Ingredients:

  • 2 oz low-sodium deli turkey breast
  • 2 tbsp plain hummus
  • 1/4 cup cucumber
  • 1/3 cup blueberries
  • 2 small cherry tomatoes
  • 20g whole-grain mini crackers

Instructions:

  1. Wash all produce thoroughly.
  2. Slice the cucumber into thin half-moons and quarter the cherry tomatoes lengthwise to prevent choking.
  3. Slice blueberries or grapes lengthwise into quarters for safety.
  4. Cube the turkey breast into small, bite-sized pieces or roll them tightly into cigars.
  5. Place the hummus in the smallest leak-proof compartment of the bento box.
  6. Arrange the turkey cubes next to the hummus.
  7. Fill the larger sections with the blueberries, cucumbers, and tomatoes, ensuring a vibrant color contrast.
  8. Tuck the whole-grain crackers into the remaining gap to keep them separate from moist ingredients.
  9. Snap the bento lid firmly into place to ensure an airtight seal.
  10. Place the bento box into an insulated lunch bag and slide a slim ice pack directly against the side of the container.