Bento Box Healthy Lunch 27/30
Bento box #27! This healthy pescatarian lunch pairs avocado crab salad with mini waffles, & fruit salsa with homemade cinnamon chips! Easily made vegetarian or vegan. Just 3 Bento Boxes to go in our series!
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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 CRAB SALAD
12 oz blue crab crabmeat
1/4 cup red onion, chopped
2 Tbsp cilantro, chopped
1/3 cup cherry tomatoes,
1 tsp olive oil
1 lime, juiced
3 Tbsp Greek yogurt
1/2 tsp salt & pep
1/2 tsp cumin
Mash avocado with a fork or masher.
Drain crabmeat and add to avocado, along with all other ingredients.
Mix together and season to taste. Enjoy!
SPIRALIZED BEET SALAD
1 raw beet, peeled & spiralized
1 pear, chopped to matchsticks
1/2 cup gorgonzola
2 sprigs fresh thyme, chopped
1 sprig fresh mint, chopped
1/4 cup pine nuts
2 Tbsp olive oil
1 lemon, juiced
salt & pep, to taste
Add all ingredients to a bowl.
Toss lightly to combine, seasoning to taste. Enjoy!
1 cup strawberries, chopped
2 kiwi, diced
1 cup mango, diced
2 Tbsp red onion, diced
3 Tbsp fresh basil, chopped
1 lime, juiced
1 Tbsp honey/maple syrup
pinch of salt, to taste
Mix all ingredients together.
Season to taste with salt.
HOMEMADE CINNAMON CHIPS
2 small tortillas
Preheat oven to 350°F.
Cut tortillas into 6 wedges each.
Spray all tortillas and sprinkle with sugar and cinnamon.
Flip each piece, spray and add seasonings again.
Transfer to a baking rack on top of a baking sheet (or a tray lined with parchment or foil and sprayed).
Bake 15-18 minutes, until crisp but not too brown. Flip once if not using a baking rack.
Cool before enjoying!
♫ Music from this episode: Girl 2, Martin Felix Kaczmarski
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