Bento Box Healthy Lunch 13/30 (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 CUCUMBER CREAM CHEESE SAMMIES
4 slices cocktail bread
4-8 thin cucumber slices
4 tsp cream cheese
Spread 1 tsp of cream cheese on each slice of mini bread.
Place cucumber slices on two of the mini breads, and place the remaining bread slices on top to complete the sandwiches.
Slice in half and enjoy!
CREAMY PESTO POTATO SALAD
2 cups fingerling potatoes
1/3 cup Greek yogurt
2 Tbsp pesto
(I use the Mind Over Munch low-fat vegan pesto, video here: bit.ly/2hy9TF6)
1 lemon, juiced
2 Tbsp parsley, chopped
1/4 tsp salt & pep, to taste
1/4 cup cherry tomatoes, quartered
1/2 cup frozen green peas, thawed
2 Tbsp red onion, diced
2 Tbsp pine nuts
Cut fingerling potatoes into 2-3 pieces each. Add to a pot of water. Bring to a boil, turn down to a simmer and cook until firm, but so you are able to pierce with a pairing knife (around 10 minutes). You don’t want these TOO soft or they will turn to mush. Drain water and set aside to cool for a few hours.
When ready to prep the salad, whisk together yogurt, pesto, lemon juice, parsley and salt/pep. Adjust seasoning to taste.
Add potatoes, tomatoes, peas, onions and pine nuts to the dressing, then toss to coat.
Chill and enjoy!
FIESTA CORN SALAD
1 15 oz can corn
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 roma tomato, diced
2 Tbsp cilantro, chopped
1 lime, juiced
1/2 tsp cumin
1/4 tsp salt
Toss all ingredients together and mix to combine. Season to taste. Enjoy!
Watch video here: bit.ly/2itQVko
1 cup unsweetened shredded coconut
¼ cup egg whites
2 Tbsp granulated sweetener
Preheat oven to 350°F.
Combine sweetener with egg whites. Add in coconut flakes. Mix to combine.
Use a 3-4 tsp sized cookie scoop to scoop out macaroon mounds, ensuring they are compact. (Fight the urge to squeeze out all of the egg white when compacting the shreds. That egg white is essential to the macaroons holding together and browning!)
Transfer mounds to a baking sheet lined with parchment paper and sprayed.
Bake for 10–15 minutes, until golden brown! If they start to brown more on the bottom than the top, turn up the broiler for a quick second. (But keep an eye on them because they will burn quickly!)
♫ Music from this episode: Sentient Man, Jason Pedder / Ashley Barnes / Douglas Brown / Daniel Hayden