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EASY VEGAN LUNCH IDEAS…Healthy Meal Prep BENTO BOXES

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I love vegan bento boxes for back-to-school and back-to-work lunch ideas. Today, I’m giving you 2 easy vegan bento box ideas for lunch! These colourful bento boxes split into smaller compartments, which makes it so easy to meal prep, hit every food group, and keep everything fresh until you’re ready to eat.

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20 Comments

20 Comments

  1. Edgy Veg

    August 30, 2019 at 7:14 pm

    Honestly curious…what bento box recipes have you tried and loved?

  2. Katelin

    August 30, 2019 at 7:14 pm

    im watching this right now and im starving i want to eat all of that now!

  3. Megan E

    August 30, 2019 at 7:14 pm

    This is so cute! I would love to see more bento box recipes if there are more as it is super handy for meal prep and to go meals for busy days. <3

  4. Taylor Knapp

    August 30, 2019 at 7:14 pm

    Holy yum

  5. Darlene McMillian

    August 30, 2019 at 7:14 pm

    Love this ideal

  6. Vegan Ichiiego

    August 30, 2019 at 7:14 pm

    I might talk about this on my channel

  7. Life With Mrs B

    August 30, 2019 at 7:14 pm

    my kids would love the pancake one! 😀

  8. Anabel Sama

    August 30, 2019 at 7:14 pm

    Make a spanish omelette with onions and potato! Nothing else, that is the tradicional style e.e

  9. Suzette Smith

    August 30, 2019 at 7:14 pm

    I want to do this to make sure I eat better at lunch time. I skip that meal so much

  10. Crystal Harper

    August 30, 2019 at 7:14 pm

    What nail polish brand are you wearing? I love the colour and haven't been able to find a similar shade!

  11. Blunt Household

    August 30, 2019 at 7:14 pm

    Since I don't meal prep, I don't really do bento boxes but I love the ideas for meals for my mom and me. I also, work from home – sooooo…
    BTW! I love how you ended this video!

  12. Marie Johnson

    August 30, 2019 at 7:14 pm

    I love the hummus-stuffed peppers idea! I have been packing baby bell peppers for my kid daily along with his lunch but never thought to prepare it that way!

  13. Jocelyn M

    August 30, 2019 at 7:14 pm

    How do you warm up your lunch with all the cold foods in there? Do you eat that first?

  14. beriigirl

    August 30, 2019 at 7:14 pm

    I do chickpea salad sandwiches, pasta with lentils, salad, eggplant basil sandwiches, stirfry (tho it leaks a bit!, Japanese style sweet potatoes, miso soup in a separate bowl, lemon orzo, tiny tofu frittatas, chick patties on rice with vegan ver of Japanese sauce, meat balls with rolls and vegan cheese…

  15. Lady Glitter Sparkles

    August 30, 2019 at 7:14 pm

    Bento boxes, albeit cute, are super inconvenient. You have to remove your cold component to heat up your warm component. Or do you take our our warm component and put it somewhere else to heat?! I physically cannot eat cold food that’s meant to be warm lol

  16. Grace McGrath

    August 30, 2019 at 7:14 pm

    Great video. Love the pancakes.

  17. Bexley Banks

    August 30, 2019 at 7:14 pm

    I would love to see more bento box lunch ideas that are good cold!

  18. Marc Fredette

    August 30, 2019 at 7:14 pm

    Wow! Thank you 🙂 Cool & nice ideas

  19. Judith Loue

    August 30, 2019 at 7:14 pm

    When i was working I had a nice Bento Box set from Japan, that made "packed lunch" really pleasurable and fun. Don't know what happened to them, but I'd like to find another set for meal prepping and to store little odds&ends…I like the ones you use here. I just like all of these ideas for lunches, and I'm retired!

  20. Abe Benz

    August 30, 2019 at 7:14 pm

    Do more videos on meal prep

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Trump administration slaughterhouse rules could be bad news for animals, consumers

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Federal inspectors make regular visits to the nation’s slaughterhouses where they do quality control, test for diseases, and look out for unsafe slaughter practices that might result in contaminated meat. But now, the process they use is set to change, and critics say it will give pork producers far too much power and leave consumers in danger.

The US Department of Agriculture moved forward this week with new regulations that will simplify oversight of slaughterhouses where pigs are killed and processed. The new regulations have been under consideration for a long time, but while under previous administrations they were repeatedly delayed for more research, under the current administration they’ve raced ahead.

Most Americans don’t pay attention to regulatory requirements at slaughterhouses — at least, until there’s a massive outbreak of foodborne illness as a consequence of inadequate safety procedures. Critics of the USDA’s new regulations argue that such an outbreak is nearly inevitable because, they say, the new process doesn’t allow for adequate food safety testing.

The way we raise and slaughter animals on factory farms makes for cheap meat, but also introduces serious public health, sustainability, and animal welfare problems. The cramped conditions on factory farms are perfect for breeding disease, and the mass use of antibiotics to manage that disease risk leads to antibiotic resistance. Pig factory farms produce huge amounts of biohazardous waste that is poorly contained in large hog waste lagoons, which overflow during serious storms.

All in all, it’s a mess, one that, ideally, regulators would be fighting to improve. We have to do better, and the new regulations for pork slaughter are a move in the wrong direction.

The new pig slaughter regulations and what they mean

Our current procedures for oversight of pig slaughter facilities are decades old and there’s no question that they need to be reconsidered. But critics worry that the new regulations in effect privatize many of the key duties of USDA inspectors and make the rest of their duties harder.

There are two big changes at the heart of the new regulations.

One is the increasing delegation of inspection responsibilities to local plant employees, who are not obligated to have undergone any particular training in food safety or regulatory compliance.

The other is an increase in “line speeds.” Faster line speeds mean that more pigs can be killed each minute, which increases capacity for the slaughterhouses but also makes some inspection tasks much harder to carry out. In September, the Trump administration approved faster line speeds for poultry. The administration is also looking into reforming the regulations for beef.

The new regulations have been tested for more than a decade in a pilot program to see how well they work. Along the way, they’ve attracted a lot of detractors.

Former USDA hog inspector Joseph Ferguson has been one of the more vocal critics of the proposed change in procedures. Ferguson retired in 2015; he worked on both the traditional inspection system and on a trial program for the new system. He told the Washington Post this spring that the trial program had been a failure. “All the power gets handed over to the plant,” Ferguson said. “I saw the alleged inspections that were performed by plant workers; they weren’t inspections. They were supposed to meet or exceed USDA standards — I never saw that happen.”

An undercover investigation by animal rights group Compassion Over Killing infiltrated one facility that was participating in the pilot program to test the new regulations. The video they released showed obvious safety concerns, such as pigs with gaping wounds and dripping pus being sent down the slaughter line, as well as pigs covered in feces. Critics argue that with more inspectors and a slower line speed, these problems are much rarer.

And in a 2012 report, the USDA itself raised questions about whether the new system was working as intended. “The Food Safety and Inspection Service’s (FSIS) enforcement policies do not deter swine slaughter plants from becoming repeat violators of the Federal Meat Inspection Act (FMIA),” the report found. “As a result, plants have repeatedly violated the same regulations with little or no consequence. We found that in 8 of the 30 plants we visited, inspectors did not always examine the internal organs of carcasses in accordance with FSIS inspection requirements, or did not take enforcement actions against plants that violated food safety regulations. As a result, there is reduced assurance of FSIS inspectors effectively identifying pork that should not enter the food supply.”

The FSIS contests these criticisms. It disagrees that under the new system power is handed over to the plant workers, arguing that safety inspections are still conducted wholly by federal inspectors.

And they point out that while the pilot may have produced critics and disturbing videos, it hasn’t produced diseased pork. “FSIS is moving inspection closer to an approach supported by current food safety science,” the agency said in a press release in response to critics this spring. “In fact, FSIS conducted a 20-year pilot called the HACCP-Based Inspection Model Project (HIMP) in five market hog establishments. The pilot has been ongoing throughout four presidential administrations producing the safest food supply in the world.”

But critics say that if corners are being cut and speed prioritized over safety, it’s only a matter of time until a health crisis occurs.

“Look at the FAA,” said former USDA chief veterinarian Pat Basu to the Washington Post, referring to how the agency that oversees aviation gave Boeing more oversight over airplane safety — which is widely believed to have led to problems when the 787-MAX malfunctioned. “It took a year or so before the crashes happened,” Basu said. “This could pass and everything could be okay for a while, until some disease is missed and we have an outbreak all over the country.” Basu left the USDA in 2018, about a week before the USDA sent the proposed regulations to the Federal Register.

“It is unacceptable to put public health, worker safety, and animal welfare at risk so that the pork industry can run faster lines and avoid government inspection,” Food & Water Watch Executive Director Wenonah Hauter argued in a press release. “We urge the USDA to withdraw this rule and fulfill its duty to protect food safety.”

The rule has now finished its final review and has been sent back to the USDA for final publication in the Federal Register, where rules and proposed rules are published for the public.

Sign up for the Future Perfect newsletter. Twice a week, you’ll get a roundup of ideas and solutions for tackling our biggest challenges: improving public health, decreasing human and animal suffering, easing catastrophic risks, and — to put it simply — getting better at doing good.



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Vlog 🤩Aarav & Mister Bagga THUG Life ! No oil Paneer Sandwich ! Easy Weight Loss Recipe with Fun

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Günaydın Dün @wefoodtr dan muhteşem ürünler gelince dayanamayıp mutfağa girdim v…

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Günaydın😍 Dün @wefoodtr dan muhteşem ürünler gelince dayanamayıp mutfağa girdim ve hindistan cevizi unundan mis gibi havuçlu tarçınlı top kekler yaptım tek lokmalık ve harika bir lezzet😋🙈 Hindistan cevizi ununun verdiği tat ve doku harika deneyen herkesten tam not aldı 😎 🤩💜 Denemeniz için tarifini aşağıya bırakıyorum şimdiden afiyet olsun💋
Şekersiz havuçlu topkek
Malzemeler
2 yumurta
1,5 çay bardağı süt
5 iri hurma (sıcak suda beklemiş)
1 tatlı kaşığı vanilin
1 tatlı kaşığı kabartma tozu
2 yemek kaşığı hindistan cevizi unu @wefoodtr
1 küçük havuç
1 yk hindistan cevizi yağı @wefoodtr
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Yumurtaları ve sıcak suda beklemiş hurmayı güzelce çırpın daha sonra içine önce yağ ve sütü ekleyin spatula ile karıştırın daha sonra diğer malzemeleri de ekleyip spatula yardımı ile karıştırın ve kalıba dökün ben top kek kalıplarında 10 adet çıkardım 160-170 derecede 25-30 dk pişirin. Her fırının ısı ayarı farklı olacağından kürdan testini uygulayın😋 #goodmorning #breakfast #cakes #healthyfood #foodies #breakfasttime #foodphotography #healthylifestyle #healthyish #goodfood #foodblogger #mood #chocolate #feed52 #feedfood #foods



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