Lately I have been using my Zojirushi bento lunch jar to take my lunch in to work. These are great to portion out food for healthy eating. Of course you don't need to put in just Japanese food!
Here is one of my recent lunches. This consists of mostly vegetables. On the left is some left overs that I slow cooked over the weekend. It has ham, soybeans and barley. Front and center is baby bok choy that has been steamed until tender. It was seasoned with ginger, soy, sesame oil and a bit of rice vinegar. On the right is a Korean style bean sprout salad made with steamed and cooled sprouts, garlic, sesame oil and a bit of gojuchang paste. I added some extra raw bean sprouts for the crunch. The largest container on the top contains just raw broccoli and carrots. Healthy - Low Fat - and Delicious. That and an orange makes for a pretty filling and fulfilling lunch.
Shaved Kale and Brussels Sprout Salad with Pomegranate, Apple, Sharp Cheddar, Sugared Pecans and White Balsamic Vinaigrette - I know the name of this salad is long but every ingredient is so important I didn’t want to leave any out!! I loved the crunch from the combination of kale...
14 hours ago