Bento Box Healthy Lunch 5/30 (Vegetarian)
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Here’s the next bento box lunch idea of the series! We’ve got one coming EVERY single day this month, so get excited! Today’s box is vegetarian, with many vegan components!
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BENTO SERIES INFORMATION
In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like.
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¼ cup oats
½ cup egg whites
¼ cup cottage cheese
1 tsp baking powder
½ tsp vanilla extract
1–1 ½ Tbsp coconut flour
pinch of salt
1/3 cup blueberries
Mix your ingredients (except for berries) in a blender until well combined.
Adjust consistency to a normal pancake batter consistency, using more flour or water accordingly. (The coconut flour is just a thickener in this recipe. Regular flour is fine as well, although you may need more.)
Preheat griddle or skillet.
Add your batter to the sprayed skillet, and top with a few blueberries. I made mini for these, but any size will do!
Allow to cook for a few minutes, until set on the bottoms and edges and beginning to bubble. Flip!
Allow to cook another minute or two before serving. Cool before storing for later.
CUCUMBER HONEYDEW SALAD
1 cup honeydew, chopped
1 cup cucumber, chopped
2 Tbsp red onion, diced
3 Tbsp feta cheese
1 lime or lemon, juiced
1 Tbsp dill weed, chopped
½ tsp poppy seeds
pinch of salt
Whisk together lemon juice, dill weed, poppy seeds and salt.
Add other ingredients and toss lightly to coat.
Chill and serve!
CHUNKY MONKEY BLENDER MUFFINS
3 cups oats
½ cup chunky peanut butter
1 ripe banana
1/3 cup maple syrup
1/3 cup cocoa powder
1 tsp vanilla extract
1/2 tsp salt
1 1/2 tsp baking soda
2 cups water
1/2 cup dark chocolate chips (dairy-free for vegan)
Preheat oven to 375°F.
Combine all ingredients (except for chocolate chips) in a blender until smooth.
Stir in chocolate chips, reserving a few tablespoons for topping.
Transfer the batter to a muffin tin, sprayed or lined with liners, and fill about 2/3 of the way full.
Bake 20-25 minutes, until a toothpick comes out clean.
Cool before enjoying and storing.
POMEGRANATE SPINACH SALAD
1 cup spinach
3 Tbsp red onion, sliced
1/4 cup carrot, chopped
2 Tbsp crumbled goat cheese
1/4 cup pomegranate seeds
1/2 tsp olive oil
2 tsp balsamic vinegar
Whisk olive oil and balsamic vinegar together.
Add remaining ingredients and toss to coat.
Serve or save for later!
♫ Music from this episode: Dirtbox, David O’Brien