Easter Egg Bento

This morning I wanted to do something with Easter egg shapes, but my oval cutter is pretty small. So instead, I made mini tuna salad stuffed pitas, and decorated the tops with Easter eggs made from provolone cheese. One has cheddar polka dots (I think one dot fell off in this pic, whoops!) and the other has fruit roll up stripes. They came out really cute and I made very good use of all my fun silicone grass/leaves! If you put the tuna salad on lettuce or on the silicone grass directly, this lunch would be carb-less and gluten free. 

The rest of the box was a lesson in "speed" bento-ing - chopped up some extra celery leftovers from the tuna salad, put in a little container of peanut butter, and threw in pistachios and roasted plantain chips. Lots of protein, crunch, and healthiness today! If you have a little kid, you may want to invest in the tiny containers that have lids, for things like ranch dressing, peanut butter, etc. Luckily, I have a big kid who will transport this bento box safely to work.

As a side note, this bento took me 30 minutes this morning because I had to make the tuna salad (mayo, celery, relish, cilantro, pepper) from scratch. If I had made it last night, this bento would have taken me 10-15 minutes (the eggs took a little bit). If I had made the decorations last night, this bento would have taken 5 minutes or less! Prepping is key!

REVIEW: Not enough food! Which is weird because this is the large bento box. And, the mini pitas are not very good when cold. I've taken some myself, for lunch, and they are a little dry. Next time, we'll put the tuna separate so Mike can use the toaster at work for the pitas, or we'll just pair the tuna with crackers.