What to prep: Slice, marinate, and bake tempeh; peel, dice, and roast butternut squash; cook one cup of quinoa; wash can of chickpeas, can of kidney beans, and can of lentils; prep kale, cucumbers, carrots, peppers, and celery; make 10 mason jar salads (five are for my husband).
In order to get my daily dose of greens and veggies, mason jar salads for lunch are my go-to. For more variety, I don't make five of the same salads.
I marinated and baked tempeh and roasted cinnamon butternut squash for two of the salads. For the other three, I diced Trader Joe's baked tofu and cooked up some quinoa. Each jar gets beans, veggies, and kale. When I eat the salad, I add half of a diced avocado, one tablespoon of salted sunflower seeds, and a drizzle of Annie's Sesame Ginger dressing.
