Bento Box Healthy Lunch 24/30 (Vegetarian)

Bento Box Healthy Lunch 24/30 (Vegetarian)

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Here’s the next bento box lunch idea of the series! 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.

STUFF From this video:
► Bento Box: amzn.to/2huhKly
► Bento Box Side Container: amzn.to/2iNtqPP
► Breville Food Processor: amzn.to/2io3q0R
► Gummy Molds: amzn.to/2hGgEGC

VEGGIE RANCH QUESADILLA
Ingredients
1 tortilla
1 oz shredded cheese
1/4 of a red bell peppers, cut into strips
1/4 cup zucchini, sliced
1/4 cup mushroom, sliced
1/4 tsp olive oil

RANCH DIP:
1/2 cup Greek yogurt
1 Tbsp milk
2 tsp lemon juice
1/2 tsp onion
1/2 tsp garlic powder
3/4 tsp dried dill
2 Tbsp chives, chopped
1 Tbsp parsley, chopped
salt & pep, to taste

Procedure
Mix ranch ingredients together, seasoning to taste. Set aside.
(This ranch is great for dipping veggies, too!)
Sauté vegetables in olive oil over medium heat until tender.
Spread ranch on tortilla, then add veggies and cheese to half.
Fold tortilla in half and transfer to a sprayed skillet over medium-high heat.
Cook 4-5 minutes on each side, until golden brown.
Enjoy! If packing for later, allow to cool before cutting into wedges.

BBQ QUINOA SALAD
Ingredients
3 cups (555g) quinoa, cooked
1 stalk celery, chopped
1 red bell pepper, chopped
1 cup (175g) corn
3/4 cup (10g) parsley, chopped
1/3 cup (80g) BBQ sauce (lower sugar)
1/3 cup (85g) Greek yogurt
(or coconut milk yogurt for vegan)
2 tsp apple cider vinegar
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin

Procedure
Mix together BBQ sauce, Greek yogurt, apple cider vinegar, chili powder, garlic powder and cumin. Season to taste and add salt if desired (this will vary based on the type of BBQ sauce you choose).
Add quinoa, celery, bell pepper, corn and parsley to “dressing,” then toss lightly to coat.
Enjoy!

STRAWBERRY MANGO GUMMIES
Ingredients
1 cup strawberries, fresh
1 cup mango, fresh
1/3 cup sweetener
2 packages (1 oz, 30g) gelatin,
dry powder, unsweetened (use plant-based if you prefer for vegan)

Procedure
Blend strawberries and mango chunks together in a food processor or blender, and let it run until extremely liquidy and smooth.
Strain through a nut milk bag to get only the juice (you should have about 1 cup of juice). You can discard the pulp or save it for smoothies.
Add juice and sweetener to a saucepan over medium-low heat. Whisk in gelatin.
Heat the mixture for 2-3 minutes, whisking CONSTANTLY until the gelatin and sugar dissolve. If you’re worried it isn’t working, keep going—it will work!
Pour mixture into mini silicone molds and refrigerate until chilled (about 1 hour).
Lasts 4-5 days in the fridge.

♫ Music from this episode: In The Dead Of Night 2, Julian Emery / Cenzo Townshend / James Irvin

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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