When I first started making bento, I would spend ages planning the combination of foods and how to pack them. Now, I don’t bother much with the intensive planning, I use the same foods from regular meals served at home and just try to pack them with a little bit of thought to presentation. After a while, you will develop better instincts at quickly sizing up the right box to choose and the best way to pack the food into the box.
Part of managing food sensitivites is also about developing a routine to make sure that you always have home-prepared food with you. This involves setting aside the time to cook and bake in large quantities, freeze them in individual portions which can then be quickly reheated and packed to go, as well as setting aside time before leaving the house to get it all together. Ever since I made the extra effort to always have food on me, even a small snack so that I’m never caught out, I hardly ever suffer unpleasant food reactions from eating something I wasn’t supposed to anymore. Feeling well makes the effort all worthwhile.
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