SAMPLE BENTO BOX:

MAIN DISH: Cheesy Kale Quesadillas

Instructions:

1. In a food processor or blender, combine the kale, apple, garlic, 1/2 cup of cheese,1 tablespoon of olive oil, salt, and pepper. Blend, scraping down the sides of the bowl if needed, until everything is combined and resembles a chunky pesto, 30 to 60 seconds.
2. Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium heat. Spread roughly 2 tablespoons of the kale pesto onto one tortilla, sprinkle 1/4 cup of cheese over the kale, and cover it with another tortilla.
3. Place the quesadilla in the skillet and cook until golden brown, about 3 minutes. Flip it and cook for another 2 to 3 minutes. Repeat this step with the remaining tortillas, kale mixture, and cheese. You will have 2 quesadillas.
4. Let the quesadillas cool on a cutting board for 5 minutes. Cut each into 4 wedges and serve. If packing for lunch, let cool completely before placing in the bento box.

Ingredients:

• 2 Cups Kale Leaves, Stemmed and Roughly Chopped
• 1/2 Apple, Peeled, Cored and Chopped
• 1 Garlic Clove, Peeled
• 1 1/2 Cups Mozzarella or White Cheddar Cheese, Divided
• 1 Tablespoon and 1 Teaspoon Extra-Virgin Olive Oil
• 4 Large Tortillas
• Salt and Black Pepper

SIDE DISH: Quick + Creamy Thai Pumpkin Soup

Instructions:

1. In a medium stockpot, heat the oil over medium heat. Add the onion and saute until almost soft and translucent, about 3 minutes. Add the garlic and saute for 1 minute. Stir in the cumin, ginger, and red curry paste and cook for 1 minute.
2. Transfer the onion mixture to a blender and add the pumpkin puree, tomato paste, broth, and coconut milk. Blend on high until completely smooth, 2 to 3 minutes.
3. Return the soup to the stockpot and bring it just to a boil. Season with salt and pepper and serve. If packing for lunch, the soup will stay warm in a thermos for about 5 hours.

Ingredients:

• 1 Tablespoon Extra-Virgin Olive Oil
• 1/2 Onion and 1 Garlic Clove, Roughly Chopped
• 1/2 Teaspoon Each Ground Cumin and Ground Ginger
• 1 Teaspoon Red Curry Paste
• 1 (15oz) Can Pumpkin Puree
• 1 Tablespoon Tomato Paste
• 2 Cups Vegetable or Chicken Broth
• 1 Cup Canned Coconut Milk

DESSERT: Blueberry + Oat Cookies

Instructions:

1. Preheat the oven to 350° F.
2. In the bowl of a standing mixer, cream the coconut oil and sugars on high until fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat for another minute, scraping down the sides of the bowl if needed.
3. In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt. Incorporate the dry ingredients into the wet ingredients and mix until just combined. Add the oats and mix until just combined. Add the dried blueberries and mix until just combined.
4. Spoon 1 tablespoon of dough onto a baking sheet for each cookie, placing the cookies about 2 inches apart. Bake until golden brown on the bottom, 12 to 15 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Ingredients:

• 1/2 Cup Coconut Oil or Unsalted Butter, At Room Temperature
• 1/4 Cup Brown Sugar and 1/4 Cup Granulated Sugar
• 1 Large Egg
• 1 Teaspoon Pure Vanilla Extract
• 1 Cup White Whole-Wheat Flour
• 1/2 Teaspoon Ground Cinnamon and 1/4 Teaspoon Each Baking Soda, Baking Powder, Salt
• 1 Cup Old-Fashioned Oats
• 1 Cup Dried Blueberries

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Product information

Publisher	‎Callisto (August 9, 2016)
Language	‎English
Paperback	‎178 pages
ISBN-10	‎1943451281
ISBN-13	‎978-1943451289
Item Weight	‎2.31 pounds
Dimensions	‎7.5 x 0.44 x 9.25 inches
Best Sellers Rank	#110,399 in Books (See Top 100 in Books) #51 in Brunch & Tea Cooking (Books) #75 in Cooking for Kids (Books) #81 in Cooking with Kids (Books)
Customer Reviews	4.4 out of 5 stars 612Reviews