School Lunch Box - Tahini Soba & Edamame

Today's lunch uses leftover tahini soba from the day before as the main event. These tahini soba noodles are gluten free, vegan, vegetarian, dairy free and nut free (!) - I'll include the recipe below in case you want to make them, otherwise a lot of grocery stores sell ready made noodles that are similar. I like including these in my daughter's lunch because they are even better cold / room temperature than warm, hold up really well, and you can sneak some veggies in too (here I do thinly sliced bell pepper, zucchini and carrot).

Then we're adding some fruits, easy vegetables like cucumber and defrosted edamame, hippeas puffs and bunny crackers.

*Tips for bento boxes:

- They work best when you fill up the compartments all the way, otherwise the ingredients have room to move around and get messy.

- Always have at least 1 item you know your kid will eat, then feel free to experiment a little.

- Leftover fruit, pancakes, etc from breakfast? Add it in. I find when Aila likes something in the morning she is still interested in it later in the day, and you'll waste less food.

*Note: Aila's school is nut free, so I will only ever have no-nut or nut-free-alternative foods in her lunch. She is also allergic to raw or whole egg, so there will never be any hard boiled eggs, frittatas, mayo, store bought salad dressing like ranch, etc in her lunch, until she grows out of it!*

*Everything in these lunch boxes can be eaten cold / room temperature - they don't need to be heated up. I suggest adding an ice pack to whatever bag or carrier you put your lunchbox in to keep everything as fresh as possible.*

Makes 1 lunchbox.