Feb: Salad in a Jar- for an Easy Grab-and-Go Lunch That Stays Fresh for Days
Here’s an ingenious way to make sure you eat salad everyday: Make jars of salad on Sunday night that you can just grab to bring to work. If you layer the ingredients correctly, the salad stays fresh for up to four days.
The most important part of the layering is keeping the dressing and the salad leaves from touching. Layer the ingredients with the dressing on the bottom, then onions, mushrooms, tomatoes, quinoa, and spinach. Naturally, you can adapt your own salad recipe to your own tastes.
Jan: Egg Bake
Ingredients
• Cage free, omega 3 eggs (6-8 for an 8×8 dish, 10-15 for a 9×12 dish)
• Breakfast sausage (remember to always choose nitrate/nitrite free breakfast meats)
• Shredded cheese (as much as you want, any type you want)
• Milk (optional)
• Veggies (not optional!)
Directions
1. Preheat the oven to 350.
2. Brown the sausage and cook whatever other meats or veggies you are going to include.
3. Grease a baking dish (glass or ceramic) on all sides. Use coconut oil or an olive oil spray.
4. Cover the bottom of the dish with as much or as little shredded cheese as you want (somewhere around 1-4 cups). If you don’t do cheese, you can certainly still make the bake sans-cheese.
5. Top the cheese with the sausage (or bacon, cooked veggies, etc) and spread evenly across the dish.
6. Beat the eggs well, adding a splash of milk if you wish to increase fluffiness. Add some dried rosemary and thyme, as well as a dash of sea salt.
7. Pour the eggs evenly over the bake, ensuring that the meats/veggies are thoroughly covered. You just want the egg to be the top layer, not the sausage.
8. Bake for 30-35 minutes. If you use a smaller dish (8×8) bake for 30 minutes, and about 5 minutes for a larger bake (9×12). Obviously the more eggs you use, the longer the bake time. You’ll want to let the bake cool for about 15 minutes before digging into it.
Once it’s been baked, you can refrigerate the egg bake and keep it for 5 days give or take (if it lasts that long without being eaten!). There is a bit of time involved initially, but if you make a large enough quantity, it’s hassle free breakfast all week. And it’s cheaper and healthier than that donut at the office!