In tomorrow’s bento I have quinoa tossed with roasted red baby potatoes, red onion slices, and cherry tomatoes. The dressing is olive oil, tamari, balsamic vinegar, and maple syrup. Yummy! It’s on a bed of lettuce, but the lettuce takes up so much space that I had to cram the quinoa salad on top and now you can’t really see it. There’s a wedge of lemon too. The cheese is an organic goat and sheep feta from Greece. It’s so delicious. Strawberries, grapes, and a baby orange make up the tasty sides.
Snack is a home-made Lara bar with toasted coconut and dark chocolate chips.
In the exciting world of pre-teen bentos for picky people, here’s a jam sandwich bento for my son. He’s refusing to eat peanut butter or it would be a pbj. It’s all a phase, pb will come back into the rotation, I’m sure! His side dishes are blueberry yogurt, strawberries, and carrot and bell pepper strips. I’m beginning to think this lock & lock bento might be the ideal one for someone who just wants one box. It holds an insane amount of food, and is so versatile.
I followed about 3/4 of this tutorial/recipe on putting together a bento box from Vegetarian Times: http://www.vegetariantimes.com/recipe/stir-fried-tofu-bento-box-with-sesame-soba-noodles-and-ginger-carrot-broccoli/
I didn’t make the ginger-carrot broccoli on account of not having either carrots or broccoli on hand. I did have some washed and spun red lettuce and some bell pepper so I made a tiny salad out of that instead. I really struggle with going out and buying new ingredients when I have perfectly good ones kicking around in the fridge just waiting to be eaten! Syrupy balsamic vinegar is in the bottle to dress the salad.
I also improvised with the shelled edamame – I just tossed them in some chili-garlic paste instead of having them flavoured with the carrot and broccoli. Lazy!
Morning snack will be a Greek yogurt and afternoon snack will be a granola bar – one with chocolate chips in it, akin to what we feed children. Long day tomorrow!
Here is a bento in its natural environment – my very messy desk (thank goodness for close-ups so you can’t see the full horror!). I needed to take photos at school and left my camera at home last night, so I couldn’t get a picture of the bento when it was freshly made. However, the beauty of this is you can see how well bentos hold up after a treacherous commute to school in a purse.
There is an egg sandwich with one egg, a smallish blob of light mayo, black pepper, lettuce, on one slice of sprouted grain bread in one tier. The other tier holds one of two home-made Lara bars (snacked on one in-between classes – the coffee smoothie recipe I tried for breakfast was deelish but didn’t have much staying power), a sliced mini cucumber, and some Greek yogurt with a spoonful of jam (black cherry, blood orange, and something else… yummy but unfortunately not PDD-approved, so the giant jar of it isn’t getting eaten by my resident jam-o-phile even though he picked it out).
Being that I had my camera at school, I was finally able to snap this little gem that my son wrote on my board as a joke a few weeks ago:
Fun homework 🙂
~Nutritional stats on the bento: 452 cal, 50g carb (26g sugars thanks to the dates in the Lara bar), 18g fat, 25g protein, 518mg sodium.
Vegan chocolate cupcakes with vegan icing – tinkering with new recipes but I will post when I’ve got them where I want them if people would like. As you can see, I tried piping a giant rose on top of the cupcake, but the icing had too much air in it which affected the esthetic appeal of the petals (next time I will use the paddle not the whisk attachment – wanted to see what would happen, and now I know), and it was maybe a touch too warm as it was very soft. I tried some sprinkles to see what would happen, too, but they’re definitely a bit too much. Another work in progress – Cupcake on!
I have brown rice mixed with some sautéed carrot and celery pieces (soy sauce in the little bottle), grilled halloum cheese, sautéed red peppers with a little ketchup, and a home-made Larabar with dates, cashews, almonds, toasted coconut, and dark chocolate chips.
For those of you wanting a little more bento eye candy for the day, here’s a link to the 2013 pasta-themed Bento & Co finalists: http://en.bentoandco.com/pages/vote-on-the-finalists