Instructions

MONDAY - Tuna croquettes, creamy pasta and spinach

Ingredients:

For the main course:

• 1 can of tuna (100 g)
• 50 g of tomato sauce
• 70 g of pasta
• 50 g of greek yogurt
• 10 g of oat flakes
• 2 tsp of soy sauce
• 50 g fresh spinach
• Spices: cumin, herbs of Provence, paprika, salt, pepper

For the dessert:

• An apple
• A kiwi
• 30 g of oat flakes
• Some almonds, pistachios and hazelnuts
• Some dried fruits: apricot, raisins and figs
• 100 g of greek yogurt

Recipe:

For the main course: Cook the pasta according to the instructions on the package. Set aside. Drain the tuna and crumble it. Mix it with a teaspoon of soy sauce, a teaspoon of tomato puree, a pinch of cumin, paprika, herbes de Provence, salt and pepper. Also add the oat flakes. Then make 5 meatballs and fry them in a pan with a drizzle of olive oil. Mix the pasta with the greek yogurt and the remaining tomato puree. Season with a teaspoon of soy sauce, a pinch of cumin and paprika, then add salt and pepper. Wash the fresh spinach and chop it coarsely. In your bento box, place the spinach leaves, creamy pasta and golden-brown tuna balls.

For the dessert: Cut the fresh seasonal fruits and place them in your bento box. Prepare the muesli by mixing the oat flakes, almonds, pistachios, hazelnuts and dried fruit. Fill the food cup with this muesli mix. Place the greek yogurt in the bento box, next to the muesli. Use the food cup to divide your meal.

TUESDAY - Salted pancakes and cookies

Ingredients:

For the main course:

• 1 egg
• 50 g of greek yogurt
• ½ tsp of baking powder
• 40 g of flour
• 30 g of grated Emmental or Gouda cheese
• 1 slice of turkey breast (or ham)
• Spices: herbs of Provence, paprika, salt, pepper
• 3 small carrots

For dessert:

• ½ banana
• 15 g of peanut butter
• 1 square of dark chocolate
• 30 g of oat flakes
• 50 g of greek yogurt
• Some berries

Recipe:

Make the salted pancakes: Mix the egg and the greek yogurt with a fork. Add the flour, baking powder, spices and a little drop of water if it is necessary. Heat a pan with a drizzle of olive oil and pour a tablespoon of the pancake dough. Spread over the grated cheese and ¼ of the turkey breast slice. Cover with a bit of dough. Cook over medium heat until bubbles appear, then turn the pancake over and cook until both sides are getting golden brown. Repeat to make 3 more pancakes. Place the pancakes in the first compartment of your bento box.

Prepare your second compartment: Wash the carrots and cut them into sticks. Add them to your bento box. For the cookies, mash the half banana and add the peanut butter. Incorporate the oat flakes previously mixed and beat well. Crush the dark chocolate and add it into the dough. Let it cool for at least 1 hour. Then place your cookie in your bento box. Fill your food cup with greek yogurt and add some berries on top.

WEDNESDAY - Spring rolls of salmon, spinach, avocado and fruit salad with chocolate

Ingredients:

For the main course:

• 4 small rice leaves (or 2 large ones)
• 60 g of smoked trout (or smoked salmon)
• 50 g of cream cheese
• 8 basil leaves
• 50 g of fresh spinach
• ½ avocado
• 1 tbsp of lime juice
• Soy sauce
• Salt
• Pepper

For the dessert:

• 1 orange
• 1 kiwi
• 15 g of dark chocolate
• Some walnuts, hazelnuts and almonds

Recipe:

Prepare the spring rolls: Soak the rice leaf in lukewarm water to moisten them (About 30-45 seconds). Then place them on a clean cloth. Add the ingredients on top of the rice sheet, making sure to leave a margin for folding the edges. Spread a little cream cheese mixed with chopped basil and pepper. Place thin slice of salmon on top, then a rolled spinach leaf and a slice of finely chopped avocado. Tip: lemon the avocado so that it does not blacken. Fold the top of the rice sheet over the ingredients, then the edges and roll up tightly. Repeat for the other 3 spring rolls. Then cut the rolls into 2.5cm long pieces. Place them into your lunch box with the remaining fresh spinach and avocado. Fill the MB Temple sauce container with soy sauce.

Then prepare your fresh fruit salad with chocolate: Cut the fresh fruit and put them in the second compartment of your bento box. Melt the dark chocolate in the microwave and then pour chocolate filaments over the cut fruits. If you still have some melted chocolate left, you can dilute it with a bit of water to fill your sauce pot. Fill your food cup with walnuts, hazelnuts and almonds.

THURSDAY - Chicken with coconut curry, banana cream and peanut butter.

Ingredients :

For the main course:

• 100 g of chicken (or turkey) fillets
• ½ garlic clove
• ¼ of an onion
• 100 g of coconut milk
• 1 tsp of curry
• A pinch of paprika
• 1 tbsp of soy sauce
• 1 tbsp of lemon juice
• 70 g of brown rice (or other)
• 70 g of button mushrooms
• 50 g of spinach leaves
• Salt
• Pepper

For the dessert: 

• 1 banana
• 25 g of peanut butter
• 2 tbsp of greek yogurt (or plain yoghurt)
• Some almonds, hazelnuts and walnuts

Recipe:

For the chicken coconut curry: In a saucepan, bring water to a boil and add the rice for 30 minutes. Set aside. Cut the chicken fillets into pieces and mix them with the curry, soy sauce, lemon juice, chopped garlic and paprika. In a pan, brown the chopped onion with a drizzle of olive oil. Add the mushrooms and cook until it gets golden brown. Then add the chicken and let it cook for 5 minutes on medium heat. Mix continuously. Once the chicken is cooked, add the coconut milk and let it cook for another 5 minutes before adding the rice. Place the dish in your bento box with the fresh spinach, which has been washed beforehand.

For banana cream and peanut butter: Mix the banana with the peanut butter and the greek yogurt until you obtain a smooth cream. Fill your food cup with the cream and place them into your bento box. Add some almonds, hazelnuts and walnuts.

FRIDAY - Pasta with homemade guacamole and spinach

Ingredients:

For the main course:

• 70 g of pasta
• ½ avocado
• 2 tbsp of lemon juice
• ¼ of an onion
• ½ garlic clove
• 50 g of fresh spinach
• A pinch of cumin
• A pinch of paprika
• 1 tsp of soy sauce
• Salt
• Pepper
• Basil
• 1 egg

For the dessert:

• 100 g of greek yogurt (or other yoghurt)
• 100 g of applesauce
• Granola
• Frozen raspberries

Recipe:

For pasta with guacamole and spinach: Cook the egg for 6 minutes in boiling water. Then remove it and place it into a bowl of cold water. Set aside. Cook pasta according to instructions on the package. While the pasta is cooking, mash the avocado with a fork and add the finely chopped onion and garlic, lemon juice, cumin, paprika, salt and pepper. Wash and finely chop the spinach. Drain the cooked pasta and return it into the saucepan over very low heat with the spinach. Add the guacamole and soy sauce. Mix and season if necessary. Pour everything into the bento box, place the peeled egg on top and sprinkle with chopped basil.

For dessert: Fill the food cup with the granola and place it at the center of the second compartment of your bento box. Add the greek yogurt and applesauce mixed on one side and the frozen raspberries on the other.