The whole point of food art, for me, is to keep my kids excited and interested in their meals. If I can incorporate new flavors into a wacky design or cute animal, it’s at least a little bit more likely that they’ll give it a try.
Make a Face Bento with Whatever’s in the Fridge
For this quick lunchtime plate, I scrounged through our refrigerator and used what we had on-hand. We always have California ripe olives, since they’re one of Nate’s favorite healthy snack options. Also on-hand were some hard-boiled eggs, figs from our tree, carrot slices, red bell pepper pieces, bread and bologna. I’m really not sure why bologna was in our refrigerator. What’s that stuff even made of? Ham? Turkey? Plastic? Nobody knows!
Nate’s been doing most of the grocery shopping lately as my pregnant belly is slowing me down more and more, so it’s always an interesting adventure going through our kitchen supplies nowadays.
Black olives offer a nice pop of color and texture to our mealtime creations, and we’re especially partial to California brands here in San Diego (other foods that we tend to grow especially well include almonds, avocados, artichokes, mandarins and strawberries). California Ripe Olives are grown on over 1,000 multigenerational family farms throughout the inland valleys of California, and are processed by two family-owned canneries. You can enter the California Ripe Olives Back-to-School sweepstakes by following California Ripe Olives on Facebook, visiting the custom tab, and entering once per day through September 12th for the chance to win an Amazon Kindle Fire HDX!