Bridgette (age 11) got mashed sweet potatoes, grapes, a dinner roll, green beans, ham flowers, and a bit of lettuce she probably won’t eat.
Benjamin (age 7) got mini chicken salad sandwiches, mashed sweet potatoes, grapes, and a Baby Bell cheese.
Mushu ramen! I’m not sure if this even counts as ramen, but that’s what I’m calling it. I love the idea of having a protein with ramen that’s not meat, but I’ve never been able to palate the soft-boiled egg that traditionally comes with the noodles. So I figured: why not shred a cooked egg mushu-style? It came out pretty good.
Broth: chicken base, soy sauce, chili sauce, garlic, and pickled ginger.
Noodles: buckwheat soba.
Topped with: shredded egg, purple onions, green onions, red peppers, and yellow peppers.
Contents: green pepper and bok choy stir fry with hoisin sauce; baby bell cheese; cooked edamame and carrots; onigiri with sesame seeds; grapes.
Contents: leftover pho with fresh bok choy (that’s a lime wedge); sauteed green beans and carrots with sweet & sour sauce; two-egg tamagoyaki; slices of string cheese.
Yesterday I tried restaurant-made pho for the first time and loved it! I’m so glad I brought home the rest of my huge bowl to enjoy it a second time.
This is actually my sister’s bento box that I borrowed to put my noodle soup in the bottom bowl. It folds up into a hamburger! Too cute.
Green salad (lettuce, bok choy, cucumber, yellow pepper, purple onion, carrot, sesame seeds, and ginger dressing), cinnamon-sugar tortillas, and cottage cheese with blueberries and pineapple.
Still struggling with a cold, so ramen always sounds good.
Making ramen using leftover chow mein, mmhmmm.
Broth: chicken stock, ginger, and lite soy sauce. Toppings: purple onion, red pepper, corn, and cooked broccoli.
I’m battling a seasonal bug, so I made some shoyu ramen to help me feel better.
This ramen has:
- raw red pepper (much higher than oranges in Vitamin C content)
- lots of raw green and purple onions (to help soothe a sore throat and clear the sinuses)
- chicken-based broth and ginger, known universally as cure-all treatments for sickies
- corn and black sesame seeds because I like the taste and the crunchy sweetness
My favourite ramen always has chewy noodles, crunchy toppings, and a piping hot & flavorful broth. Even if I wasn’t aiming at fighting off illness, I’d make this lunch any day.
Contents: strawberry; green salad with purple onion, yellow pepper, and balsamic vinagrette; roasted broccoli; piece of raw red pepper; microwave burrito with taco sauce and cheddar cheese.
Vegetarian lunch with my mum: brown rice with dill and edamame, half a clementine, and half a stuffed green pepper (baked with spaghetti squash, onion, flax seed, marinara, and parmesan cheese).
When I cook for Mum, she tends to say things like “Wow, this is so filling!” and “This looks so pretty!” instead of “This is delicious.”
