Brad's Lunch, Friday April 11, 2008
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Author: Gretchen Status: published license cc-by-nc-sa tags: food, bento, lunch, gluten-free, mrbento, outdoors,
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Share on TwitterVariations on yesterday's theme.
Red vegetables in fried rice. I had a lot of leftover rice so I made the veggies somewhat like yesterday's (onion, red bell pepper, red chard), but chopped instead of sliced, and fried the rice in with them instead of putting them on top of the rice.
Imagine brand creamy portobello soup, to which I added sliced asparagus, tarragon, and some dried shiitake mushroom bits. I thought this tasted a bit heavy and "wintery" for the rest of this meal later when I had it, and should have done a broth based soup with the asparagus instead for a lighter feel. I just wanted to keep the hot fried rice warm so I tossed the soup on at the last minute and didn't think about it.
Turkey and cheddar cheese rollups, with dijon mustard, carrot shreds, and green onions. Accompanied with sliced carrots and some dip made from nonfat yogurt and fines herbs, garlic powder, beau monde, and freshly ground black pepper. The normal-fat cheese probably pushes this over from being lowfat and the turkey means it's not vegetarian -- if I were packing this lunch for a vegetarian I might put some edamame or marinated tofu in here instead, or put tofu in with the fried rice (to absorb all of the flavors) and fill this bowl with chopped veggies and yogurt dip or hummous.
Half of a champagne mango sliced up, and a wrapped dark chocolate honey peppermint. (Locally made, three ingredients: dark chocolate, honey, and peppermint oil. Soooo good.)
Brad's comments: he liked it, but got hungry later in the day. The way his metabolism works that probably means I didn't include enough protein and/or fat. Since there was more fat than yesterday I think the culprit was the protein.
