It’s almost the weekend! I thought I’d celebrate with a couple of happy onigiri.
I used one of my nori punchers to make these adorable, smiling little rice balls.
I’m trying to be more conscientious again in calorie counting, and it helps to measure the rice first before I make onigiris out of them. Measuring and weighing foods is an extra step in an already quite time-consuming process of bento making, but I don’t see it as that big of a deal, especially when I have a goal in place. I also make sure that carbs only make up about 30 to 40% of our bento; I try to pack more proteins and fiber.
Here’s my dog, Mugen curious to see what bento I made today:
I made some hard-boiled eggs, and I tried to mold them to form a flower shape; I saw a short instructional video clip on Instagram using some skewers and cling film. I wasn’t quite successful, but I’ll try that technique again next time!
I also packed the last of the chopsuey in Joel’s and my lunches along with some fresh broccoli. 🙂