Bento Box Healthy Lunch 6/30
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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 shares the first seafood recipe of the series, along with some vegetarian and vegan components, too!
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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.
STUFF From this video:
► Bento Box: amzn.to/2huhKly
CREAMY TUNA SALAD STUFFED PEPPERS
1 5 oz can tuna
1 Tbsp mustard
2 Tbsp Greek yogurt
1 Tbsp hummus
2 Tbsp sundried tomatoes, chopped
2 green onions, chopped
salt & pep, to taste
6 mini peppers
Drain water from tuna can and transfer tuna to a bowl.
Add in remaining ingredients (except for peppers) and mix to combine, seasoning to taste with salt & pep.
Slice one side of the pepper off lengthwise to create a cavity.
Spoon the tuna salad into the peppers.
1 15 oz can chickpeas
2 tsp olive oil
1/4 tsp salt
1 tsp chili powder (or other spices)
Preheat oven to 375°F.
Drain and rinse your chickpeas, then dry them off between paper towels. Don’t worry if some of the skins pop off.
Toss the chickpeas in the olive oil, salt and chili powder.
Transfer to a baking sheet lined with parchment and sprayed.
Bake 30-40 minutes, tossing once or twice.
Allow to cool, as they will continue to crisp up.
GREEN BEAN & TURKEY BACON SALAD
1 1/2 cups green beans
3 slices turkey bacon, chopped
1/4 cup onion, chopped
3 Tbsp walnuts, chopped
1 lemon, juiced
1 Tbsp grainy mustard
2 tsp olive oil
1/4 tsp red pepper flakes
1 tsp garlic, minced
Slice the ends off of the green beans and cut them into pieces (about 1”-1 1/2” each).
Add beans to a pot of boiling water and blanch for 2-3 minutes.
Remove with a slotted spoon and transfer to an ice bath for a few minutes to stop the cooking process.
Whisk together lemon juice, mustard, olive oil, red pepper flakes, and garlic to make your dressing.
Add blanched beans, bacon, onion, and walnuts, tossing to coat.
Lasts 3 days in the fridge.
Music from this episode: Just Wanna Be There 2, Thom Franck/Jamie Elder