Mexican millet, smoked tofu, coleslaw, strawberries


Mexican Millet (adapted from Veganomicon, Chandra Moskowitz, Hope Romero)

Heat in a heavy-bottomed saucepan (with lid, so you can simmer covered when it’s time):

~some coconut oil, a finely diced onion, a microplaned clove of garlic, and some pickled jalapeno (none fresh on hand) until softened


~1 cup millet, stir around to coat in veggies and oil


~about 1 tsp. whole cumin
~about 3 tbsp. tomato paste
~2 cups veggie broth
~1 diced fresh tomato

Cover, and simmer on low for 25-30 mins. Remove from heat, let sit for 10 mins. The recipe asks for fresh cilantro and lime juice to finish, but I have baby kales to eat, so I steamed those in there for the last ten mins of cooking instead.

I placed the millet into my bento with smoked tofu slices on top. Tasty sides are coleslaw: shredded coleslaw mix, some vegenaise, Dijon mustard, and apple cider vinegar to dress, and fresh strawberries. This bento box is a bit utilitarian, so I put some tiny pandas in to dance around.

Snacks will be apples from my tree.

What’s in the salad bar this week?


Now that it’s summer and I won’t need bento every day, I have the following plan for healthy lunches in my favourite noodle bowl (about 2.5 cups capacity):

-1/3ish grain (quinoa, rice of all kinds, and I found gf millet and buckwheat so will be trying those out)
-1/3ish protein (probably tofu, beans, cheese, eggs, seeds/nuts knowing me!)
-1/3ish veggies
-drizzle of healthy home-made salad dressing.

I don’t need to explain what I have in each compartment of the salad bar, but I do want to talk about how the feta is in a tiny bento food box as it grosses the hubs out!

Absolutely freakin’ genius – the home salad bar

I wish I had thought of this.  I found it out there on the blogosphere, but now I can’t remember where/find it again.  If it is you, please let me know, and I will absolutely credit your blog with the utter genius of this idea.

OK, here’s what it is:

A 2-layered container, with inserts, filled with tasty veggies and other salad ingredients.  It’s a craft supply container under the Snapware brand (I purchased this myself with my own personal funds, no freebies here!), was reasonably priced, is dishwasher safe (top rack only and you can see the water marks on the upper left hand corner), and is now sitting nicely in my fridge ready to fill up salads and wraps in a snap.

Not super-hungry for dinner?  A quick salad will be more nutritious than toast and jam, or instant noodles (my personal ‘not very hungry’ go-to dinner vices).  I’ve also made a very easy, tasty wrap, which is featured at the end of the post.  Not sure what side dish to make for either dinner or a bento?  Salad is waiting for you!

The only downside I can see is that for texture-sensitive persons, some foods may travel from one section to another and that can be bothersome.  Also, if you have an individual with allergies, you’d obviously have to keep allergenic ingredients out of the salad bar.  Other than that, salad bar on!

Here are some salad bar goodies in a wrap with some Tofurkey for my lunch tomorrow (snacks are greek yogurt in the morning, and a mandarin orange for the afternoon):


More watermarks.  Maybe it’s time to up the rinse aid setting in the dishwasher.  Yay very hard water!