One thing I’m starting to adjust to is my four-year-old’s growing appetite. It’s easy to look at the [1] bento box size guidelines and figure out what size is right for your child, but they don’t stay that age (and appetite) forever! When he was three, a 350ml box was just perfect. Now that Bug is four, though, I’m finding he needs more of a 400ml lunch. This doesn’t mean I need to throw away the smaller boxes, though! Supplement them with a small side dish container that holds a small portion of fresh fruit, for example.

[2]

Contents of preschooler bento lunch: Pepperoni and mushroom pizza, roasted asparagus, blueberries and crispy Asian pear slices.

Morning prep time: 7 minutes, using leftover pizza and asparagus. In the morning I cut up the pizza, asparagus and pear. ([3] Read on for full packing details and an additional pasta lunch with a raw heirloom tomato sauce.)

[4] Packing: I cut the pizza into smaller pieces to fit neatly into the bento box (and to make them manageable for little hands). My four-year-old doesn’t like asparagus tips, so I cut them off and snacked on them while cutting the rest into shorter lengths to fit the hard plastic subcontainer. (See my post on [5] the top 7 things to do with leftover food scraps for additional ideas.) Bug’s also not big on apple and pear skin, so I peeled the Asian pear (nashi) and dipped the slices in fruit juice mixed with lemon juice to keep the fruit from browning. The lunch is packed in a 450ml Cars bento box with a removable subdivider that I purchased directly from the manufacturer. Bug’s appetite has increased this year, and I’m finding that the 350ml boxes no longer hold enough food for him. 450ml is still a bit on the large side, though — ideally I’d have a 400ml box (in line with the [1] bento box size guidelines).

Verdict: Thumbs up over time. Bug ate the pizza and asparagus at preschool, and had the rest as a playground snack after school. This new box is still a little big for Bug; I may look for ways to pack it a little looser until he grows unto it, maybe using bulkier foods or bento accessories.

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This is an earlier lunch from the summer when tomatoes, strawberries and figs were in season. I had a lot of beautiful heirloom tomatoes on hand, so decided to make a very simple uncooked pasta with the same flavors as a caprese salad. I got the idea from Giuliano Hazan’s [6] The Classic Pasta Cookbook, one of the [7] food books in my kitchen.

[8]

Contents of preschooler bento lunch: Spaghetti with uncooked heirloom tomatoes, smoked mozzarella and fresh basil. The side dish container holds steamed broccoli, a black Mission fig, and an organic strawberry. Strawberries are one of the few things I make a point of seeking out in organic form as it’s one of the fruits that picks up the most pesticides.

Morning prep time: 6 minutes, using leftover pasta. In the morning I briefly warmed the pasta and steamed the broccoli.

Packing: I microwaved the pasta in a microwave-safe bowl while pre-warming the thermal food jar with hot tap water. I quickly steamed the broccoli in a covered bowl with a little water (my [9] microwave mini steamer was dirty), tossed it with a little vinaigrette when it was done, and packed it inside of a reusable silicone baking cup to keep the sauced broccoli away from the fruit. The lunch is packed in a thermal bento kit from Ichiban Kan with one of the side dish containers removed for a smaller appetite.

Verdict: Again, thumbs up over time. Bug ate the pasta and strawberry during preschool, and had the rest as an after-school snack.

FURTHER READING:

• [10] Bento FAQ and [11] Biggie’s list of top speed tips, tutorials and reviews