OK, I've had a few bento. Yummy. Here's what I've eaten so far:
Practice Bento: Saturday, 7/7
Container: 380 mL bento container
Contents: Bits of carrot stick, soybeans, veggies, cup of berries and half a weiner.
Verdict: Not nearly enough protein--really more of a snack than a meal. Soybeans should be IN something, instead of in a cup on their own. A bit bland, but not too bad.
Bento: Tuesday, 7/10
Container: 380 mL bento container, small cup Greek yogurt
Contents: 1-egg tamagoyaki, cooked baby spinach with soybeans, chopped carrots and celery, broccoli and cauliflower florets, cherry tomatoes, cup of berries.
Verdict: This was a pleasant meal, especially since I'd learned from the practice round and made sure to season the veggies a bit. Spinach was tasty, but baby spinach is a BITCH to drain. Will need to make that in advance. The berries had been frozen, but since I was using them to flavor the Greek yogurt, that was just fine. Will make this bento again!
Bento: Wednesday, 7/11
Container: 450 mL Tupperware, small cup of Greek yogurt
Contents: Cooked baby spinach, more mixed veggies with soybeans, cherry tomatoes, hardboiled egg, pita strips (made from a flatbread), the rest of Saturday's weiner.
Verdict: Because of my odd schedule, I prepared both this and the previous bento on Tuesday morning. However, the fridge is acting up, so I had to put it in the freezer. Yeah, turns out that 6 hours in an insulated lunchbox is NOT enough to thaw out frozen food. I had to nuke it for half a minute just to get it to be cool instead of solid. Otherwise, GREAT!! Very filling, very tasty. The pita strips got dipped in the yogurt, which was a nice change from yesterday's raspberries. I will definitely have to make this again when the fridge is fixed.
My fridge is acting up lately, so we'll see how things go for the next few meals. The freezer works fine, but...well, let's just say I've learned the hard way why you don't freeze raw eggs. At least I can by them pre-boiled at the supermarket...
