Monday, May 2, 2011
Low sodium bento
I've been doing lunch bento boxes for maybe 6-8 months now. Not all the time, and they're not always photo-worthy. But this week's quasi-Italian bento turned out fairly well.
Red pepper & smoked zucchini salad: 10-20mg sodium
Low sodium meatballs: 100mg
Fresh mozzarella (2oz): 90mg
Low sodium pasta sauce: 15mg
No recipes yet, the meatballs are going to need quite a bit of tweaking before I'm satisfied with them. I used to use the South Beach greek meatballs recipe (as illustrated by Kalyn's Kitchen), but of course, that quantity of feta is out of the question these days.