Bento love

After Christmas, one of my favorite places I went for post-holiday deals included The Container Store. Shocker- I know. Anywho, while I was there I picked up what might be one of my favorite new items for work day lunches. The Box Appetite.

Squash, lemon-pepper tilapia, spinach, string cheese & a mixed fruit, sesame ball.

Microwave and dishwasher safe, this little contraption cuts down on the many sizes of awkward containers I usually have to stuff into my purse. Plus, it's great for making sure you have the right portion balance. The bento-style box includes a fork/knife, sauce pot (which I sometimes use to stash a sweet treat) and separate container if you need to heat something up by itself. Another great fact- they're BPA-free so no need to worry about the materials making you sick!

All together.

I have two so that I can make lunches two days in advance. I would recommend these bad boys to anyone! Here are a few more styles and some advice for how to make a healthy yet delicious bento combo for your reading enjoyment.

In the kitchen: Pan-fried Oriental Eggplant with ginger and lime

Pan-fried eggplant along side Indian spiced quinoa

Each year we try to grow something in a garden that is more unusual than most things you can find in your local grocery store. This year, we went with Oriental  Eggplants and while we were excited about them- so were the insects in our area. Some type of insect all but decimated the leaves BUT we have still been able to garner one lovely eggplant so far.


Because this could be the only one of them that we grow this year, I wanted to make it into a side dish that would show off its taste and texture. I ended up cubing then pan-frying it and adding flavors that paid homage to it's eastern lineage. Here's the recipe:

What you need:
1 Oriental Eggplant, halved then cubed
1 Tbs. extra virgin olive oil
1 shallot, finely sliced
1 Tbs. fresh chopped ginger
1/2 tsp. red chili flakes
Juice of 1/2 a lime

The plan:
Over medium-high heat add olive oil, ginger and shallots. Once the shallots become soft, add your eggplant and cook until sides have become crisp and golden brown. Place in a bowl and toss with lime juice and chili flakes. Serve warm.

It really is that simple but between the zing of the ginger, heat of the chilis, and tanginess of the lime the flavors become more complex than the dish itself. I also love the crispy texture of the outside of the eggplant matched with the softer inside. Just one eggplant will make a small side for two people so increase the recipe quantity if you are luckier than us and grow/obtain more than one!

A healthy make-ahead breakfast

I'm not generally a morning person but I do need a good breakfast to start my day so, make-ahead recipes are my favorite morning treat. This recipe is super easy, healthy and re-heats perfectly. I use turkey, but this recipe can be made into a more traditional breakfast dish by using ham. It's also great when you need a make-ahead recipe for guests!

What you'll need:
8 large eggs (or 2 cups no-fat egg substitute)
1/2 frozen spinach
1 cup shredded cheddar cheese
1 lb sliced deli turkey

The plan:

Preheat oven at 350 degrees. Spray a regular sized muffin tray with non-stick spray. Place turkey slices in muffin cups with sides hanging over top. Scramble eggs, season and pour roughly 2 tablespoons into each cup. Place 1/2 tablespoon into cups and cover with 1/2 tablespoon shredded cheese. Bake in oven for 15-20 minutes until egg is done and edges of turkey begin to brown.

I love how easy these little individual breakfast bakes can be heated up and eaten on the go and are generally, very versatile. If you want to be extra healthy, egg beaters can be substituted for the farm eggs, almost any variety of cheese can be used, and extras like sun-dried tomatoes, jalapeños, or fresh herbs would mix it up nicely.

Enjoy!