It happened again – classes started, and the food struggle is all too real. Whether it’s having enough time to eat between classes, remembering to bring something to eat between classes, avoiding the cafeteria or fighting the urge to spend $10 on a meal which may or may not be satisfying – it’s a dilemma. The solution? Three simple words: Mason jar meals. These make-ahead dishes spare time, stress, money and calories.
Bacon and Eggs in a jar
• 2 Eggs
• Fresh Spinach
• Shredded Cheese
• Salt & Pepper
1. Mix eggs, salt and pepper, spinach and cheese together in a medium sized bowl
2. Pour mixture into a mason jar
3. Cook in microwave for approx. one and half to two minutes (checking often)
4. Top with additional cheese & bacon crumbles
5. Enjoy or refrigerate for later
Photo and recipe from masonjarbreakfast.com
Blueberry Pancake in a jar
Ingredients: Makes four small jars or two large jars
• 1 cup flour
• 1 tbsp. baking powder
• 2 tbsp. organic sugar
• 2 tbsp. butter, melted
• 3/4 cup milk, preferred
• Blueberries, desired amount
1. Combine flour, baking powder and sugar in a small bowl and whisk until combined. Stir in butter and milk until batter forms.
2. Place a layer of blueberries on the bottom of the jar.
3. Fill jar about halfway with batter. Pancake will rise while cooking.
4. Microwave for approx. 60 seconds for small jars or 90 seconds for larger jars.
5. Let cool.
6. Top with more additional butter, blueberries and syrup.
Photo and recipe from boyandtherabbit.wordpress.com
• 3/4 cup cooked brown rice, short grain
• 1 tbsp. rice vinegar
• 1 tsp. sugar
• 2 tsp. soy sauce
• 1 sheet Nori, or preferred seaweed roll
• 1/4 cup carrots, finely shredded
• 1/4 cup cucumber, thinly sliced
• 1/2 an avocado, diced
• lime juice
1. Heat vinegar and sugar in a small saucepan over medium heat until the sugar is dissolved.
2. While the rice is still warm, pour the vinegar-sugar mixture and soy sauce over it – toss to combine. Let cool to room temperature.
3. Use a sharp knife or kitchen shears to cut the Nori into 1″ x 1/4″ pieces.
4. Place the diced avocado in a bowl and toss with just enough lime juice to lightly coat in order to prevent browning.
5. Shred and slice the carrots and cucumber as specified in the ingredients list.
6. Fill the jar as follows:
1) half sheet Nori 2) 1/4 cup rice 3) 1/4 cup carrot 4) 1/4 cup rice 5) avocado 6) 1/4 cup rice 7) 1/4 cup cucumber 8) half sheet Nori
Photo and recipe from kristaandjess.wordpress.com
Burrito Salad Jar
• 1/8 cup quinoa, preferred
• 1/4 cup water
• 1/2 tsp. salt
• 2 tbsp. lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 sweet potato, washed with both ends cut off
• 1 tbsp. coconut oil
• 1/2 cup chopped lettuce
• 1/4 plain Greek yogurt
• 1/8 cup shredded cheese
• 1/4 cup pinto beans, drained and rinsed
1. Add the quinoa, water and salt to a medium sized pot. Bring to a boil over medium heat. Cover and cook for approx. 20-25 minutes or until soft and fluffy.
2. When it’s cooled, add in lime juice and 1/8 cup chopped cilantro to the rice and stir to combine.
3. Cut the sweet potato into tiny chunks, about 1/2” each.
4. Heat 1 tbsp. of coconut oil in a large skillet over medium heat.
5. When the oil is hot, add the potatoes. Sear on all sides, stirring approx. every 3-5 minutes.
6. Once the potatoes have browned, turn heat to medium-low and cover. Let simmer until tender. Set aside to cool.
7. Add 1/4 cup yogurt to the bottom of the jar .
8. Top yogurt with sweet potato cubes.
9. Add in the cilantro lime quinoa.
10. Layer 1/8 cup cheese over the quinoa.
11. Pour in the 1/4 cup pinto beans.
12. Fill remaining space with lettuce and some additional chopped cilantro.
Photo and recipe from strictlydelicious.com
Mason jars can be bought individually or in packs at local hardware and grocery stores – or in bulk on amazon.com.