Single-portion meal prep containers, or bento boxes, are loved by lunch packers all over the world today. But they have been around for several hundred years in Japan, and I’ve been using them for decades.
A bento box is divided into different compartments where each food group can be portioned out for a balanced (and aesthetically pleasing) lunch or meal on the go. The lunches can be customized to suit anyone’s palate and can be made to be eaten hot or cold. Packing lunches in neat little compartments is a great way to entice both children and busy adults to eat a healthy, well-balanced lunch. Not to mention with hectic workday schedules, a tasty bento box meal makes a “sad desk lunch” a little more appealing.
Making portioned lunches on the go takes a little bit of planning, so I make my prep work as simple as possible. Cooking extra proteins like chicken breasts and shrimp and storing them in individual portions makes it easier to assemble lunches on the go. I like to have fresh vegetables on hand to add a little color and crunch to my meals. I’ll also cook a couple of different starches or grains, like whole-wheat pasta or quinoa, and stock a variety of dressings or condiments to give me options to change up the flavor profile.
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This month, I’m sharing a few of my favorite recipes for grab-and-go lunches. The best part about making these mobile meals is that the possibilities are endless, and almost completely customizable for kids and adults alike.
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On the menu
Cold Sesame Noodles
Quick Marinade for Chicken and Shrimp
Ham and Cheese Sandwich Rolls
This article was originally published in the October 2023 issue of 225 magazine.