Bento Box Healthy Lunch 16/30
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Here’s the next bento box lunch idea of the series! We’ve got one coming EVERY single day the rest of the month! Today’s box has another seafood dish, with some additional vegan and vegetarian 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.
AVOCADO SHRIMP SALAD
2 avocado, cubed
3 tomatoes, chopped
1/2 cup red onion, chopped
1 lb mini salad shrimp, cooked
1 cup corn
pinch of salt & pep, to taste
1 lime, juiced
1 tsp olive oil
1 Tbsp cilantro, chopped
Mix all ingredients together, tossing lightly to avoid mushing up the avocado cubes.
Season to taste with salt & pep. Enjoy!
1/2 cup pesto
(I use the Mind Over Munch low-fat vegan pesto, video here: bit.ly/2hy9TF6)
1 Tbsp olive oil
1 lb package of whole-wheat gnocchi, cooked
1 cup cherry tomatoes, quartered
1/4 cup kalamata olives, chopped
3 Tbsp fresh basil, to taste
2 Tbsp pine nuts
1/2 lemon, juiced
Mix all ingredients together.
Season to taste with salt & pep, and basil. Enjoy!
♫ Music from this episode: Fall In Love by Marc Jackson Burrows / Elliot Devine-King