Best Eco-Friendly Lunch Box System Ever!
They had me at “eco” and “bento” together.
“Simple” sealed the deal.
Let’s start with the fact that this system was created by two moms, Amy and Tammy, who wanted to make lunches healthier and eco-friendly.
“Laptop Lunches® bento-ware is designed to help you pack nutritious, eco-friendly lunches for school, work,travel, play or take out. Our stylish, eco-friendly lunch boxes are reusable, recyclable, long lasting, and dishwasher safe. They contain NO phthalates, bisphenol A (BPA), PVC, or lead.”
The official commentary aside, I have been using these for YEARS and am so excited to see new inserts and bigger carrying bags.
As my children have grown older, the smaller bento style didn’t accommodate extra room for drinking bottles, “snack time” chips, etc.
This is a completely unsolicited RAVE review of a product that I have loved for years.
I just ordered the new pieces and when I receive them, I’ll be writing a “20 Lunch Box ideas” blog post.
If you’re interested in ordering these boxes, I found a 10% off coupon at “retailmenot.” Use “wastefree” when checking out on their site.
(Please note that these lunch boxes work just as well for adults!)
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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