Lunchopolis #100

 

Simple bento lunches are the best sometimes! Here we have a veggie salad (you've seen something very similar recently--the dressing is vegan mayo mixed with light Italian dressing, and the salad involves romaine, tomatoes, bell peppers, cucumbers, red onion, homemade focaccia croutons, and bac'n bits), a pasta salad (leftover Goodles spirals and cheese with peas, shredded carrots, chopped dill pickle, scallions, and a bit of mayo), clementine segments, and a few squares of a dark chocolate bar filled with cashew butter.

I've been trying very hard to teach myself not to panic about it when the food stocks diminish, and being able to make a good lunch from minimal fridge stocks is reassuring. This has been a challenging week, and I'm proud of myself for managing so well in some respects. This lunch is one of the things I did well.