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3 Easy Bento Box Lunch Ideas – Keto, Vegan & Paleo!

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Alyssia Sheikh
Alyssia Sheikh
38 recipes on Enhanced Recipes
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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

  1. 1Spread cream cheese evenly over each tortilla wrap.
  2. 2Layer sliced turkey over the cream cheese.
  3. 3Add a layer of spinach leaves on top of the turkey.
  4. 4Sprinkle diced bell pepper over the spinach.
  5. 5Grate cheddar cheese and sprinkle it over the bell pepper.
  6. 6Sprinkle garlic powder evenly over the cheese layer.
  7. 7Starting from one end, tightly roll the tortilla into a log.
  8. 8Wrap the rolled tortilla in plastic wrap and refrigerate for 30 minutes.
  9. 9Remove from the fridge and slice into pinwheels.
  10. 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

spreadingrollingslicing

Equipment

cutting boardsharp knifeplastic wrap
🌶️🌶️🌶️Lowdairygluten

Also Known As

Cream Cheese Roll-UpsKeto Pinwheels
keto

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

  1. 1Steam the cauliflower florets until tender, about 5-7 minutes. Drain and let cool.
  2. 2Once cooled, chop the cauliflower into small pieces or pulse in a food processor until finely chopped.
  3. 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.
  4. 4Heat olive oil in a large skillet over medium heat.
  5. 5Scoop about 2 tablespoons of the cauliflower mixture and form into patties.
  6. 6Place the patties in the skillet, making sure not to overcrowd. Cook for about 3-4 minutes on each side, or until golden brown.
  7. 7Remove the fritters from the skillet and place them on a paper towel to drain excess oil.
  8. 8Repeat with the remaining mixture, adding more oil to the skillet as needed.
  9. 9Serve warm with your favorite dipping sauce or enjoy as is.

Equipment

steamerskilletmixing bowlspatulameasuring cupsmeasuring spoons
keto

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

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, and buffalo sauce. Mix until well combined.
  3. 3Add in the shredded cheddar cheese, green onions, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly mixed.
  4. 4Transfer the mixture to a baking dish and spread it out evenly.
  5. 5Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
  6. 6Remove from the oven and let it cool for a few minutes before serving.
  7. 7Serve with celery sticks, cucumber slices, or keto-friendly crackers.

Equipment

mixing bowlbaking dishspatulaoven
🌶️🌶️🌶️Medium
veganplant-basedgluten-freenut-freesoy-free

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

  1. 1In a large pot, heat a splash of water or vegetable broth over medium heat.
  2. 2Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
  3. 3Stir in the minced garlic and cook for an additional minute until fragrant.
  4. 4Add the black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper to the pot.
  5. 5Bring the mixture to a simmer, then reduce heat to low and let it cook for 20-25 minutes, stirring occasionally.
  6. 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.
  7. 7Once the chili is ready, assemble the tacos by placing a generous scoop of the chili mixture onto each tortilla.
  8. 8Top with sliced avocado and fresh cilantro.
  9. 9Serve with lime wedges on the side for squeezing over the tacos.

Equipment

large potskilletcutting boardknife
🌶️🌶️🌶️Low
paleo

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

  1. 1Preheat your oven to 400°F (200°C).
  2. 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.
  3. 3Mix all the ingredients together until well combined, but do not overmix.
  4. 4Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  5. 5Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
  6. 6Remove from the oven and let them cool for a few minutes before serving.

Equipment

mixing bowlbaking sheetparchment paper
paleo

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

  1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
  2. 2In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, and salt. Mix well.
  3. 3In another bowl, whisk together the honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir until just combined. If using, gently fold in the blueberries.
  5. 5Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  6. 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.
  8. 8Enjoy your Paleo Pancake Mix Muffins as a healthy breakfast or snack!

Equipment

muffin tinmixing bowlswhiskmeasuring cupsmeasuring spoonsspatula

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