I'm being a bit sneaky here, because I actually didn't bring a lunch today - I had dinner plans so only brought fruit for a snack. This is one of last week's lunches; the fish is leftover from the previous evening's dinner and then I cooked the vegetables in the morning before work. While it might seem like a pain cooking in the mornings, it is just as quick as putting together a good sandwich or salad, and because I enjoy cooking anyway it just makes me look forward to lunch all the more.
- 1/3 piece misoyaki fish
- grilled mushroom, zucchini & asparagus tossed in sesame oil with sesame seeds
- mandarin orange