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."

😊❤🍱

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!

😊❤🍱

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!

😊❤🍱

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! 🥰

😊❤🍱

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! 😊❤🍱

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!

😊❤🍱

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!

😊❤🍱

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!

😊❤🍱

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!
😊❤🍱🍚🥗🍳

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!

😊❤🍱

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!

Enjoy!

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.