Wednesday, March 25, 2020

Toast Of The Day: Avocado Egg Salad Edamame

Super sunny day here in self quarantine, so a made a sunny toast to reflect my mood: avocado, egg salad, edamame, radish sprouts, cracked black pepper on whole wheat bread. It was good but I will need to make more pickled slaw for next time. 

Friday, March 20, 2020

Toast Of The Day: Omega-3 Sardines!

I gotta say this is my favorite toast thus far. But then I'm a fan of sardines! Are you? And because I piled so many other ingredients on my english muffin, it's not overwhelmingly sardiney, either.

I especially love that I was able to use so many healthy add-ons. I made them all; nothing is pre-processed. The tangy flavors come from the pickles, sprouts, and a drizzle of balsamic vinegar. 

I can't wait to make (a variation on) this one again!

Thursday, March 19, 2020

Corned Beef Reuben Bento

Sure we're hunkering down but that doesn't mean we can't still enjoy our Lunchbots Duo bento. And when there are leftovers in the fridge that just call out for a sandwich, how can we say no? So happy I was able to stock up on one last bag of blood oranges too. These are so pretty in bento!

Hope you are all weathering the isolation as best you can. If you're like me you get some happiness surfing the beautiful images on the web. Have a great Thursday friends!

Wednesday, March 18, 2020

Polenta Bento

This one is a mishmash of stuff we had at dinner, including the polenta that made an appearance on my toast in the previous post. I think TinySprite would prefer a box filled completely with sausage; she's a definite meat lover๐Ÿ–๐Ÿฎ


Tuesday, March 17, 2020

Toast Of The Day: Another Breakfast One!

By now I've settled on a kind of formula for an ideal toast. It starts (usually but not imperatively) with a spread, in this case creamy polenta. I thought about firming it up and pan frying it, but decided to use it in its softer form for contrast here. I also like to have some greens and a protein, then some textural contrast like something crunchy, and finally some interesting tangy or spicy top note.

This one was overwhelmed by the sausage flavor, which was tasty enough, but not as exciting or original as it could have been. I'd mix it up a bit next time.

Friday, March 13, 2020

Mini Sandwich Bento

The schools in our area have all closed for the next 2 weeks at least, so we will be at home isolating and socially distancing ourselves. I might therefore be experimenting with snacks and lunches; brace yourselves.

I always wanted to try making mini sandwiches. It would take a ton of these to satisfy my kids though๐Ÿ˜†

On the upside, look at these super kawaii sushi and green tea picks from! I love these!

They are exquisitely detailed with cheerful cute faces, and sized perfectly for bento or tiny sandwiches. Can't wait to try it with sushi!


Thursday, March 12, 2020

Domo Meatloaf Bento

I forgot where I found this meatloaf recipe but it calls for a whole container of silken tofu to be mixed with 1 pound of ground turkey and 1 pound of ground beef (or pork). You wouldn't notice the tofu except that this meatloaf comes out very moist and with a lighter texture; not as dense as a regular meatloaf. It's pretty good, and I'm thinking healthier too! 

And of course, rectangular brown food must be transformed into Domokun. I think it's a bento rule.


Wednesday, March 11, 2020

Toast Of The Day: Tofu and Broccoli!

I've never pan fried a slab of tofu before but I figured I'd try since I've seen this broccoli-tofu combo before.

And then I figured, might as well put an egg in it too, right?
I fried the broccoli bits til they got nice and crispy, and with chili oil drizzled over the whole deal, it was really good!

I'd definitely make this again.

Tuesday, March 10, 2020

Toast Of The Day: Avocado, Cheesy Eggs, Hummus & Tomato!

Why did it take me so long to discover cheesy eggs? My feelings toward scrambled eggs have changed forever. 

You guys might already know this, but the key to fluffy eggs is to cook low and slow. That is, low heat with constant stirring until you feel the liquidy cheesy egg start to develop form. I mixed my egg with a big spoonful of cottage cheese; you could use ricotta or whatever cheese your little heart so chooses. At that point, turn off the heat and let finish to your desired fluffiness. If you want to pile sky high on avocado toast, who's stopping you? 

And then just because I happened to have a pretty gradient of grape tomatoes, I made another toast on hummus. Come to think of it, I could have combined everything into one deliciously massive towering architectural wonder.
Architoastual wonder.
Next time!

Monday, March 9, 2020

Mac and Cheese Bento

I put roasted grape tomatoes on top of today's (whole wheat) mac and cheese to add a little color and also to check out these super cute new leaf picks from Modes4u. I think they are meant to be radish, tomato, and some kind of sprout leaf tops. So creative and fun!

Also in our Lunchbots Trio: little pita triangles topped with protein-rich nutrition, kiwi and the ever-present (as long as they're in season which I hope is at least another month) blood oranges.

Happy Bento-ing! ๐Ÿ˜Š❤๐Ÿฑ

Friday, March 6, 2020

Toast Of The Day: Mushroom Swiss!

Okay, okay, it's not really toast. But it's an open faced bagelwich so that's what counts here. 
I absolutely loved the confluence of flavors here.

First I melted the swiss onto the bagel half, then lay some dandelion greens atop. After frying the mushrooms on the stovetop until crispy-ish, I piled them on, followed by pickled cabbage and radish sprouts, two ingredients which added tang.

The only issue I had was the toppings falling off such that maybe next time I might consider putting the swiss on top to act as a glue of sorts. But if I did that I would sacrifice the pleasing aesthetics of the overall structure, which really comprises a large part of the appeal of this toast series for me. Also, it might have benefited from something lightly sweet. Maybe.

Besides that, this was a definite winner of a "toast."


Thursday, March 5, 2020

Baked Spaghetti Bento

Quick and simple one using leftovers from last night's dinner of baked spaghetti and steamed broccoli, including cheese blossoms, strawberries, cottage cheese topped with sunflower seeds and more blossoms cut from Okinawan sweet potato. Have a great Thursday friends!


Wednesday, March 4, 2020

Toast Of The Day: Artichoke Hearts!

Today's Artichoke Heart, Arugula & Purple Cream Cheese Toast idea came about after I read a recipe for marinating plain quartered artichoke hearts instead of buying the kind in those tiny jars. I used white wine vinegar and olive oil, as well as shallots, lemon slices and oregano. It came out tasting nothing like the jarred stuff, but still delicious!

Sure, you could eat it just as is, but why not make a fun toast with it? I used whole wheat pita again, schmeared cream cheese (into which I mashed a piece of steamed Okinawan purple sweet potato because, look how pretty!), scattered some arugula and piled on the home-marinated artichoke hearts.

Um, SO good!


Tuesday, March 3, 2020

Happy Girls' Day Bento!

Happy Girls' Day and wishing all our little girls the happiness, strength, and good health to achieve their goals and make all their dreams come true!

We love you! ๐Ÿฅฐ


Monday, March 2, 2020

Toast Of The Day: Beets!

I know it's not a bento but my toast was just so good today I had to share it. I got the idea for this one from the cookbook Umami Bomb by Raquel Pelzel. The bomb is provided by the caramelized onions. I think I'll be adding it to all my meals from now on.

On this whole wheat pita: no salt cottage cheese, caramelized onions with thyme, pea sprouts, chopped beets, cracked black pepper.

Perfect. You should try this combo! ๐Ÿ˜Š❤๐Ÿฑ

Friday, February 28, 2020

Shrimp and Mushroom Power Bowl

Today's power bowl has tasty protein and vegetables, and whips up in no time. I got the idea to add roasted mushrooms to everyday dishes (like pasta, salads or sandwiches) from a cookbook I was reading this week. I'll let you know my impressions after I try out some of his recipes.

I cooked almost everything you see here in the same pan on the stovetop, including toasting the peanuts, and each separate ingredient only took a few minutes. The mushrooms are a mix of black trumpets, portobellos, and porcinis. I seasoned with garlic and pepper, as well as a splash of ginger soy dressing. So delish!

The taro chips I tossed on a baking sheet in the toaster oven with some olive oil. You have to watch those to make sure they don't burn, but they only take a few minutes as well, if you slice them thinly.

Have a great weekend, friends!


Wednesday, February 26, 2020

Chicken Teri Onigirazu Snack Bento

Today's snack makes use of last night's dinner along with some fillers that I usually have lying around the fridge. Onigirazu is like a musubi but rectangular in shape like a sandwich. It's like a rice sandwich. If you do a search you'll see lots of  beautiful examples bursting with all kinds of colorful and delicious ingredients.

There are molds you can purchase to help you make the onigirazu shape but I find that it's easy enough to shape it yourself, and then you can size it to your specific bento box.

Feel free to pack whatever favorite foods you choose!


Tuesday, February 25, 2020

Pancake Snack Bento

Happy Shrove Tuesday!

Do you observe this day? All I know is that it's a day to eat pancakes, so this is what I made for TinySprite's snack today.

 They are little pancakes sandwiched with peanut butter, nitrite-free chicken sausages in keeping with the breakfasty theme, sliced super sweet strawberries, and supremed mandarin oranges. I've never supremed a mandarin before but they look so cute I might do it again for fun. Short stack is topped with a cheese bear.

Enjoy your Fat Tuesday friends!


Saturday, February 22, 2020

Recovery Bowl

As a part of my 2020 goals, I've been adding variety and intensity to my daily exercise regimen, and following it up with a protein-rich recovery bowl

For years I have been a regular swimmer but not until recently have I started adding weight-bearing cardio (hiit and trailrunning). I want to make sure I get enough protein to build muscle. 

One of my favorite sources of protein lately is split peas, and pulses in general. I also like quinoa and millet. I cook them only enough to keep some toothsome chewy consistency (no mush here). I add in whatever vegetables I have on hand, and top with a fried egg. So good!

Friday, February 21, 2020

Pita Snack Bento

I wasn't planning to make a snack but the avocados are ready to eat *right this second* so let's do this. I love avocado on bread, long before avocado toast was even a thing. If I had more time I would fry an egg or add ricotta cheese or hummus and beets or apple slices and honey or... so many possibilities! How do you like to eat avocado?

In MisterMan's Ecolunchbox Solo Cube: whole wheat pita triangles topped with stuff. Pack as many as you can fit so they don't move around inside the box and just stack them nicely. 
Plus more blood oranges because they're still in season and they look so amazing. Have a great weekend!

Thursday, February 20, 2020

Soba Bento

Meatless Thursday over here in our original Lunchbots Duo. The weather has continued in early spring mode, and this bento reflects our sunny mood. I love all the colorful fruit and produce we're seeing in the market lately. All these blood orange wheels are from the same piece of fruit. This variety of citrus is just amazing in its gradations of hue. Have you tried it yet? So pretty for bento!


Wednesday, February 19, 2020

Salmon Bowl

Here's something about me: I really enjoy bowl eating for aesthetics as well as practicality. It's so easy to throw everything on top of a bowl of rice or salad greens, especially when I want a variety of flavors at the same time. And I like the way it looks all colorful and pretty. 

I make fish at least once a week and it's usually salmon although sometimes we'll have cod, sardines, or tuna. Or anchovies tossed in pasta or salad. I pan fried this salmon last night and sliced it cold into my bowl. I kinda like everything cold like this sometimes, especially when I get back from working out or if it's a warm day.

Friday, February 14, 2020

Valentine Snack Bento

Happy Valentine's Day!
Cute lil' bear buns, berries and blood oranges in TinySprite's Ecolunchbox square stainless steel box. I love this box; it's indestructible and very practical.

And I made strawberry muffins too!
Hope you all have a wonderful day of love and long holiday weekend on top of that!