UPC’s Meat Lover’s Bento Box Lunch
I noticed this morning that my knife is getting a bit dull. I honed it about 2 weeks ago, but it was only a honing, not a full, in-depth, focused sharpening. Usually a quickly honed edge, since I take very good care of my blades in general, stays sharp for about 8-10 days, so it’s about the right time for me to spend a good 20-30 minutes giving my knives some serious care.
For an in-depth reference guide on what sharpening my knives means to me, and how I do it, check this post here.
Ahh, the Meat Lover’s meal. I’m not anywhere near as “Worldly” as I would like to be. But I really can’t imagine the title “Meat Lover’s [anything]” being the least bit effective as a marketing tool or technique in many other cultures. Perhaps in GB? Regardless of the cultural and political implications: I am definitely a meat lover! I mean that in as many ways as I can: I love to eat meat, I want the animals in the world to live happy, healthy lives (yes, humans included), and I really REALLY want to make sure that the animals that I eat did live happy healthy lives. I do this by buying wild, for the commercially available wild meats, and by prioritizing buying foods with the labels of “Grass Fed”, “Pastured”, “Sustainably Raised” and any of the other labels that indicate happy healthy animals. And in today’s Meat Lover’s Bento Box Lunch, I use two wild meats, and one pastured meat! It’s truly the meal of a meat lover!
UPC’s Meat Lover’s Bento Box Lunch; What you’ll need:
- 1 lb Wild Shrimp
- 1 lb Smoked Wild Salmon
- 1 lb Bacon, cooked and crumbled
- 1 large Avocado, chopped
- 6-8 Crimini Mushrooms, chopped
- 1 large Cucumber, chopped
- 2 large Carrots, chopped
- Salad Greens (I used Arugula)
- Coconut Oil (to cook the shrimp in)
- Salt and Pepper (as needed for the shrimp; I went for plain)
- Olive Oil (as Salad Dressing)
Serves: 2-4 (plenty of meat for leftovers, if you’re cooking for 2)
Cook and prep time: 35 minutes
1. Cook the shrimp.
2. Cook the bacon.
Note: I like to pre-cut the bacon into bits and then take about 15-20 minutes to cook the bacon, letting it cook more slowly to keep it chewy. It’s all preference; cook it as you like it.
3. Prepare the salad by chopping the salad greens, cucumber, carrots, mushrooms, and avocado, and mixing them with the olive oil.
4. When the bacon is done, mix it in.
5. Put your salad in the large container, and the salmon and shrimp in the two smaller containers. This will work fairly well with a single-container lunch too – just put the salmon and shrimp in first, separated, and add the salad last, filling in the rest of the space.
Now take it to work, and enjoy!
- Are you in a workout group? What kind? Where do you go and what do you do?
- If you’re not, would you join one with friends? Strangers? Which do you prefer?
- What kind of workout group would most appeal to you? Is there one nearby?
- When you don’t have time to make and bring your lunch (yes, it even happens to me) what do you eat?
- What kinds of sauces are you preparing to make for your Thanksgiving feast?
- Will you be doing anything special with the Turkey? Smoking it? Deep fry? Baked? What will you baste it with?