Raise your hand if the thought of making lunch every day, while juggling the busy week’s activities, makes you want to just skip it or order/take out a meal instead. I enjoy cooking—I really do—but with a busy week ahead of me, I don’t want to spend a lot of time in the kitchen.
Meal planning is a great way to save time and prepping vegetables by chopping them up comes in handy during those hectic days with a packed agenda.
Having prepared vegetables at your fingertips will cut your meal preparation time in half, and may even inspire you to include more vegetables in your dishes. Not to mention that having always on hand a tasty, homemade salad dressing is a real game-changer when comes to salads. It is a key component that can elevate any salad to the next level.
I do love putting my salads in the mason jars, this idea is just brilliant and it saves me so much time + there is no better feeling during lunchtime than knowing that you can just take your meal from the fridge and enjoy it! No prepping involved or mess!
Mason Jar Salads are a convenient way to meal prep a healthy lunch. They’re very customizable with just a few tricks needed to ensure they stay fresh for the week ahead. Make sure to keep your greens at the very top of the jar, so you don’t have to worry about it getting touched by the dressing and entering the dreaded mush zone.
Also, they are a great way to mix up the usual lunchtime routine and they can last in your fridge for up to 5 days.
Making lunches can sometimes be overlooked when planning meals for the week, but we’ve all been caught hungry midday and left wishing we had something quick, delicious, and healthy to eat!
Here is one of my favourite vegetarian recipes to get you through this busy month or to start your healthy habits journey. This Lentil Mason Jar Salad is packed with nutritious whole food ingredients and you can make this salad ahead of time so it’s ready to go when you need it.
Trust me, this recipe is easy, quick and perfect even for a grab-and-go meal when you’re working from home or for lunch at the office or school.
To save even more time you can make a few of these salads at once, then they’re ready for lunch all week! Feel free to switch up the ingredients each day so they’re a little bit different.
I’m sure, once you give it a try, it will become a staple!
Do you find meal-planning too stressful or you aren’t really sure how to start it because of all the conflicting information out there on what we should eat, how often and how much!
Let me prepare a Meal Plan that is aligned with your health goals and body’s needs. Click this link to get your 7-Day Customized Meal Plan!
LENTIL SLAW MASON JARS
- 2 tbsp Tahini
- 3 tbsp Water
- 1 ½ tsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- ⅛ tsp Sea Salt
- ½ cup Purple Cabbage chopped
- ¼ cup Radish sliced thinly
- ⅓ cup Lentils cooked
- ¾ cup Baby Kale
- ¼ cup Tomatoes
- Combine the tahini, water, olive oil, lemon juice and sea salt in a bowl. Whisk to combine.
- Add the tahini dressing to the bottom of 2 or 3 mason jars followed by the chopped cabbage, tomato, radish, lentils, and kale. Seal with a lid.
- When ready to eat, shake well and dump into a bowl. Enjoy!