Tag Archives: mason jar meals

Veggie Stir Fry



After my family headed home Saturday I had few hours to catch my breath before Margo, Jeff, and I headed to the Avett Brothers concert that night. It was cold and rainy but the venue was sweet and the show was worth it. But by the time Sunday afternoon rolled around I didn’t have much creative energy left. So my jars this week are a stir-fry consisting of whatever veggies I had on hand. Here’s the basic breakdown:

Serves 6

  • 1 yellow onion, sliced
  • 2 garlic cloves, chopped
  • 3 carrots, julienned
  • 1 red pepper, julienned
  • 3 zucchini, julienned
  • 2 yellow squash, julienned
  • Oil of choice
  • 3 Tbsp soy sauce
  • 1.5 Tbsp apple cider vinegar
  • 1 Tbsp peanut sauce
  • Salt to taste

Heat the oil over high heat. Stir-fry the onions for 2 minutes. Add the garlic and stir for about a minute more. Add the rest of the vegetables and stir-fry for 5-7 minutes or until they are the crispness you prefer. Add the soy sauce, vinegar, peanut sauce, and salt and heat through.

I put the veggies over brown rice in our jars. Basically, you can use whatever you have in your refrigerator. At least that’s what I did!

And here’s to a fun night with fun friends!



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Carrot Quinoa Salad

Spiced Quinoa
1/2 cup quinoa
3/4 cup  water
1/4 teaspoon ground cumin
1/8 teaspoon ground paprika and coriander
Pinch each ground fennel seeds and cinnamon

5 medium carrots, shredded
3 tablespoons extra virgin olive oil
Juice of one lemon
1/2 teaspoon honey
2 tablespoons raisins
1/4 cup raw almonds
Large handful fresh parsley


Rinse the quinoa then add it to a pot with water and spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.

In the meantime, shred the carrots and place in  a large bowl. Drizzle with olive oil, honey, and lemon juice.
Add the quinoa aw well as the raisins, almonds, and parsley.

Adapted from Happy Hearted Kitchen.

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Quinoa Black Bean Salad

1 cup uncooked quinoa (or 3 cups cooked)
1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
1.5 cups cilantro, finely chopped
3 small/medium carrots, julienned or thinly sliced
4 green onions, chopped
sea salt & black pepper, to taste

For the dressing:
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon pure maple syrup
1/2 teaspoon fine grain sea salt

Rinse the quinoa and add it to pot  with 1.5 cups water . Bring to a boil, reduce heat to low, and then cover and simmer for 20 minutes or until the water is absorbed. Remove from heat and steam with the lid on for 5 additional minutes.

In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots, and green onions.

Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste.

Adapted from Oh She Glows.

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Broccoli Peanut Stir Fry

  • 1/3 cup creamy natural peanut butter
  • 1/2 cup water, divided
  • 1 tablespoon maple syrup
  • 2 tablespoons GF soy sauce or liquid aminos, divided
  • 1 tablespoon rice vinegar
  • 2 tablespoons canola oil
  • 1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
  • 1 large red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1/4-1/2 teaspoon crushed red pepper, or to taste
  • 1/4 cup chopped unsalted peanuts

Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.

Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.

Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

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Quinoa Mushroom Pilaf

  • 2 1/2 – 3 cups cooked quinoa
  • Olive oil
  • 2 cloves garlic, finely chopped
  • 1 small to medium yellow bell pepper, diced fine
  • 1 small to medium green bell pepper, diced fine
  • 2 cups sliced mushrooms
  • Sea salt and ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon Greek Seasoning (mint, lemon, basil, oregano mix)
  • 2 scallions (spring onions) sliced- white and light green sections
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil, to taste

When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.

Add the quinoa to the mushroom-pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa.

Taste test and add more salt or seasoning if it needs it.

Sprinkle with toasted pine nuts, if desired.

This made a good amount for four jars.

Adapted from Gluten Free Goddess

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Cauliflower “Risotto”

  • 1/2 medium head of cauliflower, chopped
  • 2 cups spinach, chopped
  • 1 can white beans, rinsed and drained, divided
  • 1/2 c. GF vegetable broth
  • 1 large shallot, diced or equivalent amount in yellow onion
  • 3 cloves garlic, minced
  • 2 Tb sundried tomatoes
  • 1 Tb capers
  • 1/2 tsp fresh thyme, or 1 tsp dried
  • toasted pinenuts, optional

In a medium-sized pot, heat 1 Tb olive oil on medium heat until warmed. Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent.

Place 1/2 the can of beans and vegetable broth into the pot and simmer for 5 minutes.

With an immersion blender (or if you do not have one, use a regular blender), gently blend all of the contents together in the pot until creamy and smooth.

Add grated cauliflower, sun-dried tomatoes, remainder beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes.

Add the capers before you serve and garnish with toasted pinenuts. This serves two. I doubled it to make jar lunches for the week.

Adapted from Fork and Beans

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Rainbow Salad



For the bowl:

  • 5 big handfuls of kale (it shrinks a lot when cooked)
  • 1 red pepper
  • 1 avocado
  • 1 large carrot
  • a handful of pumpkin seeds
  • a large dollop of hummus

For the dressing:

  • 2 tablespoons of water
  • 1 teaspoon of hummus
  • 1 teaspoon of almond butter
  • 1 teaspoon of manuka honey/pure maple syrup
  • 1 teaspoon of apple cider vinegar
  • 1/2 a teaspoon of tahini
  • salt

Simply tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt (I don’t know if it was just my oven or what, but I had to cook the Kale for about three times that long). While the kale cooks peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds.

Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.

Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!

I quadrupled this to make four lunches. Dressing on bottom, then layered the rest of the stuff in a mason jar (except the avocado – I kept that out and added it the day of). It was so great. One of my new favorite dressings, too! This recipe serves one but is easily multiplied.

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