Today was a double bento day with both breakfast and lunch features.
Breakfast is a ham and swiss cheese omelet with sliced tomato and green onions alongside a tier of blueberry yogurt with fresh blueberries and vanilla granola from the bulk foods section of Sunflower Farmer’s Market.
I have to say that this Greek yogurt is one of my favorite new things from Sunflower and is available in some great flavors. I’ll definitely be going back this weekend to get more!
Lunch is a simple stir fry with shrimp, broccoli, cauliflower, purple cabbage, carrots, yellow squash, and enoki mushrooms over steamed rice.
Both meals were quick to prepare but full of great flavor and color as well as high in protein.