Lunches for the week #16


It’s May!

MilkyBar had his first cinema trip on Mon. We went to watch Iron Man 3 and chose an early show just in case, he got noisy or restless. Which he did during the talking bits but managed to pacify him with nacho chips and popcorn 🙂 We loved the movie and he is looking forward to going again though we haven’t decided which movie yet.

We also celebrated my sis’s birthday on the weekend. MilkyBar was super-excited about the mini party we had for her. We also had a swimming and bowling day on Labour Day. So overall, it was another hectic week.

Mon: Movie lunch out

Tues: Froggie themed lunch (although didnt turn out so well) Brown rice, sticky chicken and veggie stirfry, cherry tomatoes, and strawberries

Wed: Labour Day hol

Thurs: Green pea mac and cheese, corn cob, and strawberries

Fri: Stir-fried spirulina noodles with shrimp, cabbage and toasted sesame seeds, cucumber and cherry tomatoes, and mandarin orange segments. This lunch had a little mini teaching moment as MilkyBar wanted to know how sesame seeds are grown. I realised I wasn’t sure myself so we did a search on the web and found out some interesting facts. Like…

a) Sesame seed plant is an ancient crop – over 5000 years old.

b) It is a survivor plant as it is drought-resistant.

c) Biggest importer of sesame seeds is Japan.




Green Pea Mac and Cheese (Adapted from Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches)

Wholewheat fusilli (cooked and drained, according to package instructions)
3 tbsp butter
2-3 tbsp flour
1 cup milk/heavy cream
1/2 cup shredded cheddar cheese
1/2 cup frozen green peas (thawed)

Melt the butter in a saucepan. Add the flour and stir well so that it thickens. Pour in the milk slowly while continuing to stir briskly. Let the sauce simmer for 2 min before adding in the cheese. Stir and let the cheese melt. Stir in the pasta and the peas. Mix well and serve.


PS. Isn’t the chocolate bear adorable? A little gift from Berlin from my sis. Too cute to eat!


2 thoughts on “Lunches for the week #16

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