Mix and match bento #1

This is a mix and match bento because while my version has meat in it, it doesn’t have to. I just used what I had to hand – you could easily swap in some tofu or more veggies or whatever you fancy, or leave that element out altogether.

It’s still really grey and muggy here in London and I’ve been trying to find dishes that fulfil my need for stodge, but are still healthy enough for Weight Watchers. And on top of this, I want my meals to look summery. Yes, I am demanding!

Today’s bento has a roasted vegetable salad and a lot of protein in the form of cheese and a pigeon breast :) I need to fill up today, it's Tuesday and I have exercise planned before lunch, and an 8km walk after work (and before dinner). 

Top layer: This aubergine salad by Abel and Cole is simply delicious. I adjusted the oil quantities in the dressing to reduce the WW points and left out the red onion because I forgot, but it still tastes really good and is probably less, um, fragrant, if you know what I mean. 

Bottom layer: I dusted a pigeon breast with lemon zest, salt and pepper, pan fried it and sliced it up. I then filled the box up with shredded gem lettuce and added 30g of cheese to go with my apple for dessert. 

The whole thing (30g cheese included) came to a modest 7 WW points and I felt very full after eating it, so mission accomplished!

Post-holiday bento

You may have noticed a lack of bentos on these pages. That. my friends, is down to the fact that I have been in France on holiday. I am now back, and back on my diet (hehe) and back to bento.

Today's bento is pretty simple. In the top layer is 100g brown rice mixed with 2tbsp petits pois (this is a great way to sneak in a portion of veg when space is limited) and topped with little stars cut from carrots.

In the bottom layer I put some purple sprouting broccoli, steamed carrot sticks, mini venison burgers (I made and froze these a couple of weeks ago) and a boiled egg moulded to look like a bunny:

The most time-consuming elements were boiling the rice (I just put an extra pan on when cooking my dinner) and making the stars, but it was still only about 35 minutes.

Friday bento

If you’ve read my last few entries you’ll be aware that I’ve been making a big effort to eat up my food stash over the past few weeks – I used up everything except a tub of homemade pasta sauce. Last night I made some venison burgers, and a few portions of venison stew made with mushrooms and port.  The burgers in particular are perfect for bento and are really easy to make.

Quick venison burgers

(makes 4, which is enough for two bentos)

100g minced venison

½ small red onion, chopped finely

1 button mushroom, chopped finely

1 tsp redcurrant jelly

Salt/pepper to taste

I find getting my hands dirty is the best way to make these! Put all the ingredients together in a bowl and combine well with your fingers or a spoon. Divide into four patties and cook in the grill or a non-stick frying pan – they take about three minutes on each side, but cook them to your personal preference.

Today’s bento is:

• Mini venison burgers
• Radishes
• Steamed savoy cabbage and broccoli stalks
• Carrot and ginger salad
• Sushi rice

You’ll notice there isn’t actually any rice in the bento box – I decided to use up some of the rice I froze a couple of weeks ago. It has to be reheated in the microwave and I don’t have one at home, so I take it into work in a sandwich bag and reheat it at work.