Bento Box Healthy Lunch 29/30
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Here’s the next Bento, and I can’t believe we’re almost done with the series! Omit the pepperoni for a completely vegetarian box, 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 mini whole-wheat bagel
2 Tbsp tomato sauce
3 Tbsp mozzarella cheese
4 turkey pepperoni, chopped
fresh basil, chopped
Preheat oven or toaster oven to 350°F.
Spread sauce on top of each bagel half.
Top with cheese, pepperoni and basil.
Bake for 5-8 minutes, until bread is toasty and cheese has melted.
Enjoy now or later! Best served same day.
MEDITERRANEAN QUINOA LENTIL SALAD
2 cups quinoa, cooked
1 cup lentils, cooked
1 15 oz can garbanzo beans
1/4 cup kalamata olives, chopped
1/4 cup feta cheese
1/4 cup roasted red peppers, chopped
1/4 cup red onion, chopped
1 cup cucumber, chopped
3 Tbsp olive oil
2 lemons, juiced
1 Tbsp balsamic vinegar
2 garlic cloves, minced
3 Tbsp fresh parsley, chopped
1/2 tsp salt
Whisk together olive oil, lemon juice, balsamic vinegar, garlic cloves, parsley and salt as the dressing.
Add remaining ingredients and toss to coate. Season to taste. Enjoy!
1 lb carrots, sliced into sticks
1/2 Tbsp olive oil
salt & pep
other herbs or spices you love
Preheat oven to 450°F.
Toss carrots in olive oil and spices.
Transfer to a baking rack on top of a baking sheet (or a tray lined with parchment or foil and sprayed).
Bake 10-20 minutes, until crisp but beginning to brown. Flip once if not using a baking rack.
Lasts 2-3 days but best served same day.
CREAM CHEESE DIP
8 oz whipped cream cheese
1/2 cup Greek yogurt
2 Tbsp honey
1 Tbsp fresh mint, chopped
Mix all ingredients together until well combined. Sweeten to taste.
Serve with fresh fruit!
♫ Music from this episode: Ignite It, Alex Arcoleo