Menus for week 2:
Monday
 |
| French crêpes filled with sweet potatoes and spinach curry, or roasted red peppers and goat cheese; tomatoes cherry; pear with cinnamon and dried almonds |
Tuesday
 |
| brown rice topped with a stew of tofu, chickpeas, celery and carrots, steamed sweet potatoes sprinkled with sesame, apple and homemade granola (made with oats, dried apricots, shredded coconut, almonds, tahini, coconut oil and fruit sweetener) |
Wednesday
 |
| homemade veggie burger (lentils, brown rice, onion, garlic, basil ant tomato), raw chestnut mushroom and fresh mango |
Thursday
 |
| leftovers of Wednesday's veggie burger (this time shaped as mini-balls), quinoa and cauliflower gratin (with coconut milk), pear, almonds and dates |
 |
| Fish pie mix (from sustainable or organic source- white, salmon and smoked fish), steamed potatoes, French beans, pear and homemade cocoa cookie (with butter) |
Voilà for week 2!
As you can see I always use the leftovers (if not eaten at dinner) and try to incorporate them in a new way. I never throw food away. No waste please, I hate that:)
You can find all my bento shared on Instagram under the hashtag #melimelobento
