I started a 30-day challenge this week. I am not looking to lose weight but rebuild my muscle I lost with having Scout. The last 10 years of my life I have always been training for something except this year, and I have really noticed in my strength and endurance.
I like to joke that nursing is my cardio because I really didn’t need another way to burn calories. Now that I am on the tail end of that, I wanted to make sure I was still taking care of my body. I have a coach who will be holding me accountable and it is combo nutrition (Shakeology for one meal) and a daily workout I track through an app.
My parents just finished Whole30 and shared with me their go to healthy/fast lunch option. My Mom helped me make my first batch this weekend. Thanks, Mom!
I’ve had one this week and I was not only full, but thought it was delicious!
They are quick, very healthy, and even look pretty! The order you put the items in the jar is important. Follow my steps below, so it doesn’t get to soggy.
Mason Jar Salads
- 1 Large Mason Jar
- 1 chicken breast (season as desired and grill)
- 1 hardboiled egg
- almonds (cut or sliced) – you can use any nut you prefer
- olives – I used kalamata but black olives would be good too
- Lettuce – I used 50/50 organic mix of baby spinach and field greens
- Homemade Balsamic Vinaigrette
How to make the balsamic vinaigrette – Mix the following: balsamic vinegar, garlic, cilantro, dry mustard powder, salt, pepper, extra virgin olive oil.
Step 1: Add balsamic
Step 2: Add chicken
Step 3: Add egg
Step 3: Add nuts (almonds)
Step 4: Add onion
Step 5: Add tomatoes
Step 6: Add olives
Step 7: Lettuce, make sure to really pack it in because this will be your base
Step 8: Refrigerate until ready to eat.
Once you are ready to eat, just pour out and it mixes perfectly for you.