Top 5 Lunches packed in the OmieLife lunch box

If your child loves a hot lunch - this bento box is for you! 

The OmieBox is the first insulated bento lunch box for kids that stores BOTH hot and cold food together. The bento compartments are double walled, air insulated and leak-proof, so it keeps fruits and vegetables cool and fresh. Hot items go inside the thermos (which is wide a low for little fingers) but what’s cool is you can remove the thermos compartment and pack a sandwich if you wish instead!

It also has a handle so it’s the only container you need to store and transport food to school. Oh and its available in 5 super beautiful colours. I have the green one Yay!

Here are my top 5 lunches packed in the  OmieBox 

PINEAPPLE FRIED RICE & 3-INGREDIENT *SCHOOL SAFE CHOCOLATE SPREAD

CHOCOLATE SPREAD
?‍? Recipe from  my good friend Hee Jee at whiteblankspace.com
INGREDIENTS

• 1/4 cup tahini at room temperature
• 2 tbsp cacao powder
• 3 tbsp maple syrup 
• pinch of salt

INSTRUCTIONS
Mix all ingredients until it forms a smooth paste.

PINEAPPLE FRIED RICE
?‍? Recipe from Lisa Lin at healthynibblesandbits.com 
INGREDIENTS

• 3 tablespoons safflower oil, divided (any high-heat oil works, too)
• 3 large eggs, whisked
• 1 cup diced yellow onions (about 1/2 large onion)
• pinch of salt
• 1/2 large red pepper, diced
• 1 large carrot, peeled and diced
• 1/2 cup (70g) frozen peas
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground coriander
• 6 cups cooked jasmine rice
• 2 1/2 tablespoons soy sauce or tamari
• 1 1/2 tablespoons brown sugar
• 1/2 teaspoon ground white pepper (optional)
• 1 1/4 cups diced pineapple
• 2 scallions, sliced
• 3 tablespoons chopped basil

INSTRUCTIONS

1. Heat 1/2 tablespoon of oil in a wok or large sauté pan over medium-high heat. When the pan is hot, add the whisked egg and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
2. Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften, about 2 minutes. Mix in the red pepper, carrots and peas and cook for another 2 minutes. Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.
3. In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
4. Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.

CORN SALAD WITH FRENCH TOAST

CORN SALAD
?‍? Recipe adapted from The Disney Princess Cookbook *Yes you read this right. It’s the BEST! 
INGREDIENTS

• 1.5 tsp olive oil
• 1/2 cup diced red bell pepper
• 2 cups cooked corn (frozen or from a BPA free can if possible)
• 3 strips cooked bacon, crumbled (optional)
• 1 tsp dried basil
• Salt and Pepper to taste

INSTRUCTIONS

1. Heat 1 tsp olive oil in a medium-size frying pan over medium-low heat. Sauté the diced red pepper in the oil for 2 minutes. 
2. Add the corn, crumbled bacon, basil and remaining 1/2 tsp of olive oil. Stir the ingredients together, and cook them until they are hot and well mixed. 
3. Remove the pan from heat. Stir in salt and pepper to taste. Enjoy hot or cold! 

SWEET POTATO & HEMP HEART FRENCH TOAST SOLDIERS
?‍? Recipe from my good friends Nic & Nat at sneakymommies.com 
INGREDIENTS

• 2 tablespoons butter
• 4 slices bread
• ¼ cup sweet potato puree
• 2 eggs
• ¼ cup milk
• ¼ teaspoon cinnamon
• 2 tablespoons hemp hearts
• Maple syrup, fresh fruit for serving

INSTRUCTIONS

1. You'll first need to prepare your sweet potato puree. *You can also use canned puree. I love the brand Farmers Market This is a step I either do the night before (if I know I will be making them) or just have on hand. I always bake my sweet potatoes and so to do this...preheat your oven to 400 degrees F. Pierce the sweet potato (1 large one will do) with a fork all over and wrap it in aluminum foul. Place on a baking sheet and bake for 30-40 minutes until fork tender. Once cooled, mash it with a fork until it is the consistency of a puree (or you can blend it as well). 
2. Once your sweet potato puree is done, measure our ¼ cup and add it to a bowl. Whisk in the eggs, milk, cinnamon and hemp hearts until fully incorporated.
3. Cut your bread into lengthwise sticks.
4. Melt 1 tablespoon of butter in a medium-large frying pan over medium heat.
5. Sink each stick into the sweet potato/egg mixture and flip it to coat both sides evenly. Place the bread sticks on the frying pan and cook for 2-3 minutes on one side, flip and then cook for another 2-3 minutes. Continue to do this until the edges are just slightly browned and it is cooked through.
6. Continue to do this until all of the sticks of bread have been cooked through, adding in 1 tablespoon of butter each time you make a new batch of bread sticks.
7. Serve warm with maple syrup, fresh fruit, almond butter or granola.

VEGETABLE LENTIL SOUP

VEGETABLE LENTIL SOUP
?‍? Recipe from my good friends Nic & Nat at sneakymommies.com 
INGREDIENTS

• 2 tablespoons olive oil
• 2 cups carrots, chopped
• 1½ cups celery, chopped
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 7 cups vegetable stock
• 2 cups diced tomatoes, canned (use the juices too)
• 1 tablespoon brown sugar
• 1 teaspoon oregano, dried
• 1 teaspoon basil. dried
• 1 bunch kale, chopped (optional)
• 1 540 ml can of lentils (any colour), rinsed and drained
• salt and pepper to taste
• Optional: Parmesan cheese for serving

INSTRUCTIONS

1. In a large soup pot heat the oil over medium heat. Add the celery, carrot, and onion, and sauté about 5 minutes or until vegetables are beginning to soften. Add the garlic and continue sauté about 1 minute more.
2. Now add the stock, diced tomatoes, brown sugar, oregano, and basil, stir, cover with a lid and bring to a boil.
3. Remove lid, lower heat to medium low, keeping a simmer. Add the kale and lentils. Season with salt and pepper. Continue simmer for about 10-15 minutes or until kale has softened, as well as the vegetables. Serve with fresh grated parmesan if desired.

CAULIFLOWER FETA FRITTATA & BLACK BEAN BROWNIES

CAULIFLOWER FETA FRITTATA
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 12 eggs
• 3 cups cauliflower, chopped 
• 1/3 cup milk
• 1/3 cup feta cheese, crumbled 
• 1 tablespoon dijon mustard 
• 2 tablespoons olive oil
• sea salt and pepper to taste 

INSTRUCTIONS

1. Preheat the oven to 375 ̊F.
2. Partially cook the cauliflower in a pot of boiling salted water for 4-5 minutes until softened. 
3. Crack the eggs into a bowl and mix with milk, feta cheese, dijon mustard and sea salt and pepper.
4. Heat a skillet over medium heat with olive oil and sauté the cauliflower for 5 minutes then pour the egg mixture over top.
5. Bake for 10-15 minutes until the eggs have set. 

BLACK BEAN BROWNIES
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 1 can black beans
• 2 eggs
• 1/3 cup raw cacao powder
• 1/3 cup coconut oil + extra for the pan 1/3 cup chocolate chips
• 2/3 cup unrefined cane sugar
• 2 teaspoons vanilla extract
• pinch of sea salt 

INSTRUCTIONS

1. Preheat the oven to 350 ̊F. 
2. Grease muffin tray with coconut oil. 
3. Add all of the ingredients to a food processor and puree. 
4. Pour mixture in to muffin tins and bake for ~ 30-35 minutes or until a toothpick comes out clean. 

CHICKPEA QUINOA SOUP & GINGERBREAD BITES

CHICKPEA QUINOA SOUP
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 2 tablespoons coconut oil 
• 1 white onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped 
• 1 jalapeno pepper minced (optional)
• 3 tomatoes, chopped
• 2 zucchinis, chopped
• 1 L vegetable broth 
• 2 teaspoons ground turmeric 
• 1 teaspoon sea salt
• 1 tablespoon cumin powder 
• 2 teaspoons chili powder (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1 can chickpeas
• 2 cups quinoa, cooked
• 1 avocado, chopped 

INSTRUCTIONS

1. Heat the coconut oil to medium heat and add onions. Sauté until the onions are translucent (~8 mins) and stir in the garlic. 
2. Add remaining veggies to the mixture along with the broth and spices. Simmer on medium heat (uncovered, stirring regularly) for 20 minutes.
3. Cook quinoa according to package directions. 
4. Remove the soup from heat and let cool for 10-15 minutes before hand blending to desired consistency. 
5. Add chickpeas and quinoa, cook for another 5-10 minutes and serve topped with avocado slices. 

MODIFICATIONS 

• Omit or use half the amount of chili and cayenne for a less spicy soup. Leftover soup can be frozen for several weeks. Add yogurt for extra nutrients and flavour. 

GINGERBREAD BITES
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 1 cup medjool dates
• 1/2 cup nut butter (any type *use sesame seed or wow butter to make school safe)
• 1/3 cup full fat coconut cream (refrigerate a can of coconut milk for 30 minutes - see below)
• 4 tablespoons coconut flour
• 1/3 cup unsweetened coconut flakes (plus extra for topping)
• 2 tablespoons blackstrap molasses 3/4 teaspoons ginger powder
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3/4 cup raw cacao (optional)
• 3/4 cup coconut oil (optional) 
• maple syrup 

INSTRUCTIONS

1. Place a can of coconut milk in the fridge 30 mins prior to baking. 
2. Add the dates and nut butter to a food processor and mix until a sticky dough is formed. 
3. Remove the coconut milk from the refrigerator, open and drain (and save) the liquid so only the thick cream remains. Add the cream, molasses, coconut flakes and the remaining spices to the food processor and mix well. 
4. Take the dough from the food processor and place in a bowl the freezer for 10 minutes. 
5. Remove the dough from the freezer and form into small balls. * I wrap mine in wax paper so that I can pop them into a lunch or snack box! 

Keep them plain, roll in coconut flakes or dip in chocolate*. 
Keep chilled in freezer and serve cold.