In Maggie’s Vegan Kitchen

My name is Maggie, and I work in human resources but am also a food blogger! I grew up swimming competitively and even made Olympic trials and got a scholarship to swim division 1. In college, I developed an eating disorder as well as food intolerances so that was a difficult journey. Now as a food blogger, I aspire to show people that all food is fuel and even if you have food allergies, you can still have fun with food and spread joy through cooking and baking!

To me, a Bento Box is a sustainable way to pack lunch for myself and my family. It is a fun way to create wholesome lunches that are also creative! In my TAKENAKA Bento Box, I love packing snack-y lunches, sort of like a grown up lunchable!


Easter apple salad Recipe

a yummy mix of 3 chopped apples

½ cup shredded carrots

¼ cup raisins

(optional walnuts)

a yummy dressing

The dressing can either just be 1 tbsp honey + 1 tbsp lemon juice + 1 tsp salt, or you can also add 2 tbsp vegan mayo, ½ cup whipped cream, and ¼ cup yogurt to the mix to make it a creamier salad.

You can enjoy the salad on its own, with pretzels, on top of romaine, and more



Vegan Peanut Butter Eggs Recipe

½ cup peanut butter

¼ cup softened vegan butter

¾ cup powdered sugar

¼ cup almond flour

1 cup chocolate chips + 1 tsp oil


Beat together peanut butter, vegan butter, sugar, and almond flour until smooth. Form into thick egg shapes. Refrigerate for 4+ hours or overnight. Then melt your chocolate & oil and dip the peanut butter eggs in it! Place on parchment lined sheet to prevent sticking & store in refrigerator.



I love that TAKENAKA Bento Boxes have so many colors, yet look so sleek. I love that the color I picked matches most of my work outfits so I feel really put together when I walk into the office!