Tag Archives: Mason jars

decorate with food

21 Oct

photo (28)Love the fun selection in the bulk section, but don’t have that much storage space?

Display your bulk items in canning jars, and find ledge for a perfect solution to your bulk section dilemma!

If you don’t have a ledge, or empty shelf that warrants some color, you can always store your dry goods using canning jars, and place them in your pantry, fridge, or freezer.

Not only do they add visual vibrancy to your kitchen, they also serve a real purpose by keeping your bulk items dry, airtight and uncontaminated.

They are the perfect vessel for keeping your dried legumes, grains, dried fruit, pasta, cereals, and herbs fresh. These items can stay out of the fridge for ~3-6 months, depending on the specific item. While flours do best in your freezer, and nuts and seeds are best placed in your fridge.

Canning jars come in all different sizes, so find the ones that work best for your kitchen, and have some fun!

sunflower, date and vanilla chia pudding

21 Aug

photo (12)Chia has become more of a household name these days (maybe not as popular as the infamous “chia pet”…yet).

Chia pets were actually made from sprouting chia seeds. Here is a great step by step guide on how to sprout your chia seeds.

For those of you looking for something fun to do with your chia seeds, try out this delectable pudding.

It’s naturally sweet, savory and has a wild texture.

A perfect breakfast or snack, this pudding will provide you with omega 3’s, fiber, protein, antioxidants, minerals and will hydrate you since chia seeds absorb up to ten times their weight in water!

Serves 2 Prep Time: 3 minutes Total time: 23 minutes

Ingredients:

  • 1/2 cup, unsweetened coconut milk
  • 1/2 cup, water
  • 3 tbs chia seeds
  • 2 dates, pitted
  • Handful sesame seeds
  • 1 tsp vanilla
  • A few sprinkles of cinnamon

Directions:

1. Prep and blend: In your blender or food processor add your coconut milk, water, dates, sesame seeds, vanilla and cinnamon. Blend until smooth.

2. Mix and store: Pour your liquid into two mason jars, add 1.5 tbsp of chia seeds in each. Twist on the lid, and shake it up. Place in your fridge for 20 minutes, then shake again.

3. Enjoy!

packed lunch inspiration

22 Feb

photo-7Packing yourself a nutritious lunch can be easy, as long as you maximize your time, have the tools and sprinkle in some creativity.

Take advantage of the time you are in the kitchen cooking dinner to prepare for lunch the next day. You are already busy in the kitchen, so why not make the most of it?

Here’s how to create a nutrient-rich, protein and fiber filled lunch in a snap.

Tools: Mason Jars (small + large)

Time: Rinsed and chopped kale, hardboiled the eggs and whipped up the vinaigrette while dinner was cooking the night before.

Ingredients:

Salad:

  • 4 stems of dinosaur kale, leaves removed from stems
  • 2 eggs, hardboiled
  • 2 tbsp sesame seeds
  • pinch of sea salt + grind of black pepper to taste

Vinaigrette:

  • 1 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • quarter size dollop dijon mustard
  • dime size scoop of honey

Directions:

1. Hard-boil your eggs: Add your eggs to a pot. Submerge them in cold water, then bring to a boil. Once at a roaring boil remove pot from heat, cover and let the eggs sit for 12 minutes. Rinse them off with cold water to stop the cooking, then peel. Sprinkle eggs with salt + pepper, then place them into a small mason jar, then into the fridge.

2. Prep your kale: Rinse, dry then de-stem the kale. Line each leaf on top of the other and chop into thin slices. Add sesame seeds on top. Place in large mason jar and into the fridge.

3. Make your vinaigrette: In a small mason jar mix together your oil, vinegar, mustard and honey. Whisk together, or put the top on and shake vigorously. Place in the fridge.

The next day as your off to work, add your mason jars of goodness into your bag and assemble on-site when lunch time rolls around.

Enjoy!