*Welcome to Bento Box Saturday. Every once and awhile, I post photos of one or more of my bento lunches from that week. I use a Laptop Lunches bento box and I love it because it helps me to reduce the amount waste I create, since I don’t produce a lot of extra garbage from throw away packaging. I also love how it creates perfect portion sizes. To learn more about how I pack and carry my bento, check out this post and this post too*
- Plank grilled salmon with kalamata olives and quinoa
- Romaine and radicchio salad with olive oil
- Homemade guacamole
- Strawberries and blueberries
I think this bento can win the award for the most colorful bento I’ve ever put together. And it was as delicious as it is colorful. I normally make all my salads with either romaine or spinach. I branched out this week when I had a recipe that called for radicchio (totally not sure if that’s spelled right). It tastes pretty good, and it adds a nice splash of color.
Since I’ve pretty much cut out processed sugars, my taste buds are much more sensitive to sweetness. So I’ve begun to look at fruit as my dessert. Fruit has a lot of sugar in it, and when you aren’t eating the processed stuff everyday, it tastes delightfully sweet. It may not be ice cream, but it sure keeps my taste buds happy. Not that I won’t ever eat ice cream again
- Chicken piccata with quinoa
- Steamed broccoli with black olives
- Chopped cucumber
- Macadamia nuts
- Gala apple
In contrast to my other lunch, this one was decidedly less colorful, but it’s still full of nutrition. Protein! (chicken) Fiber! (broccoli) Fat! (nuts) Sweet deliciousness! (apple). Love.