With nursing school fast approaching, I’m on a mission to take better care of myself. I’m stepping up my running routine to run, at the very least, 3 times a week. The next step is to prepare healthier meals…especially lunches. I tend to run out of time and not prepare lunch, therefore setting me up for drive-thru madness. I’m not gonna lie, I indulged in the McRib one too many times! It was good going down; but not so good going…well, you get where I’m going.
In my effort to stay on top of making nutritious lunches, I’m going the Bento Box route. Bento is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquerware.
Some people get real fancy and make cute little animals and use vibrantly colored containers. I think Bentos are a great way to add variety and fun to an everyday lunch!
Here is my first effort at Bento. It’s needs a little work.
Here is today’s Bento. It has a simple salad of chickpeas and blanched broccoli, sardines in Tabasco sauce and some whole wheat crackers.
Posted by twentyhappyfeet on November 16, 2011
I’m taking a Nutrition class this semester. I am really enjoying the material and learning some really interesting topics. Our class has great participation, and discussion is highly encouraged.
One thing I found interesting is that legumes are one of the least consumed items of the 7 food groups. Something needs to be done about this! In case you were wondering, legumes are plants of the bean and pea family.
I decided that I would incorporate more legumes into my diet. What better way than to re-create 101cookbooks recipe for Red Lentil Coconut Curry Soup. The recipe calls for red lentils and yellow split peas. I found these items at my nearest health food store. I had a small amount of yellow split peas on hand and threw in some green lentils to make a full cup.
Yellow split peas and Green lentilsRed lentils
The Red lentils are a lot softer-skinned than the Yellow split peas and the Green lentils. I added them 15minutes into the boiling step. They tend to fall apart if boiled too vigorously or too long.
This is a really great soup. I like the aromatic-ness of the curry, and the rich, sweetness of the coconut milk. Use the “lite” version to make this soup a little more health conscious.Here is the finished product, via Heidi’s photo…my camera is not that fancy.
Posted by twentyhappyfeet on August 23, 2011