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Posted by Categories: Healthy Meal Plans and Recipes

Miss the bento box healthy lunch series? We’re kicking it up a notch with these DIY healthy lunchables!

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Watch the Bento 30 Day Series! http://bit.ly/2m18Pdr

STUFF From this video:
► Bento Box: http://amzn.to/2huhKly
► Bento Box Side Container: http://amzn.to/2iNtqPP
► Mini Cookie Scoop: http://amzn.to/2hxOaNx
► Breville Food Processor: http://amzn.to/2io3q0R
► Mini Circle Cookie Cutter: http://amzn.to/2nB7biy
► Mini Fruit Shaped Cutters: http://amzn.to/2n6ypkn
► Mini Wooden Skewers: http://amzn.to/2n6vlVn
► 3-Inch Round Cookie Cutter: http://amzn.to/2mJuyZj
► Mini Wooden Spreader/Taster Paddle: http://amzn.to/2mWwqyL
► Wire Baking Rack: http://amzn.to/2npnSOi
► Mandolin: http://amzn.to/2mJtXXI
► French Rolling Pin: http://amzn.to/2n6zYPj

OOEY-GOOEY COOKIE BAR: http://bit.ly/2ndNUab

SESAME CHICKPEA CRACKERS: http://bit.ly/2nrmtKG
1 cup garbanzo flour
¼ cup room temp. water
½ tsp coarse sea salt
2-3 tsp sesame seeds

Preheat oven to 325°F (160°C).
Place garbanzo flour in a small bowl. In a separate cup, dissolve salt in water, then gently stir into flour.
Incorporate until a smooth dough forms. Set aside 5 minutes, let flour absorb moisture.
Place dough on well-floured parchment paper & roll out as thin as possible, periodically checking that the dough is not sticking. Lightly dust with flour if it starts to stick.
Using a cookie cutter or a knife, cut shapes. Remove any trim.
Place dough pieces onto baking sheet, lined with parchment & sprayed and sprinkle with sesame seeds. Gently pat to press in seeds.
Bake 10-12 minutes.
Remove from oven & cool completely.

SALSA:
1 can (28oz) tomatoes, drain juice
1 can rotel (diced tomatoes & green chiles), drain juice
⅓ cup cilantro
1 lime juiced
½ cup onion, chopped
½ cup green bell pepper, chopped
1 clove garlic, minced
1 jalapeño, diced (seeded, if desired)
½ tsp cumin
¼ tsp salt
¼ tsp pepper

Add canned tomatoes, rotel, cilantro & lime juice to a food processor. Pulse 8 to 10 times.
Add remaining ingredients & pulse another 8 to 10 times, keeping chunky consistency.

CINNAMON TOASTED ALMONDS: http://bit.ly/2mxFZRD
¼ cup coconut sugar
½ tsp salt
½ tsp cinnamon
1 egg white (or 2-3 Tbsp coconut oil, melted)
1 Tbsp vanilla
2 cups raw almonds

Preheat oven to 300°F (150°C).
Combine coconut sugar, salt & cinnamon.
In a separate large bowl, combine coconut oil & vanilla.
Add almonds to oil mixture & stir gently to coat.
Add cinnamon sugar to nut mixture & stir to coat.
Spread coated almonds evenly onto 2 baking pans lined with parchment.
Bake 25-30 minutes, stirring once halfway through.
Allow to cool.

BLACK BEAN GUAC: http://bit.ly/2nrByMb
3 avocados
½ cup broccoli, finely chopped
¼ cup diced green bell pepper
¼ cup red onion, diced
1 garlic clove, minced
1 Tbsp lime juice
3 Tbsp cilantro, chopped
salt, to taste
1 cup black beans

Mash avocados.
Mix in other ingredients in (except black beans). Season to taste with salt.
Stir in black beans & serve!

VEGAN QUESO (from my UnJunk Your Foods eBook!) http://bit.ly/2mLtKBp
1 cup raw cashews
1⁄2 cup almond milk
1⁄4 cup water
1⁄4 cup nutritional yeast flakes
1 tsp garlic powder
1⁄2 tsp onion powder
2 tsp lemon juice
1⁄2 tsp salt
Combine all ingredients except for tomatoes/chiles in a high powered blender or processor. Blend until smooth and creamy. Add water if you think the consistency needs to be a little creamier, but always start with less. Adjust seasonings to taste.

♫ Music from this episode:
– Mr DJ by Marc Jackson Burrows / Chris Bangs
– Underground Slide by Martin Felix Kaczmarski
– Pennaria Coral by Martin Felix Kaczmarski

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About 

Cee Harmon is the founder of Elevate Christian Network and Elevate Your Potential Magazine. He enjoys helping people improve the quality of their lives - spirit, soul, and body.
 
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