Learn how to make 3 NEW lunchbox ideas using leftovers! Special thanks to Monbento for sponsoring and collaborating with me on this video! #AD #Lunchboxideas #entertainingwithbeth
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THE RECIPES:
CHOCOLATE BANANA BITES
Makes 35 Bites
INGREDIENTS:
1 very ripe banana, mashed
2 tbsp (30ml) maple syrup
2 tbsp (30ml) coconut oil
2 tsp (10ml) vanilla extract
¼ cup (30g) gluten-free flour
¼ cup (30g) of almond meal
½ tsp (2.5ml) salt
½ tsp (2.5ml) baking powder
⅓ cup (30g) old fashioned oats
⅓ cup (30g) unsweetened coconut flakes
¼ cup (40g) mini semi-sweet chocolate chips
¼ cup (50g) dried cherries
METHOD:
Preheat oven to 350F (175C).
In a large bowl mash banana, add syrup, coconut oil, and vanilla extract. Stir to combine.
In a small bowl combine the flour, almond meal, salt, and baking powder. Whisk to combine. Add flour mixture to the banana mixture, stir to combine.
Then add the oats, coconut flakes, chocolate chips, and dried cherries. Stir to combine.
Line a baking sheet with parchment paper. Scoop out dough with a 1” (2.5cm) mini ice cream scoop.
Bake 17 minutes or until golden brown.
HAM & CHEESE LUNCH STRATA
Makes 6
INGREDIENTS:
8 eggs
½ cup (120ml) heavy cream
1 tbsp (15ml) chives, minced
1 tbsp (30ml) dill, minced
2 slices sandwich bread, cubed
1 slice ham, diced
2 tbsp (30ml) Swiss cheese, grated
METHOD:
Preheat oven to 375F(190C). Spray 6 (1/2 cup (120ml) ramekins) with baking spray very well. Place on a sheet pan.
In each ramekin, equally distribute the bread cubes, ham and 1 tsp of the cheese.
In a large bowl combine the eggs the cream, and herbs. Whisk well. Transfer mixture to a small pitcher and pour the custard into the ramekins until the bread soaks up the mixture and the ramekin is almost all the way full.
Bake for 35 minutes, Bread and egg will rise very high but will then deflate as they cool.
Serve immediately or allow to cool and refrigerate until ready to pack for lunch!
BALSAMIC DRESSING
INGREDIENTS:
1 tsp (5ml) Dijon Mustard
1 tbsp (15ml) Balsamic Vinaigrette
4-6 tbsp (60ml-90ml) of Grapeseed oil
1/2 tsp (2.5ml) of honey
1 tsp (5ml) fresh chives
Salt and pepper to taste
METHOD:
In a small bowl, whisk together the mustard and the vinaigrette, then slowly add the oil whisking all the while until an emulsion forms and dressing thickens. Add 4 tbsp (60ml) for a tart vinaigrette 6 tbsps (90ml) for a more mellow vinaigrette.
Then add the honey and chives. You can also add a little bit of water to thin the dressing if desired or keep as a thicker dressing without the water.
Keep refrigerated until ready to use.
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ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!