Bento Box Healthy Lunch 29/30

Bento Box Healthy Lunch 29/30

Bento Box #29! This healthy lunch has homemade bagel bites, carrot fries & a mediterranean salad! For a vegetarian lunch, omit the pepperoni. I can’t believe we’re so close to the end of the Bento Box series!
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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:
► Bento Box Side Container:
► Baking Rack:

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.

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
garlic powder
fresh rosemary
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.

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

Mind Over Munch Team:
Alyssia (
Christian (
Joe – film/editing (
Nadia (

The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

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Alyssia Sheikh About the author

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