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Ingredient
Lunch Bento or tiffin
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Chef :
Emma-JaneLunch Bento or tiffin
Hi, Love to make up lunches in my tiffin or bento boxes. It allows me to have variety and healthier choices. It's a great way to use up leftovers from dinners and introduce new and fun flavour combinations. Hopefully this will inspire you as well. #prepandpack
Ingredient
1/2
avocado
1 tin
water chestnuts
20 g
cheddar cheese
Handful
frozen edamame beans
handful
dried dates
3-4
crackers
Cooking instructions
* Step 1
Drain water chestnuts and pat dry. season with plenty of salt, pepper and spices of your choice. I like to use Chilli, thyme and paprika on mine. (You might like to add lemon juice or a light vinegar and olive oil dressing as well)
* Step 2
Season avocado well and add to water chestnuts.
* Step 3
Defrost edamame beans and simmer for a few minutes in boiling water. Drain and set aside too cool.
* Step 4
Mix together the cold meats (I used leftover chicken breasts in this photo), pickled beetroot, cubed cheese and cooled edamame.
* Step 5
Pack the remaining dates, crackers and Strawberies in your third container/tiffin or bento compartment.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
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