Back To School Healthy Bento Box Lunches– No Bake/No Cook Recipes! - Mind Over Munch

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

RECIPES:
► 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

Dipping Sauce:
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
Dressing:
1 Tbsp extra-virgin olive oil
2 tsp grainy mustard
1 lemon, juiced
salt, to taste
pepper, to taste

Salad:
1 zucchini
1 yellow squash
2 carrots
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:
3 avocados
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.

Per serving:
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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DISCLAIMER
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.