Here's one of my lunches for a change, photographed in a colorful Melamine 3-Layer Tiffin from Pearl River. I actually bought the lunch box as a gift for a friend who collects melamine (shh, don't tell!) but couldn't resist posing a lunch in it before passing it on.
On the upper right is a big serving of Asian Salad made with baby lettuces, cucumber, edamame, carrot, and daikon.
On the upper left are some Sunny Wholegrain Sushi cones, filled with healthy whole grains, avocado slices, and sunflower sprouts. I shaped the cones using a sushi cone mold from BentoTV.
Above the cones are a pig-shaped container of homemade Ponzu Sauce for the sushi, a kiwi container of Orange Dressing for the salad, and some Japanese Spinach from Vegan Lunch Box. This recipe from my aunt is the ideal way to prepare cooked spinach for a lunch box; the spinach is barely blanched and all the liquid is squeezed out, leaving the spinach chewy and flavorful, and excellent cold.
For dessert are two mandarin orange flowers with kiwi fruit centers.
Verdict: In an appalling act of mealtime injustice, my husband ate both of my mandarin flowers when I wasn't looking, and had to face my righteous, mandarin-deprived wrath. 5 stars.