Ingredients:

  • 2 oz mild cheddar cheese, cubed
  • 1 large hard-boiled egg, quartered
  • 2 tbsp roasted chickpeas
  • 1/2 cup blueberries
  • 4 thin cucumber slices, peeled
  • 4 baby carrots, steamed until soft
  • 5 whole grain crackers
  • 2 tbsp classic hummus

Instructions:

  1. Wash all produce thoroughly.
  2. Slice the hard-boiled egg into quarters and cube the cheese into small, bite-sized pieces.
  3. Steam the baby carrots for 3-5 minutes until a fork slides in easily to prevent choking hazards, then let them cool completely.
  4. Place the hummus in the smallest, leak-proof compartment of a bento-style snack box.
  5. Arrange the whole grain crackers in a separate dry section to maintain crispness.
  6. Pack the cubed cheddar cheese and quartered egg in the center to act as a visual anchor.
  7. Fill the remaining gaps with blueberries, cucumber slices, and roasted chickpeas, distributing colors evenly.
  8. Seal the lid firmly and pack with an ice sleeve for freshness.