Lunchbox Series IV

Happy Tuesday! I’m so happy you’re here :) If you’re new to my blog, welcome. We're baacckkkkkk with another week of lunchbox ideas💡 So put away those soggy pb&j’s and crushed nature valley bars and try one of these five tasty bentos instead! If you want any substitutions, feel free to replace them with anything you like. Just keep a balance of ingredients in mind (carbs, good fats, protein, and veg) and always add a favorite snack or two. Craving chocolate or oreo’s? Listen to your body, eat intuitively, and enjoy 🥰 Using a weekly meal plan is the best way to save money, time, and cook healthier for you and your family!

Why Meal Plan?

1. Prep Ahead - Even 5 minutes of cutting veggies or prepping a main dish ahead of time will make all the difference.

2. Mix, Max, Swap - Every family member is a unique butterfly 🦋 We all like different things, and this post was made with picky eaters in mind. You can swap out recipes, change serving sizes, and change the ingredients or snacks.

3. Budget - Prepping and deciding ingredients at the start of the week helps you to plan how much you’ll need, and buy accordingly. We love to hit Sam’s Club and the Dollar Store for the most efficient grocery hauls $$
   

Here are some tips and tricks to make prepping lunches a breeze (and even fun if you have your little ones jump in to help :) My toddler loves being included in packing lunches, and this lets her choose her favorite things).

Tip # 1: Good Containers 🫙

Bento boxes with compartments are one of the best investments you can make. It will help you remember to include all the balanced goodies your body needs to get through the day: carbs, protein, fruit and veggies and a snack. These containers are great, as well as this one!

Tip # 2: Pack Beforehand 🎒

Either the night before or at the beginning of the week. For any sandwiches or wraps: put cheese slices directly on the bread, and then any sauces on top of the cheese, to keep the bread from getting soggy. No mushy messes here 😖

Tip # 3: Leftovers!

Any dinner leftovers from the night before are a great lunchbox addition. Use a thermos to keep them warm. This is a must for me since my office doesn’t have a kitchen or appliances available 😤

Tip # 4: Healthy Grab n’ Go Snacks 🥨🍏

Freezer muffins, homemade granola bars/granola bites, hard boiled eggs, yogurt, string cheese, trail mix, fresh fruit, veggie sticks and hummus, and healthier crackers or popcorn are all perfect options. I love Lesser Evil Himalayan Gold popcorn, Chobani Complete Protein mini yogurts, Good Thins Garden Veggie crackers 🍿, and nearly every Olipop Prebiotic soda. You could also use protein bars, beef jerky, pretzels, rice cakes, peanut butter crackers, chips and guac, pickles, or even sweet potato fries.

Below is a week of healthy lunchboxes, including breakfast, lunch, recipes, and snacks. Grab your cutest lunch bag, and get packing!

Many more recipes can be found here, on my blog. Questions? Want a free printable shopping list? Send me a message anytime! Enjoy, my loves <3

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Lunch Box # 1:

Lunch Box # 2:

Lunch Box # 3:

Lunch Box # 4:

Lunch Box # 5:

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RECIPES

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Overnight Oatmeal Base:

• 40g oats

• 1 tsp chia seeds

• 1 tsp flax seeds

• 1/2 tsp cinnamon

• Pinch sea salt

• 15g protein powder

• 50g vanilla coconut yogurt

• 1 pitted medjool date, chopped

• 1/2 tbsp honey/maple syrup/agave

• 1/2 c almond milk

• 1/2 c frozen blueberries, melted

Chocolate Caramel Shell Overnight Oats:

For chocolate caramel shell oats, add all the oatmeal base ingredients to a blender, lightly pulse, and pour into a container. Refrigerate 2 hours or overnight. Add a layer of melted dark chocolate to the top of the set oats and then drizzle over the “caramel” (I use a blend of PBfit, maple syrup, vanilla extract, and instant espresso powder). Use a chopstick/toothpick/butter knife to make a pretty swirl 💕 Sprinkle some maldon sea salt and pop in the freezer for a few minutes to set the chocolate. Move to the fridge or eat right away :)

Honey Garlic Chicken:

• 2 boneless, skinless chicken breasts

  
  

  Marinade:

• 2 tbsp honey

• Salt, pepper, to taste

• 2 garlic cloves, minced

• 1 tbsp apple cider vinegar

• 1 tbsp soy sauce

• 1 tbsp olive oil

• 1/2 tsp red pepper flakes

  
  

  To Serve:

• Stir-fry veggies (broccoli, peppers, etc.)

• Jasmine rice

• Yum Yum Sauce (nonfat plain Greek yogurt, hot sauce, lemon juice)

• Teriyaki sauce

• Sesame seeds

(serves 2)

1. Cut the chicken breasts in half horizontally to create 4 pieces. Add pieces to a large Ziploc bag or container with the marinade ingredients and allow to rest in the fridge at least 1 hour.

2. Grease a large skillet and heat over medium. Add diced chicken and the remaining marinade in the skillet and cook about 2 – 3 minutes (until golden). Turn and cook the other side for another 2 minutes.

3. Ensure all pieces of chicken have been coated in the sauce. Remove from the skillet and serve chicken over your favorite stir fry veggies and rice. Top with a drizzle of "Yum Yum" sauce, teriyaki sauce, sesame seeds, and another pinch of chili flakes. Enjoy!

Italian Pasta Salad:

• 4 - 6 oz. of your favorite pasta, cooked according to package

• Pickled red onion, diced

• Pepperoni, diced

• Turkey, diced

• Tomato, diced

• Pepperoncini or banana peppers, diced

• Cucumber, diced

• Red bell pepper, diced

• 1 tbsp lemon juice

• Salt, pepper, red pepper flakes, to taste

  
  

  To Serve:

• Feta or parmesan cheese

• Romaine, lite Italian dressing

(Serves 2)

Cook pasta according to package directions, drain, and rinse with cold water. Set aside while you dice all the veggies (either by hand or use a food processor!). Add all ingredients to a large bowl and mix to combine, store in the fridge until ready to serve. Top with cheese, dressing, and add in chopped lettuce. Enjoy!

Cheesy Three Bean Chili:

Chili:

• 2 cloves garlic, minced

• 1/2 yellow onion, diced

• 1 tbsp tomato paste

• 1 tsp: garlic, chili powder, paprika

• 1 bell pepper, diced

• 1 jalapeño or jalapeño paste

• 100g black beans, 100g red kidney beans, 100g white beans (all drained, rinsed)

• 6 oz. ground turkey or beef *optional

• 1 can fire roasted diced tomatoes

• 1 tbsp lime juice, 1 tbsp maple syrup • 2 tbsp Pbfit or nut butter

  To Serve:

• "Cream" (Plain nonfat Greek yogurt + 1 tbsp lemon juice, pinch salt)

• Avocado

• Cheddar cheese

• Fresh cilantro 🌿

(Serves 2-3)

1. In a large, greased pot on medium heat, sauté garlic and onion about 2 minutes.

2. Add all the spices and tomato paste with a small splash of water. Stir and cook about 1 minute. If using ground turkey, add here, and sauté until cooked through. Use a spatula to break the meat into crumbles.

3. Add pepper, jalapeño, tomatoes, beans, lime, maple syrup, and PBfit. Cover and simmer 15 - 20 minutes, stirring occasionally.

4. Serve chili in a bowl with "cream," avocado, cheese, and cilantro. This is our FAVORITE chili. You’re going to love it! <3