I have a lot of new foods and favorites to share with everyone after my reemergence from the retail holiday season hiatus!
For today’s bento, I sliced up half a piping-hot baked sweet potato and crumbled some honey goat cheese on top, along with a small handful of honey roasted sliced almonds. Recommended by one of my supervisors, this is now one of my favorite ways to eat sweet potatoes! The goat cheese’s tang is enhanced by the sweetness of both the potato and the honey, making for a decadent and relatively healthy breakfast (depending on your personal affinity for honey goat cheese). Beneath the potato is a sliced opal apple. Not super exciting, but it’s my favorite kind of apple now. It’s like a Fuji apple but on the sweeter side.
Now, I love it when I’m scouring the Internet for recipes and stumble across one that happens to require ingredients that I actually have. Especially ones that desperately need to be eaten! Last night I rushed to the kitchen to make Michelle Tam’s Mango + Avocado Salsa and then tossed it with fresh baby spinach and cherry tomatoes. It was so tasty and refreshing that I packed it in today’s bento for breakfast!
Here is the recipe for those who wish not to open a new tab:
- 2 cups diced ripe mango (about 2 mangoes– I used Ataufo mangoes [also known as honey mangoes])
- ½ cup finely diced red onion
- 1 cup diced Hass avocado (1 medium avocado)
- ¼ cup minced fresh cilantro
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- big pinch of kosher salt
- ¼ teaspoon red pepper flakes
- Juice from 1 lime
And just mix it all together!