Maybe you have seen the Bento sites; elaborate, beautiful, cute and artistic lunches. And while I appreciate them tremendously, I have no time at the moment to make them…maybe when Miss E. is older. My goal is create a healthy, nutritious and filling lunch. Something I can look forward to eating, something that I feel good about eating.
- Caprese Salad
- Olive stuffed Ham
- Roasted Beets and Carrots with goat cheese and pine nuts
- Strawberries with basil and balsamic vinegar
Fresh water-packed mozzarella cheese
As you hopefully can see, I am using some of the same ingredients from yesterdays lunch but with a new twist.
Strawberries, goat cheese, basil, tomato and deli meat.
For the roasted vegetables: Start them before preparing the rest of the lunch. Cut vegetables into nice bite size pieces (but not too small or it will burn). Toss with small amount of olive oil and season with salt. Place under the broiler for 10 minutes until roasted and the sugars caramelize.
The hardest part so far about preparing these lunches is the planning and coming up with combos for the foods I have available. Buy what is on sale and what is in season to save money and take advantage of the freshest ingredients.