4 Tips for Building the Perfect Mason Jar Salad

4 Tips for Building the Perfect Mason Jar Salad

Mason Jar Salad

I’m always looking for healthy lunch ideas that I can make ahead and bring to work. I’ve gone through the sandwich phase, the soup phase and, of course, the not-so-healthy takeout phase. But lately, I’ve been on a new kick.

Related: 50 Cheap Healthy Lunch Ideas for Work

Enter the Mason Jar Salad. Mason jars are a choice vessel for layering colorful, nutritious veggies. You probably already have some hanging around in your kitchen. They’re the perfect size for a single portion (a pint-and-a-half canning jar or larger works best for fitting all the greens and toppings). And if you layer your ingredients right, you’ll end up with a fresh and delicious, not to mention pretty darn good-looking, salad. But the best part is you can easily pack several salad jars at once and keep them in your fridge for lunch all week.

Related: Incredible Recipes You Can Make in a Mason Jar

Follow these tips to make the perfect Mason jar salad.

Layer 1: Salad Dressing

Honey-Mustard Vinaigrette

The dressing is the first ingredient you should add to your Mason jar. By placing it on the bottom and putting your vegetables on top, you’ll avoid having a soggy salad by mealtime.

Related: 46 Homemade Vinaigrettes That Will Make You Love Salad

Layer 2: Vegetables

Mason Jar Salad

Layer hearty vegetables, such as cucumbers, onions, tomatoes, radishes, peppers, corn, broccoli and edamame—any sturdy ingredients that will hold up well even if they are touching the dressing.

Layer 3: Protein

Mason Jar Salad

Load up on your favorite protein, such as chicken, shrimp, cheese, nuts, chickpeas, hard-boiled egg or tofu. Whatever your choice, keep it fresh by layering it on top.

Related: Best High-Protein Salad Toppers

Layer 4: Greens

Mason Jar Salad

No salad is complete without some crisp salad greens. Try arugula, spinach, mixed greens, kale, romaine or a combination to top off the Mason jar.

Related: 9 Great Greens to Add to Your Salad

Store in the fridge for up to 3 days. When you’re ready to eat, give your Mason jar a shake and pour the ingredients into a bowl—or dig in straight from the jar.

Watch: How to Make a Mason Jar Salad

TAGS:
Charlotte Fisher, Food Blog

Charlotte is a senior Nutrition & Food Science major at the University of Vermont. After taking a nutrition course her first year of college, she realized she loved the subject and quickly switched her major. She loves all things food-related and runs her own blog dedicated to eating nutritiously on a budget.




Source: Eating Well (Feeds API)

We ❤ Vegetables—and We Want You To Love Them As Much As We Do!

We ❤ Vegetables—and We Want You To Love Them As Much As We Do!

Grilled Summer Vegetables

My no-fuss answer to cooking up the haul from the farmers’ market: Toss vegetables with olive oil, salt and pepper. Grill until crisp-tender. Drizzle with vinaigrette made with minced shallot and plenty of fresh herbs. Pile leftovers on crusty baguette with melted fontina or fresh mozzarella for lunch the next day.

Get the Recipe: Grilled Summer Vegetables with Shallot-Herb Vinaigrette

If you’ve been an EatingWell fan for a while, you know this: we want you to be as excited about eating vegetables as we are! We want your picky husband or wife or kids to eat more vegetables too. Chances are, many of you are right there with us, ­total vegetable fanatics.

This June marks our second annual Eat More Veg! challenge. We’ve teamed up with Recipe for Success, a nonprofit dedicated to ending childhood obesity. When I first spoke with their founder and president, ­Gracie Cavnar, I immediately wanted ­EatingWell to get involved. Gracie is a bundle of optimism, with a dash of Pied Piper. During our first chat, Gracie told me how she had become outraged about the junk food in the vending machines at the public schools around Houston. That was the spark that led her to launch Recipe for Success back in 2005, with a curriculum to teach kids how to eat well from seed to plate. Today that curriculum is available to schools nationwide.

More recently, Recipe for Success built Hope Farms, an urban farm on 7 1/2 acres in the historic Sunnyside neighborhood of Houston. The goal is twofold: to provide a source of locally grown, healthy food in a neighborhood considered a food desert and also to provide veterans with jobs and training.

I have big admiration for all of Recipe for Success’s efforts, but I knew I’d found a way EatingWell could support them when I heard about the VegOut! app they created to get kids excited about vegetables. The idea is this: you download the app, invite friends, family, co-workers, schoolmates, etc. to join, then track the different vegetables you eat to see how you rank against other players. In other words, it gives you extra incentive to notch up your vegetable game. Our whole editorial team will be playing along using VegOut! this June, and we want to invite you, and everyone else for that matter, to join as well. Best of all, when you join the challenge and use the VegOut! app you’ll have the chance to get sponsors to raise money to bring Recipe for Success to a school in your neighborhood.

Take our 30-Day Eat More Vegetables Challenge. Join us on EatingWell.com and Facebook, where we’ll be posting new vegetable recipes, tips and videos each day in June. And be sure to download the VegOut! app to keep track of all the veggies you’re eating. If that’s not enough, just look around. It is the beginning of summer, after all—delicious inspiration is everywhere you turn.

Jessie Price
editor@eatingwell.com

Follow me on Twitter & Instagram

TAGS:
Jessie Price, Food Blog

Jessie Price is the editor-in-chief of EatingWell magazine. Besides her work on 11 other EatingWell books, she is the author of the James Beard Award-winning The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont where she stays busy growing her own vegetables in the summer and tracking down great Vermont food products when she’s not working.




Source: Eating Well (Feeds API)

A Food-Lover's Mother's Day Gift Guide

A Food-Lover's Mother's Day Gift Guide

Figuring out what to give my mom for a Mother’s Day gift used to be easy. When I lived close to her, I’d always cook up one of her favorites—black-and-white cookies, a roast chicken and risotto, homemade cheese crackers—then grab a card, arrange some flowers and call it a day. But ever since moving 800 miles from home, I find I need to do a little more planning. Since she loves to cook and eat as much as I do, here are a few of my favorite food-related gifts that I think any mom will enjoy.

Sheldon Ceramics Farmhouse Latte Mug, $48

Sheldon Ceramics Farmhouse Latte Mug

(Photo: Sheldon Ceramics)

My mom makes her first cup of coffee almost immediately after waking up. This beautiful, generously sized mug hails from Los Angeles potter Peter Sheldon. The black-and- white glaze will be reminiscent of the cookies from my mom’s hometown, New York City.

My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen *With Dozens of Variations By Patricia Wells, $35

My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen *With Dozens of Variations By Patricia Wells

(Photo: Amazon)

Patricia Wells has been teaching cooking classes in France since 1996. This is her 15th cookbook and it’s truly a masterpiece. This book is filled with master recipes that teach all the basic cooking techniques along with sub recipes that allow you to personalize based on your taste preferences. One example: a master recipe for Sweet Chestnut Honey Madeleines plus a praiseworthy Walnut Cake sub recipe that uses the same batter.

Misen Essentials Knife Set, $95

Misen Essentials Knife Set

(Photo: Misen)

A chef’s knife and a paring knife are the two most important and used knives in the kitchen. In fact, I have three chef’s knives and four paring knives in my kitchen. Misen’s knives have earned a spot in the knife block because they are sharp and have a good weight in your hand, making it easy to cut through unwieldy vegetables. The price is unbeatable for quality knives and I can get them in my mom’s favorite color, Carolina blue.

Proud Pour Wine, $18-22

Proud Pour Wine

(Photo: Proud Pour Wine)

With Proud Pour Wine, you can sip happily knowing you’ve also made an environmental contribution. For each bottle of its North Coast Sauvignon Blanc sold, 100 wild oysters are restored to local waters. Does Mom prefer red wine? Profits from Proud Pour’s 2015 Oregon Pinot Noir are used to help the 3,600 native bee species across the U.S.

Waxed Canvas Tote Bag from Red House, $88

Waxed Canvas Tote Bag from Red House

(Photo: Red House)

Farmers’ market season is already in full force down South where my mom lives. This handmade waxed canvas bag from Red House VT is cute enough for my stylish mom, but also study enough to hold all her favorite vegetables. It’ll be really hard for me to not buy myself one too!

Delicacies Chili Pepper Necklace, $190

Delicacies Chili Pepper Necklace

(Photo: Delicacies Jewelry)

With my mom, you can never go wrong with jewelry. Since she likes spicy food, I’m sending her this 14K gold chili pepper pendant. Delicacies also has many other fruit, veggie and animal offerings, such as an octopus necklace and pineapple bracelet.

And don’t forget a card!

Related:

3 Amazing Breakfast-in-Bed Ideas to Make Mom Feel Like a Queen

Our Best Mother’s Day Recipes

TAGS:
Breana Lai, M.P.H., R.D., Food Blog

Breana Lai, M.P.H., R.D., is an associate food editor at EatingWell where she splits her time among EatingWell magazine, eatingwell.com and cooking new healthy recipes in the Test Kitchen. Breana has a master’s degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust trained sommelier and is a registered dietitian.




Source: Eating Well (Feeds API)

The Only Recipe You Need to Make a Perfect Skinny Margarita

The Only Recipe You Need to Make a Perfect Skinny Margarita

There’s a lot to love about a classic margarita. Hey, it’s classic for a reason, right? But juicy grapefruit, mango or blood orange margaritas sound pretty good too. This margarita formula allows you to mix up a pitcher with whatever fruit flavor you’re in the mood for. We use just a touch of simple syrup and add fresh fruit juice for sweetness, flavor and color. Plus, these margaritas taste so good no one will miss the cloying sweetness of a restaurant-style or premade-mix margarita—which can have 10 to 15 teaspoons of added sugar. You’ll save about 150 calories and 40 grams of added sugar per cocktail with this skinny margarita recipe.

With this simple formula, you can make endless flavor combinations. Stir it all together and it’s party time.

Pictured: Blood Orange Margaritas

1. Pick Your Juice

There are plenty of flavor options to choose from. Our favorites? Pomegranate, blood orange, mango and grapefruit. Use 1 cup of juice for 6 servings.

Pictured: Mango Margaritas

2. Add the Alcohol

It ain’t a margarita without tequila! And, of course, a bit of Triple Sec for a touch of sweetness and that classic citrus flavor. Use 1 cup of tequila and 1/4 cup of Triple Sec for 6 servings.

Pictured: Grapefruit Margaritas

3. Add Simple Syrup

Simple syrup is the perfect touch of sweetness—but you don’t need a lot. Just about 1 teaspoon per glass should be enough (2 tablespoons for 6 servings) or skip it altogether if you’re trying to cut down on added sugar. To make your own simple syrup, combine 1 cup sugar with 2 cups water and bring to a boil in a saucepan until syrup begins to form, about 10 minutes. See? Simple!

Pictured: Pomegranate Margaritas

4. Add Something Sour

To balance out the sweetness, lime juice is just the thing. Skip the store-bought lime juice—the flavor just doesn’t compare to fresh-squeezed. Use 1/2 cup fresh lime juice for 6 servings.

Pictured: Classic Margarita

5. Mix It All Up

Place all the ingredients in a pitcher and stir.

Pictured: Skinny Pineapple Margaritas

6. Make It Pretty

Salt the rims of the glasses. For even more style, zest a lime or orange and mix it into the salt to make a zest-salt for the rim! Serve margaritas over ice and garnish with fruit wedges.

Watch How to Make a Skinny Pineapple Margarita

TAGS:
Devon O’Brien, Food Blog

Devon O’Brien is the Digital Food Editor for EatingWell.




Source: Eating Well (Feeds API)

The Only Recipe You Need to Make the Best Skinny Margarita

The Only Recipe You Need to Make the Best Skinny Margarita

There’s a lot to love about a classic margarita. Hey, it’s classic for a reason, right? But juicy grapefruit, mango or blood orange margaritas sound pretty good too. This margarita formula allows you to mix up a pitcher with whatever fruit flavor you’re in the mood for. We use just a touch of simple syrup and add fresh fruit juice for sweetness, flavor and color. Plus, these margaritas taste so good no one will miss the cloying sweetness of a restaurant-style or premade-mix margarita—which can have 10 to 15 teaspoons of added sugar. You’ll save about 150 calories and 40 grams of added sugar per cocktail with this skinny margarita recipe.

With this simple formula, you can make endless flavor combinations. Stir it all together and it’s party time.

Pictured: Blood Orange Margaritas

1. Pick Your Juice

There are plenty of flavor options to choose from. Our favorites? Pomegranate, blood orange, mango and grapefruit. Use 1 cup of juice for 6 servings.

Pictured: Mango Margaritas

2. Add the Alcohol

It ain’t a margarita without tequila! And, of course, a bit of Triple Sec for a touch of sweetness and that classic citrus flavor. Use 1 cup of tequila and 1/4 cup of Triple Sec for 6 servings.

Pictured: Grapefruit Margaritas

3. Add Simple Syrup

Simple syrup is the perfect touch of sweetness—but you don’t need a lot. Just about 1 teaspoon per glass should be enough (2 tablespoons for 6 servings) or skip it altogether if you’re trying to cut down on added sugar. To make your own simple syrup, combine 1 cup sugar with 2 cups water and bring to a boil in a saucepan until syrup begins to form, about 10 minutes. See? Simple!

Pictured: Pomegranate Margaritas

4. Add Something Sour

To balance out the sweetness, lime juice is just the thing. Skip the store-bought lime juice—the flavor just doesn’t compare to fresh-squeezed. Use 1/2 cup fresh lime juice for 6 servings.

Pictured: Classic Margarita

5. Mix It All Up

Place all the ingredients in a pitcher and stir.

Pictured: Skinny Pineapple Margaritas

6. Make It Pretty

Salt the rims of the glasses. For even more style, zest a lime or orange and mix it into the salt to make a zest-salt for the rim! Serve margaritas over ice and garnish with fruit wedges.

Watch How to Make a Skinny Pineapple Margarita

TAGS:
Devon O’Brien, Food Blog

Devon O’Brien is the Digital Food Editor for EatingWell.




Source: Eating Well (Feeds API)