Peach, Egg, and Cottage Cheese Protein Bento

Name: Peach, Egg, and Cottage Cheese Protein Bento
Total time: 5 min
Yield: 1 serving
Ingredients: 4 stalks, medium (7-1/2" - 8" long) celery (160 g); 1 tablespoon peanut butter (16 g); 1/2 cup 1% low fat cottage cheese (112.5 g); 1/2 medium peach, sliced (49 g); 2 large eggs (hard-boiled) (100 g)

A no-cook lunch box with peanut butter celery, cottage cheese, sliced peach, and hard-boiled eggs.

5 minServes 1lunch high-protein quick

365

Calories

30g

Protein

18g

Carbs

19g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 1

Cook

Method

1
Spread an equal amount of peanut butter on each celery stalk.
2
Arrange all items in the compartments of a bento box.

Renee's note

“Keep refrigerated at 40°F (4°C) or below. For transport, use an insulated bag with at least two cold sources, and discard food left at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).”

Renee's tweak

Keep crisp items in a dry compartment and close any soft component in its own section so the packed textures stay distinct.

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