Between crazy studio hours and my touring schedule, sometimes eating right can be hard. My latest solution is to pack a bento box full of energy boosting power foods! These three recipes go very well together or can be served singularly as side dishes. For the coolest bento boxes check your closest Japanese market. I bought these in NYC at Sunrise Mart on 9th street near 3rd Avenue (4 Stuyvesant St Fl 2. New York, NY 10003).

Green Lentils

Ingredients:

-1 cup green lentils

-1 cup vegetable broth

-2 cups water

-1 bay leaf

-pinch of Himalayan salt

-¼ sweet onion, finely chopped

-1 tablespoon coconut oil

-1 teaspoon fresh or dried thyme

-2 tablespoons red wine vinegar

-1 teaspoon dijon mustard

-salt and pepper to taste

Instructions:

1) Bring water, vegetable broth, bay leaf, and salt to a boil. Add lentils and simmer until soft, 10-15 min. Set aside.

2) In a pan sauté coconut oil and onions until soft. Add sauteed onion, red wine vinegar, thyme, dijon mustard and salt and pepper to taste to lentils. Enjoy!

Red Quinoa and Peas

Ingredients:

-1 cup frozen organic sweet peas

-2 cups vegetable broth

-1 cup red quinoa

-1 tbsp chopped parsley

-salt and pepper to taste

Instructions:

1) Bring vegetable broth to a boil. Add quinoa and simmer for 15 minutes until fluffy. At 10 minutes add frozen peas.

2) Remove quinoa from heat, add parsley and salt and pepper to taste. Enjoy!

Almond Curry Butternut Squash

Ingredients:

-1 medium butternut squash, peeled and diced into small cubes

-2 tbsp coconut oil

-1 cup vegetable stock

-½ sweet onion, diced

-¼ cup cilantro, chopped

-1 tbsp curry powder

-½ tsp coriander

-½ tsp turmeric

-½ tsp ground ginger

-1/8 tsp cayenne pepper

-1 ½ Cup vanilla almond milk

-salt and pepper to taste

Instructions:

1) Sauté coconut oil and onion until soft. Add in butternut squash and sauté for 5 minutes on medium heat.

2) Add in vegetable stock and simmer for another 5 minutes. Add in the almond milk and remaining spices and simmer on low for 10-15 more minutes until the squash becomes tender.

3) Add in cilantro and salt and pepper to taste. Enjoy!