The BlindBaker and I actually have classes together this semester, Monday through Thursday, including chemistry. When we registered, since chemistry sounded like a class I would struggle with, I asked her if she wanted to form a study group with me, and she agreed. Then we realized that the way our schedules were structured, we’d be eating lunch together a lot… and I hate eating on campus. The cafeteria is disgusting (all fried, fatty, bad for you foods). Eating off campus is possible, given the large gap of time between classes, but it gets expensive. So it dawned on me… we should bento. For each other.
I took the first week, since I’m fairly accustomed to bento as a practice and wanted to show off my ideas and skillz 😉
My 480 ml box contained: skewers of sungold cherry tomatoes with cubes of mozzarella (3); a skewer of balls of canary melon; and a simple tuna pasta salad.
More of the same for BlindBaker, just separated with baran.
A few days later, more of the same…
Except this time, the caprese (minus the basil, since I forgot to pick some up) was splashed with a bit of Cherry Gold balsamic vinegar. Above, my 480 ml box.
BlindBaker’s lunch, ditto. Oh, and topped with some dried parsley for color. You wouldn’t believe it to look at it, but the square box is actually bigger than the oval box.
And then Thursday, a day when I have 20 minutes between my 10-12:50pm class and my 1:10pm class… I packed myself a quick lunch so I could eat a real meal instead of resorting to garbage from the vending machines between classes. The same salad, topped with sungolds, and on the side are mini bell peppers stuffed with roasted pine nut hummus (Sabra brand). So good… and goes to show you don’t need any special equipment or cute crap to bento properly 😉
See? Eating healthy while juggling a super busy, full class schedule is still possible. 🙂 I can’t wait to see what BlindBaker comes up with!
Tuna Pasta Salad
1 can of Bumble Bee tuna in olive oil – do not drain!!!
1/2 lb of cooked bowtie shaped pasta (or any small-form pasta)
juice of one lime
a teaspoon or so of capers
half a jar of marinated artichoke hearts, along with some of the marinade
minced up 1/4 onion
dash or two of Red Devil, to taste
kosher salt and freshly ground black pepper, to taste
Drain the tuna oil into the bottom of a bowl. Set aside the tuna for later.
Add lime juice, onion, Red Devil, the bit of artichoke heart marinade and whisk. Salt and pepper to taste (you want it a touch saltier than normal).
Add pasta, capers, artichoke hearts, and tuna, tossing with the dressing to coat. Chill overnight to meld all flavors.
Enjoy! I found this really delicious and not fishy despite using the oil the tuna had soaked in, and really quite simple to throw together on Sunday night. You could play with the additions – I wanted to add tomato wedges, but because it was going to spend time in the fridge, I worried about the deterioration of the tomatoes; try adding chopped up olives, roasted red peppers, fresh herbs like parsley, dill – play around until you find the combination that best pleases your palate!
Happy eating!
TT says
such small lunches. i need MORE!
Feisty Foodie says
I’m trying not to be as fat.
Hungry says
I agree. My lunches are beastly compared to yours.
CT says
With the end of summer, I’ve started packing my own lunches too… can’t wait to see more of yours for some inspiration! I like the idea of skewer-ing things to keep in place.
skippymom says
I love that you turned my family onto bento! They eat so much healthier and I don’t have to waste money on the nasty school lunches. You know I never could understand the reasoning behind tuna packed in oil [besides it is cheaper] because it just tasted so overwhelming to me. Now I get it – this would be awesome – and the way I am making it next time. [sans capers, no one likes them] Thaks.
Feisty Foodie says
Is it cheaper? It’s actually more expensive – oh, I think I know what you mean, don’t get that one! Get the packed-in-olive-oil one, I think the can is goldish-tinted… it’s a new Bumble Bee product. I think it was $2.79 where I got it, quite yummy!
skippymom says
I love that you turned my family onto bento! They eat so much healthier and I don’t have to waste money on the nasty school lunches. You know I never could understand the reasoning behind tuna packed in oil [besides it is cheaper] because it just tasted so overwhelming to me. Now I get it – this would be awesome – and the way I am making it next time. [sans capers, no one likes them] Thaks.
Aimee says
Great idea!
Nicholas says
So does this mean feistybento is officially dead?
Monique says
nicely done! and it looks fun to eat!
Jane says
Please keep the bento updates coming! I’ve been racking my brain trying to think of healthy things to pack for my boyfriend’s lunches (he works in a neighborhood that offers little else besides greasy Spanish deli food and truly sad Chinese food offerings). I’ll be making this for him next week. You’re awesome!
BlindBakerNYC says
Ahem. So glad I came up with the idea of trading off cooking duty! 😛
Oh, this bento was good! It was simple (well, simple for me ’cause I didn’t have to do anything but eat!), light, and surprisingly filling for such a small meal. Well, small compared to my typical lunches.
What’s in the next bento??
Lisa says
Okay, I’m crazy jealous. I would -love- to do this, too bad I don’t have any damn friends!