Bento Box Healthy Lunch 9/30 (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.
MINI BLUEBERRY BLENDER MUFFINS
1 1/2 cups oats
1/3 cups nut butter of choice
2 ripe bananas
3/4 cup Greek yogurt
2 Tbsp honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
2 Tbsp water
1/2 cup blueberries
Preheat oven to 350°F.
Combine all ingredients (except for blueberries) in a blender until smooth.
Stir in blueberries.
Transfer the batter to a sprayed mini muffin tin and fill about ⅔ of the way full.
Bake for about 12 minutes, until a toothpick comes out clean.
Cool before enjoying and storing.
BUTTERNUT SQUASH LENTIL SALAD
1 cup lentils, cooked
1 cup butternut squash, cooked & cubed
1 small apple, chopped
3 Tbsp walnuts, chopped
2 Tbsp feta cheese
2 tsp olive oil
1 lime, juiced
2 Tbsp cilantro
1/2 tsp curry powder
1/2 tsp salt
Whisk together olive oil, lemon juice, cilantro, curry powder and salt.
Add remaining ingredients and toss to combine.
Chill and enjoy!
BEET & EDAMAME SALAD
2/3 cup beets, cooked & chopped
1/3 cup edamame
1/3 cup shredded carrot
2 Tbsp pepitas
2 Tbsp crumbled goat cheese
1 tsp olive oil
2 Tbsp fresh basil
pinch of salt, to taste
Toss all ingredients together and mix to combine. Season to taste.
Music from this episode: Ocean Swell 3, Martin Felix Kaczmarski