Baked Turkey wtih Pepper-jack Cheese Bento

This is the first bento I'd made in a looooooong time. 

Boy did it feel good to get crafty with foods again!

Bentos are a great way to send a loved one off with a healthy, nutritious lunch. Especially when your family has food intolerances/allergies it's important to plan ahead and pack your grub!

Top tier of bento: Millet with celery and parsley, baked turkey with pepper-jack (all hormone-free, we say "no" to GMOs!) Garnishes: sliced cucumber, celery leaves. The flower is made of pepper-jack and salami, it's leaves are cut from thin slices of cucumber peel.

Bottom tier of bento: Tamari carrots (with cucumber slices,) and spinach and hijiki with pesto.

My Bento Recipes:

Millet with Celery and Parsley

Ingredients:

1/2 cup cooked millet (I cook it in my rice cooker!)
1 rib celery, small dice
1 1/2 teaspoon salted butter
1 tablespoon chopped celery leaves
2 teaspoons chopped parsley
a pinch of sea salt and pepper

Directions:

* Saute the diced celery in the butter for a few minutes over medium heat. 
* Add the rest of the ingredients and stir until heated through well combined. 
* Season to taste with sea salt and pepper.
* Let cool before putting in the bento.

Baked Turkey with Pepper-jack

Ingredients:

1/3 cup chopped, cooked turkey (I used turkey meat leftover from making bone stock)
1/2 tablespoon cream (hormone-free or organic)
1/2 tablespoon finely grated pepper-jack cheese (hormone-free or organic)
a pinch of taco seasoning

Directions:

* Put the turkey into a small bake-safe container. 
* Pour cream over the turkey meat.
* Top with the cheese and taco seasoning. 
* Broil until the top is golden and bubbly. 
* Let cool.

Tamari Carrots (2 servings)

Ingredients:

2 carrots, peeled, cut in half length-wise and then sliced into half moons
2 tablespoons tamari (organic and wheat-free: yay!)

Directions:

* Let the carrots marinate for 2 hours or as long as over night.
* While marinating, shake or stir once or twice. 

Spinach and Hijiki with Pesto
Sea vegetables, like hijiki, are super-healthy and packed full of minerals. Pesto sauce is a favorite for many people and tastes great with the earthy flavor of hijiki.

Ingredients:

1/3 cup frozen spinach
1/2 cup stock (or dashi or water)
1 teaspoon dried hijiki, soaked in water and drained
1 1/2 teaspoon pesto

Directions:

* Defrost/head the spinach in the stock. 
* Add the hijiki and cook an other minute or two. 
* Drain very well.
* Toss the cooked vegetables with the pesto. 

Note: I make lots of "pestos" quite cheaply by blending garlic, olive oil, sea salt, and whatever greens or herbs I have laying around! Bulk sunflower seeds, almonds, walnuts, or organic miso are also good additions! This can be frozen in small cubes and is very helpful and economic!