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Yumbox and Snack Containers

There was quite a bit of interest when I posted the photo of Zoe’s lunchbox, so thought I would tell you a bit more about it, and let you know what other containers we use.

Yumbox and Snack ContainersI chose the Yumbox, as I liked that it had the individual compartments, and the lid, as you can see from the picture, seals them so they are separate from each other. You can put hummus or dip or something and it won’t run from one compartment to the next. Amazing! This way I know that when Zoe opens it up (it’s easy for her to open) her grapes aren’t going to be covered in hummus. Not that she’d probably care, I’ve never known her to turn down grapes – and she does have some strange dipping habits. Blackberries with garlic hummus? Apples with honey mustard? Mmmmm……I ordered our Yumbox online, from, but there is a Canadian website called Fenigo that sells them too. For days when we are packing a sandwich, I use the Sistema sandwich containers (made in New Zealand, but available in Canada and the US – randomly, I found them at Old Navy once?!).

IMG_1744 (1280x960)The other containers we use are the Dr Brown’s Snack-A-Pillar, which come in a set of four, and can either be used separately, or screwed together to create a tower, or snack-a-pillar, if you will. These are perfectly sized for taking along some cut fruit, a muffin, crackers, etc. I do find that when they’re screwed together, you lose a bit of real estate in the bottom ones as the upper one encroaches in the space. I still love them though! I tend to colour code them – blueberries in the blue one, tomatoes in the red, to help me remember!

I also use these reusable snack bags a lot. There are a lot of options for these out there, the ones I have are Colibri brand. That’s what the store had when I needed them, and I like the prints. They are machine washable, and have certainly saved on all the ziplocs!

Anything to make life a bit easier! I’m also fond of my new coffee mug!

Beet & White Bean Dip

Beet and White Bean DipThis dip has amazing colour! Great to serve with some veggie sticks. Zoe had carrot, grape tomatoes, jicama, red bell pepper, and snap peas.

1 medium beet
1 large garlic clove, peeled
15oz can white beans, rinsed and drained
1/2 tbsp lemon juice
1/4 cup olive oil
1 tsp salt

Preheat oven to 400F. Rinse the beet and wrap in tin foil. Put on a baking tray (that has sides, in case the beet leaks!), and bake for 45-60 minutes, until you can poke a knife through it easily. Let the beet cool, and remove the skin. I find the easiest way to do this is to get a paper towel and just wipe it off.

Once the beet is cooled, put everything in a food processor or blender and blend until smooth. Dip will keep for a week in the fridge. Makes around 4 cups.

Banana Soft Serve “Ice Cream”

Banana Soft ServeThis is like a dessert but you’d never know it looking at the ingredients! The consistency is somewhere between a thick yogurt and soft serve ice cream.

1 frozen banana
1 Tbsp milk
1/2 tsp vanilla extract

Blend together until smooth. Use a blender that can handle ice cubes as the banana needs to be totally pureed! It may be easier to cut the banana in chunks before freezing. You could also add/substitute other frozen fruit – berries, mango etc.