UPC‘s Cooked Ham and Rutabaga Chips Bento Box
First, a bit of news: One of the news pieces that I enjoyed and shared over Twitter (I think I may have found it on Twitter too – so it might be a retweet) was featured, for good reason, in the Health section of Peter Collins’ daily Paleo update post. Go take a look at the daily update post of his, in general. And definitely pop down to the Health section, and see the article that I shared with him!
The daily update post can be found here: paper.li/PeterTCollins/1329731379
I love seeing positive news posts about Paleo. And anytime I can, I make sure to share them!
It’s already been a great day. You know the feeling you get when you wake up just knowing that “Today is going to be a great day!” – you roll over, make yourself a coffee in your French Press coffee maker, and you smile, enjoying the wafting aroma of the coffee as you slowly take your sips from the cup. For me, this was true this morning even though I wake up and make coffee before the sun comes up. Well, at least most of the year. Today is going to be a good day for me. I just know it!
My Bento Box lunch today is one of the simplest and easiest lunches I’ve made. It was quick: it took me 20 minutes, or less, to make lunch for both myself and my wife. And more importantly, I know it’s going to be great! I love the home-fried Rutabaga chips; they’re tart and delicious. I really enjoy a good cooked ham. And salad is nearly my most constant companion!
UPC’s Cooked Ham and Rutabaga Chips Bento Box; What you’ll need:
- 1 lb “Petite Cooked Ham” (or make a cooked ham the night before with a full-sized ham)
- 1 medium Rutabaga
- Salad Fixin’s:
- Favorite Mixed Salad (this one is “Mixed Red and Green Baby Romain”)
- 1 medium Zucchini, chopped
- 4-6 Crimini Mushrooms, sliced
- 1 medium Avocado, sliced
- 2 tablespoons Olive Oil (I used avocado oil today)
- Optional: 2 tablespoons Balsamic Vinegar
Cook and Prep time: 20 minutes
1. Turn on the oven to 450.
2. In a baking pan, lightly spread coconut oil to cover the pan.
3. Distribute the rutabaga slices on the pan and put the pan in the oven.
Note: There’s no need to wait for the oven to get up to temperature.
4. In a pot, add the petite ham, 1 cup of water, and any flavorings you would like on the ham.
5. Cook the ham on high heat.
6. Begin preparing the salad by chopping the lettuce (if you prefer it chopped) and the vegetables.
7. After about 8 minutes of cook time, flip all of the rutabaga chips, and put them back into the oven.
8. After about 10 minutes of cook time, turn the heat off on the petite ham. Let it continue to sit in the pot to cool.
9. Continue to prepare the salad.
10. After 16 minutes of cook time, pull the rutabaga chips out of the oven and let them cool.
11. Pull the ham out of the pot and slice long ham-slices off for your lunch.
12. Once your rutabaga chips are cool enough, assemble all of your lunch ingredients together in your Bento Box.
- Do you ever get that “I’m going to have a great day!” feeling when you wake up?
- If so, how does it turn out for you?
- What kinds of lunch foods do you bring with you for lunch?
- Do you separate them all out like I have in my Bento Box lunches?
- Do you jumble them all together, like I do when I do Hot&Cold Salad meals?
- What are your favorite lunch meats? Greens? Other ingredients?
- Do you eat the same or differently if you’ve worked out that morning?
- Do you eat differently if you’re going to work out in the evening?