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Today I’m sharing 5 portable snack box ideas that are easy to put together and perfect for school or work!
Bento Box Containers: http://goo.gl/88cmOH
Dip Containers: http://goo.gl/YIVSiV
Back-to-School Recipes: http://bit.ly/1NF3ktO
4 Back-to-School Pasta Salad In A Jar Recipes: http://bit.ly/2aCB1wj
5 Fave Freezer Friendly Foods: http://bit.ly/2bbLIKI
More Healthy Snack Recipes: http://bit.ly/2aCBfDM
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*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBook
Dinner Made Easy: http://bit.ly/DinnerMadeEasyeBook
Soup Made Easy: http://bit.ly/SoupMadeEasyeBook
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipes
Meal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6
Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12
Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18
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These bento boxes are great vegan, gluten free and nut-free options to keep you on track for your healthy lifestyle! Kid-friendly recipes!
RECIPES from this video:
► HAWAIIAN PASTA SALAD: https://bit.ly/2NHtorW
► SUNBUTTER BANANA SANDWICH: https://bit.ly/2Ok7tZa
► ROASTED GRAPES: https://bit.ly/2LskIt5
► NUT-FREE GRANOLA BARS:
3 large ripe bananas, mashed
1 tsp vanilla extract
2 cups rolled oats
¼ cup dried unsweetened cranberries
¼ cup mixed raisins
½ cup sunflower seeds
½ cup pepita seeds
½ cup unsweetened coconut shreds (can sub if needed)
¼ cup hemp hearts
¼ cup sesame seeds
¼ cup cacao nibs (or dairy-free chocolate chips, for more sweetness)
1 tsp cinnamon
¼ tsp salt
Preheat oven to 350°F (180°C).
Mash banana in a bowl. Stir in vanilla.
Pulse oats in food processor until coarse.
Stir into oats.
Add remaining ingredients. Stir well. Dough will be heavy.
Add to a 9×13-inch baking pan, lined with foil. Spread out until even and press down compact.
Bake 22-25 minutes, until firm and golden.
Cool completely before slicing into bars.
Store in the fridge for 5 days or in the freezer for 4 weeks.
Per 1 granola bar, yields 16 servings
185 calories | 11F | 20C | 6P
► CURRY ROASTED CHICKPEAS:
1-2 tsp avocado oil
1 can (15 oz) of chickpeas, drained and rinsed, dried in paper towels
1 tsp curry powder
¼ tsp salt
¼ tsp black pepper
¼ tsp cayenne, to taste
Preheat oven to 350°F (180°C).
On a baking sheet lined with parchment, toss chickpeas in oil and seasonings.
Roast for 20-25 minutes.
Allow to cool completely before devouring—they’ll crisp up more as they cool!
Per ¼ cup, yields 6 servings (~1 ½ cups)
84 calories | 3F | 11C | 4P
► CHOCOLATE BANANA BLENDER MUFFINS:
2 ripe bananas
¼ cup (65g) sunflower seed butter (or almond butter/nut butter of choice)
½ cup (50g) rolled oats
3 Tbsp cocoa powder
1 flax egg (1 Tbsp ground flaxseed + 2½ Tbsp water)
2 Tbsp maple syrup
1 tsp vanilla extract
½ tsp baking soda
½ tsp cinnamon
pinch of salt
Preheat oven to 350°F (150°C).
In a bowl, whisk together ground flax and water to create flax egg. Allow mixture to rest for 5 minutes to thicken.
Blend all ingredients together in a blender or processor.
Distribute batter into mini muffin tins or mini mason jars and bake for 18-20 minutes.
Allow to cool before adding lid and storing in the fridge. Lasts 5-6 days.
Per 3 mini muffins, yields 6 servings (~18 mini muffins)
154 calories | 6F | 22C | 4P
STUFF from this video:
► STAINLESS STEEL BENTO BOX: http://amzn.to/2CiF8ey
► BENTO QUAD BOX: http://amzn.to/2lH3zMB
► VITAMIX BLENDER: https://bit.ly/2Bo1I9v
► NUTRIBULLET: http://amzn.to/2GHZrp1
► CUISINART HOT PLATE: https://amzn.to/2HBmeqG
► RED T-FAL COOKWARE: http://amzn.to/2rhza90
► MINI MUFFIN TIN: https://amzn.to/2JAuKHH
► WIRE POTATO MASHER: https://amzn.to/2L7jVcX
► FRENCH ROLLING PIN: https://amzn.to/2y6z77K
► OFFSET SPATULA: http://amzn.to/2wk01X8
► ROUND STEEL COOKIE CUTTERS: https://amzn.to/2y80uyu
► BROWN PARCHMENT SHEETS: http://amzn.to/2C1P54A
► RACHAEL RAY OIL POURER: http://amzn.to/2hmAft2
► CRINKLE CUTTER: https://amzn.to/2JWCtuW
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Purchase my eBooks here: http://bit.ly/ShopEats
Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle
*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBook
Dinner Made Easy: http://bit.ly/DinnerMadeEasyeBook
Soup Made Easy: http://bit.ly/SoupMadeEasyeBook
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipes
Meal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6
Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12
Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18
Tortellini Salad
Dressing:
1 tsp Italian seasoning
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper to taste
Salad:
4 cups tortellini, cooked and rinsed with cold water
2 cups baby spinach, roughly chopped
½ cup salami, diced
½ cup olives, sliced
½ cup artichoke hearts, chopped
1 cup baby bocconcini
In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing.
Enjoy!
Tuna Salad
Dressing:
½ cup plain yogurt
½ lemon, zest and juice
1 tbsp dill, chopped
2 tsp prepared horseradish
Salt and pepper to taste
Salad:
4 cups pasta shells, cooked and rinsed with cold water
1 red pepper, diced
1 can tuna, drained and flaked
¼ cup green onion, chopped
¼ cup parsley, chopped
In a medium sized bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and dress with yogurt dressing.
Enjoy!
Salad:
3 cups vermicelli noodles, cooked and rinsed with cold water
½ cup red cabbage, shredded
½ cup cucumber, julienned
½ cup carrot, julienned
¼ cup green onions, sliced
In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and drizzle with dressing.
Enjoy!
Veggie Fusilli
Dressing:
½ lemon, juiced
1 tbsp dijon mustard
½-1 garlic clove, grated
3 tbsp olive oil
Salt and pepper to taste
Salad:
4 cups fusilli, cooked and rinsed with cold water
2 cups broccolini, cut into 1 inch pieces and steamed
1 cup radicchio, thinly sliced
1 cup baby bocconcini
¼ cup basil, chopped
In a small bowl, whisk together dressing ingredients and set aside. In a large bowl, toss all ingredients together and pour over dressing.
Enjoy!
Bruschetta Pasta Salad
Dressing:
1 tbsp balsamic vinegar
½-1 garlic clove, grated
2 tbsp olive oil
Salt and pepper to taste
Salad:
4 cups linguine, cooked and rinsed with cold water
1 cup tomatoes, diced
¼ cup red onions, finely diced
¼ cup basil, chopped
Parmesan for garnish
In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing. Garnish with freshly grated parmesan.
Enjoy!
*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon
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DISCLAIMER:
All the information in this cooking channel is for educational purpose only. Recipes, tips and tricks is for informational purpose only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything.
