Are you one of those people who actually reads a whole post on a food blog? Do you want to know the complete story about how the recipe came to be or do you jump right to the essentials: ingredients list and instructions? As a blogger myself, I probably shouldn’t admit this but I usually skim the text and then head directly to the recipe itself.
I ask because if you’re like me you’re often in a hurry. That’s the case today. I’m headed to a conference this week and I’m planning for two upcoming presentations to dietitians and other healthcare providers. So in addition to teaching, grading, and home responsibilities my To Do list is long and my time is short.
What this means is that I’d like to share some of my recent bento lunches with you for inspiration, but I’m going to trim back on the commentary. Descriptions and links for the foods filling the bento compartments? Check. Entertaining, sometimes educational, paragraphs explaining each bento in depth? Not today. I think we’ll both be grateful I’m just getting down to business. I’ll rely on the pictures to do the heavy lifting for this post.
- Flavor Grenade plum
- Back to Nature Crispy Wheat Crackers
- Flax 4 Life Toasted Coconut Brownie
- Summer Vegetable Salad
- Feta cheese
- Kerrygold Dubliner Cheese
- Golden kiwi
- Black olives
- Leftover roasted red potatoes and Parmesan Roasted Green Beans
- 365 Organic Cracked Pepper Water Crackers
- Whole wheat pita chips (recipe included with hummus link)
- Blueberries
- White Bean Pumpkin Hummus
- Kerrygold Dubliner Cheese
- Leftover roasted carrots
- Wheat Thins
- Part skim mozzarella cheese
- Salty Baked Tofu Bites (scroll down once you click this link to find the recipe)
- Homemade applesauce
- Celery with peanut butter and dried cranberries
- Theo Pure 85% Dark Chocolate
- Green grapes
- Mini cucumbers
- Kettle Salt and Fresh Ground Pepper Potato Chips
- Sesame bagel sandwich with raspberry jam and Homemade Nutella with Dark Chocolate and Olive Oil
- Sabra Classic Hummus
- 365 Organic Cracked Pepper Water Crackers
- Soft and Fruity Coconut Bites
- Bartlett pear
- Kerrygold Dubliner Cheese
- Blue Diamond Smokehouse Almonds
- Dark chocolate
- Sliced tomato
- Blueberries
- Ciabatta roll (which I filled with pesto, tomatoes, and mozzarella to make a sandwich)
- Part skim mozzarella cheese
- Homemade pesto
- Dark chocolate
- Mini peppers
- Alanna’s Pumpkin Cranberry Nut and Seed Loaf
- Fresh peach and blueberries
- Dates with 66% cacao chocolate chips
- Natural peanut butter
- Flavor Grenade plum
- Mediterranean Cauliflower Rice
- Tortilla chips
- Sharp cheddar cheese
- YumEarth Organic Candy Corn
- Part skim mozzarella cheese
- Strawberries
- Sungold cherry tomatoes
- Pesto pasta salad with green beans and potatoes
- Soom Chocolate Sweet Tahini Halva Spread
- Nature’s Bakery Whole Wheat Raspberry Fig Bars
- Mini cucumbers
- Honeycrisp apples
- Park skim mozzarella cheese
- Soom Chocolate Sweet Tahini Halva Spread
- Golden kiwi
- Steamed green beans
- Safeway Select Strawberry Patch Trail Mix
- 365 Organic Cracked Pepper Water Crackers
- Kerrygold Dubliner Cheese
- Dark chocolate
There you have it. 12 glorious days of lunches, neatly packed in my favorite compartmentalized traveling boxes. Just the basics. No fluff. No dietitian trying to teach you something this time in her long-winded way. Just pure, healthy, colorful food photography to (quickly) feast your eyes on. Hopefully this will help with the next task on your To Do list: making a grocery list for your own bento lunches!
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Kristine Duncan, Registered Dietitian
I’m a Registered Dietitian, the author of Veg Girl RD, and a vegetarian who loves to eat. I’m a nutrition nerd who teaches at the University of Washington and Skagit Valley College. I also write about nutrition professionally for magazines and books. If you want to know more, check out my About page.