Using Bento Boxes for lunches.
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Sort of on topic... kinda... hopefully...
Any of you willing to share what sort of things you keep on hand or make ahead of time for your bentos? I think that is where a lot of my failing has been. I need more easy stuff on hand that doesn't require a big production to put together for lunches.0 -
Tortillas - Ole High Fiber Low Carb Tortillas, 1 Tortilla 50
Turkey Deli Meat(Gv) - Turkey, 2 oz 50
Nature's Best - Apricots, Dried, 6 pieces 100
Black Cherries - Fresh, 7 cherry 35
Sabre - Hummus (Greek Olive), 2 Tbsp. 80
Provalone Cheese - Sargento Reduced Fat , 2 slice 100
Family Gourmet - Toffee Peanuts, 20 gram 99
Hass - Avocado - Avocado, 75 g (1 whole avocado) 136
total calories 650
add 40 calorie halo2 -
meatballs, fruit, wraps, dry apricots,dates, laughing cow wedges, babybel cheese, cheese sticks, molded eggs , raisin boxes , rice,frozen shredded chicken(make slow cooker), frozen chicken chunks, tuna pouches,vegetables,veggie straws, wholly gaucamole mini, leftovers, banana chips, - these are some i like
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ps i rubbed lime juice on the avocado and it stayed good after being cut for 8 hrs in the fridge and 4 in my locker before lunch0
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This sounds like an advertisement to me since you can buy cheaper containers the same size for a lot cheeper but if you want to know what to put in them I have a few suggestions.
- leftovers from the previous nights dinner. Salads, vegetables, quinoa, stir-fry etc.
- spiralised vegetable noodles with homemade dressing. Zucchini, cucumbers and carrots are great and can be cooked or raw depending on your preferences. Add in some tomatoes, beetroot of other ingredients. Make your own pesto or buy a low fat mayonnaise to use as a dressing.
- nuts are perfect for the small containers.
- Wraps are excellent.
- Yogurt
- Apple slices and berries
- Homemade sushi
- Dip (hummus and crackers)
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Beautyinthemoonlight wrote: »This sounds like an advertisement to me since you can buy cheaper containers the same size for a lot cheeper but if you want to know what to put in them I have a few suggestions.
I kind of feel insulted that you thought this was an advertisement. You make Kyoko chan cry.
Every time someone asks about the fancy containers, I say they're not a necessity, but a luxury. As to cheaper, most of mine cost less than AU$3 per container. The purpose of this thread and the concept of 'bentoing' (at least the original intention; it has evolved into somewhat more), is the prime concept of using smaller portions, and packing your food in a way that's pleasing to look at, so you can 'eat with your eyes' as well as your mouth. It's also a concept of a packed lunch that can withstand being left at room temperature for half the day before being eaten, since not everyone has access to a fridge. That also requires it to be packed in a way that everything doesn't get tossed around in the container if you have to run for the bus/train/tram. Most of my traditional boxes are designed to fit along the bottom of my narrow handbag without the need to have them on their side. Most gladware style containers aren't shaped this way.
If you had two meals, cooked exactly the same, but one was presented wonderfully out on a plate, at a set table with cutlery, and the other was in one of those clear takeout containers and a plastic spoon, which would you enjoy more (don't take company into account. There's some people who I would never enjoy eating with, regardless of what was served in front of me
) 6 -
Sort of on topic... kinda... hopefully...
Any of you willing to share what sort of things you keep on hand or make ahead of time for your bentos? I think that is where a lot of my failing has been. I need more easy stuff on hand that doesn't require a big production to put together for lunches.
Most definitely on topic.
I pre-prep and freeze single serves of carbs (these days, mostly rice and cornbread) and proteins (marinated chicken/pork/beef pieces, meatballs, chicken wings, dumplings) and my veg I prepare nightly. if you're having blanched/steamed veg, I guess you could cut up and store everything you cook with through the week raw, and then just grab a handful to cook with each night/morning.
Stuff I don't generally pre prep: salads with dressing, egg based products (except marinated eggs which keep longer in the fridge), noodles (they stick together), and fruit that browns.0 -
The only thing I make ahead is boiled eggs, but I may get more organised in the future.
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SpecialKitty7 wrote: »Here's today's bento in my new super-cute kitty bento.
Where did you get that bento box? I need it in my collection!!0 -
Today I had an omelette with some oyster mushrooms I grew from a kit. I've never had oyster mushrooms before, they're really delicious, and the omelette made a great cold lunch! I really enjoyed it.
Next to the omelette is a sort of Waldorf salad, but the only dressing was the squiggle of mayo you can see - when a flavour combo works as well as that, it doesn't need much help!
In the other side are 4 poppy and sesame thins (a type of cracker), half a banana and a bit of Victoria sponge cake. There are also two custard cream biscuits and an oatcake, but they were emergency snacks which came back home as I wasn't hungry enough for them. I'm finding this is happening more as I settle back into eating less.1 -
I made bentos last week to take to Denver Comic Con this weekend! I didn't take pics at con, but they were similar to the ones I'll have this week.
AUUGGGHHH!!! And of course, my phone apparently didn't ACTUALLY take the picture of today's bento. =_= So I'll try to get pictures later this week. All very similar - but the fish-shaped egg today was so great! T^T1 -
Oh noo! I am sad for your undocumented fish-shaped egg, lost to the merciless onward march of time.0
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CattOfTheGarage wrote: »Oh noo! I am sad for your undocumented fish-shaped egg, lost to the merciless onward march of time.
And also to my tummy
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ivygirl1937 wrote: »SpecialKitty7 wrote: »Here's today's bento in my new super-cute kitty bento.
Where did you get that bento box? I need it in my collection!!
Got it here! There's a rabbit & bear one too.0 -
Today, a slightly more restrained lunch in calorie terms - half a round of peanut butter sandwiches, a salad (apples, grapes and celery with toasted seeds), cherry tomatoes, a banana and some dark chocolate and raisins. These are the same custard creams again, this is day 3! I will probably share them with mini me on the way home.
This is more like a conventional UK packed lunch, but taking inspiration from the bento packing style, with everything cut in pieces and packed neatly. The difference is subtle, but I find it takes the emphasis off the sandwiches in a way that allows me to pack a smaller amount of sandwiches and a larger amount of fruit and veg, which really helps portion control.
Just as well this was restrained, as there was a corporate meeting of some kind at work today, and evidently the bigwigs were not hungry enough to finish their treats, so suddenly - free cake!
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a couple more of mine:
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I have wanted to do this for ages and I'm just getting into it.
I've done a bit of research but wondered if people wouldn't mind just clarifying a few things.
Do you tend to freeze rice or cook it in the morning?
If you freeze the rice do you just reheat it in the microwave in the morning?
Do you store your bento in the fridge at work or at room temperature (in regards to rice) and then do you eat it at room temperature or fridge cold (since I assume if you reheated frozen rice you can't reheat it again at lunch?
I'm sure these are silly questions but I just wanted some clarity.0 -
I vary on whether I refrigerate at work or not, depending on what's in it and how warm a day it is. If there's rice, I refrigerate it. I know traditional bentos were not refrigerated, but I'm a bit cautious about rice.0
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