Monbento Square #52

 

A snacky bento lunch that I ate at the end of a challenging week (well, they're all challenging these days): Carrot sticks, cucumber spears, blackberries, beet butter dip, plantain chips, apple slices, and a pecan crunch granola bar.

You might be wondering about beet butter; it's something I made based on this recipe from Simply So Good, but using pumpkin seed butter rather than pumpkin seeds. I made two errors in that: First, that I used an equal amount of pumpkin seed butter as pumpkin seeds, when I intended to cut it in half (but I was also cutting the recipe in half, so I threw myself off), and second, that I only realized after I'd added it that my pumpkin seed butter was sweetened. But it was good anyway, and it made for a good veggie and plantain chip dip.

It is not apple season, but I wanted apples, and this apple was really delicious. Apples are cheaper than seasonal fruits are, right now, too. I don't have to justify these choices, I realize, but weirdly I feel guilty about eating apples in May.