Coach Jen's Tips For Meal Prepping: Mason Jars are Magic!

 

Do you love a good salad, but find they're not as good at home?  Or do you find them getting soggy when you take them for lunch?  I love constructing mason jar salads.  If you layer them correctly, they stay fresh in the fridge.  When it's time, you can just shake and eat.  There are so many different recipes for them but they are all constructed in a similar method.

 

Using a large mason jar (32 oz).

Step 1:  Add 2 tbsp of your favorite dressing or sauce to the bottom of the jar.  I like to make it a clean recipe and add a mix of olive oil, vinegar, dijon mustard and some seasonings.  

 

Step 2: Add hearty vegetables that marinate well in the dressing and won't get soggy.  Tomatoes, cucumbers, broccoli, celeri, onions, carrots, peppers, etc all work well!

 

Step 3: Add any vegetables that you don't want to touch the dressing.  Some of these may include beans, corn, mushrooms, bean sprouts, etc.

 

Step 4: Add any pasta or grains.  Quinoa, grain free pasta, lentils and rice all work great.

 

Step 5: Add your choice of protein.  Tuna, hard-boiled egg, shredded roasted chicken, seasoned cooked ground beef, cheeses, etc.  Tempeh, tofu and beans all work great for vegan options.

 

Step 6:  Stuff the rest of the jar with your choice of mixed greens. Chopped romaine hearts, baby spinach, kale, arugula, etc.

 

Store your jars in the refrigerator, shake, dump out and eat when you are ready.  The best part is you can play around creating whatever type of jar and recipe you like.

 

Written by: Coach Jen Murphy