Need a quick, protein-packed lunch that’s fresh, delicious, and easy to prep? This Mason Jar Salmon Salad is the perfect grab-and-go meal! Layers of flaky salmon, crisp veggies, and a tangy dressing come together in a jar for a flavorful, nourishing lunch that stays fresh until you're ready to eat. Just shake it up and enjoy!
Ingredients
- 1/4 tsp Sea Salt (divided)
- 5 ozs Salmon Fillet
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1/2 tsp Dijon Mustard
- 1/2 Cucumber (sliced)
- 4 leaves Romaine (chopped)
Instructions
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add sea salt to the salmon and bake for 10 to 12 minutes or until cooked through and flaky. Once cooled, flake into pieces with a fork.
- In the mason jar, whisk together the extra virgin olive oil, lemon juice, mustard and remaining sea salt. Add the cucumber, salmon and the romaine. Seal with a lid.
- When ready to eat, shake well and dump into a bowl. Enjoy!
During your period, estrogen and progesterone levels drop, and your body sheds the uterine lining. Supporting yourself with the right nutrients can help replenish stores and ease symptoms:
- Iron: Replenish lost iron with foods like lean meats, beans, lentils, and spinach to prevent fatigue.
- Magnesium: Helps relax muscles and reduce cramps. Found in leafy greens, dark chocolate, edamame, and pumpkin seeds.
- Vitamin C: Enhances iron absorption. Try pairings like Brussels sprouts with chicken or kale with beef.
- B Vitamins: Support mood and energy, especially B6. Get them from eggs, whole grains, and poultry.
- Omega-3s: Reduce inflammation and ease cramps. Found in fatty fish, chia seeds, flax seeds, and walnuts.
Nourishing your body during this phase can make a big difference in how you feel! 💛
Ingredients:
- 1 cup Brown Rice (dry, rinsed)
- 1 lb Extra Lean Ground Beef
- 2 tbsps Italian Seasoning
- Sea Salt & Black Pepper (to taste)
- 2 cups Cherry Tomatoes
- 4 cups Baby Spinach
- 3 stalks Green Onion (chopped)
- 1/4 cup Extra Virgin Olive Oil (divided)
- 1/4 cup Lemon Juice
Instructions:
- Cook the rice according to the package directions. While the rice is cooking, heat a non-stick pan over medium heat.
- Add the ground beef, breaking it up as it cooks. Season with the Italian dressing. Cook for seven to eight minutes or until cooked through.
- To assemble, evenly divide the rice, beef, tomatoes, spinach, and onion into bowls. Drizzle the oil and lemon juice onto each bowl. Season with salt and pepper. Enjoy!
***Recipe includes ground beef from a local farm and in fact we use something called 'body builders blend' which is a blend of organ meats with ground beef - there are a lot of health benefits to this and you can't taste that it's not just regular ground beef!
This is a hearty, flavorful dish that brings together the natural sweetness of roasted sweet potatoes with the savory richness of tender beef and crisp cabbage. This comforting meal is a perfect balance of textures and flavors; earthy, sweet, and savory all in one. Whether you're looking for a quick weeknight dinner or a satisfying weekend meal, this dish is sure to please everyone!
Ingredients
- 2 Sweet Potato (medium, cut into 1/2 inch rounds)
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Sea Salt (divided)
- 1 lb Extra Lean Ground Beef (from the farm or you can use ground chicken, turkey or even tofu!)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Coconut Aminos
- 3 cups Green Cabbage (shredded)
- 1 Lime (juiced)
- 1/2 cup Cilantro (chopped)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the sweet potato rounds onto the baking sheet and drizzle the oil all over. Season with half of the salt and toss to combine. Spread out into an even layer. Bake for 20 to 25 minutes or until browned and cooked through, flipping halfway through.
- While the potatoes are in the oven, heat a large pan over medium heat. Add the beef, breaking it up as it cooks. Season with the remaining salt, garlic powder and onion powder. Stir in the coconut aminos.
- Cook the beef for seven to eight minutes or until cooked through. Stir in the cabbage and cook for another three to four minutes or until the cabbage is cooked to your liking.
- Divide the cooked sweet potato evenly between bowls or plates. Top with the beef and cabbage mixture. Drizzle lime juice and top with cilantro. Enjoy!
Notes:
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two cups.
- Additional Toppings: Top with avocado.
- Short on Time: Use a pre-chopped coleslaw mix instead of cabbage.
- No Ground Beef: Use ground turkey or ground chicken instead.
This quick, wholesome, and portable meal is perfect for busy days when you need something comforting but light. Packed with tender vermicelli noodles, silky tofu, vibrant veggies, and a flavorful broth, this soup comes together in minutes. Layer everything in a mason jar for an easy grab-and-go lunch—just add hot water when you're ready to eat. It's the ultimate mix of convenience and nourishment, with a touch of cozy that feels like a hug in a jar!
Ingredients:
- 4 ozs Tofu (diced)
- 1/2 Carrot (medium, finely chopped or cut into ribbons)
- 1/4 Red Bell Pepper (medium, diced)
- 1/4 cup Broccoli (chopped into florets)
- 1 stalk Green Onion (chopped)
- 1 tbsp organic tamari
- 2 tsps Miso Paste
- 1/2 tsp Everything Bagel Seasoning
- 1 oz Rice Vermicelli Noodles (dry)
- 1 1/2 cups Water (boiling)
Instructions:
- In a mason jar, layer the tofu, carrots, bell peppers, broccoli, green onions, soy sauce, miso paste, everything bagel seasoning, and noodles. Secure the lid and store in the fridge until ready to eat.
- To serve, pour boiling water into the jar, covering the ingredients. Secure lid and shake carefully or use a spoon to gently push the noodles into the water.
- Let it sit for six to eight minutes or until the noodles are tender. Enjoy!
These were delicious! My mixture was pretty wet and goopy - maybe because my lentils were still very warm from cooking? I added almond flour and two tablespoons of coconut flour to the processor and they came out wonderful :)
Ingredients:
- 2 2/3 cups Green Lentils (cooked, drained and rinsed)
- 1/3 cup Tahini (divided)
- 1/2 cup Cilantro (finely chopped)
- 1 tsp Cumin
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt (divided)
- 1/4 cup Unsweetened Coconut Yogurt
- 1/4 cup Water
- 8 cups Mixed Greens
- 1 cup Sauerkraut
I also like to add: avocado, mushrooms, sliced peppers, cucumbers, tomato, capers and/or olives.
Instructions:
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
- Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
- Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
- Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!
