5 Ways to Make Meals in Jars for Easy On-the-Go Eating
Turn lunch into a perfectly portable art form with these on-the-go recipes packed in Mason jars.
Put a Lid on It
Desk lunches are often a sad state of affairs, what with the wilted veggies and soggy crusts galore. The key to preserving your salad for a fresh midday meal? Layer ingredients with purpose, and wait to dress them until right before eating. Mason jars make perfectly portable vessels for a variety of meals, and the finished dishes are beautiful to boot (so that lunch or snack can become a social media star).
Smoked Salmon and Sugar Snap Pea Salad-in-a-Jar
Love bagels, cream cheese and smoked salmon? Well, here they are, stacked along with spring’s best produce and finished with an everything-bagel-inspired dressing (which you can also use on any non-vertical salad). The jar makes this salad super portable and shows off its pretty layers.
Beets and Brussels Sprouts Salad-in-a-Jar
Layered is the new chopped! We’ve taken winter’s best vegetables and gone vertical for this colorful salad. We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa.
RELATED: Jar Hacks: 8 Things to Make in an Almost-Empty Jar
Chicken, Avocado Cream and Quinoa Salad-in-a-Jar
Enjoy a layered lunch with this portable, Mexican-inspired quinoa salad. To save time, make a big batch of quinoa, and freeze portions in resealable bags for up to 1 month. Having a whole-grain arsenal in your freezer will help cut down on prep time later.
Middle Eastern Millet Salad-in-a-Jar
Layer your lunch with this vegetarian and gluten-free meal-in-a-jar. We love the versatility of millet –– it can be porridgey, popped or fluffy (as it is in this recipe). To save time, cook batches of millet, let cool, then store in freezer bags for up to 1 month.
RELATED: Healthy Breakfast Bowls You’ll Want to Eat Every Morning of Your Life
Make this fruity, nutty, healthy dish for breakfast or dessert — it’s your choice. The chia makes this pudding reminiscent of tapioca; it’s also a good source of Omega-3 fatty acids.
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How to Use Up Leftover Condiments
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Turn Your Favorite Ingredients into Edible Bowls
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