Our New Obsession: Mason Jars
By: Rachel Zuercher
New year, new semester, new you…right? Yeah not for me…but, why not start this new semester out with new recipes? Recently, I have been really into using mason jars and exploring all of the different uses of them. This one, inexpensive glass jar can change your life. If you don’t already have them, go to Target and stock up on Regular and Large sizes for all your meal needs.
Breakfast
Overnight Chia Seed Oats
½ Cup Rolled Oats
½ Cup Milk of your choice (almond, soy, oat, regular, etc.)
2 tsp. Chia Seeds
¼ Cup Yogurt (to make thicker)
1 tbsp. Maple syrup or Honey
1 tsp. Cinnamon
1 tsp. Vanilla Extract
This is the most basic recipe for Overnight Chia Seed Oats, leaving a lot of room for any other flavor combos or add-ins that you choose! I always choose to add chia seeds because they have a ton of health benefits with no added taste. They are high in antioxidants, fiber and protein, and keep you feeling full, making for a satisfying breakfast!
The best thing about the mason jar for this recipe is that you can add all the ingredients, shake them up, leave it in the fridge overnight, and voila! Then the next morning as you are heading to your 8:30 am class, add some banana, berries, nuts, granola, etc. and you have a filling and nutritious breakfast to-go.
Green Smoothie Bowl on the Go
1 cup Frozen Mixed Tropical Fruit Blend
½ cup Fresh or Frozen Spinach or Kale
1 Banana
5-6 Mint Leaves
1 scoop Protein Powder
1 tbsp Nut Butter
Mix all ingredients in your blender and then pour into a mason jar. To make a smoothie bowl, add fresh berries, granola, chia seeds, coconut, nuts, and a drizzle of honey. This smoothie is so refreshing, tastes like summer, and is a surprisingly great hangover cure. Eat yo’ greens kids!
Lunch
M.Y.O Salad
For this recipe, you can basically add anything you want. The only thing that matters is the order! Instead of having to pack one tupperware for the salad and another for the dressing, you can combine the two in one easy and portable mason jar!
Dressing: Put the dressing at the bottom so it doesn’t wilt the lettuce!
Veggies: Hard veggies like carrots, cucumbers, peppers, tomatoes, etc. Or, try roasted veggies like squash and sweet potatoes.
Cheese: If you like cheese on your salads, put it here! Feta, goat, shredded parm, etc.
Grains and Beans: Quinoa, wheat berries, lentils, chickpeas, black beans, etc.
Lettuce: And finally, lettuce! Spring mix, arugula, spinach, butter, green leaf, red leaf, kale, etc.
Dinner
Cold Asian Noodle Salad
Salad:
4 oz. Soba Noodles (cooked according to package and rinsed under cold water)
1 Bell Pepper, thinly sliced
1 cup Shelled Edamame, cooked (frozen ones from Trader Joes are great)
1 Carrot, peeled and shredded
½ cup Crunchy Rice Noodles (optional)
Dressing:
2 tbsp. Peanut Butter
4 tbsp. Sriracha
4 tsp. Rice Vinegar or Sesame Oil
4 tsp. Soy Sauce
¼ cup Extra Virgin Olive Oil
Divide Spicy Peanut Dressing equally among 4 small mason jars or 2 medium sized ones. Divide soba noodles over dressing. Layer remaining ingredients, ending with rice noodles. Top with lids and refrigerate for up to 5 days.
Burrito Bowl
1 tbsp. Salsa
¼ cup Corn
¼ cup Black Beans
¼ cup Protein of choice
1 tbsp. Mexican Cheese
1 cup Lettuce
1 cup Rice
Similar to the M.Y.O salad, put the salsa at the bottom, then add the corn, black beans, protein, cheese, rice and lettuce on top!
