Tuesday, October 12, 2010

A Bento Harvest.

I've been trying to think of ways to incorporate an October~Fall~Harvest theme into my Bento lunches this month while still keeping the preparation quick and simple.  Here's what I came up with this morning.

I filled our Bento Box with six silicon baking cups of assorted colors.  My baking cups are all pastel colors, but they are also available in primary colors.  I added primary color silicon baking cups to my supply list. 
The cups are filled as follows clockwise from left to right.
  1. Salted Cashews - loaded with protein since this ended up being a vegi lunch.
  2. Pepperidge Farm Harvest Wheat crackers wrapped with a tortilla strip - these totally looked like a hay stacks to me so I thought they fit the theme. grin.
  3. Cheddar cheese pumpkins - cut these out with my mini pumpkin cutter from Williams Sonoma and accented with green leaf food picks.  Anything that comes from a cow has protein and cheddar is a nice source of calcium too.
  4. Carrots with Ranch dressing in a Mickey Mouse sauce container/case - getting in some Vit A...fa lalala la
  5. Yogurt covered raisin - these dried fruits are very high in iron.
  6. Two Halloween Oreo cookies - no real nutritional value here...Mommy's just going for the big smile! ;-)
Okay, off to go work on my big Thai food post ;-)


  1. Love this idea - actually used it with my pre-teen as well. I have fall cut outs, so her turkey and cheese every day are themed. Thanks for this!

  2. I love your idea of a Bento Box, Erin! I, too, have found ways to make use of my adorable assorted cupcake cups. I once used these as party decorations. The theme was “Carnival”, and so with the polka-dots cupcake cups. ^_~

    Skylar Cox