Credit: Feasting on Fruit; Amy’s Healthy Baking and Asian Inspiration
Packed lunches, snacks and dessert don’t always have to come in the form of a squared Tupperware or a disposable container you recycle from your previous tabaos. Lunch kits in jars are not only eco-friendly – these tasty and healthy meals are easy to prepare and suitable for the office workers, gym goers or delivery drivers. Just about anybody who wants to carry food on the go.
The main pros to making food jars is that you can prep your lunches for the entire week in one sitting which you’ll be thankful for when you hit mid-week and not having to fret about what’s for lunch the following day. Secondly, you get the freedom to choose what sort of ingredients and food you like to put into your food jar. If you’re looking for a nutritious and tasty salad, there are so many options out there for you to choose from.
From healthy salads to crunchy snacks, hearty soup options and desserts, here are some mid-day recipes that you can be storing in your handy food jars. If there are ingredients that you are not a huge fan of, feel free to substitute them with other ingredients like corn, peas or carrots.
Zucchini Noodle Salad
Salads are not all veggies and bland food that aren’t able to keep you full. This understated dish can be whatever you want and know that there are ways to spice up these waistline-friendly meals to cater to your liking! We suggest eating salads that have carbohydrates, protein, fibre and fat, like this easy-to-make recipe below! Consider packing some nuts to pair it with your salad for a satisfying lunch.
For the dressing:
2 tbsp coconut
For the rest:
1/3 cup quinoa (cooked)
2 tsp minced cilantro
3 asparagus stalks, chopped into 2cm pieces
¼ cup green peas
1 medium zucchini, using blade C to create spaghetti zucchini noodles
2-3 scallion stalks, diced
¼ cup cubed feta
In a food processor, pour in all the ingredients for the dressing. Pulse until creamy. Set aside.
In a bowl, toss to combine the quinoa and cilantro.
Bring a saucepan with water to a boil. Then, add in the asparagus and peas. Cook for 3-4 mins or until vegetable are cooked.
Assemble your jar by adding in the dressing, then the zucchini noodles followed by the quinoa and scallions. Lastly, top it with the vegetables. Refrigerate for later use.
A bowl or jar of deconstructed sushi has got to be one of my favourite food jar meals. It takes about 20 minutes to prepare, it’s aesthetically pleasing, and you get all the flavour, texture and goodness in this happiness jar without the need of a sushi-rolling mat.
¾ cup cooked brown rice
1 tbsp rice vinegar
1 tsp sugar
1-2 tsp soy sauce
1 sheet nori (cut to ¼ pieces)
½ cup carrot and cucumber, shredded
½ avocado, diced
Pickled ginger and wasabi to taste
Heat the vinegar and sugar in a small saucepan over medium heat until the sugar is dissolved.
While your brown rice is still warm, pour the vinegar-sugar mixture and soy sauce over it and toss to combine. Let it cool to room temperature.
Place the diced avocado in a bowl and toss with lime juice to lightly coat.
Place ingredients one layer at a time in the jar. Use a spoon to help pat down each layer. Nori sheet goes to the bottom, followed by the ¼ rice, carrot and cucumber, pickled ginger, avocado, then top it with ¼ rice again and lastly the remainder of the nori sheet.
Pack ginger and wasabi in separate containers. Refrigerate for later use.
Strawberry Shortcake Oats
It is said that breakfast is the most important meal of the day as it provides sustenance and energy for whatever activities later during the day. This easy overnight oats recipe is a healthy and hearty breakfast, perfect for those with busy mornings. Oats have a good amount of protein, iron and magnesium and when soaked overnight, it absorbs more nutrients from your food. Don’t take our word for it, try it yourself!
1 cup oats
1 cup almond milk
¼ tsp vanilla extract
1 tsp chia seeds
2 tbsp vanilla Greek yogurt
1 tsp fruit only no sugar jam
4 large sliced strawberries
Mix the oats, almond milk, vanilla extract and chia seeds in a seal-able container. Refrigerate overnight.
Top with Greek yogurt, strawberry jam and fresh strawberries.
This is not exactly the instant cup noodles you are expecting, but this recipe is definitely healthier without compromising on its taste
1 green onion, chopped
¼ cup fried shiitake mushrooms
3 tbsp peas
1 tbsp soy sauce
1 tbsp sesame oil
1 veggie stock cube
1-2 tsp spicy chili oil, optional
1. Combine all ingredients in the jar.
2. To serve, add boiling water just to cover your noodles and veggies.
3. Wait for 3-5 minutes. Stir well before eating.
S’mores Cake in a Jar
Credit: Olivia Cuisine
Who can resist the sweetness of a good old chocolate, gooey S’mores? Today just got better and you’re welcome! Reward yourself with an indulgent treat and diet can start tomorrow. The greatest thing about making this s’mores cake in a jar recipe is you don’t have to share! All you need is a long spoon and a stomach ready to feast on it.
For the crust:
1 ½ cup graham cracker crumbs
½ stick butter
For the cake & topping:
1 cup all-purpose flour
¼ cup dark cocoa powder
1 ¼ tsp baking soda
½ tsp salt
1 tsp vanilla extract
½ cup milk
½ cup + 1 tbsp heavy cream
½ cup butter, melted
2 tbsp sour cream
1 bag marshmallows (topping)
For the crust:
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and add a dash of salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust firmly down into jars.
For the cake:
In a bowl, whisk egg and sugar until smooth then add milk, cream, butter and vanilla. Mix and stir in sour cream.
Sift dry ingredients together and add to wet mixture. Mix until batter is smooth.
Add batter to mason jars and fill them about half way.
Place mason jars in a baking dish and add about 1 ½ c. of water to the bottom. Bake for 30 min, or until the cake is set.
For the topping:
Remove cake from the oven and press large marshmallows.
Brown marshmallows for about 1-2 mins, or until golden brown. Serve immediately.