It’s been too long since the last bento post! And since bento.
ETA: it’s been so long that I forgot my lunch at home. Um. Oops. At least the lunch bag is insulated and filled with ice pa I guess lunch will become dinner, and today’s lunch is going to be difficult to put together in the cafeteria. Argh.
First, some blithering:
I’ve decided to go dairy-free. And for now, I’m on a trial of gluten-free as well. Thus far I’ve not had to take the enzyme pills I used to in order to digest food, and my tonsil crypts only get filled when I break diary and a little filled when I’m off dairy and broke the gluten-free… so… it kind of sounds like this is the way for me to go.
*cries over lost cheesecake and bread*
I did order The Uncheese Cookbook, for the dairy-intolerant who miss cheese and don’t like the cheese substitutes on the market; and The Gluten-Free Gourmet Bakes Bread, which also has bread machine instructions for large, medium, and small (mine!) machines. I have hope.
Also, do you know how hard it is to find gluten-free muesli? Not even Bob’s Red Mill has any. *weeps* I did find some on Amazon, and they’re on their way.
And now, bento:
- 3/4 cup of grapes
- 1/3 cup of store-bought applesauce ((I really need to start making my own again. This is a more expensive sauce, but still only okay.))
- Mabo Tofu with a bit too much TVP and quinoa