Bento Box Saturday: 10-20-12

*Welcome to Bento Box Saturday. Most weeks, I post photos of some of my bento lunches from that week.  I generally use a Laptop Lunches bento box for my lunches and I love it because it helps me to reduce the amount waste I create.  I also love how it makes for perfect portion sizes.  And my lunches look pretty cute too:)  To learn more about how I pack and carry my Laptop Lunches bento, check out this post.  I also use a LunchbotsTrio and Quad*

  • Roasted chicken thigh
  • Spinach, tomato and hard boiled egg salad
  • Celery and carrot sticks
  • Roasted allium dip (via Practical Paleo)

Once again, I found another new favorite recipe in  Practical Paleo.  Roasted allium spread is super easy to make and insanely delicious.  You roast onions and a head of garlic, blend it all together with olive oil and seasoning, and you have a delicious dip/spread.  Perfect for spreading on meat or dipping veggies into.

Breakfast bento

  • Hard boiled eggs with sage and paprika
  • Chopped avocado
  • Red bell pepper sticks
  • Roasted sweet potatoes (via Practical Paleo)

Yet another standard breakfast bento.  I try to change up the veggies I bring each week to keep the hard-boiled eggs from getting too boring.  Do you know of some other ways to make hard boiled eggs a little more interesting?  I’m worried that I might start to tire of them.

  • Roast pork shoulder
  • Green beans with roasted pearl onions
  • Red bell pepper and carrot sticks
  • Grapes

This is now my new favorite way to prepare green beans.  I steam them as usual, then top them with roasted pearl onions and generous amounts of ghee with a little salt and pepper.  Amazing, and so much tastier than plain green beans.

 

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About Diana

Style maven, knitter, crafter, seamstress, one who does not walk the beaten path.
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One Response to Bento Box Saturday: 10-20-12

  1. Jamie says:

    I don’t particularly care for hard boiled eggs, but have been eating quite a lot of them since moving to paleo diet so I’m anxious to see what suggestions your readers have to liven things up a bit.

    I often make an egg salad using either the baconnaise recipe found in Practical Paleo or regular paleo mayo with a little dijon mustard, a splash or two or vinegar for some zing, chopped onion, celery and green pepper and seasoning and serve either over a bed of spinach or roll up in lettuce leaves.

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