Bento Box Healthy Lunch 28/30 (Vegetarian)
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Here’s the third to last bento box lunch idea of the series! I can’t believe it! 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.
1/2 cup egg whites (or sub 2 additional eggs)
1/3 cup zucchini, diced
¼ cup carrot, diced
1/2 cup spinach, chopped
1/2 cup onion, diced
1 Tbsp flour
(oat for GF, or AP or wheat)
1 clove garlic, chopped
salt & pep, to taste
1/4 cup shredded cheese
Preheat oven to 350°F.
Whisk together all ingredients (except for cheese).
Transfer to a loaf pan lined with foil and sprayed.
Sprinkle cheese on top.
Bake 15-20 minutes, until cooked through and beginning to brown.
Allow to cool before cutting into fingers.
Lasts 2 days in the fridge.
RAINBOW CARROT SALAD
3 rainbow carrots (one purple, yellow and orange)
2-3 Tbsp red onion, slivered
1 Tbsp fresh parsley, chopped
2 tsp pine nuts
1 green onion, chopped
1 Tbsp orange juice
1 tsp olive oil
1 tsp honey (or maple syrup for vegan)
1/4 tsp poppy seeds
pinch of salt & pep, to taste
Use a peeler to cut “ribbon” slices from the rainbow carrots.
Whisk together orange juice, olive oil, honey, poppy seeds and salt & pep, seasoning dressing to taste.
Add carrot ribbons, red onion, parsley, pine nuts, and green onion to the dressing and toss to coat.
Chill and serve.
COCONUT-CASHEW GRANOLA SQUARES
1 cup pitted dates
1/4 cup maple syrup
1/4 cup cashew butter
1 cup cashews
1 cup rolled oats
1/2 cup unsweetened
pinch of salt (if your cashews are not salted)
If dates are hard, soak them in warm water for 1-2 hours before using so they will blend easily.
Preheat oven to 350°F.
Blend dates, cashew butter and maple syrup in the food processor until smooth.
Stir in oats, cashews, coconut flakes and salt.
Press mixture into a square baking dish lined with foil and sprayed.
Bake 20-25 minutes, until browned on top.
Allow to cool before cutting into squares.
Lasts 4-5 days in the fridge.
♫ Music from this episode: Ice Slice, Martin Felix Kaczmarski