Here is a sneak peak into my lunchbox.
This is seriously a staple go-to meal for me. And I love having this new Bento Box so I can take this meal with me on the road! It makes the ordeal of having to bring your own food to a [ insert event here – wedding, funeral, picnic, holiday dinner, BBQ ] fun and delicious instead of a boring chore. People will often “want what you are having” when they see you break out your colorful and fancy bento lunch, which is so much more appealing than the processed food found on most buffet tables food or having to sit there with an empty plate, because, like me, you may also have food intolerances that seriously mess with you life [and insert auto-immune disease here] if not respected.
My new motto in life and in the kitchen, is to find the beauty in simplicity. This sauce started out years ago more complicated, and required a blender or food processor. But now, it’s a simple 2 minute stir and shake, no need to dirty the blender, or break out the cutting board, and it tastes better than the original version. It is simply beautiful. I often take a small jar of this sauce in my purse when we go out to eat at restaurants too, so I can at least order a salad (no dressing) and dress my salad in this. It’s got all the principles of a perfect dressing, sweet, sour, savory, bitter, salty = umami!!
You will notice I also have 2 of my favorite Raw/Paleo Coconut Wraps made by Julian Bakery wrapped up to go with this lunch. The coconut wraps help turn these assorted fruits and veggies into the ultimate Thai Style salad rolls. And the dipping sauce knocks ’em outta the park. And instead of coconut wraps you can use collard greens, butter lettuce, or nori sushi sheets to wrap up your veggies.
Pictured Fruits & Veggies in my Bento Box: Shredded Purple Cabbage, Sliced Cucumbers, Microgreens, Apricot, Strawberries, Cherries, Fresh Mint, Raw Beet/Cabbage Kraut. I also love to use Avocado, Shredded Carrots, Fresh Salad Greens, Mango, Peaches, Cilantro, and Basil.
My Favorite Asian Style Dressing
- 2 Tablespoons tahini paste or almond butter
- 1 Tablespoon coconut aminos
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon lime juice or rice vinegar
- 1 to 2 Tablespoons water
- 1 teaspoon toasted sesame oil
- Stir ingredients together in a small bowl or jar.
- Use as a dressing for Asian salads or as a dip for veggie rolls.
- Adjust sauce to your liking!
These are the coconut wrapper I use with my Bento Lunch to create raw/paleo Salad Rolls!
And be sure to check out this post where I made paleo/vegan “Egg Rolls“ using these coconut papers!!
And you can order the Lunch Bots Bento Box I love using here. Note: the compartments are not water tight, so I carry my Asian dressing in a little jelly jar. The bento box is stainless steel, dishwasher safe, and fun to use.
This post is shared at Healthy, Happy, Green & Natural Party Hop – Gluten Free Wednesdays – Paleo Living Magazine