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| New news:
We've waited until May 20, just in case Jana may contact us, but haven't heard from her. So, went to random.org again, and came up with a new winner:
gotfortunecookies
So, congratulations gotfortunecookies, you are our new winner! Message me, and we'll work out the details.
<3
sheri
Old news:
Our lucky winner of the Shinzi Katoh water bottle chosen by random.org is entry #23, Jana! Thanks to everyone for entering! We'll try to have another giveaway soon. Jana, please message me with your address here on xanga, or email me at 'contact@iloveobento.com'.
Jana said...
This month we celebrated the 1 year anniversary of ILoveObento! How exciting! To celebrate, we'd like to host an international giveaway*. We'll be accepting entries until April 28, 2009, 11:59pm California time. Rules below. At the end of the giveaway, a winner will be chosen at random, and posted here. The winner will have to claim the prize within 10 days by emailing us name/address. The email address will be available at the time the winner is posted. We will ship this anywhere in the world that we can do so legally. This contest is void where prohibited.
Here's the scoop on the prize...
A nifty little 300ml/1.25cup water bottle by Shinzi Katoh. A little fawn wanders in the forest with blue butterflies. This is a $19.99 value.
Isn't it cute?
Blessings,
Sheri
Official Rules
1. All you do to enter is take a look at www.ILoveObento.com and tell us on this blog (a) what item you like best out of any category and (b) it's price. It's that easy.
2. You will have to check back on April 29, 2009 to see if you won.
3. Contest ends April 28, 2009, 11:59pm California time.
*It's really a "sell-away", because in order to make it perfectly legal in every state and country, we are charging a small fee. You will be billed .01¢, through paypal. If this is a problem, you can also use snailmail.
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Valentine's Day came and went here without me doing a single thing, well except making a special heart healthy dinner for everyone. I wanted it to be more special, but was only able to get the food made, and not much extra. My honey brought me my favorite color roses, aren't they beautiful?
 For the kids I made dessert, another gluten free experiment which, miraculously turned out well. It's a pink bar sugar cookie with ice cream and chocolate syrup. More gluten free cooking, meal plans and recipes to come. And a happy belated Valentine's Day to all!
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| Hi everybody!
I am so sorry to have taken such a long break. I've been busier than I thought I could be for the last few months. But I feel I may be able to do more food blogging soon. Maybe. By the way...does anyone out there have any experience or advice about feeding someone with Celiac Disease? We now have a tentative diagnosis for one of our boys. I must admit, the thought of trying to tailor two very different diets for two very different conditions in our family reduced me to tears. How could I possibly intertwine a diet for a heart patient and a diet for a Celiac sufferer? The answer is, I probably can't. I don't think I have the energy for it. But, we will see what happens! And thank you ahead of time for any advice or tips you have for a Celiac diet.
Love and blessings,
Sheri
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| Finally! I was finally able to pack our new Laptop Lunchbox for my husband. He is very attached to his usual low-fat lunch menu, and will not part with it easily.
Due to the gargantuan bag of spinach I bought a few days ago, and a huge box of mushrooms, we've been having lots of those two things. Last night was Frittata night.
Sheri's Low Fat Frittata
Olive or Canola Oil
1 Large White Onion, diced
3 Cups Sliced Mushrooms
1 Tablespoon Chopped Green Bell Pepper (gives my honey problems, or I'd use a whole one)
1 Fresh Tomato, diced
6 Cups Whole Spinach Leaves
1 Pint of Egg Substitute, or 8 eggs
1/2 Teaspoon Cajun Seasoning, you can sub a mixture of salt/pepper/red pepper
1/4 Teaspoon Garlic Powder or 1 Clove Fresh Garlic (miam miam!)
Add seasonings to egg substitute, and set aside.
Sauté the diced onion and sliced mushrooms for a minute or two, then add the bell pepper. Keep these things cooking, moving them every minute or two, for about 10 minutes on medium heat. When the onions are nice and dark brown, and the bottom of your pan is dark brown, add the diced tomato and spinach (with the rinse water still clinging to the leaves). The liquid from these will deglaze your pan bringing lots of flavor back into your veggie mixture.
Continue to cook, keeping the mixture moving, until the spinach is nice and wilted. Since I love one pan adventures (less cleaning!), I added my egg mixture to the pan and cooked it on low, covered. This did not take long, maybe 5 minutes?
When the bottom was pretty well set, I popped it under the broiler for a few minutes to firm up the top. All done!
Now, the times will vary, mostly depending on the size pan you use. My pan is giant, so the whole mixture was less than an inch thick when done. You could also transfer the mixture to a baking pan and bake it. I'll have to look up times for that if anyone is interested.
 So, he ended up with Frittata, Sliced Avocado sprayed with Balsamic Breeze Low Fat Salad Dressing, Applesauce with Dried Cherries, Baby Carrots with Cream Cheese dip*. *Low(er) Fat Cream Cheese Dip 8 ounces Cream Cheese, room temperature 1 cup Fat Free Sour Cream, room temperature Dried Dill Onion Powder Garlic Powder Salt Blend these ingredients together, tasting as you go!! If I had to guess on the seasonings, I would guess...1/4 Teaspoon of each. Enjoy! Sheri Wanna see my bento store? Click here. Or click here to go directly to the Laptop Lunchbox. | | |
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Many of you know, we try to be careful what fats we eat around our house. We love olive oil, canola oil, and flax seed oil (well...maybe not the taste, but the benefits of that one!). But other oils and fats we try to keep to a minimum. Like...no fried chips. For old people like me, it is easy to remember the days before tons of variety in low-fat foods. But now! So many fun and easy choices. We have really been enjoying baked Tostitos Scoops®. They only have 3g fat per ounce, thats about 14 chips! Since we love Mexican food, I thought I'd try these nachos for a bento. This is a great recipe for using leftovers, I know, because that's what I did!
Scoops® Nachos
Tostitos Baked Scoops
Pam Cooking Spray
Fat Free Refried Beans
Jalepeños, sliced...I didn't have any =(
Chopped tomatoes, drained
Queso Fresco
...Serve with
Avocado
Fat Free Sour Cream
Shredded Lettuce
Salsa
Spanish Rice
Pick out unbroken Scoops for your nachos, and place them on a baking pan. Spray lightly with Pam. This will help keep them a little crisper.
Heat the beans a little so they'll be easier to work with, the microwave is great for this. Place about a teaspoon of beans on each chip.
Top with a slice of jalapeño, and some chopped tomato. Try not to touch the chip with any liquid.
Using your fingers crumble some Queso Fresco on top of each nacho. This recipe only needed about 1 teaspoon of this wonderful cheese, about 1.75g fat. Place in 350º oven for about 20 minutes. Let cool before packing. These are great topped with shredded lettuce, chopped Avocado mixed with salsa, fat free sour cream, and served with Spanish Rice.
 Oh! AND...today is my one year Xanga birthday, and also my real birthday!! I turned 47 today, yay! I want to say how much I have truly appreciated the friends I've made here. Thank you for your friendship.
Love,
Sheri
Wanna visit my bento store? Click here.
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