Lunchbox Ideas feat. Yumbox Lunchbox

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Isn’t there something about having a healthy packed lunch that makes it feel like everything in life is going perfectly? Maybe, that’s just me but I always felt like a superstar when I had an amazing lunch waiting for me. So to give you some ideas I made three lunchboxes that are fresh, nutritious, vegan and gluten free featuring Yumbox

RECIPE VIDEO

I partnered up with Yumbox to bring you these lunches. In the video and pictures you will see the Yumbox Tapas but there are plenty of options on their website. They have tons of styles, they are BPA and phthalate free, easy to clean and perfect for any age! The best part is the box is leak proof so you can put thicker liquids in there and you don’t need to worry about them spilling.

LUNCHBOX 1: BUFFALO CHICKPEA QUINOA SANDWICH
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INGREDIENTS

Buffalo Chickpea Quinoa Salad
1/2 cup cooked quinoa
1/2 cup chickpeas
1/4 cup hummus
1 tsp hot sauce (or to your liking)
2 pieces of gluten free bread (or bread of choice)
Cucumber, tomato and lettuce for topping

Sea Salt and Vinegar Zucchini Chips
1/2 zucchini
1-2 tbsp olive oil
1/4 red wine vinegar
1 tsp salt

Cashew Ranch
1/2 cup cashews, soaked overnight or boiled 20 minutes
1/2 cup plant milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parsley flakes

Tropical Fruit Salad
1/2 mango, cubed
1/4 pineapple, cubed
1/4 cup watermelon

METHOD

  1. Prepare quinoa by cooking 1/2 cup of quinoa with 1 cup of water. Bring it to a boil and then reduce to a simmer. Cover for 15 minutes until fluffy. Take the chickpeas and place them in a bowl and lightly mash with back of a fork. Add in the cooked quinoa, hummus and hot sauce. Mix together. Add in as much hot sauce as you like as to how spicy you like things. Assemble sandwich with the buffalo chickpea quinoa salad, cucumber, tomato and lettuce. Put the sandwich in the big compartment.
  2. Preheat oven to 450F. Slice the zucchini very thinly or use a mandolin. Once sliced place into a bowl and add the olive oil, red wine vinegar and salt. Mix together and place slices on baking sheet lined with parchment paper. Bake in the oven for about 20-30 minutes until slightly crispy and cooked. Put these in the smaller side compartment.
  3. For the cashew ranch add all ingredients into a blender and blend until smooth. You may need to add more plant milk to help get it creamier. Put this in the small cylinder in the middle.
  4. Cut up all the fruit into small pieces. For extra cuteness cut the watermelon into shapes using a small cookie cutter. Put this in the other smaller side compartment.

LUNCHBOX 2: PESTO PASTA SALAD
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INGREDIENTS

Pesto Pasta Salad
6 oz brown rice pasta, cooked
2-3 big spoonfuls of vegan pesto (store-bought or homemade)
1/4 cup tomatoes, chopped
1/4 cup olives, chopped
1/4 cup roasted pepper, chopped
2 handfuls of arugula

Chocolate Dip
1/2 avocado
1/4 cup grade A maple syrup
2 tsp cacao powder
1/4 cup plant milk
Strawberries for dipping

Spicy Popcorn
1/4 cup popcorn kernels
1/2 tsp (or to your liking) cayenne pepper
1/2 tsp salt
1 tbsp vegetable oil

METHOD

  1. Prepare the pasta salad by adding all the ingredients into a bowl and mix together. Make sure everything is coated evenly in the pesto. Put this in the big compartment.
  2. Prepare chocolate dip by adding all ingredients into  blender and blending until smooth. Make sure to taste it and see if you need to add more cacao or maple syrup. Cut up strawberries for dipping. Put the dip in the small cylinder compartment and the strawberries in the side compartment.
  3. For the popcorn add the oil into a pot on low heat. Add in 3 kernels wait until they pop to know the oil is hot. Take them out and add in the cayenne pepper, salt and the kernels. For better cooking place a lid on the pot and shake, then put it on the heat for 10 seconds and shake again. Repeat until popcorn is popped. Place in the smaller side compartment.

LUNCHBOX 3: RAINBOW SPRING ROLLS
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INGREDIENTS

Rainbow Spring Rolls
3 rice paper wraps
2-3 big handfuls of mixed greens
1 cucumber, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 red bell pepper, thinly sliced

Peanut Dipping Sauce
1/4 cup peanut butter (can sub another nut butter, tahini or sunflower seed butter if you have peanut allergy)
1/2 tsp maple syrup
2-3 tbsp water
1/4 tsp cayenne pepper (optional)

Oat Brownie Bites
1 cup oats
2 1/2 tsp cacao powder
1/4 cup peanut butter (can sub another nut butter, tahini or sunflower seed butter if you have peanut allergy)
1/4 cup maple syrup

Bean Salad
1/4 cup black beans
1/4 cup shelled edamame
1/4 cup red bell pepper, chopped
1/4 cup corn niblets

METHOD

  1. Prepare oat brownie bites by placing oats in high speed blender. Blend until oats are broken down and resembling oat flour. Then add in the rest of the ingredients and blend until everything is incorporated. You can either form into small balls or press into a loaf pan and cut bars. You may want to refrigerate for 15 minutes before cutting if you feel like it is falling apart. Place this in the smaller side compartment.
  2. To make the rainbow spring rolls start by cutting all your veggies. Then take a dish and place a bit of water in it. Take one of the rice paper wraps and dip it in the water for about 10-20 seconds. It will start to become pliable. If you hold it in there for too long it will become too soft and rip. Once it is softened but still holding it’s shape place it on your counter. Line the veggies up in the middle layering them on top of each other. Similar to how you would make a burrito. If you add too much of the veggies the wrap will rip so add less to ensure it doesn’t rip. Once all the veggies are in fold up the bottom half then fold over the two sides and roll up. The rice paper wraps get sticky and tacky when wet so they will hold their shape once neatly rolled up. Place these in the big main compartment.
  3. For the peanut dipping sauce add all the ingredients into a bowl and mix. Add enough water so the peanut butter gets very creamy and a bit runny. I like to add it in 1 tbsp at a time to ensure I get my desired consistency. Place in the small cylinder.
  4. For the bean salad just add all the ingredients into a bowl and mix it it up! If using frozen edamame shells and corn allow to thaw before mixing in. Place in the other smaller side compartment.

**A big thank you to Yumbox for collaborating with me!

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