FREE e-Newsletter. Receive menus, photos, recipes & lunch ideas.

Follow Us on Pinterest Visit Us on Facebook View Our Photos Follow Us on Twitter Read Our Blog Weekly Lunch Menus

Newsletter Archive


November 2010

  November 2010  


In this issue you'll find:


What works...Success Stories

Enthusiastic To Eat Healthy Food

"I ordered my first Laptop Lunchbox about a week ago and just got it today. My daughter was thrilled! She immediately packed her lunch, including salad and ranch dressing, a sandwich, corn and an orange. I've never seen her so enthusiastic to eat healthy food. Thanks for all the inspiring photos on your website! I'm ordering another one today."

    -- Stefani Teeples, Eagle River, AK

Customer For Life

"For the past year I have been eagerly eyeing your Laptop Lunch systems, but it was cost prohibitive to me. Thankfully, I have a wonderful aunt & uncle who bought me the Flower Bento 2.0 system for Christmas. Although I have used other plastic containers for my lunch needs, they were never right. They were either too big, lids got misplaced, or food was not protected enough in them. I am happy to say this is not the case with my new Laptop Lunch system! It was also a struggle to find a lunch system that was not childish (I am in my mid-twenties). I am happy to let you know that everyone who sees my lunch system compliments me on it. You have also inspired me to sew some of my own cloth napkins. You’ve got a customer for life."

    -- A Very Happy Laptop Lunch User,       Brick, NJ

A Packed Lunch Shows Our Love 

"We just got our lunch boxes yesterday and were very excited to use them for the first time today! My 3-year old is just starting to go to school full days and her school does not have a lunch program. All the children bring their own lunches. They encourage using cloth napkins and reusable containers, so it was easy to start her out right! We put her name on the cover using fabric paint. She is planning to decorate it some more tonight. Having a packed lunch that shows that we love her and we are thinking about her is important to us. I got one of your ‘Lunch Dates’ and will be packing my lunch along with hers. I am really looking forward to using it too! Thanks for a great product. We are going to enjoy using these boxes in the years to come!"

    -- Kristi Link, Broomfield, IL

Do you have a success story or photo to share? Email it to us at [email protected].

New Retailers

Scooter Girl Toys
187 Roncesvalles Avenue
Toronto, ON M6R 2L5
(416) 534-2211

Vegan Freak
301 S. Elm Street
Denton, TX 76201
(940) 536-4222

Sweet Pickle Bakery & Delicatessen
930 Floyd Street
Kannapolis, NC 28083
(704) 938-0490
[email protected]

Body & Soul
Naustveien 6
8200 Fauske

Earth Fare Tallahassee 550
2425 Apalachee Parkway
Tallahassee, FL 32301
(828) 281-4800

Gusto Vita
1440 Bedford Highway
Bedford, NS B4A 1E8
(902) 790-0831

Mother's Market
2963 Michelson Drive
Irvine, CA 92612
(949) 752-6667


From Our Desk to Yours

Happy November!

We hope you had an enjoyable Halloween season--with black cats, wriggly spiders, and ghoulish pumpkins galore! As the days become shorter and a bit colder, and you start to spend more time indoors, we hope you’ll find a moment to check out our new Web site at We wish you a wonderful Thanksgiving surrounded by family and friends!

GREEN FESTIVAL 2010: Come visit us at this year's San Francisco Green Festival, November 6-7th. You'll find us at Booth #738 in the Organic Food section. The Green Festival is a two day event this year with speakers, green businesses, cooking demos, green films, kids' activities, live music and delicious organic, vegetarian cuisine. If you attend the festival, please stop by and say hi. For more information, visit

WE WON!!!: She Knows Parenting magazine awarded Laptop Lunches first place for best kids lunch box! Thank you to all who voted for us. To view the winners in all the categories, go to
NEW ECO-USABLE BOTTLES: Our long-awaited 10-oz stainless bottles have arrived! If you’re looking to pack a small stainless bottle inside your bento carrier or in the outside drink holder of your bento tote, please check out the latest addition to the Laptop Lunches Web site at
THINK-SPORT: We’re now offering this sleek, lightweight drink bottle for hot or cold drinks. Whether you're packing cold milk or hot tea, the double wall and vacuum seal will maintain drink temperatures for hours. This bottle holds 12 fluid ounces and fits in the outside drink holder of the bento tote. (It does not fit inside the bento carrier.) Available at


Thanks for your support!

From Your Kitchen to Ours

"I just wanted to share one of my son's summer camp lunches.  The stars and hearts are homemade sourdough whole wheat crackers!  And the carrot is from our garden.  I packed it this way because he likes to pretend to be Bugs Bunny with the whole carrot."

    -- Tara Kelly, Kuna, ID

Food for Thought: Walnuts

Photo by: Melissa Braun

Walnuts are a delicious source of protein. They are rich in fiber, antioxidants and vitamins. Walnuts have a greater amount of omega-3 fatty acids than other nuts. Omega-3’s have been known to help lower cholesterol, reduce high blood pressure and aid in the health of bones. Eating walnuts may also help reduce the risk of heart disease and provide anti-inflammatory benefits. This nutritional food has been found to contain melatonin which can help provide a good night’s sleep.

Walnuts are a great nutritious snack. Eat them alone or add them to salads and breakfast cereals. They also taste great on pizzas and pastas, and add flavor and crunch to all baked goods.

For walnut recipes and tips, visit:


  • Loaded with Omega-3 Fats
  • Helps Prevent Heart Disease
  • Contains Anti-Cancer Properties
  • Provides Anti-Inflammatory Benefits
  • Helps Lower the Risk of Gallstones

Photo by: Melissa Braun

This Month's Recipes: Walnuts

Acorn Squash With Walnut Stuffing

* A combination of brown rice and wild rice can be used instead.

1. Cook the rice separately. (1 cup rice simmered in 2 cups water until liquid is absorbed, about 40 minutes.)
2. Preheat oven to 400 degrees.
3. Place squash halves, with cut side down, on a greased baking pan. Bake for 40 minutes, or until tender.
4. Heat the oil in a large skillet, on medium heat. Saute onions and carrots until soft.
5. Add the mushrooms, garlic, walnuts, and apples. Continue to cook until the mushrooms are soft.
6. Mix in the rice and dried cranberries. Cook for a few more minutes.
7. Season with salt and pepper.
8. Fill squash halves with stuffing. Bake for 15 minutes at 350 degrees.

Walnut Pesto

This is a nondairy pesto recipe that can be used on pasta or as a sandwich spread. For those who would like to add dairy. 1/4 cup of grated parmesan may be included with the other ingredients.


1. Place the basil, parsley, olive oil, walnuts, garlic, and lemon juice in a blender or food processor.
2. First chop or pulse the mixture. Then set it on blend. Scrape the ingredients off the sides of the container for even blending.
3. Add some or all of the water, if needed, or add more olive oil. Continue to blend.
4. Add salt and pepper. You may also choose to add more lemon juice if desired.
5. Serve the pesto with whole wheat pasta.

In the Spotlight - An Interview With Alexandra Zissu


1. On your Web site, you talk about “greenproofing.” Can you tell us a little bit about what that is and why it’s important?
It's basically eco-consulting, one on one. I use the name because it sounds a bit like babyproofing and usually people call me to "greenproof" their nurseries as they set them up for their babies. Parents spend a lot of time worrying about covering electrical outlets and tucking cords away (with good reason) but not enough time considering things like indoor air pollution. I help them think about it and offer solutions. You don't have to be pregnant or have a kid to benefit from a "greenproofing." I also have “greened” my fair share of kitchens, offices, renovations, and more.

2. Can you provide some ideas for “greenproofing” lunches?
Well, besides going totally waste free when on the go (home should already be waste free), food should ideally be whole, local, well-grown, and varied--not to mention delicious.

3. You have a new book called Conscious Kitchen. What are some of the topics you cover?
I cover everything from how to source conscious fruits, veggies, meat, dairy, and seafood, as well as the whole system of the kitchen. This includes packaging and waste, energy efficient appliances, reusing, recycling, composting, safe cooking materials, "green" grilling, safe pest management, dishes, gadgets, and much more. It’s a lot of user-friendly information.

4. Can you offer some tips for creating a conscious lunch?
Hmmm. What are you in the mood for? I can't seem to get enough of salads lately. Or maybe a grilled cheese with tomato (or at least a bite of my daughter's). You can apply the same principles to lunch as with every meal that comes out of your kitchen: source your ingredients well, avoid packaging as much as possible, and don’t waste anything.

Tip one: buy a Community Supported Agriculture farm share.
My lettuce and tomatoes come from my CSA share. They’re organic and local and unreal tasting.

Tip two: shop farmers' markets, especially for things high on the food chain like animal protein.
I often top my salads with a poached egg. The eggs come from the farmers' market and are completely free-range from birds eating whatever they peck around and find and/or some organic feed.

Tip three: cook ahead so you'll never be stuck ordering in or not eating vegetables.
I'll throw other vegetables in my salads -- whatever is in my fridge that looks like it needs to be eaten next. I tend to stuff the fridge during the week, and often pre-cook vegetables on Sundays so there will always be something extra to put on a salad or snack or put in my daughter's school lunch. I have a "recipe" (an explanation, really) of how to stuff your oven once a week to set yourself up. Rummaging around in the fridge earlier today I saw pre-cooked beets and steamed green beans. Both went on my salad. And on my daughter's plate.

Tip four: shopping locally includes local stores; they often have more conscious selections than your average supermarket.
Grilled cheese in my house is made on organic whole wheat bread from a nearby bakery (it contains very few ingredients, and if it goes stale before we're done with it, I make it into breadcrumbs). The cheese is usually from a farmers' market, but we also like to melt many of the selections at our local health food store.

Tip five: make friends with gardeners--and farmers-- or grow your own.
Today’s tomato was actually from a friend's garden.

5. What inspired you to write the book?
I have always written about food as a journalist and eaten organic/local/consciously (even as a kid), so I was eager to get back to a food-centric project. And I felt a real need. The sustainable food movement seemed to be growing leaps and bounds in my circles, but it felt more conceptual than actual. I have a lot of friends who "loooove" Michael Pollan. But when you go to their homes, what their fridges and pantries contain, are not aligned with loving Pollan's writings/approach/philosophy. People are having a hard time translating his ideas and the ideas of other sustainable food leaders into practice during their grocery runs. So I wrote about the practicalities behind maintaining a conscious kitchen by explaining in detail how I eat and maintain my kitchen -- very how-to. I did a similar translation when I co-authored The Complete Organic Pregnancy.

6. What has the response been to Conscious Kitchen so far?
Great! I’m getting wonderful feedback from the very people I was hoping to help, plus some other diehard sustainable eaters. The press has been good, too.

7. You have two new books coming out in 2011?
Planet Home: Conscious Choices for Cleaning and Greening the World You Care About Most comes out on December 28, 2010. I wrote it with Jeffrey Hollender, co-founder of Seventh Generation.

The Butcher’s Guide to Well-Raised Meat comes out in May 2011. I wrote that with Joshua and Jessica Applestone, owners of Fleisher’s Grass-fed and Organic Meats.

8. What are some of the practical tips you provide?
Both books are filled to the brim with practical tips. Planet Home is really unique in that it not only helps readers green their lives but places those lives into the context of a greater system. Understanding how what you do in your own home affects your neighbor's both near and far, provides real perspective and – I think – motivation to continue to live more and more consciously. I really enjoyed writing the book. With the butcher book – the tips are similarly bountiful. If you want to know how to cut something or what to order when standing in front of a meat case or even how best to cook bacon or hone your knife, the book’s for you. But we also delve into why eating meat from sustainably raised animals is important, what the deal is with conventionally raised livestock, and how consumers have the capacity to increase accessibility to good meat.

9. You must lead a very busy life. What do you do to find balance?
Life is busy, which is great! My work tends to meld with my family life and my family life with my work; most of what I write about is based on our home life. But when I’m not in front of a computer typing, I’m with my family. We’re cooking and eating and visiting farms (ok -- that’s “work” but we all love it) and other family and friends. We live in a big city so we also like museums and music and restaurants and just wandering the streets. Yoga helps. So does (local sustainable) wine. Sleep is crucial.

10. Finally, what’s your favorite lunch?
Anything I can make and share with my family. Family meals are so important to me and getting to do it at lunch as well as dinner is as good as anything I can think of. I think I'm happiest at lunch in late July when the growing season is in full swing on the East Coast. I could probably eat nothing but tomatoes and sea salt, plus some good cheese. But we all love pasta, and if pesto is on the table, all family members are pleased.

To learn more about Lexy and The Conscious Kitchen, visit her Web site at:

In the News

Texas Family

Good to Know: News, Tips, Product Reviews  

Laptop Lunches - Road trips, long flights, local getaways – these all lead to one thing: junk food! Travelers can avoid nutrition breakdown this summer with American-style bento boxes from Laptop Lunches. This Bento-ware for Everywhere is ideal for packing wholesome, earth-friendly, on-the-go meals. 

The Macaroni Kid - Northwest Jersey

Laptop Lunches

It's that time of year, whether we want to admit it or not. We are gearing up for Back to School. I know we all want to do our part to be green and less wasteful. A great place to start is with our children's lunches.

This past year I don't even want to know how much waste came from daily lunches, baggies and juice boxes being discarded daily. This year, I plan on thinking ahead and avoiding all of that. I came across Laptop Lunches and I am excited to tell you about them!

The Laptop Lunch box is a bento style lunchbox system that has five inner containers that fit inside a tray. They are brightly colored, which is fun to look at. They fit anything you can think of compactly into the case. Included are stainless steel utensils and there is room for an ice pack. Nothing gets squished in them. To read the full article, visit:


Laptop Lunches

Laptop Lunches:
- are eco-friendly (ideal for packing waste-free lunches)
- are convenient for packing fresh fruits and vegetables
- encourage portion control - enhance food presentation
- allow for a balance of food groups

Mom Review: This eco-friendly lunchbox has many great compartments and three containers with lids. It has a nice niche that contains a fork and spoon. It also comes with a water bottle which fits nicely inside the case. Feel safe with this product, as it contains no phthalates, BPA or lead.. To read the full review, visit:

Green Opportunities

RECYCLE THIS – Here's a site that answers the question, "How can I recycle this?" You'll find creative ideas for reusing and recycling all sorts of things. If you don't see the item you are looking for, send them an e-mail to suggest that it be included. Find out more at:

STOP WASTING FOOD AND SAVE ENERGY – Did you know that an estimated 27% of food in the U.S. gets wasted? That's the equivalent of 350 million barrels of oil a year to produce, package, prepare and distribute that food. So, by cutting down on the amount of food we waste, we can save money and save energy as well. To find out more, visit:

CONVENIENT TRUTH: A GREEN VIDEO CONTEST – Seventh Generation and TreeHugger asked for people to submit videos with climate change solutions. They received over 130 entries which were voted on by both a panel of judges and visitors to their site. The top ten winners, along with close to 100 others, are available for viewing. Check them out at:

Featured Web Site:

Delicious Living, is a great resource for natural, organic,and healthy living. Get practical information about eating for vibrant health, holistic approaches to total wellness, and how to live an eco-smart lifestyle. At Delicious Living there are over 1400 recipes and a number of online guides to browse through, on subjects such as gluten free living, healthy travel, a food glossary and more.

To find out more, visit

On This Site:
  • Natural Food Recipes and Information
  • Diet Tips and Nutrition News
  • Information on Healthy Living
  • Non-Toxic Beauty Techniques and Ingredients
  • The Latest in Eco-Home Solutions
  • Healthier Options for the Whole Family
  • Comprehensive Health Center

Contact Us

Comments, questions, concerns? Please email us at [email protected].

View archived issues of this newsletter at

To subscribe or unsubscribe, visit

Laptop Lunches Bento Lunchboxes

© November 2010 Obentec, Inc.

500 Chestnut Street, Suite 250
Santa Cruz, CA 95060


Feel free to reprint or forward this newsletter with the following acknowledgment and contact information clearly visible: "Thank you to Obentec, Inc. for permission to use this copyrighted material. For more information, contact Obentec, Inc. by email at [email protected] or by phone at 831-457-0301, or visit their Web site at Reprint permission granted with this full notice included."