Featuring California Home Goods Food Container Set
KETO: Loaded Cauliflower Bake
Honestly, who wouldn’t love a completely satisfying yet nutritious meal with bacon and cheese? And what makes this even better is that it keeps you stay on your keto diet - low in carbohydrates and tad bit more on fat, but still just on the right amount of calories you need.
Here are the ingredients:
1 large head cauliflower, cut into florets
2 tbsp. butter
1 cup heavy cream
2 oz. cream cheese
1 1/4 cup shredded sharp cheddar cheese, separated
Salt and pepper to taste
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions
Preheat your oven to 350 degrees. Then, in a large pot of boiling water, blanch cauliflower florets for 2 mins; drain to dry. In a medium pot, melt together butter, heavy cream, cream cheese, 1 cup of shredded cheddar cheese, salt, and pepper until well-combined.
In a baking dish, add cauliflower florets, cheese sauce, all but 1 tbsp. crumbled bacon, and all but 1 tbsp. green onions. Stir together. Top with remaining shredded cheddar cheese, crumbled bacon, and green onions.
Bake until cheese is bubbly and golden and cauliflower is soft, about 30 minutes. Now slice a portion enough for the largest compartment of your bento lunch meal container. Then save the rest for another day by simply putting it in the fridge.
Pack your meal: For the other 2 compartments of the CHG Meal Prep Containers, you may put 1 snack and 1 dessert just like one for unsalted almonds and the other for blueberries.
VEGAN: Lentil Bolognese Spaghetti
To create a veggie pasta is a sure-fire way to easily make you full and at the same time fuel you up for the rest of your day. This hearty and satisfying dish will not only be great for lunch box meals but also for chill weekend nights because this recipe is so easy to make.
Here are the things you’ll need:
1 pack of spaghetti
1 tbsp olive oil
1/2 red onion, diced
1/4 cup of carrots, diced
1/4 cup of zucchini diced
2 cloves of garlic, minced
1 - 398 ml can of Italian stewed tomatoes
1 can of lentils
1 - 28 oz can of crushed tomatoes
1 tsp basil
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp sugar (or another type of sweetener if you prefer it healthier)
salt and pepper
Cook pasta first. While you wait for the water to boil, you may already start making the bolognese sauce. Under medium high heat, saute the onions and garlic for a couple of minutes. Cook the carrots first. After about 3-4 minutes, add the zucchini and wait some more until the veggies are nice and soft (not too mushy though).
Now add the can of stewed tomatoes. Reduce the heat to medium and wait until the liquid is reduced. Lower the heat to low and add the crushed tomatoes along with your spices. Simmer for an additional 6 minutes or so. Keep tasting until you get it right according to your liking. Remove from direct heat and let it cool before packing.
Pack your meal: In the biggest compartment of the California Home Goods Meal Storage Containers, put the cooked pasta first (in the amount you can usually finish) then slowly pour the bolognese sauce over it. For the other compartments, we suggest you put a custom trail mix (dry nuts, seeds, etc.) in one, then a fresh fruit mix in the other (mix of berries, mix of tropical fruits, or just some orange slices if you like).
PALEO: Chicken Salad with Bacon & Scallions
Both the Ketogenic and Paleolithic diets focus on less-to-no carbs. But the difference between the two is that while the Keto manipulates the three micronutrients of fat, carbohydrates, and protein, Paleo focuses strictly on basically no-fat, no-dairy, no-grain, and no-processed food type of diet, regardless of how much of the micronutrients they contain.
Anyway, this chicken salad made with a good homemade mayo or dressing as you may call it is completely Paleo friendly. Even if it’s soy- and dairy-free, it’s completely packed with the nutrition and flavor you need. And besides, what food doesn’t get better with bacon?
Here are the ingredients:
1 lb boneless skinless chicken breasts
8 slices nitrate free bacon sugar free, chopped into smaller pieces
1/2 cup homemade mayo or Paleo friendly mayo
2 scallions green onions, thinly sliced
1/2 tsp garlic powder
salt and pepper to taste
Lettuce or other leafy greens (optional)
Brown the bacon in a large saute pan over med-hi heat. Once they’re nice and crisp, remove from the pan and set aside to drain excess oil on paper towels. Don’t remove the rendered fat in the pan. Turn down the heat to medium. Pound the chicken breasts to ½ inch thickness. Sprinkle with garlic powder then salt and pepper. Fry each side for about 2-3 minutes. When it’s cooked, set it aside or put it in the fridge to cool.
Now just in case you’re in the mood to do your very own Paleo mayo, you can do it now while waiting for the chicken to cool down. In a tall container, put in 1 whole large egg, 2 tsp fresh lemon juice, 2 tsp spice brown mustard, ¼ tsp salt, and ¾ cup light tasting olive oil or avocado oil. Put your immersion blender down to the bottom of the container before turning on. Then set it to high and blend for about 30 seconds before slowly lifting it to the surface of the mixture, and blend another 20 seconds or so or until completely creamy.
Get your chicken breast and chop it into bite-sized pieces. Then in a large bowl, toss together the bacon, chicken breast, scallions, and mayo. Season with salt and pepper if preferred. And top it on some lettuce to make it even healthier.
Pack your meal: Of course, the chicken and bacon salad goes to the biggest compartment of your meal tray or bento lunch box. Then, to make it even more complete, stuff the other compartments with some nuts (macadamia or almonds) on one side and then a fruit mix on the other (kiwi and berries is a great combo).