I work ten hour days, and once Sunday morning (7am)comes that last thing I am thinking about is what to put in my lunch. Sometimes I’m lazy and end up eating Tofurkey sandwiches, or PB&J’s, all week. Other times I try my hardest to make a tasty lunch in advance.
I share lots of pics from my Mason Jar Creations on Instagram and thought it might be time to start sharing the recipes. These are super easy to put together and as healthy as you want them to be. I try to make them have three components:
- clean carbs (whole grain rice, quinoa, couscous)
- a green leafy vegetable (spinach, collared greens, kale)
- some sort of protein (tempeh, beans, chickpeas, seitan)
Today’s jar has whole grain rice, kale and a peanut lime tempeh. Here’s what you will need and how to prepare it.
Prepare your rice, mine was the time consuming type so I started this ahead.
Dice up a package of tempeh, whatever brand you like.
Add 1/4 cup of peanut butter, 2 tablespoons of lime juice and 1/4 cup of Braggs liquid amino into a bowl and mix well. The peanut butter will break down from the acid in the two liquids and will liquefy. Add tempeh to bowl and marinate for about 30 minutes.
While it marinates saute the kale in a pan. I used some frozen kale and measured out roughly a cup.
At this point the rice should be done and you can start jarring stuff by adding 4 portions to jars equally. Layer the sauteed kale in each jar as well
With the pan you used for the kale, add a tablespoon of coconut oil and pan fry the tempeh, adding the crushed up peanuts, until its golden brown. Add to you jars.
Set aside to cool down before refrigerating.
That’s it, lunch is ready for the next four days, unless you work a different number of days than you may have to adjust portions and serving sizes.