40 Days of Bento 2017 Day #1

It’s that time of year again! Time for me to challenge myself to make my lunch every workday between Ash Wednesday and Easter. I call it #40DaysofBento, but I’m only making lunch about 33-35 work days. It’s the thought that counts, right?

In addition to the pictures marking my progress, here on the duck I’ll be including the recipes and source material for my lunches. In many cases I modify for ingredient availability and substitute for taste. Since these are lunches, the serving size is generally one. When I have extra, my husband happily eats the leftovers. When additional prep time is necessary, I’ll be sure to note that, but most lunches can be pulled together in about 10-15 minutes. I’ll also be calculating calories via MyFitnessPal, so I can keep track of what I’m eating.

I’ll aso note where I can what bento box I’m using and what other decorations, as well as where to get them.

Because I’m participating in the Run The Year Challenge, I’ll also be including the calorie count. I’ll be using it to help me monitor protein intake, prevent  injury and lose a little weight :).I run 3-4 miles a day several days a week and walk another 3-4 miles daily, so my nutritional needs might be different from yours. I’m also not a big breakfast eater, so some lunches might seem huge in terms of calories. I’ll be calculating these via MyFitnessPal.

Let’s get started with Day 1

Shrimp with Yellow (Summer) Squash
Quick Caprese Salad (fancy way of saying grape tomatoes and mozarella tossed with basil and balsamic vinegar)
Peas and Corn (both canned, about a .25 Cup each)

I got a Oxo Good Grips® V-Blade Mandoline Slicer from Bed Bath and Beyond over the weekend (I live for those 20% off coupons!), and I’ve been slicing everything I can get my hands on. I’m only slightly disappointed with the slicer because it doesn’t slice food down completely, and there’s no way to make it without tearing up your hands. I don’t like feeling like I’m wasting food so I’m thinking of a workaround. :/

I make julienned zucchini noodles with it, and the slicer does well enough. I ate the first three zucchini I sliced.

In butter.

I have no regrets.

For today’s recipe I used the french fry blade on a yellow squash.

Day 1

Simple Shrimp and Yellow Squash


  • Prep Time: 5m
  • Cook Time: 5m


  • 4 ounces Shrimp, about 9-12 of the 31-40 Ct medium shrimp
  • 1/2 cup Yellow Squash, cut with a mandoline into fries, or cut manually1/4" width pieces
  • 1 tablespoon Butter, Divided
  • Salt and Pepper to taste


  1. In half the butter, sauté the Squash on low to medium heat, until tender but not mushy
  2. Simultaneously in another pan, melt the remaining butter on medium and cook the Shrimp until no longer pink.
  3. In your bento, place first the squash and then the shrimp.
  4. Allow to cool to at least room temperature before placing the lid on your bento.

Bento Box: FESTMÅLTID, 4.99 (at the time of this post). I purchased this box from IKEA and paid full price. I have not been paid for its inclusion in this post.

This post is part of the thread: #40DaysofBento 2017 – an ongoing story on this site. View the thread timeline for more context on this post.

This site uses Akismet to reduce spam. Learn how your comment data is processed.