Bento Box Healthy Lunch 22/30
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Here’s the next bento box lunch idea of the series! We’ve still got over a week left! Omit bacon for a completely 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.
ENGLISH MUFFIN BREAKFAST SAMMIE
Watch the video: bit.ly/1DuOQ9D
turkey bacon slice
1 slice of cheese, thin
1 tsp ketchup
Make a fried egg (or scrambled egg patty if preferred) for your sandwich. Add cheese on top to melt while it’s warm.
Spread ketchup on one side of the English muffin.
Layer egg patty and turkey bacon on English muffin, then add the top to create your sandwich.
Enjoy! Delicious warm or room temperature.
Lasts 2 days in the fridge, best served same day. (Can be frozen for up to 2 months.)
If you do freeze it, it’s best eaten warm rather than just thawed.
SWEET POTATO SALAD
4 sweet potatoes, cubed & cooked
1/3 cup red onion, chopped
1 apple, chopped
1 cup grapes, quartered
1/4 cup raisins
1/4 cup slivered almonds
1/2 cup Greek yogurt
1 Tbsp lemon juice
1 tsp honey
2 Tbsp parsley, chopped
½ tsp salt & pep, to taste
Whisk together yogurt, lemon juice, honey, parsley and salt & pep as your dressing.
Add other ingredients and toss to coat. Season to taste. Enjoy!
VEGGIE PACKED EGG MUFFINS
1/2 cup egg whites (or sub 2 additional eggs)
1 cup mixed veggies, diced (I used onions, zucchini, & red bell pepper)
1/3 cup cheddar cheese
1/4 tsp garlic powder
1/4 tsp salt & pep, to taste
Preheat oven to 350°F.
Whisk together eggs, egg whites, vegetables and spices, then transfer to a sprayed mini muffin tin. Sprinkle cheese on top.
Bake 15-20 minutes, until cooked through and lightly browned.
Allow to cool and enjoy!
♫ Music from this episode: Mr DJ, Marc Jackson Burrows/Chris Bangs