Spinach and tomato omlette with a side of asparagus.
Howdy!
I’ve still been making my own lunches - but these days I’ve been a tad bit too busy enough to make them presentable. I’m also trying to lo-carb it. Though that doesn’t mean I will give up rice. EVER.
I’ve also been bringing along heat-up lunches so my plastic bento boxes are taking a little break for now until the weather warms up.
What we have here - black beans and corn cooked with some taco seasoning mix, tomatoes, and a Babybel cheese to melt over when it comes time to nuke it!
BRR! It’s too cold now to have cold lunches so often, so I’m kicking off this week with some lunches that require a microwave!
This one’s partially homemade: quinoa with turkey meatball & fish nuggets from Trader Joe’s, leftover roast veggies, and green beans.
Avocado stuffed with grilled chicken and corn, veggie sticks, Baby Bel cheese, and pear slices.
Baked chicken nuggets breaded in panko and almond meal, purple potatoes, asparagus, and veggie sticks.
The container is a new, non-fancy bento box I couldn’t resist buying because it came with an adjustable divider, I don’t have a single-tier bento, and because it was cheap!
Hamburger potstickers! This was one of my most ambitious lunches yet - everything, including the wrappers are homemade. Wrappers made using this recipe, and instead of a traditional potsticker/gyoza filling, I was inspired by this recipe for cheeseburger dumplings.
The filling was made with ground beef, sauteed onions & mushrooms, parsley, pepper, a mix of chili salts, and mustard.
Wedged between them are pieces of steamed purple sweet potatoes. Second tier includes the usual veggie suspects.
Friday’s lunch is a bit indulgent with some treats from today’s farmer’s market!
Empanada from El Porteno - Carne one half, Fugazzeta the other half. Asparagus, strawberries, & veggie sticks!
Fried brown rice with egg, seasoned ground beef, and veggies. Broccoli, veggie sticks, and blackberries.
Jalapeno lime chicken - recipe courtesy of YourNutritionista accompanied with asparagus, veggie sticks and blackberries.
Lunches are back!
Pan fried chicken breast that was marinated in an experimental mix of sesame oil, brown sugar, cayenne pepper, green onion and a mess of other spices (turned out really yummy), purple potatoes, carrots and strawberries.
judithc asked: Hi, I am on a quest to prepare food for my weekday lunches as well. Was just wondered if you heat your food before you eat them? And how long is it from the time you prepare them and the time you eat them?
Hi there! Thanks for stopping by my blog :).
The lunches that are in the plastic bento boxes I eat cold or at room temperature. They normally say that they are safe to heat up in the microwave w/out the lid, but I prefer not to heat up any foods at all in those! The lunches that you see in my much older entries - in the glass containers or Tupperwares, I heat up unless they’re meant to be eaten cold.
For the lunches in bento boxes, I make them the night before and stick them in the fridge. If the lunch has something that has perishable items like cheese, I put them in a fridge at work. If it’s, say rice or noodles, I keep them at my desk. The veggie sticks & fruit still stay cool by noon when I eat.
I would highly recommend reading Just Bento’s lunch safety tips too :).
