Like a growing number of folks across the world, I pack a bento-style lunch box almost every day for work.
It's cheaper than eating out by far, and even cheaper than prepackaged frozen gluten-free meals. And considering I do as much "pre-cooking" of things on sunday, it's usually just an affair of slapping everything in (artfully :D) into my lunchbox (for fantastic examples of lunchboxes, see Maki's Just Bento, and Pikko's Adventures in Bentomaking, both on the sidebar. Mine aren't quite so aesthetically pleasing as of yet ;D)
The other good thing, obviously, is having complete control over what I'm eating, so it definitely cuts down on accidental gluten exposure ^.^;
One of my favourite veg to put in my bento is green beans (and brussel sprouts. Strangely, bentomaking has taught me to like sprouts 0.o) and I wanted to share my favourite dressing for them!
1 TB Grainy mustard
(I love mustard. The sharper and the grainer the happier I am. None of this yellow stuff in the squeeze bottle for this girl)
1 TB Tamari
(If you're unfamiliar with tamari, it's essentially soy sauce sans wheat. It's delicious and savoury and can be found in the Asian food section of most larger groceries)
1/2 TB mirin
(Mirin... is kind of the Japanese equivalent of cooking sherry ;D. If you can't find mirin in your grocery -it'd be with the tamari above- then your preferred vinegar should go here!)
1/2 tsp dry mustard (optional- for mustard lovers ^.~)
I usually mix the above ingredients in a smallish screw-top rubbermaid container. Each morning, I take some green beans that I steamed earlier in the week, cut them in half and bung them in the container.
Microwave for about 30 seconds, to heat everything up so the dressing really gets into the beans, and then put the beans in my lunch and the container of dressing in the fridge for use tomorrow :D
Easy, see? ^.~