My brain has been hatching this bento for days, since I flipped through the Mayo Clinic cookbook and saw the recipe for the asparagus wraps. This is my first time EVER making asparagus. I tossed them in the vegetable steam basket that sits on top of my rice cooker. Not the smartest idea. The rice I used was really delicious and packed with fiber and complex carbs. I found it in the bulk foods section of my local organic grocery store. Other ingredients are red onions, cilantro, avocado, lime juice, and plain yogurt. The tortilla is whole wheat flavored with sun dried tomato’s. I taste tested as I sliced up the first wrap and it’s wonderful. The onion, avocado, and cilantro are very distinct but complimentary flavors. The whole thing tastes very complex and fresh. Unfortunately, I am not the greatest roller of wraps, or slicer, so my food art looks a little sloppy. It’s too bad, I had a beautiful picture in my mind!
Another plain-jane lunch for Ara. Sorry to subject you to such a lack of creativity! I put cream cheese and grape jam on a mini bagel and cut it in half, mozzarella cheese sticks, apple, laughing cow cheese, small orange, and carrots. Oh and Ara asked me tonight if the grasshopper noodle was supposed to be a roach! G-R-O-S-S!
This is my bento supervisor. She may look like she is giving artist direction to the photo shoot, but she is actually trying to snag some jam on her finger!