Back to the Grind

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I shared this blog post on The Dote Blog I wish I could say I came up with this BRILLIANT idea of salads in a jar….but I can share with you some awesome recipes! I woke up this morning (Monday) thinking to myself WHY didn’t I make my salads in a jar yesterday so I wouldn’t have to make lunches all week?! They are seriously a dream!  These make my life so much more convenient- not to mention ensures I have a healthy balanced lunch! Let’s all start the school year off in a healthy way!

Salad in a Jar 101

Rule #1: Dressing at the bottom, greens at the top. Make sure they are as FAR away from each other as possible so they stay crisp and fresh!

First things first (I’m the realest)


Add the dressing, vinaigrette or olive oil to your 1 pint mason jar. I use 1-3 tablespoons, depending on the dressing { If it’s oil-based, 1 tablespoon is enough } You’ll be keeping your jar upright and this will keep the dressing from touching the veggies and making them soggy.

 Chop chop!

Add your harder veggies and beans; like carrots, radishes, onions and chickpeas, jicama. Then layer your other veggies; like zucchini, cherry tomatoes, celery, bell pepper, mushrooms, bean sprouts, and cucumber.

On to the Next one…

Greens! This should take up about 1/2 of your jar. Make sure your greens are dry & pack them down tight so you can fit more in. Mix up your green choices for some variety {romaine, kale, arugula and spinach.}

Pack it up pack it in

Pack in the protein, now. Top the greens with your choice of protein. Some of my go to’s are: grilled or ground chicken or turkey, sauteed tofu, canned tuna, diced boiled egg, quinoa. You will also add your fats with the protein- these healthy fats will keep you satisfied throughout the day! Add some nuts, seeds, hummus & avocado. I like to take my avocado separate so it stays fresher and doesn’t brown. If you decide to add the avocado to your jar, top with a lime slice or some lemon juice.

Shake it ‘up’ Shake it ‘up’

When you’re ready to eat, shake it up! Eat your salad straight out of the jar or pour it into a big bowl. I pack things pretty tight with tons of veggies in my jar, but when I shake it up, the dressing is still able to coat all of the veggies. I prefer eating it out of a bowl so I can mix everything up rather than eating it in layers.

TIPS

  • Add your nuts & cheese last so they don’t get soggy
  • If I’m adding onions, I like to add them first. Soaking them in the dressing helps dilute the strong onion taste ( prevents onion breath at work…)
  • Another option is to add items that will soak up the dressing as your second layer- Cooked grains, tofu, meats, mushrooms—anything that is spongy and will soak up the dressing as the jar sits in the fridge.
  • The salads can last up to 10 days in the fridge!
  • Really jam-pack the jars to help keep things from shifting and moving around. It should almost pop out in your face when you open that jar!  BONUS: the less air in the jar- the longer it will stay fresh!
  • If the salad isn’t enough- bring another pint size jar of soup
  • Try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • If I am worried my salad will have too much dressing- I bring a little bag of extra greens with me to soak it up.
  • If you are adding fruit, add it just before the greens

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Asian Chicken Salad

Use 2 tbsp. Carrot Ginger Dressing {from Costco}

Carrots, chopped or shredded (if shredded add in with the greens)

Cucumbers

Bean Sprouts

Red & green cabbage

Chicken with Chinese 5 Spice

Mandarin oranges

Slivered almonds

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Cobb Salad with Peach Infused Vinaigrette

Use 1 tbsp. Dressing {Peach infused white wine vinegar, avocado oil, sea salt}

Red, orange & yellow peppers

Zucchini

Red onions

Spinach

Boiled egg

Sunflower seeds

Avocado

Blueberries (optional)

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Fall Salad

Use 1.5 tbsp. Maple Dijon Vinaigrette {maple syrup, Dijon mustard, whole grain mustard, sea salt, }

Yellow & orange peppers

Cherry tomatoes

Kale

Baked Cubed Sweet potatoes

Quinoa

Roasted red peppers

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Pesto Besto

Use 1.5 tbsp. Pesto dressing { pesto, olive oil, }

Cherry tomatoes

Cucumbers

Spinach

Quinoa

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Cabbage Salad

Use 3 tbsp. Vinaigrette { 1/2 c olive oil, 1/4 c white vinegar, 1 tsp honey, 1 tbsp chicken stock, pepper to taste}

Green & red cabbage

Toasted sunflower seeds & almond slices

*if you aren’t gluten free you can add toasted ichiban noodles

xo erin

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HAPPY THANKSGIVING!

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I already have my stretchy pants on and I’m ready to feast { round 2 } …..PS who said adults can’t pretend they are kids for breakfast and make turkey pancakes!
Ingredients:
2 c gluten free oats
1 ripe banana
1 1/4 c almond milk
1 heaping tbsp cinnamon honey (I got mine from the @calgaryfarmersmarket)
1/2 tsp cinnamon
1.5 tsp baking powder
1 tsp vanilla
1/4 tsp sea salt
1 egg
Directions:
1. In a blender mix gluten free oats, banana, almond milk, honey, cinnamon, baking powder, vanilla, sea salt and blend together.
2. Add egg and blend until just mixed in.
3. Heat your griddle with coconut oil, cook pancakes for a couple mins & flip till golden brown on each side! 

xo erin

Peanut Butter Swirl Brownies

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Ingredients: 

1/2 cup soaked dates (10- 12 dates)
1/2 cup all natural peanut butter
1/2 cup chickpeas, drained & rinsed (could also use black or white beans)
1/2 cup almond milk
1 Tbsp maple syrup
1 tbsp vanilla extract
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp sea salt

Peanut Butter Swirl

1/4 cup all natural peanut butter
1/4 cup navy beans, mashed
2 tbsp almond milk

Directions:

1. Pre-heat oven to 350 degrees. Spray 8×8 baking pan with coconut oil.

2. Place dates in a 1/2 cup dry measuring cup and pour hot water over them until the measuring cup is full. Let sit for 5 minutes.  Add peanut butter, beans, almond milk, maple syrup and vanilla to a food processor or blender,  and blend until combined. Add the soaked dates and the soaking water and blend again until smooth.

3. In a medium bowl mix together cocoa powder, baking soda and salt.  Add the blended mixture and stir until combined.

4.Prepare the peanut butter swirl my adding the peanut butter, beans and almond milk to a food processor or blender and blend until smooth.

5.Using a spoon drop spoonfuls of peanut butter swirl batter randomly over the brownie batter.
6.Insert a butter knife into the center of a peanut butter swirl blob (right down to the bottom of the pan) and pull the knife away from the blob in a swirl-like pattern. Repeat until all of the peanut butter swirl blobs have been cut/ swirled into the brownie batter.
7.Bake for 45 minutes and let cool completely in the pan before cutting and serving.

Slightly Adapted from Whole Food Mommies blog

xo erin

Broiled Grapefruit

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I love being on vacation! It’s so nice to be able to wake up, make a delicious breakfast and actually sit down and eat it instead of rushing as I get ready for work! This morning I got to enjoy reading Little Women as I ate breakfast- the fact that this book from Anthropologie is so adorable made it even better!!

Ingredients:

Grapefruit

** Maple syrup & ground ginger & cinnamon optional

Directions:

1. Prepare oven for broiling. Position oven rack on top.

2. Cut grapefruit(s) in half. Using a small serrated knife or grapefruit knife, loosen the grapefruit sections from the membrane. Place the grapefruit halves on a baking sheet or shallow baking pan.

3. I like my grapefruit plain, but if you would like drizzle grapefruit halves with maple syrup. Dust with ground ginger (and/or cinnamon).

4. Place under broiler until slightly browned in spots, about 4 to 6 minutes. Keep an eye on during broiling to avoid burning.

5. Serve warm!

xo erin

Rainbow Fruit Plate

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Happy St. Patrick’s Day!

Have some fun with your food today! I made a fruit rainbow with strawberries, mango, kiwi & blueberries. I used unsweetened shredded coconut as a fluffy cloud and banana coins for my pot of gold. Get creative! I would love to hear what you came up with:)

xo erin