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