Food / 29 June, 2020 / My Baba
Making a packed lunch to take into work can be time-consuming, stressful, and take up far too much space in your bag. We’ve done our research in attempt to find a solution to this every-day issue that plagues so many people, and we think we’ve found a nifty answer. Mason jar recipes!
There are thousands of recipes online to make lunchtime yummy, healthy and simple. With all aspects of your lunch in one jar you’re freeing up space for more important things in your bag – baby wipes, nappies, you name it.
We’ve been inspired and have put together a list of delicious mason jar recipes to transform your lunchtime. Simply choose your ingredients and pop them in the jar!
Avocado Spinach Dressing:
1.Spiral or shred or thinly slice zucchini. Set aside.
2. In a high powdered blender mix dressing ingredients until smooth.
3. Pour 1/2 the dressing into the bottom of 2 mason jars.
4. Add celery on top of the dressing.
5. Add peppers on top of celery then top with edamame or chicken.
6. Sprinkle feta cheese then add tomatoes and olives.
7. Last place 1/2 the spiralled zucchini into each mason jar.
8. Cover and refrigerate. Last up to 5 days.
9. Once ready to eat, shake the jar vigorously then pour onto a plate. Toss with fork if needed to mix dressing.
1.In a medium-sized bowl, combine all the dry ingredients. Add the almond butter, milk, and vanilla extract to the bowl and stir until everything is just combined. Add the apple butter to the batter, and gently stir, just to swirl the apple butter in, but not to stir it in completely- you want ribbons of apple butter!
2. Dice up the apple into small pieces. Mix the apples and the raisins together and divide evenly into the bottom of two medium-sized mason jars. Divide the batter in half and spoon into the jars on top of the apple and raisin mixture. Place in the microwave and cook on high for 4-5 minutes, or until the dough is firm to the touch. Top with additional almond butter, yogurt, cinnamon, raisins, walnuts, ect. and enjoy!
1.It’s really important to draw most of the juice out of the cucumbers, otherwise the end result will be swimming in cucumber juice. Once the cukes are grated, collect them in a paper towel or cheese cloth and use your hands to squeeze out as much juice as you can. Set cucumbers aside in a strainer to let any remaining liquid drain.
2. Combine the yogurt and chopped mint and season well with salt and pepper. Stir it all together.
3. Starting with the raisins, followed by chickpeas, cucumbers, and yogurt, layer each of the ingredients, divided between jars
4. Top with chopped walnuts and a few mint leaves.
5. Alternatively, if you’re not into the layering thing, you can just mix it all together and store accordingly.
For the salad
For the dressing
1.In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn’t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.
2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days.
1.Remove the rice noodles from packaging, and measure out 1.5 oz. Place it in a zip lock bag. Grab the ziplock bag with your hands and carefully break up the noodles into smaller pieces. Set aside.
2. Wipe the jar clean, and add in all ingredients from soy sauce through to baby spinach, in that order.
3. Then pack the broken up noodles into the jar. Screw on the lid and store in the refrigerator for upto a day.
4. When you are ready to eat, pour boiling water into the jar. Pour in enough water to cover the noodles, about 1 1/2 cups. Replace the lid and let the noodles soak for about 12 minutes or till they have softened. Mix the soup gently so that the stock cube dissolves evenly. Be careful, the jar will be very hot, use a towel or oven mitts to handle the jar.
Note: Adding hot water to a very cold glass jar can cause the glass to crack! If your jar is very cold (or if your fridge is set to very cold), leave the jar out at room temparature for about 15 minutes before adding hot water.
Tip your almost instant noodle soup into a bowl and serve. Or eat it directly from the jar!
1.Divide the ingredients into half for two separate salad jars.
2. Place the following ingredients into the jar starting with lettuce, corn, black beans, tomatoes, cheese, chips and cilantro.
3. Put the lid on and store in the refrigerator until ready to eat. Top with your favourite dressing and season with salt and pepper.
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