I feel like a ROCKSTAR when I start the week off with these babies in the fridge for easy pack and grab lunches! They transport easy and are fast to put together!

I used the wide mouth 20 ounce mason jars for easy pouring.

Asian Mason Jar Salad (makes 4 servings):
2 Large chicken breasts cooked and diced-or grab a rotisserie chicken
1 Large Red Pepper diced
6-8 Green Onions diced
1 cup of Diced Snap Peas
1 16oz. bag of Coleslaw mix (broccoli slaw or Rainbow salad works)
3/4 cup chopped Cashews
Your favorite Asian dressing -I like a Thai peanut one with this as well

Cut and Prep all of the above.

Layer- IN THIS ORDER
I set up an assembly line of mason jars and add each ingredient in.

2 tablespoons dressing
Red Pepper divided into 4
Snap Peas divided into 4
Green Onions divided into 4
Coleslaw mix divided into 4
Cubed Chicken divided into 4
Cashew Divided into 4

Close them all up and store in the fridge for 4-5 days.

When ready to eat, pour out salad on a plate and you are ready to dive...

This is a fast starter to any meal! I keep all of these ingredients on hand so when I am scrounging for what to make for dinner this can be made :).

Serve this with a protein and a salad and you will have a well balanced meal!

Green Pea Soup (serves 4)

Ingredients:
1 tbsp Avocado oil
3.5 Cups of Frozen green peas
1 yellow onion diced
1-2 cloves of garlic minced
1 cup chopped potato (about one medium)
4 cups water
1 lemon juiced
3/4 tsp. Himalayan or sea salt

Instructions:
*In a medium saucepan with olive oil saute onion for 3-4 minutes.
*Add the garlic, and potato and saute or another 3 minutes.
*Add the water and salt and bring to a boil. Once boiling reduce to a simmer for 10-15 minutes until potato is tender.
*Add the green peas and continue to simmer for 5 minutes. You don't want to over cook the peas.
*Remove from heat, add the lemon juice. Use and Emerson or Regular blender until smooth.

I sauted a few peas in some avocado oil and salt to top the soup and add a little texture....

Christine shared this recipe with me that she has had for years!  This is so light and refreshing.  We added this on top of chicken, but it would add amazing flavor on top of steak or pork.  The left overs I ate as a snack with a few of the pumpkin tortilla chips.  

I grew up having the original raw egg and all eggnog every year at my "Nana's" house.  She always made it Christmas Eve after a lasagna dinner.  It defiantly left my stomach in agony! But, I love it so much I would still drink it year after year.  Now I crave a glass just as a memory of my childhood Christmas' with my grandparents.

You all must try this.  It was SO fast and easy to put together and required NO baking!  It tasted like pumpkin pie filling BUT instead is packed with nutrients!  This is NOT a low calorie food so don't "gobble" it all down :)

This is SO fast and so EASY!  Its good warm or cold.  I make a huge batch and put together meals to eat for lunch for the next several days!  You are getting a TON of veggies without it feeling like you are chewing for days!

This is a MUST ADD to your recipe box!

MEXICAN CAULIFLOWER RICE SKILLET
1 pound of lean ground beef or turkey 
1/2 medium onion diced
1 red pepper diced
3 tbsp. taco seasoning (I use trader joe's brand)
12 ounces cauliflower rice (fresh or frozen)
1 14 ounce can of diced tomatoes (or fresh)
1/2 cup shredded cheddar cheese

INSTRUCTIONS
-In a large skillet over medium heat, brown the ground meet until almost cooked through.  Add the onion and pepper and continue to cook until no longer pink.  Stir in the taco seasoning

-Add the tomatoes and cauliflower rice and stir to combine. ( 6-10 min)

-Sprinkle cheese on top and cover until the cheese is melted.

I like to add some avocado on top or plain greek yogurt. 

*substitute beans for the meat and...

This dip is super FAST and EASY to make.  I usually have these ingredients on hand and can make it for a quick snack or appetizer.

Add it all to a blender or food processor.  Blend until smooth and you are ready to eat.  I use a mini food processor and that works great!

This is great as a veggie dip.

MY FAVORITE way to eat this is on a toasted piece of Ezekiel bread, thinly sliced radish on top and fresh black cracked pepper.  This is SO good and I feel like someone fancy made it for me to eat.

Strawberry Picking is one of my fondest memories as a child.  It has now become even fonder as I share these moments with my daughter! 

Here is a quick, easy, healthy and refreshing salad to have on hand or take to the endless picnics of summer!

Ingredients:
2 large Cucumbers thinly sliced
2 cups of strawberries (I quartered them)
1 avocado cubed
2 Tbsp, Balsamic vinegar (I used f.Olivers strawberry flavored)
1 Tbsp. Avocado oil or olive oil

Directions:
Cut cucumbers, strawberries and avocado.  Place in bowl.  Whisk vinegar and oil.  Pour over mixture, mix and enjoy.

You could also add onion if you would like.  This time I wasn't feeling it, but it is good that way:)

ENJOY!