Back to school time is here, so enjoy these easy no bake/no cook healthy lunch bento box recipes!
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STUFF From this video:
► Bento Box: http://amzn.to/2huhKly
► Bento Box Side Container: http://amzn.to/2iNtqPP
► Rice Paper: http://amzn.to/2u3pQGo
► Avocado Masher: http://amzn.to/2eRKrM3
► Melon Baller: http://amzn.to/2vcwCP1
► Light Saber Chopsticks: http://amzn.to/2eStu3X
► BBQ CHICKEN PINEAPPLE SUMMER ROLLS: http://bit.ly/2v0dhzc
2 cups shredded chicken (rotisserie)
½ cup low-sugar BBQ sauce
6 sheets rice paper
1 avocado, sliced
~½ cup pineapple pieces
2-3 bibb lettuce leaves
12-15 cilantro leaves
3 Tbsp BBQ sauce
2 Tbsp creamy peanut butter
Combine shredded chicken & barbecue sauce. Mix to coat.
Submerge rice paper in warm water and lay flat on table.
Layer ingredients onto rice paper. (I used 2 slices of avocado, 2 pieces of pineapple, a few torn pieces of bibb lettuce, ~⅓ cup of BBQ chicken, & a few cilantro leaves.)
Fold over ends of rice paper and roll up ingredients.
Yields 6 summer rolls.
Per roll (w/out sauce):
162 cal | 5F | 19C | 10P
► SQUASH CARROT RIBBON SALAD: http://bit.ly/2vmfW7y
1 Tbsp extra-virgin olive oil
2 tsp grainy mustard
1 lemon, juiced
salt, to taste
pepper, to taste
1 yellow squash
¼ cup parmesan cheese
3 Tbsp almond slivers
Use a peeler or mandolin to shave veggies into ribbons. (It helps to cut one side of your zucchini, squash, or carrot, so there is a flat surface to press against the cutting board while shaving into ribbons.)
Whisk together dressing.
Add veggie ribbons, parmesan cheese, and almond slivers.
Toss to coat.
Yields ~2 cups.
Per ½ cup:
150 cal | 11F | 9C | 6P
► BBQ BEAN SALAD:
1 can (15 oz) pinto beans, drained & rinsed
1 can (15 oz) corn, drained & rinsed
1 green bell pepper, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
¾ cup onion, chopped
¾ cup low-sugar bbq sauce
Add all ingredients to a large mixing bowl and toss to coat and combine.
Serve and enjoy!
Yields 6 cups (4 servings).
Per serving of 1 ½ cups:
289 cals | 4F | 38C | 10P
► TUNA AVOCADO SALAD:
1 tsp Dijon mustard
2 limes, juiced
¼ cup cilantro, chopped
½ tsp salt, to taste
pinch black pepper
20 oz tuna
1 cup red onion, finely diced
1 cup celery, finely diced
⅓ cup walnuts, chopped
Mash avocado in a bowl.
Add all other ingredients. Mix and season to taste.
Serve with vessel of choice– crackers, lettuce wraps, as a salad etc.
Yields 6 servings.
289 cals | 17F | 10C | 24P
6 fiber | 2 sugar | 4 net carbs
♫ Music from this episode:
– Invisible by Andy Huckvale
– Neon Love by Jeff Dale / Gavin Harrison / Tim Reilly
– City Heat by Jeff Dale / Gavin Harrison / Tim Reilly
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