Mason Jar Burrito Bowls

DSC01709

Our last blog post talked all about tips on how to stay healthy despite a busy schedule.

One of the main tools we discussed was setting aside a couple hours on the weekends to prep some healthy meals for the upcoming week.

Today, we want to share a recipe to help get you inspired: Mason Jar Burrito Bowls.

Mason jar salads are the easiest ways to prepare lot’s of food in a quick amount of time. The airtight seal keeps all the ingredients fresh, so that you can make enough to last the whole week.

With these burrito inspired, flavorful and hearty salads, you’ll never have an excuse for take-out lunch again.

Salad Ingredients
Chopped bell pepper
Cooked and cooled quinoa or riced cauliflower
Baked, cooled and cut sweet potato
Baked, cooled and cut organic chicken breast or black beans
Halved cherry tomatoes
Diced avocado
Chopped romaine lettuce

Dressing Ingredients
3 tbs rice vinegar
3 tbs olive oil
1/2 bunch parsley
1 small clove garlic, minced
1 tsp maple syrup
juice of 1 lime
pinch salt

Equipment Needed
4-5 large, wide mouth mason jars

Directions

  1. Prep ingredients and dressing
  2. Add 2 tablespoons of dressing to the bottom of the jar
  3. Then layer in ingredients in the order listed above, starting with crunchy vegetables, followed by grains and proteins, then soft vegetables and lettuce on top
  4. Seal with lid and store in fridge for up to 1 week

Feel free to substitute different vegetables, proteins or greens. You could also take a look at some of these ideas for other flavor combinations.

These salads are also perfect to pack for work, school lunches or travel days.

Make 5-6 with your favorite ingredients and flavors and you’ll be set for a week of healthy, satisfying lunches.

(Photo + Recipe Credit: Momo Wellness)

12 Healthy Ideas For Breakfast

With school back in session and those lazy summer mornings coming to an end, we want to give you our best ideas for easy and quick breakfasts.

Breakfast can be the hardest meal to make healthy choices as we’re usually looking for something quick and easy. Here are 12 creative ideas to get you inspired to try something a little different.

We made sure each of these breakfasts are:

  • Balanced in macronutrients (containing protein, fat and carbohydrates)
  • Whole foods based (no processed ingredients or packaged foods)
  • Quick and simple for busy weekday mornings

1. Mini Green Frittatas . (Make ahead, perfect for busy weeks)

2. Savory Oatmeal. (For mornings when you want a savory meal)

3. Protein Smoothie. (Here’s how to make a macronutrient balanced smoothie.)

4. Chia Seed Pudding. (Quick, simple, nutritious)

5. Almond Butter + Quick Chia Jam  + Ezekiel Bread Toast. (Think PB&J with a healthy twist for adults)

6. Baked Eggs in Avocado. (Low carbohydrate, filling and easy)

7. Sausage + Vegetable Hash. (For when you’re burnt out on eggs)

8. Shakshuka .(For when the pantry is bare)

9. Banana Oat Blender Pancakes. (Pancakes without the clean up mess!)

10. Smoked Salmon + Avocado + Ezekiel Bread Toast. ( Quick, balanced and high in Omega 3 fatty acids)

11. Breakfast Salad (a healthy, travel friendly breakfast)

12. Leftover Soup (While some dinner leftovers aren’t usually appealing in the morning, try a simple chicken or lentil soup for dinner and have the leftovers for breakfast!)

What are your favorite weekday morning breakfast? What do you do to prepare healthy meals for busy mornings? Tell us on Facebook or in the comments below, we’d love to hear!

Kale Corn Salad: 2 Ways

I’d like to introduce you to the perfect summer salad.


Really, it’s perfect.

I made this salad 1 year ago for a potluck and my friends are STILL asking me about it.

Great for potlucks, as a side dish to your BBQ, or on top of tacos, this dish also makes great leftovers (perfect for adding eggs to in the morning!)

Originally this recipe (adapted from the Healthy Happy Vegan Cookbook author) is dressed with the sweet miso dressing which compliments the crunchy salad perfectly.  (If you’ve never had miso, it’s a paste made from fermented soybeans. And if you’re thinking “ewwww”,  it’s a traditional Japanese seasoning with a tangy, salty taste and tons of flavor. It’s also quite nutritious!)

However, since not everyone has miso hanging around their fridge, the second way to serve this salad is with the garlicky lemon dressing. Also, a delicious compliment to the sweet corn and vegetables.

Nutritionist’s tip: Bring a salad to the party. Summers are full of parties, BBQ’s and lot’s of social engagements. This means lot’s of eating! If you bring a salad or vegetable as your contribution to the party, you’ll always have a tasty and healthy option to fill your plate. 

Recipe modified from: Healthy Happy Life

Salad Ingredients
2 ears of summer corn, shucked and kernels removed from cob
4-6 cups kale, washed and finely chopped (remove thick stems)
1 small red bell pepper, diced
1/4 cup shredded carrots
1 small white or sweet onion, chopped
1/4 cup chopped red cabbage

Sweet Miso Dressing
2 Tbs white or yellow miso paste
1 Tbs maple syrup
2 Tbs Soy sauce or Braggs liquid aminos or Tamari
4 Tbs olive oil
4 Tbs rice vinegar
Black pepper

Garlicky Lemon Dressing
4 Tbs olive oil
2 Tbs apple cider vinegar
Juice of 1 lemon
2 cloves garlic, minced

Directions:
1. Prep veggies
2. Mix in a large bowl
3. Whisk all dressing ingredients
4 Stir dressing into salad and let sit in refrigerator for 1-2 hours before serving.

Notes:
If you prefer cooked corn to raw, then boil corn before shucking. However, most sweet corn is delicious as is!

No-Dish-Fish Recipe

Ready for a recipe that requires 10-15 minutes of prep and literally 1 dish to clean up?

We understand that weeknight dinners can be a stress. Whether you’re getting home an hour later from your evening workout, or busy packing up your clothes and prepping for your morning or afternoon workout, we guess that you could use some help getting a healthy dinner on the table.

We got you covered.

This No-Dish-Fish recipe uses a parchment paper packet to bake fish and vegetables together, leaving you with little to no clean up. All you have to do is tear open the packet and serve flavorful, flakey fish. You can toss the parchment paper, throw the plates in the dishwasher and you’re done.

Plus, you can adapt this recipe to use whatever vegetables are in season, type of fish you like or flavors you enjoy. You could go Asian flavors with mushrooms and ginger or Mediterranean with tomatoes and spices. Feel free to remix this recipe, depending on what you have on hand.

Here’s how it’s done. Recipe inspired from Epicurious:

Ingredients:

  • parchment paper
  • 4-6oz wild fish of choice per person ( we love wild salmon or halibut for this)
  • 1/2 diced zucchini per person
  • 1/2 diced carrot per person
  • 2-3 diced new potatoes per person
  • 3-4 asparagus spears per person
  • lemon slices
  • olive oil
  • splash of water or white wine
  • salt and pepper
  • 1 tsp mixed herbs
Directions
  • Preheat oven to 400
  • Cut a large piece of parchment paper about 17 inches and fold it in half. Using scissors, cut out a large heart shape.
  • Open parchment paper and place fish, vegetables, oil, spices and liquid on one side
  • Crimp edges together to make a packet
  • Place on baking sheet and bake 10-15 minutes or until fish is cooked through
Serve immediately. We love this with a side salad or side grain dish. Or simply enjoy alone. You can thank us later for the elegant, flavorful dinner and 3 minute clean up.
Enjoy!

Cookie Salad

What is this cookie salad I speak of?  Is it exactly what is sounds like?  Mini-chocolate chip cookies, Madeleines, Oreos, with a sprinkling of M&M cookies and Christmas tree cookies for color?  Whip cream or vanilla bean (always bean, never the French variety) ice cream as your dressing?  Fat free frozen yogurt if you are into that?  Unfortunately not.

My version of the cookie salad looks like a regular salad as seen in the pictures shown.  It’s all green and healthy looking with some croutons, little baby tomatoes (as opposed to “big” baby tomatoes… yes, I just mocked myself), and a sprinkling of parmesan.  I know(sigh)… it sounds disgusting to me as well.

So why eat it?  For two reasons.  One, salads are healthy and if you pile on enough greens you will eat slower and hopefully it will keep you full (if not, i recommend drinking a glass of water before, during and after… check with your physician and BootCampSF instructor to make sure that my water recommendation is not crazy talk).  And two, and more important to one in my opinion, is that the end of a cookie salad is a …. COOKIE!!

In the case of the cookie salad in the picture, double chocolate chip and a sizable one at that.  My personal reasoning is that no matter what happens I am going to have that cookie.  I may be on a diet, but I need something to make me happy.  I’ve cut out less than satisfying work hot chocolate and other sugary treats (i.e. no more sugary iced coffee drinks which are just fancy milkshakes).  I’m eating a ton of veggies.  I deserve at least a little happiness.  Hence the cookie salad.  Whereas before I’d eat one to three cookies in less than 2 minutes, now I eat a cookie salad over the period of ten to fifteen minutes.  I still eat that cookie in like 30 seconds, but now I’m eating a salad a day!

One tip, if you do start having cookie salads, no dressing.  Soggy vinagretted or ranched cookies aren’t so tasty.  One more tip, just a sprinkle of parmesan otherwise you have a cheesy cookie(parmesan is what those white sprinkles on what is otherwise a pristine looking cookie).

Have a good workout!

Any questions or comments, please post on the Facebook page or email foxbehungry@gmail.com.