lunch box ideas

How to make cute moulded eggs

These eggs up the cute in any lunch box!

All you need for these adorable noms are large eggs and egg molds (can be found on eBay, Amazon or speciality bento sites)

First, start with LARGE eggs (small eggs won’t fill the mold, and you’ll end up with half-shapes). Add about 1 tablespoon of salt for each 3 eggs boiled.

This extra salt does not flavor the eggs at all - as the water boils, the salty liquid penetrates the shell through osmosis and provides sort of a cushion of liquid between the egg and the shell. This makes it much easier to peel.

Boil the eggs for about 15-18 minutes. This helps loosen the egg from its shell. The time may vary on your stovetop, so experiment until you find the right combination : )

When the eggs are done boiling, tap them gently on a flat surface to split the shell - be careful not to puncture the egg! If needed, briefly run the egg under cool water, but don’t let the egg become cold. In order to mold properly the egg must still be HOT!

Gently and carefully squeeze the hot egg a little to fit it into the mold better. Don’t go too fast or the egg will crack. The egg is still very pliable when its hot.

After it’s tucked into its mold just right, you can close the lid. If the mold you’re using doesn’t lock closed very well, try using rubber bands to keep it tight.

When the molds are all filled, put them into an ice bath. I put this bowl into the fridge for about a half hour or so.

When you’re ready to take one out, run it under hot water for a second. It helps loosen it from the mold. Open the mold and wiggle the egg a little until it comes out easily.

Ta-Da! A super cute shaped eggs!

Lunches of February: part 1

Biggest section:
Toasted white bread with avocado, cucumber, hummus, tomato, paprika, salt, and pepper
Sides: pomegranate seeds, carrots, and half a granola bar.

Top:
Peanut butter on toasted whole wheat thins
Sides: hummus and celery

Middle:
Everything bagel thin with avocado, tomato, salt, and pepper.
Sides: taboli and half a frozen peach

Bottom:
Toasted whole wheat thin with peanut butter and banana
Sides: red peppers and strawberries

Although I mostly stick to vegetarian options, oyakodon is one of those dishes I continually make an exception for. I fell in love with this savory chicken and egg dish while living in Tokyo, Japan for 18 months (which I made a graphic novel about and you can read here!). It was always a bit greasy at restaurants, so I love the homemade version much better!

Bento box with oyakodon, white rice, and broccoli salad (broccoli with mayo dressing, veggie bacon, raisins, and sunflower seeds).

Cabbage Wraps With Spicy Peanut Dip

Ingredients

1 extra large Napa cabbage

1 large red bell pepper

2 large carrots

2 medium cucumbers

1 (12 oz) package extra firm tofu (always choose Organic tofu if possible!)

1 bunch of cilantro

½ cup crunchy peanut butter

2 tablespoons sesame oil

1 ½ tablespoons GF low sodium tamari

1 teaspoon honey

2 cloves crushed garlic

1 lime

¼ teaspoon red pepper flakes- adjust to heat preference!

coconut oil

Method

  • Thoroughly coat grill pan in coconut oil.
  • Drain tofu, slice in half and press with cloth until dry, squeezing out as much moisture as possible.
  • Grill tofu 5 minutes on each side or until crispy. Remove from heat and slice into strips.
  • To create the peanut dipping sauce combine peanut butter, sesame oil, tamari, garlic, juice of 1 lime, honey, red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.
  • To prepare vegetables use a julienne peeler, creating vegetable noodles out of carrots and cucumbers.
  • De-seed and cut bell pepper into match sticks.
  • Wash and chop cilantro.
  • Rinse and dry cabbage leaves cutting off the majority of white stalk.
  • Layer tofu, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up!
  • Use peanut sauce or toothpicks to secure leaves if necessary.