The bento today has vegetarian chili with kidney beans, black beans, green beans, and corn, topped with grated cheddar. I lay it upon a lettuce leaf in one of the 3 compartments in my white MRB (magic round bento). It's not that liquidy, so it should stay put. The lid is tight-sealing so there's no risk of leakage. Second compartment has steamed broccoli and purple cauliflower, which is the first of the season this year; there also was yellow cauliflower available. I'm looking forward to more purple produce again this summer. Not convinced there are more nutrients, but it looks so cool. Fruits include white peach, which is super sweet, a half mandarin (underneath), a giant black grape (not olive), and cute little homegrown strawberries from our garden. I guess I kind of knew they would be small, as wild strawberries often are, but they are organically grown and a vibrant red color, so I am very pleased. I hope these are sweet too. I'll have to ask him later. To top off the bento, I added a carrot cutout in the shape of an apple, with a yellow carrot half and sesame seed "seeds". Simple.
Happy Monday, bento friends!
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!