Super Mason Jar “Salads”

Super mason jar salads 1I’m always looking for creative, healthy lunches for the work week. I can’t quite get with the traditional sandwiches and wraps, and I could never find a way to make salads that lasted throughout the week, were easy to pack in the mornings, and that I looked forward to enjoying at lunch time!

However, all of this changed when I stumbled across this post on Pinterest. Inspired by the Vintage Mixer, I decided to emulate the popular to-go lunch trend of mason jar salads, but instead of cucumbers, chicken, and lettuce, use cooked, nutritional powerhouse veggies and quinoa! Then I’d have vegetarian lunches with high vitamin content that contained some of my favorite sides combined into a salad. I was so excited to begin. A half day of prep and cooking later (and quite a bit of nibbling along the way), I had six “salads” for a nourishing week of ready-to-go lunches! Continue reading

Poached Eggs over Winter Vegetable Hash

20140127-111847.jpgSince learning I was allergic to corn, I have opted to purchase pasture raised eggs. The first time I tried them I was astonished at the dramatic difference in color, flavor, and health benefits. I still never get over it! Such a creamy white, and such a brightly colored, orange yolk! I will never, ever go back. 

I once read on a website where someone said that man cannot make a better sauce than the oozing yolk of a good soft-cooked egg. I could not agree more! Although I used to think making poached eggs at home was never worth the trouble, finding such excellent eggs changed my mind real quick. It also helps that I found what I think is the perfect way to poach eggs! No more straggly egg white frothing in the water. Here is a neat poached egg with a perfectly glorious soft yolk! Continue reading

Roasted Brussels Sprouts with Gorgonzola & a Balsamic Reduction

20140107-183652.jpgLike almost every kid, I detested Brussels sprouts growing up. They were like baby heads of steamed cabbage that seemed to turn to mush as soon as I put them in my mouth. Gross! But working for a restaurant in college I discovered that Brussels sprouts actually can be delicious!

The key is to cut them up into smaller pieces and roast them. Cutting them up exposes the layers of leaves inside so they can get brown and crunchy and absolutely delicious. Even if you’ve never liked Brussels sprouts before, I urge you to give these a try! The marriage of balsamic vinegar and creamy Gorgonzola with these is surprisingly perfect.

How do you like to make Brussels sprouts?

Roasted Brussels Sprouts with Gorgonzola & a Balsamic Reduction

  • Servings: 2
  • Difficulty: easy
  • Print

1 lb. of Brussels sprouts
2 tbs. olive oil
1/2 tsp. sea salt
Ground black pepper to taste
1/4 c. balsamic vinegar
1 tbl. Gorgonzola cheese crumbles

Preheat the oven to 425 degrees F. Cut the bottoms off of your Brussels sprouts and peel off the outer 2-3 leaves. Chop each one into quarters. (Smaller ones can be cut just in half.) Rinse them gently and dry thoroughly.

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In a bowl, mix the chopped Brussels sprouts, olive oil, sea salt, and ground pepper until evenly coated. Spread evenly over a foil covered baking sheet.

20140107-183618.jpgPlace in the oven and roast for 20 minutes or until as deliciously browned as you want them. Remove the pan from the oven and allow to cool slightly. To serve, place in a bowl, drizzle with balsamic reduction (directions below), and sprinkle on the Gorgonzola cheese.

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Balsamic Reduction

On medium heat, boil 1/4 c. balsamic vinegar until it is reduced to 1/4 of the original amount, about 1 tablespoon.

Enjoy!