Breakfast for Lunch Bento

A special breakfast bento for my breakfast loving man!

My husband works an early morning shift (bakery hours start between 5am and 6am!) Often he eats his bento around 9am or 10am. So this breakfast bento was much appreciated!

Top tier of bento: Oatmeal made with grass-fed why protein powder and frozen blueberries (yum)...Then topped with a thin layer of organic cream cheese (wha??)...garnished with banana slices, a drizzle of maple syrup and a sprinkle of cinnamon!

Bottom tier of bento: Tamari hard-boiled egg (cut into quarters), leftover carrot salad with olives, easy celery pickles garnished with a lemon peel twist.

My Bento Recipes:

Easy Celery Pickles

Ingredients:

1/2 large rib celery, thinly slices on the diagonal
1 teaspoon fresh lemon juice
1 teaspoon pickle brine
1/8 teaspoon salt

Directions:

* Salt the celery slices and knead with hands to soften. 
* Add the lemon juice and pickle brine.
* Let pickle overnight.

Tamari Hard-boiled Egg 

Ingredients:

1 egg
2 tablespoons tamari

Directions:

* Put the egg in water to cover in a small pot. 
* Bring to a boil and then boil for 6 minutes. 
* Drain and cool the egg in cold water. Peel the egg.
* Return the egg to the small pot with 2 tablespoons tamari over med-high heat. 
* Roll the egg in the hot tamari until it has absorbed most of the thickening tamari and is brown in color. 
* Let the egg cool again. 
* Slice in half when fully cooled.

Carrot Salad with Olives (2 servings)

Ingredients:

1 carrot, cut into "matchsticks" (I use a small plastic tool from a Japanese store for this)
6 kalamata olives, sliced
1 tablespoon salad dressing (I used Annie's Red-pepper and Feta dressing)

Directions:

* Mix well and let sit overnight.
* Garnish with extra slices of olives