Mason-re Blog

Roasted Pumpkin Seeds November 01 2018, 0 Comments

Halloween may be over, but roasted pumpkin seeds are a tasty guilt-free snack all throughout the season. Besides being deliciously crunchy, they're high in fiber, antioxidants and several valuable nutrients. 

Ingredients

  • Pumpkin
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder

Instructions 

  1. Remove the seeds from the pumpkin. After cutting an opening in the top of the pumpkin, use your hands and a spoon to remove the pulp, stringy fiber and seeds. Take off as much pulp as you can from the seeds.
  2. Carve your pumpkin! I always go for the classic jack-o-lantern. Here are my friends and my pumpkins for some inspiration. Check out that pirate ship! 
  3. Wash and dry the seeds- place the seeds in a strainer and run cold water over them to remove any remaining pulp. It's important to make sure the seeds are dry before roasting them- it makes them crispier! You can let the seeds dry overnight in a bowl, or if you're impatient like me, you can use a blow dryer on low temp and speed (otherwise they'll fly out of the bowl!) to speed the process up. 
  4. In a bowl, add the olive oil, salt, pepper and garlic powder to the seeds. The exact amounts are up to your taste, but just make sure they are thoroughly covered.
  5. Spread the seasoned seeds out evenly across a baking pan and place in the oven at 350 degrees. Bake them for about 20-30 minutes, until they are slightly browned and crispy. Check the seeds and stir every 10 minutes.


Farro & Pomegranate Mason Jar Salad September 28 2018, 0 Comments

It's finally fall, although with record-setting high temps in New Orleans, you'd never know. Despite the oppressive weather holding on, fall is my favorite season, so this mason jar salad is inspired by some of my favorite flavors from the season. Pomegranates are one of the healthiest fruits (and most delicious, in my opinion). They're full of nutrients, such as Vitamins C & K, as well as potassium, fiber and protein. I paired the seeds with Farro, which contains more fiber than other grains like rice and even quinoa, and is high in protein. This salad is full of other interesting flavors and textures, such as goat cheese and mandarin oranges. Here's the full recipe.

Prep time: 45 mins 
Yield: 5
Serving Size: 1 16oz mason jar

Ingredients

  • 1 pomegranate
  • 1/2 cup of goat cheese
  • 1 cup of dried farro
  • 1.5 cups of mixed greens
  • 1/4 cup of walnuts
  • 1.5 cups of manadarin oranges
  • 5 oz of olive oil & 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. Remove the seeds from the pomegranate (I use the under water method for this- cut the pomegranate in half, then submerge one half into a bowl of water and use your hands to break the pomegranate apart and separate the seeds from the white membrane.  The seeds will sink to the bottom and the white membrane will float to the top. Then remove the large floating pieces and strain the seeds).
  3. Layer the ingredients evenly across 5 mason jars in this order: dressing, mandarin oranges, farro, cheese, pomegranate seeds, mixed greens, walnuts.
  4. Store upright in the fridge and enjoy all week long!


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!