Brad's Lunch, Thursday April 10, 2008
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Author: Gretchen Status: published Published: Feb 01,2010 license cc-by-nc-sa tags: recipe, food, vegetarian, bento, lunch, dietbento, gluten-free, mrbento, lowfat, outdoors, mrbentoporn,
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Share on TwitterCuban black bean soup with sauteed veggies, cheese, crackers, and fruit.
Imagine brand Cuban black bean bisque topped with chopped cilantro and red onion. (Lazy!)
Sautéed red vegetables over sushi rice.
Babybel Light for extra protein, and some Blue Diamond Nut Thin almond and rice crackers. More laziness, but this needed a little more protein.
Tangerine, red flame raisins, and a chocolate macaroon. Passover is a great time to grab allergen-free baked goodies, if you avoid the matzoh products; you can get corn free marshmallows and gluten-free macaroons. Mmm.
This is not extremely lowfat, but it is fairly lowfat. (The soup and crackers do not contain much fat and the cheese is a light variety.)
Sautéed Red Vegetables:
Half a small red onion, sliced
Red bell pepper, sliced
Two big leaves of red chard, stems chopped and separated from chopped leaves.
About a teaspoon of olive oil.
Salt, pepper, and tabasco sauce to taste.
Over medium-low heat, cook onions until translucent and starting to get golden around the edges. Add red bell pepper and chard stems and seasoning and cook until beginning to soften. Turn up heat to medium and get them to brown and caramelize a little around the edges. Turn heat back down and add chard leaves. Cook until everything is tender-crisp and leaves are cooked through. Add a little vegetable broth or water at the end if needed to keep the leaves cooking without sticking.
This can be eaten as-is over the rice or mixed with the black bean soup.
