Hmmm, I think I am on to something here, this whole Mason Jar Meal idea that is. I have combed every store in my area for a variety of Mason jar sizes because my brain has gone into over-drive with ideas. I saw a cute quote that other day that sums up my thought life perfectly, “I can’t sleep because my brain keeps talking to itself.” In this post I will share some of the meals and their recipes used to make Mason Jar Meals- MJMs.
Benefits of these MJMs are…
1. No more wasting food
2. No more not knowing what to have for dinner
3. No more cooking every night
4. No more blah food
5. No more messy refrigerator
6. No more plastic containers
7. No more unhealthy food- well maybe. Wink.
8. No more coming home from CrossFit ravenous, but too comatose to cook.
9. No more eating out every day for lunch.
WHY MASON JARS?
1. Dishwasher safe
3. Not plastic
6. Make food look delicious
7. Stackable and packable
8. Lids and jars can be purchased separately
9. Help control portions
In yesterday’s post, How to Make Mason Jar Meals: Part 1, I instructed you to lay out all the ingredients you would be using for your MJM. Here is my list…
Organic boneless, skinless chicken thighs
Wild-caught sockeye salmon
Broccoli slaw- never again- smells gassy
Baby mixed greens
Green beans- Haricot verts
Fresh Dill- for roasting on the salmon
Tubers– not Paleo
Red New Potatoes
Legumes– not Paleo
Cheese– not Paleo
Nuts and Seeds
Extra virgin olive oil
Balsamic Vinegar- for roasting the green beans
Vinaigrette dressings for the salads
Chicken Ramen Salad– Divide the dressing evenly between 2 quart-sized Mason jars then layer the chicken, slaw (I used broccoli slaw which was too smelly-never again!), and the other ingredients ending with the almonds. Wrap the ramen noodles separately and store with the jar in the refrigerator.
Yam and Chickpea Salad– Divide the dressing evenly between 2 quart-sized Mason jars then layer the chickpeas, sweet potatoes (I roasted mine this time mixed with olive oil and pumpkin spice with a bit of salt and pepper), then the onions, finishing with the cilantro.
Salmon Niçoise Salad– In a pint-sized Mason jar add 2 tablespoons of your favorite vinaigrette dressing, then layer roasted green beans, one half hard boiled egg, cherry tomatoes, black olives, roasted new potatoes, and roasted salmon. This was my favorite salad!
Chicken Cobb Salad– In a pint-sized Mason jar add 2 tablespoons of your favorite vinaigrette dressing, then layer roasted chicken, chopped hard boiled eggs, chopped bacon, cherry tomatoes, and mixed baby greens. I left the avocado out of this salad since I figured it would brown and look gross.
Quinoa Greek Salad– In a halfpint jar layer 1 tablespoon vinaigrette dressing, cherry tomatoes, cubed Feta cheese, quinoa, and fresh basil leaves. These made great mid-afternoon snacks.
And lastly, Fruit Cups. If I do not wash, peel, cut, chew, and spit fruit into my children’s mouths, they will not eat it. These little fruit cups are colorful and appealing and did a great job with keeping me on track with getting my fruit in each day.
Some of you have asked how I stay so trim. I do so by following a modified Paleo diet, sometimes going strict, and going to CrossFit. The side effects of this lifestyle in the last 18 months have been a 25 pound weight loss, being the fittest I have ever been in my entire life, and having more energy now than I did during my college years. I did not go into CrossFit to lose weight, I did it to get in shape and feel stronger, then in the long run I lost the weight. I am not perfect but I try, and I think these MJM’s will keep me on track.