Mason Jars: 30 Mason Jar Recipes for Breakfast, Lunch, and Dinner – Isolator Fitness
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Mason Jars: 30 Mason Jar Recipes for Breakfast, Lunch, and Dinner

Mason Jar Recipes

Breakfast

It always seems like there is just not enough time for everything that you have to do in the morning, and that becomes increasingly more accurate if you tend to hit the snooze button a few times before dragging yourself out of bed. Between your morning workout, showering, getting dressed, fixing your hair, putting your make-up on, putting your contacts in, and commuting to work, who has the time to fix a decent, healthy breakfast? Here are a few quick, healthy mason jar breakfasts that you can prepare the night before and take along with you in the insulated side pockets of your Isolator Fitness meal prep bag when you find yourself pressed for time in the morning.

 

Mason Jar Oatmeal

Blueberry Almond Oatmeal Parfait

blueberry almond oatmeal

Ingredients:

  • ¾ cup of oats
  • ½ cup of water
  • ½ teaspoon of vanilla extract
  • ½ teaspoon of cinnamon
  • ¾ cup of plain greek yogurt
  • 1 tablespoon of honey
  • ½ cup of blueberries
  • ¼ cup of almond slices

Directions:

Prep

  1. Using a small saucepan mix the oats, water, vanilla extract, and cinnamon together and let it simmer over low-medium heat for about 7 to 8 minutes (or until the oatmeal is cooked to your liking)
  2. Let the oatmeal cool
  3. Mix the yogurt and honey together in a small bowl

Mason Jar

  1. Put half of the oatmeal mixture into the mason jars
  2. Top with half of the yogurt
  3. Cover with blueberries and almond slices
  4. Spoon in the rest of the oatmeal
  5. Follow with the remaining yogurt
  6. Top with the last of the blueberries and almonds

Oatmeal with Goji Berries & Cacao Nibs

goji berries

Ingredients:

  • ⅔ cup of organic rolled oats
  • 3 cups of water
  • 1 tablespoon of goji berries
  • 2 teaspoons of cacao nibs
  • 1 teaspoon of hemp seeds
  • 1 teaspoon of chia seeds
  • 1 teaspoon of raw honey
  • ¼ cup of almond milk

Directions:

Prep

  1. Put oats and water in a medium mixing bowl
  2. Soak overnight
  3. In the morning, rinse and drain the oats 2-3 times
  4. Get rid of the water
  5. Add the rest of the ingredients and stir well

Mason Jar

  1. Transfer into a mason jar
  2. Top with goji berries and cacao nibs

Overnight Apple Pie Protein Oats

apple pie

Ingredients:

  • 1 apple (chopped)
  • 1 pinch cinnamon
  • 1 scoop Vanilla Whey Protein Powder
  • ⅓ cup of plain Greek yogurt
  • ½ teaspoon of pure vanilla extract
  • 1 dash nutmeg (ground)
  • 1 dash allspice (ground)
  • 1 pinch sea salt
  • ⅓ cup of unsweetened almond milk
  • ⅓ cup of old fashioned oats
  • 1 tablespoon of chia seeds

Directions:

Prep

  1. Saute the apple slices in a small pan over low-medium heat for about five minutes (or until softened)
  2. Add a pinch of cinnamon
  3. In a blender, combine protein powder, greek yogurt, nutmeg, allspice, vanilla, salt and almond milk.
  4. In a medium bowl combine the oats, chia seeds, ¾ of the sauted apples and protein powder/yogurt mixture
  5. Stir until blended well

Mason Jar

  1. Pour the mixture into a mason jar
  2. Top with the remaining sauted apples
  3. Refrigerate overnight

Banana Bread Overnight Oats

banana bread

Ingredients:

  • 1 medium banana
  • ⅓ cup of oats
  • ¼ cup of plain Greek yogurt
  • ½ cup of unsweetened almond milk
  • 1 tablespoon of chia seeds
  • ½ teaspoon of ground cinnamon
  • 1 tablespoon of pecans

Directions:

Prep

  1. Cut banana in half (leaving the peel on)
  2. Unpeel half of the banana and mash it into a medium mixing bowl
  3. Add the oats, milk, yogurt, chia seeds, and cinnamon to the mashed banana and stir well

Mason Jar

  1. Transfer to a mason jar
  2. Refrigerate overnight
  3. Store remaining half of banana in refrigerator to keep from over-ripening
  4. Before serving, unpeel remaining banana and slice into bite sized chunks and top the oat mixture with the banana slices and pecans

Peach & Chia Parfait

peach chia

Ingredients:

  • 6 ounces of plain Greek yogurt
  • 1 tablespoon of chia seeds
  • ⅓ – ½ cup of granola
  • 1 peach (diced)
  • 1 tablespoon of any nut butter

Directions:

Prep

  1. Mix the yogurt and chia seeds together in a separate bowl

Mason Jar

  1. Put half of the yogurt mixture into the mason jar
  2. Top with half of the granola mixture
  3. Put a layer of half of your diced peaches on the granola
  4. Put the rest of the yogurt mixture into the mason jar
  5. Top with the rest of the granola
  6. Put the rest of the diced peaches in
  7. Finish off with a drizzle of the nut butter of your choice

Strawberry & Chocolate Parfait

strawberry chocolate

Ingredients:

  • ½ – ¾ cup of plain Greek yogurt
  • ⅔ cup of granola
  • 5 – 6 organic strawberries (cut in half or quartered)
  • 1 – 2 ounces of cacao nibs (or an organic dark chocolate bar – cut into small pieces)

Directions:

Mason Jar

  1. Put half of the yogurt into the mason jar
  2. Layer half of the granola on top
  3. Top with half of the strawberry pieces
  4. Toss in half of the chocolate pieces
  5. Layer the rest of the yogurt on top
  6. Put the remaining granola into the mason jar
  7. Top with the remaining strawberries and chocolate pieces

Blueberry & Grilled Peach Quinoa Parfait

blueberry peach

Ingredients:

  • 1 peaches (halved)
  • ¼ cup of cooked and cooled quinoa
  • ¼ cup of blueberries
  • ⅓ – ½ cup of plain greek yogurt
  • 1 teaspoons honey
  • 1 teaspoons chopped pecans

Directions:

Prep

  1. Grill each peach half on a grill set to medium high heat for about four minutes (until caramelized)
  2. Chill the peach
  3. Remove the peels of the peach and dice it into bite sized pieces

Mason Jar

  1. Spoon half of the quinoa into the bottom of the mason jar
  2. Put half of the blueberries and grilled peaches on top of the quinoa
  3. Cover with half of the yogurt, ½ a teaspoon of honey, and ½ a teaspoon of pecans
  4. Put the rest of the quinoa into the jar
  5. Top with the remaining blueberries and grilled peaches
  6. Cover with the rest of the yogurt, honey, and pecans

Berry Chia Seed Parfait

berry chia seed

Ingredients:

  • 6 ounces of greek yogurt
  • ⅓ of a cup of old fashioned oats (uncooked)
  • 1 teaspoon of chia seeds
  • 2 tablespoons of milk
  • 1 cup of your choice of berries

Directions:

Prep

  1. Mix yogurt, oats, chia seeds, and milk together in a bowl
  2. Refrigerate overnight

Mason Jar

  1. Put half of the yogurt mixture into the mason jar
  2. Sprinkle on half of the berries
  3. Add the remaining yogurt mixture
  4. Top with the remaining berries

Choco-Banana Refrigerator Oatmeal

chocolate banana

Ingredients:

  • ⅔ cup of rolled oats
  • ½ cup of milk
  • 2 tablespoons of plain Greek yogurt
  • ⅓ sliced banana
  • 1 – 2 tablespoons of cocoa
  • ⅓ tablespoon of honey
  • 1 teaspoon of slivered almonds

Directions:

Prep

  1. Mix all ingredients (except for the almonds) together in a large bowl

Mason Jar

  1. Transfer mixture to a mason jar
  2. Refrigerate for at least one hour (preferably overnight)
  3. Top with slivered almonds right before eating

Minty Chickpea Yogurt Parfait

mint parfait

Ingredients:

  • ½ cup of grated cucumber
  • ½ cup of Greek yogurt
  • 2 tablespoons of finely chopped fresh mint
  • salt and pepper, to taste
  • 2 tablespoons of raisins
  • ¼ cup of cooked chickpeas
  • 1 tablespoon of chopped walnuts

Directions:

Prep

  1. Put the grated cucumber onto a paper towel and use your hands to squeeze out as much of the juice as you can
  2. Put cucumber in a strainer and set aside to allow further liquid draining
  3. Mix the yogurt and mint together and season with salt and pepper to taste

Mason Jar

  1. Put all of the raisins into the mason jar
  2. Next, place the chickpeas in
  3. Follow with the grated cucumbers
  4. Top with the yogurt mixture
  5. Sprinkle the chopped walnuts on top, and garnish with a few mint leaves

Fruit Soup with Nuts

fruit soup

Ingredients:

  • ¾ cup of plain Greek yogurt
  • ½ cup of your favorite berries (fresh or frozen)
  • ⅔ teaspoon of pure vanilla extract
  • 1 tablespoon of agave nectar
  • 1 pinch nutmeg (ground)
  • ¼ cup of unsweetened almond milk
  • 2 tablespoons of raspberries
  • 1 tablespoon of shelled pistachios

Directions:

Prep

  1. Combine all ingredients (except pistachios) into a blender and mix until smooth

Mason Jar

  1. Transfer to mason jar and chill
  2. Before eating, top with pistachios

Lunch/Dinner

Taking meals along with you for the day is the best way to avoid the temptations of quick and unhealthy on-the-go meals. We’ve compiled a few healthy lunch and dinner options for your mason jar meals. These meals can be prepared ahead of time and taken along with you in the insulated side pockets of your meal prep bag by Isolator Fitness. They are a great way to expand the use, and carrying capacity of your bag, by using the side pockets for more than just beverages or condiments.

Salad In A Jar Recipes

Citrus Chicken & IsoPasta Rice Salad

citrus chicken

Ingredients:

Dressing

  • ½ tablespoon of Greek yogurt
  • ⅛ cup of orange juice
  • ⅓ teaspoon of orange zest
  • ¼ teaspoon of balsamic vinegar
  • ½ tablespoon of olive oil
  • salt and pepper (to taste)

Mason Jar

  • ½ cup of cooked IsoPasta rice (cooked according to package directions)
  • ¼ whole chicken breast (grilled)
  • ½ whole roasted red pepper (diced)
  • ¼ cup of red onion (chopped finely)
  • ½ cup of fresh spinach

Directions:

Dressing

  • Combine yogurt, orange juice, orange zest, olive oil, balsamic vinegar, salt and pepper in a small mixing bowl and whisk until well combined.

Prep

  • In a separate bowl, shred grilled chicken using a fork

Mason Jar

  1. Pour the dressing into the mason jar
  2. Next, put in the roasted red peppers
  3. Place the onions on top of the red peppers
  4. Spoon in the IsoPasta rice
  5. Add on the shredded chicken
  6. Top with spinach

Chicken Taco Salad

chicken taco

Ingredients:

Dressing

  • 2 tablespoons of Greek yogurt
  • ½ ounce goat cheese (crumbled)
  • 2 tablespoons of fresh cilantro
  • ¼ of a lime (juiced)
  • 1 pinch of cumin
  • 1 pinch of salt
  • ¼ of an avocado
  • 2 tablespoons of water

Mason Jar

  • ½ chicken breasts (grilled)
  • ¼ cup of black beans (canned)
  • ¼ cup of corn (canned)
  • ¼ cup of tomatoes (diced)
  • ¼ cup of Romaine lettuce (chopped)

Directions:

Dressing

  • Combine yogurt, goat cheese, avocado, cilantro, lime juice, water, and salt in a food processor (or blender) and mix until smooth.

Prep

  • In a medium mixing bowl shred the grilled chicken, using a fork

Mason Jar

  1. Pour the dressing into the mason jar
  2. Put the corn in next
  3. Place the black beans on top
  4. Spoon in the diced tomatoes
  5. Add the shredded chicken
  6. Top with romaine lettuce

Shrimp Feta Salad

shrimp salad

Ingredients:

  • 2 teaspoons of your choice of dressing
  • 2 tablespoons of chopped avocado
  • 8 grape tomatoes
  • 1 tablespoon of red onion (chopped)
  • 2 tablespoons of cucumber (chopped)
  • ½ – 1 cup of Romaine lettuce & baby spinach
  • 2 tablespoons of chopped feta
  • 6 – 8 cooked shrimp
  • 1 boiled egg (chopped)
  • 2 slices of cooked bacon (chopped)

Directions:

Mason Jar

  1. Pour the dressing into the mason jar
  2. Put in avocado
  3. Toss in the grape tomatoes
  4. Put the red onion in next
  5. Spoon in the cucumber
  6. Add the lettuce and spinach
  7. Put in the feta cheese
  8. Add your shrimp
  9. Top with egg and bacon

Mango Black Bean Salad

mango black bean

Ingredients:

  • ¼ cup of salsa
  • 1 ½ teaspoon of plain Greek yogurt
  • ¼ quart cherry tomatoes (halved)
  • ¼ red onion (chopped)
  • ⅓ can of black beans (drained and rinsed)
  • 3 ounces of frozen corn (cooked)
  • ⅓ avocado (peeled and chopped)
  • 1 ounce of block pepper jack cheese (cut into small cubes)
  • 1 cup of chopped Romaine lettuce
  • 2 tablespoons of chopped cilantro (optional)

Directions:

Mason Jar

  1. Pour in the salsa
  2. Add in the yogurt
  3. Place the tomatoes in the jar
  4. Spoon in the onion
  5. Toss in the black beans
  6. Add the corn
  7. Spoon in the avocado
  8. Toss in the pepper jack cheese
  9. Add the lettuce
  10. Top with chopped cilantro (optional)

Greek Salad

greek salad

Ingredients:

Dressing

  • ⅔ tablespoons of lemon juice (fresh-squeezed)
  • ⅓ teaspoon of red wine vinegar
  • 2 tablespoons of extra-virgin olive oil
  • ½ clove garlic (minced)
  • 1 pinch of dried parsley
  • 1 pinch of dried oregano
  • Coarse salt and fresh black pepper (to taste)

Mason Jar

  • ⅓ small zucchini or cucumber (peeled, seeds removed and cubed)
  • 2 tablespoons of kalamata olives (cut in half)
  • ⅓ can of chickpeas (drained, rinsed and patted dry)
  • ⅓ small red onion (thinly sliced)
  • ¼ – ½ cup feta cheese (crumbled)
  • 1 vine ripened plum tomato (chopped)
  • 1 tablespoon pine nuts
  • 2 cups of chopped Romaine hearts (washed and dried well)
  • 1 cup of fresh baby spinach (washed and dried well)

Directions:

Dressing

  1. In a small mixing bowl, gently whisk all of the dressing ingredients together.

Mason Jar

  1. Pour the dressing into the bottom of the mason jar
  2. Put the zucchini (or cucumber) in next
  3. Add the olives
  4. Spoon in the chickpeas
  5. Place the onions on top
  6. Toss in the feta cheese
  7. Put the tomatoes in next
  8. Sprinkle in the pine nuts
  9. Place the romaine heart in next
  10. Top with the baby spinach

Chicken Curry Salad with Greens

curry salad

Ingredients:

  • 1/2 skinless chicken breast (bone in)
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of Greek yogurt
  • ½ teaspoon of curry powder
  • 1 pinch of  sea salt
  • 1 pinch of ground black pepper
  • ¼ of a carrot (grated)
  • ¼ of a celery stalk (chopped)
  • 2 tablespoons of raisins
  • 2 tablespoons of unsalted dry toasted slivered almonds
  • ½ cup of arugula

Directions:

Prep/Cook

  1. Preheat the oven to 375° F and cover a baking sheet with aluminum foil
  2. Bake the bone-in chicken breasts for 45 minutes (or until the internal temperature of the chicken reaches 165° F)
  3. Let cool
  4. Shred chicken with hands or fork
  5. In a small mixing bowl, combine mayonnaise, yogurt, salt and pepper and whisk together
  6. Add ½ of a teaspoon of curry powder (adjust to taste)
  7. In a medium mixing bowl, combine chicken, carrots and celery, then pour the curry sauce on top
  8. Mix gently
  9. Add in the raisins and almonds

Mason Jar

  1. Put the chicken curry salad in the mason jar
  2. Top with arugula

Creamy Chicken, Apple, & Cashew Salad

creamy chicken

Ingredients:

  • ½ of a skinless chicken breast (bone in)
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of plain Greek yogurt
  • 1/8 medium celery stalk
  • 1 pinch of sea salt
  • 1 pinch of pure ground black pepper
  • 1 pinch of fresh thyme (chopped)
  • ½ of a green apple (chopped)
  • 2 tablespoons of dry roasted unsalted cashews
  • 2 tablespoons of dried cranberries
  • 1 cup of arugula

Directions:

Prep/Cook

  1. Preheat oven to 375° F and cover a baking sheet with aluminum foil
  2. Bake the chicken breast for 45 minutes (or until the internal temperature of the chicken reaches 165° F)
  3. Let cool
  4. Shred the chicken with hands or forks
  5. Using a small mixing bowl, whisk together the yogurt, mayonnaise, salt and pepper
  6. Stir in the celery, thyme, and shredded chicken

Mason Jar

  1. Spoon the chicken salad into the bottom of the mason jar
  2. Top with cranberries
  3. Toss in the chopped apple
  4. Sprinkle in the cashews
  5. Top with arugula

Seven Layer Avocado Salad

seven layer

Ingredients:

  • ½ of a Persian cucumbers (diced)
  • ¼ cup of shredded red cabbage
  • ¼ cup of cooked edamame
  • 2 orange and/or yellow bell peppers (stemmed and sliced in rings)
  • ¼ cup of coarsely chopped artichoke hearts (cooked)
  • ⅓ cup of tomatoes (chopped)
  • ¼ ripe, medium avocado (peeled, seeded and diced)
  • ¾ tablespoons of fresh lemon juice
  • ½ tablespoon of extra virgin olive oil
  • ¼ tablespoon of country Dijon or spicy mustard
  • ¼ clove of garlic (minced)
  • 2 leaves of fresh basil (minced)
  • 1 pinch of cracked black pepper (or more to taste)
  • Salt to taste

Directions:

Dressing

  1. In a small mixing bowl, whisk together the lemon juice, extra virgin olive oil, and mustard
  2. Stir in the garlic, basil, salt and pepper

Mason Jar

  1. Pour most of the dressing into the mason jar
  2. Put the cucumbers in next
  3. Place cabbage on top
  4. Spoon in the edamame
  5. Add the peppers
  6. Top with artichoke hearts
  7. Put the tomatoes in next
  8. Drizzle avocados with the remaining dressing
  9. Place the coated avocados in the mason jar

Pomegranate & Pear Salad

pomegranate pear

Ingredients:

Dressing

  • 2 ½ tablespoons of sherry vinegar
  • 1 pinch of salt
  • 1 pinch of freshly ground black pepper (to taste)
  • 3 tablespoons of olive oil

Mason Jar

  • 1 pear (cored and thinly sliced)
  • 3 cups spinach leaves (divided)
  • ½ cup of pomegranate seeds
  • ¼ cup of roughly chopped pecans
  • 2 ounces of crumbled blue cheese

Directions:

Dressing

  1. In a small mixing bowl, whisk together the vinegar, salt and pepper.
  2. Slowly add in the olive oil, until the dressing thickens

Mason Jar

  1. Place the pear slices in the bottom of the mason jar
  2. Put 2 cups of the spinach in next
  3. Add the pomegranate seeds
  4. Top with ½ cup of spinach
  5. Sprinkle in the pecans
  6. Add the remaining spinach
  7. Finish with the bleu cheese
  8. Keep the dressing separate until ready to eat

Healthy Taco Salad

taco salad

Ingredients:

  • ½ tablespoons of olive oil (divided)
  • 4 ounces of chicken breast (cut into bite-sized pieces)
  • 1 large carrots (sliced)
  • ½ of a red pepper (sliced)
  • ¼ of an onion (roughly chopped)
  • 1 teaspoon of garlic (minced)
  • 1 teaspoon of cumin seed
  • 1 pinch of salt
  • ½ of an avocado
  • ½ of a lime (juiced)
  • ½ of a cup of salsa of your choice
  • 1 roma tomato (chopped)
  • ¼ of a cucumber (chopped)
  • ¼ cup of cilantro (roughly chopped)
  • ½ cup of fresh spinach

Directions:

Prep/Cook

  1. In a large skillet, heat ¼ tablespoon of olive oil
  2. Cook the chicken until it is golden brown and the internal temperature reaches 165° F insuring that it is thoroughly cooked
  3. Add the remaining ¼ tablespoon of olive oil
  4. Add the carrots and cook for 3 minutes (or until soft)
  5. Turn the heat down to medium and add the pepper, garlic, and onion – cooking until the outsides look just slightly charred
  6. Put the cumin seeds in a small sauce pan over medium-high heat and allow them to toast for about two minutes
  7. Stir frequently
  8. Put them onto a cutting board and crush them
  9. Add the crushed seeds to the pan of veggies and chicken and season everything with salt
  10. Mix well
  11. Turn off heat
  12. Put the avocado and lime juice into a food processor or blender and combine until smooth

Mason Jar

  1. Put salsa in the bottom of the mason jar
  2. Next put in the mashed avocado
  3. Place the veggies in next
  4. Spoon in the chicken
  5. Place the chopped tomatoes on the chicken
  6. Top with the cucumbers
  7. Finish with cilantro and spinach

Strawberry Spinach Salad

strawberry spinach

Ingredients:

Dressing

  • ¼ cup of fresh grapefruit juice
  • ½ tablespoon of maple syrup
  • ¼ teaspoon of sea salt
  • 1 pinch of fresh ground black pepper
  • ½ teaspoon of Dijon mustard
  • ½ clove garlic (minced)
  • ½ teaspoon of poppy seeds
  • ¾ tablespoon of olive oil

Mason Jar

  • ⅛ cup of red onion slices
  • ¼ cup of cucumber slices
  • 2 large strawberries (chopped)
  • ¼ cup of roasted asparagus (chopped)
  • ⅛ of an avocado (chopped)
  • 3 – 4 ounces of grilled or baked skinless chicken breast
  • 2 ½ ounces of spinach
  • 1 tablespoon of sliced almonds (toasted)

Directions:

Dressing

  1. In a small mixing bowl, combine the grapefruit juice, maple syrup, mustard, garlic, poppy seeds, olive oil, salt and pepper
  2. Whisk well

Mason Jar

  1. Pour dressing into the mason jar
  2. Put in the onions
  3. Place the cucumbers in next
  4. Spoon in the strawberries
  5. Layer the asparagus next
  6. Put in the chicken
  7. Top with the avocado
  8. Finish off with spinach
  9. Sprinkle on the almonds

Roasted Sweet Potato & Quinoa Salad

roasted sweet potato

Ingredients:

Dressing

  • ¼ cup of mango (fresh or frozen)
  • 1 tablespoon of balsamic vinegar
  • 1 ½ tablespoons of water

Mason Jar

  • 1 small sweet potato (peeled & diced into bite-sized pieces)
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • ¼ cup of quinoa
  • ½ cup of water
  • ½ cup of black beans
  • ¼ of a red pepper (diced)
  • 2 cups of lettuce and/or spinach
  • 1 tablespoon of dried cranberries
  • 1 tablespoon of salted sunflower seeds

Directions:

Dressing

  1. Put the mango, balsamic vinegar and water into a food processor or blender and puree

Prep/Cook

  1. Preheat the oven to 400° F and cover a baking sheet with aluminum foil
  2. In a medium sized mixing bowl combine sweet potatoes and oil
  3. Stir to coat and sprinkle a bit of salt and pepper (to taste)
  4. Spread the sweet potatoes onto the baking sheet and roast for 20 minutes (stir occasionally)
  5. Let cool
  6. Put the quinoa and water into a small pot and bring to a boil
  7. Reduce heat and allow to simmer for 15-20 minutes (or until the liquid is gone and the quinoa is tender)
  8. Let cool

Mason Jar

  1. Put the black beans in the mason jar first
  2. Followed by the cooked quinoa
  3. Pour the dressing in next
  4. Put the red peppers in
  5. Top with the lettuce and/or spinach
  6. Place the roasted sweet potatoes in next
  7. Finish with the dried cranberries and sunflower seeds

Fresh Mozzarella, Tomato, & Spinach Isopasta Salad

tomato mozzarella

Ingredients:

  • 2 tablespoons of balsamic vinegar dressing
  • ¼ quart of grape tomatoes
  • 2 ounces of fresh mozzarella
  • ½ cup of IsoPasta Fusilli (cooked)
  • 2 cups of baby spinach

Directions:

  1. Pour the dressing into the mason jar
  2. Place the tomatoes in next
  3. Top with the mozzarella cheese
  4. Add in your IsoPasta Fusilli
  5. Finish with spinach

Summer Day Salad

summer day

Ingredients:

Dressing

  • 2 tablespoons of white wine vinegar
  • Juice from 1/2 of a lemon
  • ⅓ teaspoon of sesame seeds
  • 1 drop of stevia
  • 1 pinch of cornstarch to thicken (more if needed)
  • 1 pinch of salt
  • Pepper to taste

Mason Jar

  • ½ cup of chopped kale
  • ½ cups of chopped spinach
  • ⅛ of a red pepper (chopped)
  • ⅛ of a cucumber (peeled and chopped)
  • ⅛ of an avocado (peeled and chopped)
  • 3 cherry tomatoes (cut in half)
  • 3 green beans (sliced into 1/2 inch pieces)
  • 3 baby carrots (cut into slices)
  • 1 large radish (cut into bite size pieces)
  • 2 tablespoons of blueberries
  • 2 tablespoons of sunflower seeds

Directions:

Dressing

  1. In a small mixing bowl, combine white wine vinegar, lemon juice, sesame seeds, stevia, cornstarch, salt and pepper
  2. Whisk well
  3. If necessary add more cornstarch to thicken

Mason Jar

  1. Pour the dressing in the mason jar first
  2. Follow with carrots
  3. Place the green beans in
  4. Next put in the radish
  5. Top with cherry tomatoes
  6. Add the cucumber
  7. Put in the red pepper next
  8. Follow with the kale and spinach
  9. Finish with blueberries and sunflower seeds

Mason Jar Meals

Burrito in a Jar

burrito

Ingredients:

  • ¼ cup of quinoa (cooked)
  • ⅓ cup of zesty black beans (cooked)
  • 1 cup of lettuce (chopped)
  • ¼ cup of kale (thinly chopped)
  • 2 tablespoons of plain Greek yogurt
  • 1 handful of sunflower sprouts (or variety of your choice)
  • ½ cups of your choice of salsa

Directions:

  1. Put cooked quinoa in the mason jar
  2. Top with cooked black beans
  3. Add the lettuce and kale
  4. Put in the salsa (add in extra juice if desired — this will be your dressing)
  5. Add the yogurt
  6. Finish with a handful of sprouts

Chicken, Vegetable, & White Bean Soup

chicken soup

Ingredients:

  • ¼ lb skinless chicken breast (bone in)
  • ½ tablespoon of extra-virgin olive oil
  • ⅓ of a celery stalk
  • ⅛ of an onion
  • ½ of a carrot
  • 1 pinch of sea salt
  • 1 pinch of pure ground black pepper
  • 1 clove of garlic
  • ½ teaspoon of fresh thyme (chopped)
  • ½ tablespoon of all purpose baking flour
  • 7 ounces of chicken stock
  • 2 ounces of organic diced tomatoes
  • ¼ cups of canned cannellini beans (drained and rinsed)
  • ⅓ cups of organic baby spinach
  • ⅛ tablespoon of agave nectar
  • ¼ tablespoon of lemon juice (freshly squeezed)

Directions:

Prep/Cook

  1. Preheat the oven to 375° F and cover a baking sheet with aluminum foil
  2. Bake the bone in chicken breasts for 35 – 45 minutes (or until the internal temperature of the chicken reaches 165° F)
  3. Let cool
  4. Shred baked chicken with hands or forks
  5. Chop the celery, onions, and carrots
  6. Mince the garlic and chop the fresh thyme
  7. In a small soup pot, over medium-high heat, add the olive oil, celery, onions, and carrots and cook for about seven minutes (or until soft)
  8. Add garlic, thyme, salt and pepper and stir.
  9. Stir in flour and cook for three more minutes, while stirring frequently.
  10. Pour in the chicken stock and the tomatoes and bring them to a simmer.
  11. Stir in the cannellini beans and simmer for an additional 15 minutes (you may need to lower the heat to maintain the simmer)
  12. Stir in the shredded chicken and spinach leaves
  13. Simmer for 10 more minutes
  14. Stir in the agave nectar and fresh lemon juice
  15. Add salt and pepper (to taste)

Mason Jar

  1. Pour entire soup into mason jar

Pesto IsoPasta

pesto pasta

Ingredients:

  • 2 ounces of IsoPasta Penne (cooked)
  • 1 ounce of mozzarella (cut into bite-sized pieces)
  • 2 ounces of pesto
  • ½ cup of cherry tomatoes
  • 2 basil leaves (for garnish)
  • Salt and pepper (to taste)

Directions:

  1. Pour the pesto into the mason jar
  2. Put in the tomatoes
  3. Top with the mozzarella
  4. Add in the IsoPasta Penne
  5. Top with the basil leaves
  6. Finish with a dash of salt and pepper (to taste)

Steak Burrito

steak burrito

Ingredients:

Steak Marinade

  • ¼ of an orange (juiced)
  • 1 clove of garlic (minced)
  • ¼ of a lime (juiced)
  • ⅛ cup of cilantro (chopped)
  • 1 pinch of cayenne pepper
  • ¼ tablespoon of extra-virgin olive oil

Salsa

  • 1 medium vine tomato (quartered, seeded then chopped)
  • ¼ of a jalapeno pepper (chopped)
  • ¼ of a small red onion (chopped)
  • ¼ garlic clove (minced)
  • ⅛ cup of cilantro (chopped)
  • ¼ of a small lime (juiced)

Mason Jar

  • 4 ounce flat iron steak
  • ¼ cup of black beans (rinsed and drained)
  • 2 ounces of IsoPasta Rice (cooked)
  • ½ cup of lettuce (chopped)

Directions:

Steak Marinade

  1. Combine the juices of the orange and lime with the minced garlic, ⅛ cup of cilantro, olive oil, and cayenne pepper
  2. Whisk Well
  3. Cover the steak with the marinade and marinate overnight

Prep/Cook

  1. To make the salsa: combine the tomato, jalapeno pepper, onion, minced garlic, cilantro, and lime juice in a medium mixing bowl and stir well, seasoning with salt and pepper (to taste)
  2. In a large nonstick pan, over medium-high heat, cook the flat iron steak for about 3 minutes on each side (for medium)
  3. Let rest for 10 minutes
  4. Using a very sharp knife, carefully cut against the grain, into thin slices

Mason Jar

  1. Put the black beans into the mason jar first
  2. Top with the Romaine lettuce
  3. Follow with the IsoPasta Rice
  4. Add in the steak slices
  5. Top with fresh salsa and any additional desired toppings (cheese, avocado, yogurt, etc.)

Isopasta & Turkey Basil Meatballs

meatballs

Ingredients:

  • 2 ounces of IsoPasta (cooked)
  • ⅛ of an onion (grated)
  • 1 garlic clove (minced)
  • ⅛ cup of fresh basil (chopped)
  • 1 egg (egg white only — beaten)
  • 1 splash of Worcestershire sauce
  • ⅓ teaspoon of tomato paste
  • ⅔ tablespoon of grated romano cheese
  • 1 pinch of sea salt
  • 1 pinch of pure ground black pepper
  • 4 ounces of ground turkey (93% lean)
  • 2 tablespoons of breadcrumbs
  • 5 ounces of tomato sauce

Directions:

Prep/Cook

  1. Preheat the oven to 325° F and cover a baking sheet with aluminum foil
  2. Combine onion, garlic, egg white, fresh basil, tomato paste. worcestershire sauce, grated cheese, salt and pepper in a medium mixing bowl
  3. Whisk together well
  4. Gently mix the turkey and breadcrumbs into the mixture with your hands (if the mixture remains too wet, add a bit more breadcrumbs)
  5. Using your hands, roll out four balls of the turkey mixture and place on the baking sheet
  6. Bake for 15-20 minutes (or until no longer pink (internal temperature of the turkey should reach 165°F)
  7. Over a low-medium heat, warm the tomato sauce in a small pot.

Mason Jar

  1. Put the half of the tomato sauce into the mason jar
  2. Place all four meatballs in next
  3. Top with IsoPasta
  4. Pour the rest of the tomato sauce over everything

The post Mason Jars: 30 Mason Jar Recipes for Breakfast, Lunch, and Dinner appeared first on ISOLATOR FITNESS BLOG.


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