Bento Box Healthy Lunch 19/30
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Here’s the next bento box lunch idea of the series! New videos every day this month!! Omit the pepperoni on those pizza kebabs for a vegetarian lunchbox!
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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.
5 mozzarella cheese balls
5 turkey pepperoni
1/8 green bell pepper, chopped
5 cherry tomatoes
5 black olives
2 Tbsp marinara, for dipping
Add all ingredients to skewers as desired.
Serve with marinara dipping sauce on the side!
ORZO VEGETABLE PASTA SALAD
2 1/2 cups cooked orzo
1 15 oz can chickpeas
2 cups cherry/yellow tomatoes, quartered
1/4 cup kalamata olives, chopped
1/2 cup feta cheese
3 Tbsp parsley, chopped
1/2 cup red onion, diced
1 cup cucumber, chopped
3 Tbsp olive oil
1 lemon, juiced
2 Tbsp red wine vinegar
1 clove garlic, minced
salt & pep, to taste
Whisk together olive oil, lemon juice, red wine vinegar, garlic and salt & pep to make dressing.
Add remaining ingredients and toss to coat.
Season to taste.
additional preferred seasonings
Preheat oven to 225°F.
Thinly slice zucchini using a mandolin, carefully.
Pat dry (as dry as possible!) between paper towels.
Transfer to a baking rack on top of a baking sheet lined with foil or parchment. Be sure to not overlap the chips.
Spray chips with cooking spray and season with salt and garlic powder, or additional spices.
Bake for about 2 hours, until chips have shrunk and crisped.
Lasts 2 days, best served same day.
FRUITY SUSHI SAMMIES
1 slice bread
1 Tbsp cream cheese
2-3 strawberries, sliced
1/4 banana, sliced
Slice off the crust of the bread and use a rolling pin to roll the bread out flat.
Spread cream cheese on bread, then layer slices of strawberry and banana in a single layer.
Tightly roll up the bread, sealing closed with the cream cheese.
Use a serrated knife to slice the bread into sushi pieces. Enjoy!
♫ Music from this episode: Stella Catwalk, Martin Felix Kaczmarski