“Two” Ingredient Cookies

I’ve been looking for a healthy and filling breakfast for a while. Something that’s not loaded with sodium, carbs, and chemicals.

After seeing Bubz’s Instagram photo of her cookie, I headed over to where she got the idea. I was instantly hooked! A great way to use those bananas that are a bit too brown for straight up eating.

1 banana
1 cup oats

Bake at 350 F for 15-20 minutes
(15 minutes for a softer cookie, 20 minutes for a crispier edge)

That’s it!

This is titled “TWO” ingredient cookies because the base of it is really just two ingredients: banana and oatmeal. But you can twist this up however you like!

Here is some info based on my own trials with this:

~ These are very bland without any salt. Not terrible though. I would recommend either a pinch of salt or at least some kind of sweetener (raw sugar, for example).

~ Add fruit! Either in the mix or on top after they are cooked. The original recipe showed fresh cranberries. There were none available at the store so I used dry ones. They added a nice tarty-sweetness and some chew.

~ Smash the banana first! It’s much less messier this way. I use a potato masher to smoosh up the banana before adding the oats.

~ I personally use a mix of steel cut oats and old fashioned oats for texture. 1/2 a cup of each.

~ The bigger you make the cookies, the easier they will fall apart. Unless you are using a small banana, try to make at least 3 cookies. I’ve found that they hold together nicely.

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Zero Cooking Quick Bento

Extremely Lazy Bento

And by quick bento, I mean lazy bento. Because I’m lazy! But here I was seriously in a hurry.

Seaweed salad, marinated beets, cherry tomatoes, deli meats, mini peppers, celery.

Seaweed salad: Purchased from the same area that does sushi at the local grocery store. Very cheap, very yummy. My local Asian market also carries this for about the same price.

Beets: These are Love Beets and are one of my new favorites for bento! WARNING: this stuff will stain anything it touches! Open the package carefully and eat with a utensil! I also recommend putting these in their own cup. Here they are in a cupcake liner that has foil on the outside. They come in different flavors and are healthy and delicious. Just wish they were a bit less expensive. I also love putting these on top of salads.

Cherry tomatoes: Finally found a pack of “heirloom” small tomatoes so you get the different colors. These make excellent natural baran (food dividers) for your bento. Also healthy and delicious.

Deli meats: I know deli meat isn’t the healthiest thing, but I was in a huge rush (thus the poorly angled picture) and just wanted something lunch-worthy. Pictured here is ham and turkey.

Mini peppers: You can get bags of these at the local grocery store (saw some at Trader Joe’s too)! Different colored peppers that are not spicy. Think bell pepper but smaller. Same thing here! Place them in your bento whole or cut them up.

Celery: Celery. Yep. That’s about it. I personally prefer paying a bit extra and getting the organic hearts since they aren’t as stringy. But that’s just me.

Quick Vegetarian Bento

Quick Vegetarian Bento

Make this vegan by avoiding the dairy products (use pimento or garlic stuffed olives and omit the Babybel cheese). This is a pretty boring bento compared to what is out there, but I’m feeling under the weather lately and just don’t feel like doing anything mega fancy or cook anything.

Seaweed salad, feta stuffed olives, celery stuffed peppers, carrots, cheese, cucumber salad, marinated beets.

Seaweed salad: Picked this up from the sushi section at the local grocery store. Starting to see it more and more lately. The Asian market has this as well. It’s a very tasty, healthy, quick, and easy addition to any bento. This is sitting in a cupcake liner that has a foil outer layer.

Feta stuffed olives: You should be familiar with these by now. I am actually starting to get tired of them. Going to try another flavor once this jar is finished.

Celery stuffed peppers: These are mini sweet bell peppers that come in a bag. I was getting a bit bored of eating just the pepper so decided to stuff them. It’s pretty yummy! Normally I would stuff these peppers with cream cheese but wanted to be slightly healthy here.

Carrots: These are organic baby carrots straight from a bag. Quick and easy for any bento.

Babybel cheese: This is the light variety. It comes in many flavors. I wish they weren’t expensive (compared to the rest of this bento). But they are a quick grab and you can even cut the outer wax layer into fun shapes.

Cucumber salad: Sprinkle salt on sliced cucumber (this is a small, pickling cucumber) and let sit for about 10 minutes. I usually do this step first then make the bento. This draws out the moisture from the cucumber giving it a softer texture. Then I rinse them (to remove the saltiness) and drizzle some vinegar. Then it’s stopped with scallions and black sesame seeds. You can use regular sesame seeds, but I like the color contrast.

Marinated beets: These are addicting! Recently found these in the produce section of the grocery store. It’s called Love Beets and comes in a few flavors. I honestly do not remember the price, but it wasn’t awful. Beets are super tasty and healthy but I HATE having to cook and clean them. Very messy. With this, I just open the container, stick a knife in to cut them in half, then use a toothpick to take them out and place into bento box. No touching involved! These WILL stain everything it touches so just use a utensil to eat them. But oh my goodness they are very delicious!

Snack on the Left, Lunch on the Right

Not The Prettiest

Here’s another snack and lunch bento. I REALLY need to make more bento. It saves money and calories. When I started this new job there was a lot of not packing lunch because of the new time schedule. But now I think I have a groove happening so here we go!

left: steamed broccoli rabe with garlic, feta stuffed olives, loads of grapes, mini bell peppers, celery.
right: cheddar cheese, ham, turkey, tomatoes, avocado.

Broccoli Rabe: or rapini. It’s basically a broccoli and spinach cross that’s slightly bitter. Steam it with garlic, olive oil, and salt and you have something yummy! It shrinks up a LOT in the pot so don’t be afraid of adding a whole bunch of this at once. It stores nicely in the fridge for about 3-4 days. I personally love to eat this on toast with a bit extra olive oil drizzled on top.

Feta stuffed olives: that good ol’ staple for my bento. I love the briney-ness that these give to the meal and are super convenient for a lazy bento maker like myself.

Grapes: just thrown in there. Nothing fancy or pretty. I could have sliced them in half or arranged them in their own silicon cups. But naaahhh…lazy! And tasty 🙂

Sliced mini bell peppers: I’ve seen these at almost every grocery store. There are 2 peppers here sliced in half. They come in a bag of multi-colored peppers (sweet, not hot). Just great to have on hand at all times.

Celery: I personally prefer the celery hearts, as they are a bit softer and sweeter (and less stringy). But they were out of those. 😦

Sharp cheddar cheese slice: doesn’t get much lazier or ugly as this. Just took a single slice of cheese and broke it into 3 pieces so it will fit around the box. Didn’t want the meat sitting directly on top of it or else it may get too soft. It’s a harder cheese or I would have rolled it up.

Deli sliced ham and turkey: what you do not see in this box that I used is Joseph’s flax wrap bread. It’s folded up and placed on top of the box to keep away from the food moisture. I placed the deli meat and avocado in this and made a wrap. It was a really nice and healthy lunch. Yes, I know deli meat isn’t the best thing. I ran out of chicken breasts which is what I was using (and forgot to take a picture).

Tomato: I didn’t use these in the wrap but wanted the pop of color and something to separate the avocado and meat. These made a nice side dish for the wrap.

Avocado: this was smeared on the wrap then put the deli meat on top (I ended up eating the cheese by itself but you could put that on the wrap too). There’s some lime juice on top to keep from turning brown.

Ground Pork and Quinoa Bento

Ground Pork and Quinoa Bento

left: multi colored quinoa, fried pork with ginger, garlic, and scallions.
right: salad, cream cheese and scallion stuffed mini bell pepper, rainer cherry, celery, avocado.

Diet time. Since I transferred to a new position at work, my schedule has been way different from what I am used to and haven’t been making many bento. Here’s to many more! This bento box is one of my newer ones and I love it for a nice portion control bento. It’s not too tiny, yet not massive like my other one.

Multi-colored quinoa: straight from Trader Joe’s, I’m getting more and more hooked on this grain. Really enjoying the texture and potential to flavor it however you want, similar to white rice. Going to try to use this or brown rice instead of white as much as possible.

Pan fried ground pork: remember this bowl of deliciousness? The pork was so good and I had some left over that I decided to have it on its own. You can find the recipe for that dish (or just the pork, if you choose) here on Cooking With Dog’s channel. The only difference between this and the original recipe is I added some of hot chili oil. The colors between the quinoa and pork were too monotone for my liking so I added some chopped scallions and a sprinkle of shichimi togarashi.

Salad: romaine lettuce, cucumber, and carrots. My lazy butt buys the pre-shredded carrots. Any way I can save time I go for it. Plus when kept in an air tight container they seem to last longer than a whole carrot (which tends to get bendy after a while. To get the flower shape on the cucumbers, I used something similar to a julienne peeler but with a wave pattern. Picked it up at the local Asian grocery store for about $5 or $6. Just peel the cucumber with the fancy peeler then slice like you normally would. I have a small bottle of peanut dressing that will be going with this.

Stuffed bell pepper: this is a small bell pepper stuffed with about 1/2 a teaspoon of low fat cream cheese (it’s not completely full). It looked like it could use some more color so I added chopped scallions on top. Going to make a blog post about how I always have scallions on hand. Stay tuned!

Rainer cherry: I’m all out of cherry tomatoes! NOOOOO!!! This little thing will be a sweet treat though. Love when these are in season and wish I could fit a ton more into this bento.

Celery: nothing fancy. Just one stick of celery for health, fill up space, and to act as a baran to keep the avocado in place.

Avocado: thinly sliced avocado with a bit of lime juice to keep it from turning brown.

New Ingredients Bento: Part 2

New Ingredients Bento: Part 2

left: avocado, cherry tomatoes, beets, cucumber, bell pepper, swiss chard with sesame oil and seeds.
right: rice, pan seared tofu with soy sauce and sriracha, panko shrimp, kabocha (buttercup squash) simmered in dashi stock

After receiving the Just Bento cookbook as a gift, I went through the pages for inspiration then set out food shopping. The first bento that was a result of this new discovery was delicious and satisfying. I happened to have some leftovers from that bento so this one didn’t take long at all.

As with most of my bento meals, I do not eat this entire thing in one sitting. Throughout the long work day there is a snack/lunch side and a dinner side. In this case the left container in this picture was a few snacks and the right was dinner. I did not finish everything on the right. The rice was very filling along with the squash. Will be packing this in a smaller box from now on.

Fresh, raw veggies: Cherry tomatoes (a huge staple for all my bentos), small cucumber (these are Persian cucumbers from Trader Joe’s), red bell pepper, sliced avocado (with salt and pepper). Ok, so avocado is a fruit. I personally love these cucumbers because they are small, mostly seedless, and you can eat the skin.

Marinated beets: These came pre-packaged like this in the produce section of the regular grocery store. They are tangy and if you like a strong vinegar taste, you will like these. This one is the balsamic flavor, but there were other flavors available.

Swiss chard: This one is a recipe from Just Bento and is a healthy addition to your bento. You can use MANY different kinds of greens for this recipe. Just pick what you like: spinach, swiss chard, arugula (which has a nice peppery flavor), bok choy, dandelion greens, pea shoots, and more! This counted as my salad for this bento (I try to have one in every meal).

Rice with umeboshi furikake: Furikake (seasoning) comes in many many different flavors. I just happened to have this one on hand because I used up the rest of my absolutely favorite, which has small rice crackers, seaweed, and salt. This one is still delicious and has a sour plum taste. I can’t eat plain rice anymore. Still trying to find more uses for furikake. It comes in either individual packets or glass jars and have seen some flavors at the regular grocery store. For more of a selection you should definitely check out your local asian market or order it online. Combining flavors can be fun too!

Pan fried tofu: I just threw some slices into a pan with sesame oil and chopped scallions, sprinkled on some shichimi togarashi (spicy powder mix), then topped with sriracha (spicy sauce). It’s healthy, flavorful, and a nice filler for bento. I personally love tofu in bento because you can do so much with it and slice to fit any empty space.

Kabocha: Recently introduced to this Japanese pumpkin, or buttercup squash and was surprised to find it in the local grocery store. You can slice it up and freeze it, according to Just Bento’s site. I used her recipe too. Cooking With Dog used this in her recipe as well. Would like to try it sometime (this recipe uses honey instead of dashi).

Panko shrimp: Saw this recipe in Just Bento’s cookbook (could not find it on the site). Bought a bag of large frozen shrimp, thawed them out, peeled, salt and pepper, coated in corn starch, then egg, then panko bread crumbs and fried in a pan with vegetable oil. Crispy and somewhat healthy. Wish I could make these in advance without the coating becoming soggy.

Filling Bento

Filling Bento

left: kiwi, avocado, cherry tomatoes, beets, cucumber, bell pepper, swiss chard with sesame oil and seeds.
right: pork patties with katsu sauce, kabocha (buttercup squash) simmered in dashi stock, rice with scallions.

I know I know, another HUGE bento. This is my lunch, dinner and snack. Fresh from grocery shopping. I was inspired to try things I have never tried before. Thanks to the hubby for this awesome bento book. The new items for me are kabocha (Japanese pumpkin) and collard greens.

Kiwi slices: just as you see.

Avocado: topped with salt, pepper, and shichimi (somewhat spicy pepper found at the Asian grocer).

Cherry tomatoes: once again, have these on hand if you are making bento on a regular basis. They are fantastic, pretty, and healthy space fillers. Also they go great with the avocado (think guacamole).

Red bell pepper slice: just filling some space here with tasty stuff. I  made stir fry the night before and didn’t use all the peppers. Bento bonus!

Whole mini cucumber: my newest addiction. I keep these in the fridge and snack on them all the time!

Beets: pre-packaged marinated in balsamic vinegar. These are very tangy, almost sour. Great texture and delicious.

Collard greens: recipe from Just Bento. Something I’ve never had before and it’s pretty tasty! Very healthy and I like being able to make it as spicy as I want.

Chicken tofu patties: my personal favorite, as you can make these in advance and freeze them. Recipe is from Just Bento. Sitting on top of a piece of romaine lettuce. I personally recommend putting anything oily or coated with sauce on either a piece of lettuce or cabbage leaf. Not only to keep things from dripping and sliding around onto your other food, but i honestly like eating it. Make a little pseudo lettuce wrap by putting a few leaves underneath. They are fantastic on their own, or you can pack a little sauce of soy, katsu, or sriracha.

Kabocha: I was really surprised to find this at my regular grocery store. It’s a winter squash, so you might see it pop up as fall arrives. It has a sweet flavor and a very nice texture. Not fibery or too squishy. I used the recipe from Just Bento.

White rice: Nishiki brand white rice with scallions and black sesame on top.