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Foodie Friday: Southwestern Salad in a Jar

Foodie Friday

If you find yourself running out the door in the morning without grabbing anything for lunch, today’s recipe is perfect for you. Not only is it healthy and filling, but you can prep multiple portions at once and it can be customized to your liking. Here’s one of many possible salad in a jar recipes for you to try! We like using BNTO lunch box adapters to separate our salad and dressing. This means our salad won’t get soggy!

Southwestern Salad in a Jar

This recipe was adapted from this MJ AND HUNGRYMAN recipe.

Ingredients

A jar with the BNTO lunchbox adapter is perfect for this salad in a jar Photo courtesy of www.cuppow.com

A jar with the BNTO lunchbox adapter is perfect for this salad in a jar. More colours are available at The Granary!
Photo courtesy of www.cuppow.com

Salad

  • 1/2 cup canned black beans, rinsed and drained
  • 4 or 5 cherry tomatoes, sliced in half
  • 1/2 diced bell pepper (colour of your choice)
  • 1/2 avocado, diced
  • 1/2 cup of corn, fresh or canned
  • grated cheese of your choice (optional)
  • crushed tortilla chips (optional)
  • grilled chicken or protein of your choice (optional)
  • 2 cups mixed greens

Chipotle Lime Salad Dressing 

  • juice of 1 lime
  • 4 tablespoons of olive oil
  • 1 clove minced garlic
  • a dash of chipotle hot sauce (to taste, we like it spicy so we added a couple dashes)
  • roughly chopped fresh cilantro
  • salt and pepper to taste (optional)

Instructions

Begin by layering your ingredients into your jar. First, add the beans, followed by your tomatoes, peppers, avocado and corn. Top that off with cheese, tortilla chips and chicken if you’re adding it. Finally fill the remaining space (leaving room for your BNTO lunchbox adapter) with mixed greens. Set this aside and whisk together your salad dressing ingredients. Pour that into your BNTO lunchbox adapter and seal with the lid. Store in your fridge and grab and go whenever you need to!

Warm Beet & Kale Bowl

I was looking for recipes to post this week and although it is spring, the weather still needs to catch up to the calendar! Here is a fresh, colourful but warming dish to keep you looking ahead to fresh garden produce and the sunshine of spring. This is also a great salad to detox with.  Beets and Kale are both great detoxifiers that are full of antioxidants and nutrients.  It is gluten free and (if you omit the goat cheese) dairy free too.   It is from one of my favourite cookbooks – Joyous Health.  Joy McCarthy has some great tips, recipes and lifestyle tricks to get you eating and living well.

3 medium beets, washed, (peeled if not organic), chopped into bite size chunks
Half sweet onion, chopped
2 tbsp organic coconut oil or grapeseed oil
6 large kale leaves, washed, remove from stems, ripped into chunks
1/2 cup hemp seeds or cooked quinoa
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
Sea salt & ground black pepper to taste
Optional: Sprinkle goat cheese on top just before serving

 

Instructions
Preheat oven to 350F. Place beets and onion in a baking dish with oil and season with sea salt and pepper. Bake for 45 minutes to an hour, until fork tender. Check it at 45 minutes to make sure you don’t overcook it.
When the beets are almost done, place the kale onto a baking sheet and drizzle with olive oil and balsamic. Bake for approximately 10-12 minutes at 350F.
Once all your ingredients are cooked, place them into a large bowl and mix together. Sprinkle with cooked quinoa (great to use leftovers) or hemp seeds.