Breakfast and Lunch Jars
Make Now, Enjoy Later
Assemble these tasty jars a few hours in advance (or better yet, overnight), then stick them in the fridge for later.
What You'll Need: 1 cup blueberries, plus more for topping + 1 cup coconut milk + 1 cup coconut yogurt + 4 to 5 Tbsp. chia seeds + toasted coconut flakes + bee pollen + sweetener of choice, as needed
What to Do: Add blueberries and coconut milk to blender and blend until smooth. Pour the liquid into a bowl and stir in the chia seeds and then the coconut yogurt. Cover and put in the refrigerator for a few hours or overnight. Serve layered with more blueberries, toasted coconut flakes, bee pollen, mango or any toppings you have on hand. Enjoy!
Overnight Oats with Raspberry-Chia Jam
What You'll Need: 4 Tbsp. chia seeds + 1/2 cup rolled oats + 2 cups unsweetened vanilla almond milk + 1 cup fresh or frozen raspberries + 1 tsp. honey + squeeze of lemon + almond butter + granola
What to Do: In a jar, combine the chia seeds, rolled oats and unsweetened vanilla almond milk. Add a squeeze of honey or agave nectar to taste, mix well and stick in the fridge to soak overnight. Then combine raspberries, honey and lemon in a second jar. Use the back of a spoon to mash the mixture together until it has a jamlike consistency, then refrigerate. (If you are using frozen raspberries, run them under warm water to make them easier to mash.) In the morning, mix the oats to evenly combine. In two Mason jars, begin with a layer of the chia-oat mixture, then top that with raspberry jam. Add the remaining chia-oat mixture and top with almond butter and granola.
Rainbow Quinoa Jar
What You'll Need: 1 cup cooked quinoa + 2 Persian cucumbers, chopped + 1 red pepper, chopped + 2 carrots, chopped + 1/4 cup cilantro, chopped + 10 ounces extra-firm tofu, drained and cubed For the Dressing: 1 Tbsp. sesame oil + 1 Tbsp. fresh lime juice + 1 Tbsp. white miso paste + 1 Tbsp. tamari + 1/2 Tbsp. apple cider vinegar + 1/2 inch of ginger root
What to Do: Blend the dressing ingredients together in a mini food processor — or, finely mince the ginger and then whisk ingredients together. Wrap tofu in paper towels and let sit for 15 minutes to remove excess liquid. Bring pan to medium-high heat and add a teaspoon of oil. Place drained and cubed tofu in pan. Allow to cook a couple of minutes per side, until the tofu turns slightly golden. Turn heat to low and add a drizzle of tamari while quickly tossing the tofu. Remove from heat. In two Mason jars, layer the dressing first, then add the veggies, tofu, quinoa and cilantro. Turn jar upside down to coat veggies with dressing prior to serving.
Mediterranean Salad Jar
What You'll Need: 10 oz. extra-firm tofu, drained and cubed + 3 Tbsp. lemon juice + splash of apple cider vinegar + 1/2 tsp. dried herbs (basil, oregano, etc.) + 1/2 cup chickpeas + handful of cherry tomatoes, halved + 2 Persian cucumbers, chopped + 2 handfuls of arugula + 1/4 cup basil + 2 Tsbp. olive oil + 1/2 tsp. Dijon mustard + salt and pepper, to taste
What to Do: Combine the olive oil, 1 tablespoon of lemon juice, and mustard in a small bowl. Season with salt and pepper. Marinate the tofu with remaining lemon juice, apple cider vinegar and dried herbs for at least 30 minutes. In two Mason jars, layer the dressing first, then add the tofu, veggies, chickpeas, arugula and basil. Turn jar upside down to coat veggies with dressing prior to serving.