healthy lunch idea

These mason jar cobb salads are perfect for your healthy lunch meal prep routine.  They're the perfect balance of protein, healthy fats, and fiber.

Mason Jar Cobb Salads | Healthy Lunch Ideas

Lettuce,

Eggs,

Breasts,

Turkey Bacon

C. Cherry Tomatoes, halved

C. Cucumber, chopped

Red Onion, diced

Avocado

Glass Mason Jars

C. Homemade Avocado Mayo (or store-bought avocado mayo (Chosen Foods or Primal Kitchen))

tsp EACH of Dried Dill and Garlic Powder

tsp EACH of Dried Parsley, Dried Chives, and Onion Powder

White Pepper

Lemon

Tbsp

Season chicken breasts to your liking.  I used sea salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning.  Bake at 375 F. for about 25 minutes or until done.  Or, pressure cook the chicken on high for 12 minutes.  Once chicken is done, shred it with a fork.

Boil eggs for 10 minutes.  Once done, peeled them and roughly chop them up.  Cook turkey bacon in a skillet over medium heat until done.  Then, cut into bite size pieces.

Prepare all the vegetables.  Chop/slice the tomatoes, cucumber, onion, and lettuce.

Add all salad dressing ingredients to a bowl and whisk until fully combined.

To assemble each mason jar, add in this order:  2 Tbsp of salad dressing (in each container), cherry tomatoes, cucumber, onion, boiled egg, shredded chicken, turkey bacon, and lettuce.  Add a lid and store containers in the fridge until ready to serve.

When ready to serve, dump all of the contents in the jar into a bowl.

Toss to combine, add avocado slices, and enjoy!

https://www.youtube.com/watch?v=aV5g4QULIjQ

Today, I'm meal prepping these high protein mason jar cobb salads for the week!  With the salad in a jar method, you can meal prep your healthy salads up to 4-5 days in advance without them getting soggy.  This method is a game changer when meal prepping individual salad recipes!  You can use this method with pretty much any type of traditional salad recipe.  And, they're perfect to work into your healthy lunch meal prep routine.  xoxo Kayla

► PRINT MASON JAR COBB SALAD RECIPE HERE:  https://feelinfabulouswithkayla.com/2023/07/15/mason-jar-cobb-salads-healthy-lunch-ideas/

► Recipes Mentioned In This Video:
Dairy Free Ranch Dressing:  https://feelinfabulouswithkayla.com/2021/07/03/dairy-free-ranch-dip/
Homemade Avocado Oil Mayonnaise:  https://feelinfabulouswithkayla.com/2023/04/26/homemade-mayonnaise-recipe/

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★ ITEMS USED IN THIS VIDEO:
Quart Size Mason Jars (32oz):  https://amzn.to/3JX5PuW
24 oz Mason Jars (also a good size for mason jar salads):  https://amzn.to/3NOBq3b
Ninja Foodi All-In-One:  https://amzn.to/44ICRXJ

★ ALWAYS IN MY KITCHEN:
Favorite Non-Toxic, Non-Stick Cookware Set:  https://amzn.to/3K08ALQ
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Matching Speckled Dutch Oven:  https://amzn.to/3itcm1E
Matching Speckled Saucepan:  https://amzn.to/2LKVA1N
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My Striped Apron:  https://rstyle.me/cz-n/fu4ifgcd2kx

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Affiliate Disclosure:  If you purchase products through my affiliate links, I will receive a small affiliate commission, which helps me to keep this channel up and running.  So, thanks in advance for your support.  I appreciate it more than you know!

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CONTACT ME:

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Music:
Royalty Free Music by Epidemic Sound (https://www.epidemicsound.com/referral/tvav10/)

Disclaimer:  Statements made in this video are for informational & educational purposes only and are the opinion(s) of Kayla Chandler.
This video is not sponsored.

#mealprep #mealprepideas #saladrecipes

MASON JAR COBB SALADS | High Protein Lunch Meal Prep Ideas for Salad Recipes!

This healthy (and super creamy) roasted butternut squash soup couldn’t be easier to make. With the addition of caramelised onions and a generous pinch of nutmeg, it’s the perfect fall comfort food.

Roasted Butternut Squash Soup (Gluten Free, Dairy Free, Vegan, Paleo)

(~750 g) butternut squash

tbsp sunflower or vegetable oil

onions,

olive oil

salt & pepper

nutmeg

Pre-heat the oven to 390 ºF (200 ºC) and line a large baking tray with baking/greaseproof paper.

In a large bowl, toss the chunks of butternut squash with 1 tbsp of oil and a pinch of salt and pepper.

Transfer the chunks onto the lined baking tray and spread them out evenly so that they form a single layer.

Roast the butternut squash chunks at 390 ºF (200 ºC) for 45 minutes - 1 hour, until soft and caramelised.

Roasting the butternut squash:

Add the onions with 1 tbsp olive oil and a generous pinch of salt into a large skillet.&nbsp;

Cook the onions for 10 - 15 minutes on medium-low heat, stirring frequently, until softened and caramelised.

Caramelising the onions:

Combine the roasted butternut squash and caramelised onions in a deep pot.

Add a generous pinch of salt, pepper and nutmeg.

Add about 2 cups of boiling hot water and blend (with a hand/stick blender, or transfer into a large blender or food processor) until smooth and creamy.&nbsp;

Add more hot water until you reach the desired consistency. Adjust seasoning as needed.

Serve the soup topped with some yogurt (use a non-dairy yogurt alternative to keep this recipe vegan) and a few crispy sage leaves fried in olive oil.

Enjoy!

Making the soup:

The roasted butternut squash soup keeps well in the fridge in a closed container for about 1 week. Reheat it on the stovetop or in the microwave as needed.

Storage:

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Top 2 healthy lunch idea recipes from across the web

The most viewed healthy lunch idea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mason Jar Cobb Salads | Healthy Lun...

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The most viewed healthy lunch idea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine