I didn’t relish the thought of another week of lunches yesterday. We have been sick, I am still tired, there are other priorities. When my husband inquired about a Costco list, I drew a blank. Thinking hurts.
I thought the solution was a no-frills bento week and tried to drum up ideas, but nothing came. And every avenue I explored told me that maybe I should try a little harder. Wasn’t there an important point to all of this?
Then, I turned on the computer. Inspiration. This one recipe led to a week’s worth of fun foods with a bacon theme, fish waffles and with any luck, a healthy sweet alternative to all this left-0ver Halloween candy.
I won’t be posting a picture of this until later today, as I need to go to Sprouts for a few items, but it is definitely going in tomorrow’s lunch. My outlook has improved and creative juices are starting to flow. This won’t be a chore after all, I will relish the experience.
3 Granny Smith Apples, cored and shredded
1 small red onion, peeled and shredded
a few baby carrots shredded
1 Tbsp grated fresh ginger
2 Tbsp fish sauce
1/4 c lime juice
2 Tbsp agave
1 Tbsp soy sauce
4 garlic cloves, pressed
1/2 tsp chili flakes
Combine all ingredients and serve.
Anya and I created this dish when my husband was out of town to imitate something I had enjoyed at a Thai restaurant and we marveled at our success. The lime will keep the apple from browning in the bento box so it will travel well and taste amazing!