Lunch In A Jar
Serves: 1
Happy Sunday! We have rolled back around to our Sunday Power Meal Challenge hosted by Kasey at PowerCakes.net! Although this weekly challenge is about sharing a healthy, ‘fit’ meal that you had during the week to power you through your day, I usually like to create a special recipe! It gives me one more excuse to keep baking all week! ? This week I was not feeling well after my return from Aruba, which I talked about here. So, I wasn’t able to spend much, if really any, time in the kitchen. My poor stomach just couldn’t handle it! It was so depressing! I did manage to test my stomach a few times though and see what it could handle. So, today I am going to share with you one of the lunches that I made. If you follow me on instagram or twitter (which, if you’re not, how come??!! ;)) then you definitely saw a picture of this meal posted! It looked so pretty I had to share it! It was inspired by the recipes in the latest Clean Eating Magazine! So, if you haven’t picked up a copy yet, I think you should run straight to the store and get it!! It’s the best magazine for clean eats out there!!
Fit Ingredients
Dressing:
- 1 1/2 tsp olive oil
- 1tbs apple cider vinegar
- 2 tbs balsamic vinegar
- 1/2 tsp black pepper
- 2 tsp Braggs seasoning
Salad:
- 1/3c TVP (or brown rice/quinoa)
- 1/2c chopped beets
- 2c fresh spinach
- 1oz fresh avocado diced
- 1-2 soft or hard boiled eggs (I used 2), peeled and diced
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- Mason Jar
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Directions
If your eggs are not cooked, place them in a pot with water and boil 8-10 minutes. Drain and allow to cool enough to handle. Then peel and dice them. In a bowl, whisk together your dressing ingredients. Cover and refrigerate until ready to use. In a microwave safe bowl add your TVP and 5oz water. Microwave on high for about 3-31/2 minutes or until fluffy. Remove from the microwave and fluff with a fork. Set aside to cool. Take your mason jar and put half of the spinach on the bottom. Layer half your TVP on top of the spinach, then layer 1 egg and half of chopped beets. Repeat the layers. Add your chopped avocado to the top (or you could add it in the middle). Seal the jar and refrigerate until ready to eat. When you are ready to eat it, remove the mason jar cover, pour in your dressing, put the cover back on the jar and SHAKE, SHAKE, SHAKE!! Remove the lid and dig in!!!
This salad makes the perfect on the go meal! It is packed with protein, carbs and healthy fats…plus tons of flavor!!
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Nutrition: (for entire salad using 2 eggs)
Calories: 434.0, Protein: 33.3g, Carbs: 30.6g, Fat: 20.7g (5g Saturated), Sodium: 229mg, Fiber: 11g (Net Carbs: 19.6g)
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- What was your “power meal” this week?
- Did you see last weeks power meal?
- What are you craving lately?
- Have you stopped by to check out the recipes at Kasey’s blog?
- If not, how come?? Click below to get all the details and see all the great recipes!
