When you follow the rules sometimes that makes things easier.
I've been making bento lunches since returning to work in November. For the most part they have been a haphazard mix of whatever I could scrounge up in the fridge. All be it, a yummy hodgepodge, and they certainly filled the hole, but lacking an underlying organization.
Then I read Just Bento's post and decided to try the 1:1:2 guideline. 1 part carbs, 1 part protein and 2 parts veggies. That's 1/4 of the container carbs, 1/4 protein and half veggies or fruits. Roughly. (You notice I call it a guideline rather than a rule...I'm not so good with rules)
Well, how much simpler that makes my lunches. They're more elegant now, and quicker, too. Probably about the same yumminess as before, but there is a zen factor in getting in your groove.