With the arrival of colder weather, we've been eating a lot more lately. Even though we went for an hour run and took an 18 mile bike ride this weekend, it's good to adjust food content and quantities. To lighten up today's bento, I made a meat-free lunch with half the amount of rice and more fresh fruits and vegetables.
Umeboshi, quick-pickled cucumber, grapes, persimmon, mandarin orange, spicy bean sesame sprouts with pickled ginger.
Sauteed cabbage with shiitake mushrooms, garlic and ginger; edamame, and rice topped with salmon furikake.
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