It's the final week of alphabet bentos!Ryan's "W" lunch: wafer cookies; waffles (w/maple syrup, separated from the cookies by a weiner dog baran); welsh rarebit; watermelon; water chestnuts w/snap peas & chik'n strips.
The weather over the weekend was great. Though I spent much of saturday at an event indoors, sunday was spent almost entirely outside. So I made a "picnic" dinner:
top row: strawberries; snap
pea crisps; smoked Tofurky
slices; yellow bell pepper
strips & snap peas.
middle row: baby carrots;
mini bagel quarters with
peanut butter; gherkin
pickles; raisins & dried
bottom row: roasted almonds; cucumber slices; purple grapes; popcorn.
My friday food:
7:30am- smoothie: 1/2 banana, 1/2 pear, 1 T. almond butter, liquid DHA, water.
9:30am- carrots & yellow bell pepper w/cauliflower dip.
12pm- salad: romaine & bib lettuces, tomato, onion, purple cabbage, avocado, olives, lime juice.
4pm- maki sushi: sprouted quinoa, avocado, ginger, vinegar, nori, cucumber, scallion, shoyu.
5pm- small bowl of raisins, date pieces & sliced almonds.
I tried another permutation of raw sushi filling, this time with sprouted quinoa. It tasted fine, but didn't hold up that well...back to the drawing board on that one.
Luckily on saturday, I was at a potluck event, and there was plenty of fruit and raw veggies, so I didn't even touch the snack I had stashed in my backpack just in case...
7am- smoothie: 1 banana, 1 pear, 1/2 an apple, 1 T. almond butter, liquid DHA, water.
10am- a banana.
12pm- bowl of fruit: grapes, strawberries, pineapple, cantaloupe, honeydew melon.
2pm- bowl of veggies: baby carrots, broccoli florets, grape tomatoes.
6pm- marinated broccoli & tomatoes in balsamic vinegar, olive oil, shoyu; 1/2 an avocado.
7am- soaked steel cut oats w/sliced strawberries & walnut-cashew creme.
9:30am- a pickle; a banana.
12pm- smoothie: 1/2 banana, 1/2 mango, 3 frozen strawberries, 1/3 starfruit, liquid DHA, water.
3:30pm- 2 dozen baby carrots; 6 olives.
6pm- 1 avocado.