Using Bentgo for Meal Prep
Kadilyn Sauders is a new mother, farm owner and constant traveler. Here she shares creating a few of her simple, go-to meals in her Bentgo. There are countless reasons to support local farms from simple from-the- earth food with no artificial flavors or ingredients to the local economic support that can be given to these businesses. Overall, understanding and appreciating where our food comes from is key to sustainability.
As a stay at home mom of a 5-month old and the main caretaker of our small farm, I often find that while caring for everyone else my personal care tends to fall to the wayside, especially when it comes to breakfast. In between changing dirty diapers, nursing, and tenderly preparing from scratch my animals’ food, my own nutrition seems to be all but forgotten until my stomach is rumbling so loud it could rival a jet plane and I can barely see straight I’m so hungry.
The main reason I don’t eat breakfast is because I find myself so caught in chores in the mornings I don’t want to take the time to prepare myself something. The thought occurred to me that, what if I already had something prepared, something so easy I could just toss it in a pan in between my running in and out of the kitchen in the morning. That’s where the Bentgo Lunchbox comes in; it’s a one unit solution to solving those hunger pangs.
I seem to have the most amount of time in the evenings, so before bed I whisk myself up a couple of eggs in the bottom tray of my Bentgo box. I then prepare all the mix-ins that I’m craving to include with the egg, and portion those into the top compartments. And voila! Done. I close the box and tuck it away in the fridge overnight. I even go so far as to place a pan on the stove top before heading to bed. The next morning all that is needed is to turn the stove on, dump the contents of my Bentgo into the pan, and BAM! Suddenly mom gets to enjoy breakfast too! Five minutes of prep before bed is all that is needed, and my convenient Bentgo box allows me to enjoy the most important meal of the day.
Enjoy the simple breakfast recipe!
- 2 farm-fresh scrambled eggs
- ½ cup of spinach
- ¼ of mushrooms
- ¼ of shredded cheese
Simply preheat a non-stick pan with about a tablespoon of butter (olive oil or similar will work too, I just prefer the taste with butter. For the healthier option, go with olive oil), combine all the ingredients, and cook for approximately 3 minutes, occasionally stirring the eggs so the bottoms don’t burn. Because eggs cook quickly I am not concerned about over cooking the spinach, however if you prefer that fresh crunch you could always throw this ingredient in once the eggs are done.
Bonus Tip: We live in a beautiful haven, but about 45 minutes from the nearest town, and so we travel often. The Bentgo box also makes for a convenient storage for healthy road snacks. I enjoy fresh fruit, and on a 45 minute drive my fruit has always conveniently stayed cold in the box. This simple little snack medley here consisted of apples and pears in the top compartments, and a blend of pumpkin seeds, honey roasted chickpeas, and organic cheese crackers on the bottom.
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