Mason-re Blog

Squash and Couscous Mason Jar Salad July 31 2018, 0 Comments


The star of this week's salad is one of my favorite summertime vegetables, the yellow crookneck squash. Like it's cousins, straightneck yellow squash and zucchini, this type of squash is a great low-calorie alternative to pasta. It's also full of vitamins (A and C) and potassium as well as fiber (most of the fiber is in the skin, which is edible AND tasty, so no need to peel it). I paired it with couscous in this salad (and it's quite delicious!), but if you are looking for a healthier version, just use quinoa instead. Quinoa contains more protein and fiber with fewer calories, but a little couscous every once in awhile isn't so bad!


Prep time: 30 mins 
Yield: 5
Serving Size: 1 16oz mason jar

Ingredients

  • 2 yellow squash (or zucchini)
  • 1 mozzarella cheese ball
  • 4 cups spinach
  • 1/2 cup dry couscous
  • 1 1/2 cup grape tomatoes
  • 1/4 cup pine nuts
  • 5oz pesto sauce
  • 1 bell pepper

Directions

  1. Start by cooking the couscous: bring 1/2 cup water to a boil and then add in the couscous. Cover and remove from heat, let stand for about 10 minutes. Fluff with a fork and add some garlic powder or other seasoning if desired. Refrigerate until cool. 
  2. Prep the other ingredients: cut the tomatoes in half, cut the cheese into bite-size pieces, chop the bell pepper and spiralize the squash.
  3. Layer the ingredients evenly across 5 jars in this order: pesto, tomatoes, peppers, couscous, cheese, squash, spinach, pine nuts.
  4. Replace mason jar lids & bands, then store upright in the fridge until you are ready to enjoy.

 


Kale Caesar Mason Jar Salad July 19 2018, 0 Comments

I have always loved Caesar salads, so I decided to make a delicious twist on the classic salad. The kale makes it healthier (and tastier) than the traditional version and the cauliflower and pumpkin seeds add some unique textures and flavors.

 

Prep time: 60 mins 
Yield: 5
Serving Size: 1 16oz mason jar

Ingredients

  • 4 bunches of kale
  • 1 head of cauliflower
  • 5 slices of bread (I used a multi grain seeded bread)
  • 1/2 cucumber
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of parmesan cheese 
  • 5 oz Caesar dressing
  • garlic poweder
  • olive oil
  • salt
  • pepper

Directions

  1. Roast the cauliflower: preheat the oven to 375. Then chop the cauliflower into florets and mix in a bowl with the olive oil, garlic powder and some salt and pepper. Mix until all the florets are coated and then spread out on a baking sheet and bake for 40-45 minutes. Once they're done cooking, place in a bowl and refrigerate until cool. 
  2. Cook the croutons: preheat the oven to 375. Cut the bread into bite-size squares, then combine them in a bowl with some garlic powder, salt and pepper. Then drizzle the olive oil and stir until all the bread is coated and the oil is absorbed. Spread the bread cubes on a baking sheet and bake for 10 minutes, or until the croutons are golden brown (the time may vary slightly depending on the freshness of the bread). Once they're done, refrigerate until cool.
  3. While the cauliflower and/or croutons are cooking, chop the cucumber.
  4. Layer ingredients evenly across 5 mason jars in this order: dressing, cucumber, cauliflower, croutons, cheese, kale, pumpkin seeds. Or if you prefer your croutons to be more crispy, since they do absorb some of the moisture from the salad (which didn't bother me), layer the jars without the croutons and add them in after you've poured the jar into a bowl to enjoy.
  5. Store upright in the fridge and enjoy all week long. 


Thai Peanut Grain Bowl July 09 2018, 0 Comments

On the lunch menu this week is a Thai Peanut Grain Bowl with Roasted Chickpeas and Mango. The star of this recipe, mango, adds a unique texture and flavor to the bowl. Besides being tasty, mango provides several health benefits. Mango contains antioxidants as well as high levels of fiber and vitamins C and A. I hope you enjoy this bowl as much as I did! 

Prep time: 60 mins 
Yield: 5
Serving Size: 1 16oz mason jar

Ingredients

  • 4 cups of mixed greens
  • 2 cups of uncooked chickpeas
  • 2 mangos
  • 1/2 cup of dry quinoa
  • 1/2 cup of shredded carrots
  • 1/2 cucumber
  • 1 red bell pepper
  • 5 oz Thai peanut dressing
  • salt
  • pepper
  • olive oil

Directions

  1. Start by roasting the chickpeas: preheat the oven to 450 degrees; drain the chickpeas and blot dry; mix in a bowl with olive oil, salt and pepper; spread out on a baking pan; bake for 35-40 minutes until crispy and brown. Refrigerate until cool.
  2. While the chickpeas are roasting, cook the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 minutes or until nice and fluffy. Refrigerate until cool. 
  3. Prep the other ingredients: chop the bell pepper and cucumber; peel and chop the mango. 
  4. Layer the ingredients evenly across 5 mason jars in this order: dressing, peppers, cucumber, carrots, quinoa, mango, chickpeas, mixed greens. 
  5. Store upright in the fridge and enjoy all week long.


Red White and Blue Mason Jar Salad July 02 2018, 0 Comments

In honor of the America's birthday this week, I decided to make a patriotic salad. It's very quick to prepare and would be the perfect addition to a 4th of July party.

Prep time: 20 mins 
Yield: 5
Serving Size: 1 16oz mason jar

Ingredients

  • 4 cups of spinach
  • 1/2 cup feta cheese
  • 1 1/2 cup blueberries
  • 1 1/2 cup strawberries
  • 1/2 cup dry red quinoa
  • 1/4 cup chopped pecans 
  • 5 oz balsamic vinaigrette 

Instructions 

  1. Start by cooking the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 mins or until nice and fluffy. Refrigerate until cool.
  2. Cut the strawberries into bite size pieces. 
  3. Layer the ingredients evenly across 5 mason jars in this order: dressing, strawberries, quinoa, feta cheese, blueberries, spinach, pecans.
  4. Store upright in the fridge and enjoy all week long. 


Rainbow Mason Jar Salad June 04 2018, 0 Comments

In honor of Pride Month, we bring you a Rainbow Mason Jar Salad recipe. I may have chosen the ingredients for their colors, but I am really enjoying the combination. It's so light and refreshing! And since the only preparation the ingredients require is some cutting, its very easy to prepare. 

Prep time: 15 mins 
Yield: 5
Serving Size: 1 16oz mason jar

Ingredients

  • 4 cups mixed greens
  • 1/4 cup feta cheese
  • 1/2 cucumber
  • 1 yellow bell pepper
  • 1 cup mandarin oranges
  • 1 cup shredded carrots
  • 1 1/2 cup grape tomatoes
  • 1/4 cup walnuts
  • 5oz olive oil and vinegar dressing

Instructions

  1. Prep the ingredients: cut the tomatoes in half, chop the cucumber and the bell pepper.
  2. Layer the ingredients evenly across 5 mason jars in the order of a rainbow: dressing, tomatoes, carrots, oranges, bell pepper, cucumbers, blueberries, cheese, lettuce, walnuts. 
  3. Replace mason jar lids and store upright in the fridge. Enjoy all week long! 


Roasted Black-Eyed Pea Mason Jar Salad May 25 2018, 0 Comments

I recently enjoyed roasted black-eyed peas at an 'intentionally inauthentic' Chinese restaurant with an awesome classic rock playlist (shout out Red's Chinese). Ever since then, I've wanted to make them the star of a mason jar salad.

Black-eyed peas, which are actually beans, are considered lucky- some cultures believe that eating them will lead to a prosperous and luck-filled year. They also have many health benefits. Since they are so high in fiber, they improve digestion. They are also high in iron, potassium and vitamin A. 

Here's the recipe I came up with, and it's pretty tasty, if I must say so myself: 

Prep time: 60 mins 
Yield: 5
Serving Size: 1 16oz mason jar

Ingredients

  • 2 cups of uncooked black-eyed peas
  • 4 cups mixed greens
  • 1/2 cucumber
  • 1/4 red onion
  • 1 1/2 cup grape tomatoes
  • 1/2 cup dry couscous 
  • 1 bell pepper
  • 1/2 cup of feta cheese
  • 5oz olive oil and vinegar dressing

Directions

  1. Start by cooking the black-eyed peas: rinse the dry black-eyed peas and then place in a pot with 1 cup of water and bring to a boil for about 10 minutes. Then reduce heat, cover and simmer until tender (30-40 minutes). 
  2. Roast the black-eyed peas: preheat the oven to 375 degrees and lightly grease a baking sheet. Dry the black-eyed peas and drizzle with olive oil, salt, pepper and garlic powder. Spread evenly on the backing sheet and then place in the oven and roast for about 40 minutes (stir halfway through).
  3. Cook the couscous: bring 1/2 cup water to a boil and then add in the couscous. Cover and remove from heat, let stand for about 10 minutes. Fluff with a fork and add some garlic powder or other seasoning if desired. 
  4. Prep the other ingredients: chop the cucumber and pepper, cut the tomatoes in half. 
  5. Layer the ingredients evenly across 5 mason jars in this order: dressing, tomatoes, cucumber, bell pepper, couscous, feta cheese, black-eyed peas, lettuce. 
  6. Replace mason jar lids and store upright in the fridge and enjoy all week long. 


Caprese Zoodle Mason Jar Salad May 17 2018, 0 Comments

Caprese salads are one of my favorites. Here's my twist on the classic salad, in a mason jar, of course. I hope you enjoy it as much as I did! 

Prep time: 50 mins 
Yield: 3
Serving Size: 1 16oz mason jar

Ingredients

  • 3 small zucchinis
  • 1 ball of mozzarella cheese
  • 1 1/2 cup of grape tomatoes
  • 2 cups of uncooked chickpeas
  • 6oz pesto
  • Garlic Powder
  • Salt, Pepper
  • Olive Oil

Directions

  1. Start by roasting the chickpeas: preheat the oven to 450 degrees; drain the chickpeas and blot dry; mix in a bowl with olive oil, garlic powder, salt and pepper; spread out on a baking pan; bake for 35-40 minutes until crispy and brown. Refrigerate until cool.
  2. Prep the other ingredients: cut the tomatoes in half, cut the mozzarella cheese into cubes, spiralize the zucchini. 
  3. Layer the ingredients evenly across 3 mason jars in this order: pesto, tomatoes, cheese, chickpeas, zucchini.
  4. Replace mason jar lids and store upright in the fridge until you are ready to enjoy. 

 


Zucchini Quinoa Mason Jar Salad March 06 2018, 0 Comments

Zucchini noodles aka zoodles are one of my favorite ingredients. They're a great pasta alternative because they're low in calories and carbs. They're also gluten-free and contain more vitamins and minerals than traditional pasta. In this recipe, I used zoodles in place of lettuce and the results were delicious! 

Ingredients

  • 2 large zucchinis
  • 1/2 cup of dry quinoa
  • 1 1/2 cup of grape tomatoes
  • 1 bell pepper
  • 1/2 cup of shredded carrots
  • 1/2 cup of feta cheese
  • 1/4 cup of sunflower seeds
  • 5oz olive oil and vinegar dressing

Directions

  1. Start by cooking the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 mins or until nice and fluffy. Refrigerate until cool.
  2. Prep the veggies: chop the bell pepper, cut the tomatoes in half, and spiralize the zucchini. 
  3. Layer the ingredients evenly across 5 mason jars in this order: dressing tomatoes, bell peppers, carrots, quinoa, feta cheese, zucchini noodles, sunflower seeds. 
  4. Store upright in the fridge and enjoy all week long! 


Farro and Chickpea Mason Jar Salad February 08 2018, 0 Comments

Every time I make a new mason jar salad recipe I think it's my favorite the entire week I enjoy it. This salad is no different. And it's packed with nutrients, especially from the two stars of the salad. Farro contains more fiber than other grains like rice and even quinoa, and it's high in protein. Chickpeas are also high in both protein and fiber and contain several essential vitamins and minerals. Here are the instructions:

Ingredients

  • 4 cups of mixed greens
  • 2 cups of uncooked chickpeas
  • 1 cup of dried farro
  • 1/2 of a cucumber
  • 1 1/2 cup of grape tomatoes
  • 1/4 of a red onion
  • 1/2 cup of feta cheese
  • 1/4 cup of sunflower seeds
  • 5oz olive oil and vinegar dressing

Directions

  1. Start by cooking the farro: rinse 1 cup of farro then place in a pot and add 3 cups of water. Bring to a boil and then reduce heat to medium-low and simmer for 30 minutes. Drain any excess liquid and then refrigerate.
  2. While the farro is cooking, start roasting the chickpeas: preheat the oven to 450 degrees; drain the chickpeas and blot dry; mix in a bowl with olive oil, garlic powder, salt and pepper; spread out on a baking pan; bake for 35-40 minutes until crispy and brown. Refrigerate until cool.
  3. Prep the other ingredients: cut the tomatoes in half and chop the cucumber and tomatoes. 
  4. Layer the ingredients evenly among 5 mason jars in this order: dressing, tomatoes, cucumber, onion, farro, cheese, chickpeas, mixed greens, sunflower seeds.
  5. Store upright in the fridge and enjoy all week long! 


Mason Jar Party Favors for Glam Safari Baby Shower January 25 2018, 2 Comments

I recently co-hosted a baby shower for my cousin and since I love a good craft project, I was in charge of decorations. I have a lot of mason jars laying around, so I decided to repurpose them into decorations. You can make DIY party favors out of 4oz mason jars with these easy steps.

Step 1: Gather materials

  • 4oz mason jars
  • Hemp twine
  • Glue (I love E600)
  • Scissors
  • Gold spray paint
  • Gold pen
  • Small safari animals
  • Small tags
  • Candy

Step 1: Glue the mason jar lids to the bands

E600 is my favorite craft glue because it is so strong, but it takes about 24 hours to set fully, so keep that in mind. Put a few drops of glue around the bands and then place the lids inside. 

Step 2: Write on the tags

Use the gold pen to write 'Thank you' on the tags. I had these tags in my craft bin, but could easily make your own using white card stock and a hole punch.

Step 3: Tie the tags on the jars

Cut the hemp twine into about 1.5 feet strands. String through the tags and wrap around the jars so the tag is in the middle. Tie a bow in the back of the jar. I placed a dab of glue in the front and back of the jar to hold the tag and bow in place. 

Step 4: Glue the animals on the lids

Once the glue is dry enough on the lids and bands, glue 1 safari animal to the top center of each lid. 

Step 5: Spray paint the lids

Once the glue is dry enough from step 4, spray paint the lids with the gold spray paint. 

Step 6: Assemble

Fill each jar with a candy of your choosing (my cousin is having a boy, so I used blue and gold kisses) and screw on the gold lids. 

The party favors are also a great decoration to place around the party, before handing to guests as they leave.

Lagniappe: elephant straws & mason jar straw holders

A few other quick craft projects: I dressed up these paper straws by using an elephant hole punch, gold card stock and a dab of hot glue. I made the straw holder using an 8oz mason jar, hemp twine, a giraffe die-cut and some hot glue.

Or, if you prefer to save time and buy them, they're for sale here

Here are some other photos from the shower. :) 

You can get the gold animals in the centerpieces here