Step 1

Stir together all greek salad ingredients. Divide between four bento lunch boxes.

Step 2

Divide all remaining ingredients between bento lunch boxes.

Step 3

Assemble ingredients in 3-compartment storage containers (I recommend these ones)

Step 4

Store in the fridge for up to 4 days.

Step 5

To serve, top the english muffin with cottage cheese and berries. Drizzle with honey.

Step 6

Cook and cool hard boiled eggs (I used my Instant Pot). You can leave them with the shells on or peel them after they've cooled completely.

Step 7

Stir together tuna salad ingredients and divide between containers.

Step 8

Divide all other ingredients between containers.

Step 9

Store in the fridge for up to 4 days.

Step 10

Enjoy cold.

Step 11

In a medium bowl, mash the chickpeas with a spatula or potato masher.

Step 12

Stir in the mayonnaise/vegan mayonnaise, dill, salt, pepper, celery and red onion until completely combined.

Step 13

Divide between 4 bento-style lunch containers.

Step 14

Divide up the grapes, vegetables, and flatbread between the containers.

Step 15

Arrange strawberries, arugula and flatbread crackers in compartments in your lunch containers. Use small condiment containers for the goat cheese and balsamic reduction.

Step 16

For maple cinnamon pecans: toast pecans in a frying pan for 5-7 minutes, until lightly toasted. Add the cinnamon and toss; then add the maple syrup and stir everything up to coat. Allow to cool before adding to the lunch boxes.

Step 17

Store in the fridge for up to 4 days.

Step 18

Divide ingredients into four storage containers. Use a condiment container to keep dressing separate until just prior to serving.

Step 19

Stir together the pico de gallo ingredients and add to the containers (make sure the pico is not touching the romaine).

Step 20

Store in the fridge for up to 4 days. You may wish to bring an extra bowl to serve the salad in.

Step 21

Stuff the mini bell peppers with hummus.

Step 22

Mix together the trail mix.

Step 23

Divide all ingredients between four 3-compartment storage containers.

Step 24

Store in the fridge for up to 4 days.