Hello Jello!


This is a lunch time post! And today I'll share a tiny little piece of information that will allow you to jello most anything! I'm constantly experimenting in my kitchen, and when I find that perfect ratio of ingredients that works over and over again, I feel like a door of new food possibilities opens in front of me. In this bento box, I packed one of my husband's favorites: omurice. Yes, it's an omelette with rice, but no, it's not a regular omelette at the same time. 

Unlike a regular omelette, ingredients are not mixed and cooked with the eggs and then folded in a half circle, it's more like an egg crêpe that goes on top of chewy ketchup rice. There's of course tons of variations to this dish, making it a versatile option where you can adjust the ingredients to your liking. I use tomato puree instead of ketchup as the rice sauce, for example, to cut down a bit of the sweetness. 

You can find Ochickeron's recipe here and Cooking with Dog's recipe here. I love both of these channels! They not only have great yummy recipes you should try but and they have lovely hosts as well.


Omurice with cheese bear

Kale and jalapeños


Almond milk gelatin

Roasted scallions and cheese-filled bell peppers



And now here's my advice on how to make your own gelatins:

I don't like boxed gelatin because it is usually sugary and packed with artificial colors and other weird ingredients, so I always have a bag of unflavored gelatin in the pantry. You can get it in tiny packs inside a box from the supermarket or buy it in bulk at your local market (or there's always amazon for that). The ratio that always works for me is this:

1 tbsp gelatin powder PER 1 cup of liquid

That's it! You must let it sit on a cold liquid first for at least a minute (for it to bloom) and then you should proceed to heat it all up in a saucepan, or have half the liquid cold for it to bloom and then pour in the rest of the liquid hot. For this simple almond gelatin, for example, I'll list my ingredients and cooking directions.




  • 1 cup Almond milk (I use unsweetened)
  • 1 tbsp Unflavored gelatin
  • 1 tbsp Sweetener (sugar, honey, vanilla extract, a bit of everything; or skip it all together if you use vanilla almond milk)



  1. Place cold milk in a saucepan and sprinkle gelatin on top. Let it sit for at least 1 minute.
  2. When gelatin blooms, place saucepan over low heat and slowly stir together until gelatin dissolves. You can add the sweetener at this stage and mix it until completely dissolved.
  3. Remove from heat and pour the mixture into cups or gelatin molds.
  4. Refrigerate for at least 2 hours or until firm. Overnight is recommended.

And there you go! You can add your preferred milk or juice, toss some fruits, nuts or whatever you fancy and turn it into a delicious gelatin. You'll see how good fruit gelatin is compared to the regular jello boxed version, and you can adjust the sweetness to your liking!

I'll be back later this week with the rest of the Japan adventure, until then, have a wonderful day!