How to make really low-carb, gluten-free sandwich ‘bread’ with fried freeze dried tofu. continue reading...
Here’s another low-carb, gluten-free muffin recipe — a remake of an old favorite. continue reading...
This week’s Great Bento Ideas are by Cocyte, who makes beautiful bentos in Bordeaux, France - a country that could be considered the mecca of bento-ing in Europe. continue reading...
Bento contents:
Total calories (approx): 250 (how calories are calculated)
Time needed: 30 minutes (if all components are made in the morning, much less time if you make things in advance)
Type: Japanese, low carb, low calorie, vegan, “zen”! continue reading...
I am calling this colorful dish confetti, because it’s not quite assertively flavored enough to call it furikake. It is sort of a no-sugar (low-carb) and much lower calorie variation of Cooked to Death Hot and Sweet Peppers, though I have made the hot peppers optional. Even with no added sugar or sweetener, I think the natural sweetness of the vegetables comes through nicely. It’s a really useful vegetable side dish, to just pack on the side or sprinkle on top of rice or other things. You could also fold in a spoonful into tamagoyaki to make it really colorful. It can be kept in the refrigerator for a few days, or frozen. continue reading...
This week’s Great Bento Ideas are all vegetarian! continue reading...
Three bento-friendly recipes made with negimiso, or onion-miso sauce. continue reading...
Here’s the first recipe from my minimal non-kitchen kitchen (see previously). This recipe has proved itself to be a keeper already - I’ve made it 3 times in the past couple of weeks. It is basically a vegetable frittata that is cooked in a rice cooker. continue reading...
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