Tableau Vivante

I’m not going to be posting these every day.  Just on the days I remember to take a picture.  And, let’s be honest, with bento it’s got to look the part, as well as taste good. Some days I will miserably fail at the former depending on how much time I had to make my lunch, and if I deem it to be a Fail Day, I won’t subject you to the outcome.   Click the picture for notes on what’s what.

Favorite item today happens to be a leftover from Easter – Coffee and Brown Sugar Duck Breast.  It’s a recipe I may post some day if I remember to take pictures while I’m making it.

I usually limit the contents of my lunch to that-which-does-not-need-heating since I’m usually just grabbing it from the fridge and heading back to my office for a “working lunch”.  I also construct the insides with color in mind.  I mentioned to someone else that I try to include something from the greens, reds, and even blues and purples.  I like rice and noodles as much as the next person, but if they filled my bento it’d be all dull earth tones.  Might as well just strap on a feedbag.  Taste the rainbow, I say.

Here are some tips for a few color groups.  This is by no means a complete list.  But it does showcase the kind of variety you can achieve in your lunches, bento or brown bag.  You’ll also notice that aside from the bbq, I don’t include anything artificially colored or processed.  Doesn’t mean you can’t.  I just try to keep nutrition in mind; otherwise I’d start packing lunches according to the Candy Bar group and the Fried group.  On average, my lunches are usually ½ to ¾ veggies and fruits, with the other ½ to ¼ being protein and/or grains of some ilk.  Maybe some cheese.  Keeps it from getting boring and I find myself looking forward to new seasonal color options at the market.

Reds/Oranges:

Most tomatoes

Cherries

Strawberries

Raspberries

Peaches

Persimmons

Pomegranates

Winter squashes

Yams

Red bell peppers

Carrots

Beets

Pretty much all citrus

Some apples

Some plums

Some cheeses

Some melons

Papaya/Mango

Salmon

Anything tandoori/bbq

Greens:

Anything leafy

Peas

Edamame

Celery

Cucumbers

Lima/Fava/Green beans

Herbs

Scallions

Zucchini

Broccoli

Artichokes

Asparagus

Some apples

Some melons

Some pears

Some grapes

Kiwi

Avocado

Seaweed

Blues/Purples:

Grapes

Some radishes

Some beets

Some plums

Blackberries

Blueberries

Some leafy veggies

Some tomatoes

Yellows/Whites:

Jicama

Some melons

Some radishes

Some cherries

Some yams

Some carrots

Some wax beans

Lemons

Celeriac

Leeks

Sprouts

Pears

Blonde fruits (raspberries, pomegranates, etc.)

Star fruit

Pineapple

Lychee