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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Black Cherry Parfait

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I saw this trick on Pinterest a year ago and don’t know why I haven’t done it till now! Take your stay and poke it through your cherry and the pit will pop right out! BAM. So in honor of that….. I made this tasty parfait!
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Ingredients:

Greek yogurt

Granola

Cherries

* For a vegan & paleo version use coconut cream & Nut-ola

xo erin

Coconut oil Uses

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I swear the uses of coconut oil are endless….. Here are some ways that I like to use it!

oil pulling {Add a drop of peppermint essential oil to freshen your breath at the same time!}

use as make up remover

make coconut nut butters

swap out for butter on toast

use coconut oil to make popcorn

add to your tea to soothe a sore throat

ingesting coconut oil is said to help easy your stomach

use as a base to make homemade raw chocolate

use to help with frizzy hair

use with frankincense oil for glowing skin

tin your lips {take your last bit of lipstick and mix it with some coconut oil for a lip tint}

mix it with sugar or salt with a drop of an essential oil of your choice for a body scrub

use to help body detox during a cleanse or fast

if you are prone to nose bleeds coat the

use for healthy Magic Shell ice cream {use the same recipe for raw chocolate}

puffy eyes (rub around your eyes before bed to reduce puffiness)

shaving cream {it’s quite slippery!}

smoothies {add coconut oil to increase your energy levels}

What are some of your favorite ways to use coconut oil?

xo erin

Glory Bowl

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I tried this “glory” sauce at the Calgary Farmers Market about a year ago and have wanted to recreate it ever since…so I finally did! All the these flavors go so well together….nom nom!

Ingredients:

4 candy cane beets

3 tbsp. chives, chopped

2 c steamed broccoli

handful toasted almonds

3 carrot, shaved

2 tbsp. red onion

1 medium head of cauliflower, rinsed

2 garlic cloves

1 tbsp olive oil

Himalayan salt & pepper to taste

Sauce

2 tbsp olive oil

1 tbsp tahini

1 tsp coconut aminos

2 tsp apple cider vinegar

1 garlic clove, minced

Directions:

1.Pre- heat your oven to 400F. Drizzle olive oil over your beats, wrap in tinfoil and bake for about 1 hour and 20 minutes or until beets are tender. Place almond in the oven to toast them about 8 minutes before the beets are done- watch them so they don’t burn.

2. Wash your cauliflower, remove the core and let the cauliflower dry completely. Cut into smaller chunks and place in food processor. It may not all fit in at once, and you do NOT want to over process it or it will get mushy. I pulsed couple florets of cauliflower until it was small with the texture of rice then transferred it to a bowl and repeated with remaining cauliflower.

2. Sauté olive oil & mince garlic in a medium frying pan. Raise the heat to med- high and add the cauliflower rice. Cover and cook approx. 5- 6 minutes, stirring frequently until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and place in med bowl.

3. Steam your broccoli till tender, shave your carrots, chop your chives & red onions.

4. In a mini chopper mix all sauce ingredients till smooth.

5. Add all of your ingredients to a bowl and drizzle with the sauce!

Serves 3

xo erin

#diffYOUse

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Like a baby can’t go to sleep without their binky.. I can’t go to sleep with out my diffuser!

Diffusing the oils is one of my favorite ways! It not only makes my room smell devine, but it helps me have a much deeper and restful sleep! The CDC reports that an estimated 50-70 million U.S. adults lack the proper sleep hygiene. Turning our brains off after a busy day can be tricky ( seriously I feel like my brain never stops!) but with the help of a couple of beautiful oils, you might find that a restful nights sleep is just around the corner! Before bed, add 2 drops of cedarwood and 2 drops of vetiver to your favorite diffuser! I think it might change your life 🙂

xo erin