3 Easy Bento Box Lunch Ideas – Keto, Vegan & Paleo!
Recipes in this Video
While not traditionally Japanese, these Keto Cream Cheese Pinwheels reflect a modern, health-conscious twist on the classic Japanese sushi roll. They cater to the growing demand for low-carb, high-fat diets, popularized by the keto movement. These pinwheels are versatile, easily customizable, and can be enjoyed as a quick snack or appetizer at gatherings, showcasing the fusion of convenience and flavor in contemporary Japanese-inspired cuisine.
Ingredients
- ●cream cheese
- ●tortilla wraps
- ●sliced turkey
- ●spinach
- ●bell pepper
- ●cheddar cheese
- ●green onions
- ●garlic powder
Instructions
- 1Spread cream cheese evenly over each tortilla wrap.
- 2Layer sliced turkey over the cream cheese.
- 3Add a layer of spinach leaves on top of the turkey.
- 4Sprinkle diced bell pepper over the spinach.
- 5Grate cheddar cheese and sprinkle it over the bell pepper.
- 6Sprinkle garlic powder evenly over the cheese layer.
- 7Starting from one end, tightly roll the tortilla into a log.
- 8Wrap the rolled tortilla in plastic wrap and refrigerate for 30 minutes.
- 9Remove from the fridge and slice into pinwheels.
- 10Serve immediately or store in an airtight container.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cauliflower florets
- ●1/2 cup almond flour
- ●1/4 cup grated Parmesan cheese
- ●2 large eggs
- ●1/4 cup chopped green onions
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●2 tbsp olive oil for frying
Instructions
- 1Steam the cauliflower florets until tender, about 5-7 minutes. Drain and let cool.
- 2Once cooled, chop the cauliflower into small pieces or pulse in a food processor until finely chopped.
- 3In a large bowl, combine the chopped cauliflower, almond flour, Parmesan cheese, eggs, green onions, garlic powder, onion powder, salt, black pepper, and paprika. Mix until well combined.
- 4Heat olive oil in a large skillet over medium heat.
- 5Scoop about 2 tablespoons of the cauliflower mixture and form into patties.
- 6Place the patties in the skillet, making sure not to overcrowd. Cook for about 3-4 minutes on each side, or until golden brown.
- 7Remove the fritters from the skillet and place them on a paper towel to drain excess oil.
- 8Repeat with the remaining mixture, adding more oil to the skillet as needed.
- 9Serve warm with your favorite dipping sauce or enjoy as is.
Equipment
Ingredients
- ●2 cups shredded cooked chicken
- ●1/2 cup cream cheese, softened
- ●1/2 cup sour cream
- ●1/2 cup buffalo sauce
- ●1 cup shredded cheddar cheese
- ●1/4 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, and buffalo sauce. Mix until well combined.
- 3Add in the shredded cheddar cheese, green onions, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly mixed.
- 4Transfer the mixture to a baking dish and spread it out evenly.
- 5Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
- 6Remove from the oven and let it cool for a few minutes before serving.
- 7Serve with celery sticks, cucumber slices, or keto-friendly crackers.
Equipment
Tacos are a traditional Mexican dish that can be filled with a variety of ingredients. This vegan version uses hearty beans and vegetables, making it a nutritious and satisfying meal.
Ingredients
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●1 cup corn kernels (fresh or frozen)
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 small corn tortillas
- ●1 avocado, sliced
- ●Fresh cilantro, for garnish
- ●Lime wedges, for serving
Instructions
- 1In a large pot, heat a splash of water or vegetable broth over medium heat.
- 2Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper to the pot.
- 5Bring the mixture to a simmer, then reduce heat to low and let it cook for 20-25 minutes, stirring occasionally.
- 6While the chili is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 7Once the chili is ready, assemble the tacos by placing a generous scoop of the chili mixture onto each tortilla.
- 8Top with sliced avocado and fresh cilantro.
- 9Serve with lime wedges on the side for squeezing over the tacos.
Equipment
Ingredients
- ●1 lb ground beef
- ●1/2 cup almond flour
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1 egg
- ●2 cloves garlic, minced
- ●1 tsp onion powder
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp dried oregano
- ●1/2 tsp paprika
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, oregano, and paprika.
- 3Mix all the ingredients together until well combined, but do not overmix.
- 4Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- 5Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
- 6Remove from the oven and let them cool for a few minutes before serving.
Equipment
Ingredients
- ●2 cups almond flour
- ●1/2 cup coconut flour
- ●1/4 cup tapioca flour
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1/4 cup honey or maple syrup
- ●4 large eggs
- ●1/2 cup almond milk
- ●1 tsp vanilla extract
- ●1/2 cup blueberries (optional)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
- 2In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, and salt. Mix well.
- 3In another bowl, whisk together the honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. If using, gently fold in the blueberries.
- 5Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 8Enjoy your Paleo Pancake Mix Muffins as a healthy breakfast or snack!
Equipment
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