5 Mason Jar Lunch Meal Prep Recipes

​Ingredients

Direction

• 3 1/3 tbsps Tahini

• 1 1/3 Lemon (juiced)

• 1/3 tsp Sea Salt

• 1 1/3 tbsps Water

• 2 cups Chickpeas (cooked, from the can)

• 2/3 cup Cherry Tomatoes

• 2/3 cup Matchstick Carrots

• 2/3 Yellow Bell Pepper (chopped)

• 2 cups Purple Cabbage (chopped)

1. Combine the tahini, lemon juice, and sea salt. Whisk until combined, adding water as needed to attain a creamy salad dressing consistency. Divide the dressing equally into the bottom of large jars.

2. On top of the dressing, layer the chickpeas, tomatoes, carrots, bell pepper, and top with the purple cabbage. Cover and store in the fridge.

3. When you're ready to eat the salad, dump it into a bowl and toss well. Enjoy!

​Ingredients

​Direction

• ​1 cup Quinoa

• 2 cups Water

• 1 lb Extra Lean Ground Chicken

• 1/2 cup Salsa

• 2 Avocado (peeled and diced)

• 2 Tomato (diced)

• 1 cup Baby Spinach (chopped)

• 2 cups Black Beans (cooked, drained and rinsed)

• 1 Lime (juiced)

• Sea Salt & Black Pepper (to taste)

​1. Place the quinoa and water in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let simmer for 12 minutes or until all water is absorbed. Remove from heat, fluff with a fork and set aside.

2. Cook your extra lean ground chicken over medium heat in a non-stick frying pan. Season with a bit of salt and pepper and stir occasionally until cooked through.

3. Assemble your burrito bowl mason jars by placing avocado in the bottom with a splash of lime juice. Top with a couple of tablespoons of salsa. Next add in your quinoa, cooked chicken, diced tomatoes, spinach and top with black beans. Seal with a lid. When ready to eat, shake well and dump into a bowl. Enjoy!

Ingredients

Direction

• 2 tbsps All Natural Peanut Butter

• 2 tbsps Lime Juice

• 1/4 cup Water

• 2 tsps Tamari

• 2 tsps Sesame Oil

• 8 ozs Chicken Breast, Cooked (cut into cubes)

• 1 Red Bell Pepper (medium, chopped)

• 1 Carrot (medium, cut into matchsticks)

• 2 stalks Green Onion (chopped)

• 2 leaves Romaine (chopped)

1. Combine the peanut butter, lime juice, water, tamari, and sesame oil in a small bowl. Divide the dressing between jars. Add the chicken to the dressing in the bottom of the jars.

2. Add the pepper, carrot, and green onion to the jars followed by the romaine lettuce. When ready to eat, shake well and dump into a bowl. Enjoy!

​Ingredients

​Direction

• 1/4 tsp Sea Salt (divided)

• 5 oz Salmon Fillet

• 1 tbsp Extra Virgin Olive Oil

• 1 tbsp Lemon Juice

• 1/2 tsp Dijon Mustard

• 1/2 Cucumber (sliced)

• 4 leaves Romaine (chopped)

1. ​Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add sea salt to the salmon and bake for 10 to 12 minutes or until cooked through and flaky. Once cooled, flake into pieces with a fork.

2. In the mason jar, whisk together the extra virgin olive oil, lemon juice, mustard and remaining sea salt. Add the cucumber, salmon and the romaine. Seal with a lid.

3. When ready to eat, shake well and dump into a bowl. Enjoy!

Ingredients

Direction

• 1/4 cup Red Onion (small, minced)

• 3 tbsps Balsamic Vinegar

• 1 tbsp Extra Virgin Olive Oil

• 2 cups Chickpeas (cooked)

• 1 cup Pitted Kalamata Olives (halved)

• 2 cups Cherry Tomatoes (halved)

• 3 cups Brown Rice Fusilli, Cooked

• 4 cups Arugula

1. ​In a bowl, combine the red onion, balsamic vinegar and olive oil.

2. Divide the dressing into jars and top with equal amounts of chickpeas, olives, tomatoes, fusilli, and arugula. When ready to eat, shake well and dump into a bowl. Enjoy!