Bento Box Healthy Lunch 11/30

Bento Box Healthy Lunch 11/30

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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 a lighter take on PF Changs lettuce wraps, along with many other 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.

STUFF From this video:
► Bento Box: amzn.to/2huhKly
► Melon Baller: amzn.to/2iQQXiy

ASIAN TURKEY LETTUCE WRAPS
Ingredients
1 lb turkey breast, lean
1 cup onion, chopped
2 cloves garlic, minced
1 tsp olive oil
1/2 tsp salt & pep
1/2” piece of ginger, grated
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp rice wine vinegar
2 tsp sesame oil
1 8-oz can water chestnuts
4 green onions , chopped
1/4 cup peanuts
lettuce leaves for serving

Procedure
In a skillet over medium heat, sauté onions, garlic and turkey breast in olive oil, until turkey is cooked through and onions are translucent and soft. Season with salt & pep.
Stir in ginger, soy sauce, hoisin sauce, rice wine vinegar, sesame oil, water chestnuts, and green onion. Cook for 1 minute.
Remove from heat. Stir in peanuts and season to taste.
Serve in lettuce wraps.

BLACK RICE SALAD W/ AVOCADO & MANGO
Ingredients
2 cups (400g) black rice, cooked
1 cup (165g) mango, chopped
1 15 oz can (425g) black beans
1/3 cup (50g) red onion, chopped
1 avocado, cubed
1/4 cup (65g) Greek yogurt
1 lime, juiced
1 lemon, juiced
2 Tbsp cilantro, chopped
1/2 tsp cumin
1/4 tsp salt & pep

Procedure
Whisk together yogurt, lime and lemon juices, cilantro, cumin and salt & pep. Season to taste.
Add remaining ingredients and toss lightly to coat. Be sure to not mush up your avocado! Enjoy!

CAULIFLOWER FRIED RICE
Ingredients
1 tsp olive oil
3 cloves garlic, minced
1/2 cup onion, chopped
2 cups mixed
vegetables, frozen
1 cup brown rice, cooked
1 1/2 cups cauliflower rice
2 Tbsp soy sauce
1/2 tsp sesame oil
1/4 tsp salt
1/8 tsp pepper
2 stalks green onion, chopped

Procedure
In a large saucepan, sauté garlic and onion in olive oil until translucent.
Add frozen vegetables, cauliflower rice and brown rice, then sauté until heated through (around 5-7 minutes).
Add soy sauce and sesame oil, then season to taste.
Add green onion and toss.
Enjoy!

♫ Music from this episode: Binary Power, Tom Peters / Gavin Harrison / Lorenzo De Feo / Remy Mallett

Mind Over Munch Team:
Alyssia (instagram.com/mindovermunch)
Christian (twitter.com/christianlopetz)
Joe – film/editing (YouTube.com/MegaByteFilms)
Nadia (instagram.com/mc-haiku)

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