish onigiri made with a sandbox set I bought a while ago and have been itching to use. If you don't have a way of getting cute onigiri shapers, small sandbox shapers are actually quite useful! Just be sure to moisten (and wash!) them thoroughly before use and have patience - it might take a little while but in the end the star slid out perfectly shaped even though the shaper didn't have a hole!
Otherwise it is the same food as in my box, but he gets a bunch more tofu and slightly less rice than me. Yay proteins!


Were you in a location to see the eclipse today? You can watch a partial eclipse easily and safely without astronomical equipment by spotting the shadows on the ground. When light filters through foliage, it will leave sharp, stenciled spots on the ground. Normally they are round, but during an eclipse, you can see the shape of the covered sun disk instead!



Warning: Never look at the sun with the naked eye or through a lens, even when looking through foliage. You can seriously hurt your eyes!


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This Post was written by jokergirl from WereRabbits.


Tiffin Tuesday - Let them eat cake

Tuesday, July 22, 2008

Posted by Anonymous

This is a lunchbox I packed recently.



The meatballs (you could use falafel or other veg patties) were made the night before. I saved the heart of a bibb lettuce, planning to use it in the salad bowl part of this lunch. Prep time: 5 minutes - fill leftover dressing in small bottle, quarter the salad heart, a tomato and chop a radih, add a few scallion greens.

After packing so much health food I have added one of my favorite lunchbox treats: a yogurt semolina cake, drizzled with lemon syrup. he beauty of this cake is that it keeps moist, doesn't crumble and can be cut into whatever space you have left in your lunchbox. Now all you need for a perfect break is a mug of coffee or hot chocolate on the side :-)



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This Post was written by Petra from FoodFreak

Tiffin Tuesday - Midsummer picknick

Tuesday, July 01, 2008

Posted by jokergirl@wererabbits



The 21st of June is celebrated as midsummer here in Sweden* and I packed bentoboxes to bring on a celebratory picknick.


Most of the food is Swedish food that's somewhat typical to have at parties like midsummer. The upper box contains brussel sprouts, a hardboiled egg, locally grown ripe and luscious strawberries (drooool!), chili cheese bits on picks instead of meatballs for me, and baked red beets (typically it should be salad but I don't like them in a salad).
The lower layer is filled mostly with tiny new potatoes baked in the shell - they're not bigger than the cheese bits! Then there are some more brussel sprouts and a silicone muffin cup of pickled herring sill with cream and caviar sauce and a blue pick for easier eating.

There were a lot of potatoes, prepared to share with the BF.



His box contains the same stuff, except for the sill, which he doesn't like. It's replaced with red beet salad, which I in turn am not too fond of :)
Although I have to pat my own shoulder here and say that since I made it myself, it's actually not that bad - for red beet salad...

Have a happy summer, everyone!


*) It's summer solstice everywhere else as well, but it's not as hugely celebrated outside scandinavia, I think...




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This Post was written by jokergirl from WereRabbits.


Tiffin Tuesday - Small Pasta, Big Taste

Tuesday, June 24, 2008

Posted by Anonymous

While noodles make a great addition to your lunchbox, the choices seem to be somewhat limited - from spaghetti nests to farfalle, from soba to ravioli on a stick. But the noodles used in pasta salads were too massive for my bento purposes.

Lately I discovered small pasta shapes like mini farfalle, quadrucci, ditali - and in this case sorpresine noodles from DeCecco. They unfold to tiny little flower shapes and have the size of a small pea, which makes them just about perfect for pasta salad to be stuffed into veggies.




And with a colorful and tasty shell like roma tomatoes you'll add zing and nutritional value, too.

This pasta salad consists of sorpresine egg noodles, peas, some diced mortadella sausage, and mayo. For crunch and munch I've added a red radish and some cucumber on the side. Second tier: a peach, an organic kiwi, a handful of organic walnuts and an orange pudding from the Asian market.

Since I made the pasta salad the night before, all I had to do in the morning was scoop the seeds out of the tomato halves, fill in the pasta salad, and pack the fresh fruit - packing time 5 minutes, including peeling the kiwifruit.




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This Post was written by Petra from FoodFreak



Tiffin Thursday - Halloumi

Thursday, June 05, 2008

Posted by jokergirl@wererabbits



This bento contains fried Halloumi cheese drizzled with thick balsamico vinegar, couscous and baby spinach salad, cherry tomatoes, ecological garden salad, a wedge of grapefruit and spices plus some grapes and a Mr. WA Mozart chocolate truffle.
Mmm, lots of my favourite tastes.

This is my BF's bento - you know your bentos make an impact when the male members of your family ask you to make one for them as well!



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This Post was written by jokergirl from WereRabbits.