Mason Jar Lunches

"Zoodle" salad to go:

1 zucchini, spiralized or shredded

1/4 cup sun dried tomato in oil, julienne cut

1/2 Red or yellow bell pepper, chopped

1/4 cup Kalamata olives, chopped

3 TB Feta cheese crumbles

Avocado Lime dressing

In a quart mason jar-

Layer zucchini noodles, aka "zoodles" at the bottom, packing them in. Next layer on sun dried tomatoes, chopped bell peppers, olives and feta cheese. If you have extra space, pack in any extra greens you may have. Store dressing in a separate air tight container.

When it's time for lunch, pour the contents it in a bowl, add dressing and toss to combine.

Avocado lime dressing:

1 avocado

1 TB minced garlic

1 TB lime juice

1/4 cup fresh cilantro, stems removed

1/4 Greek yogurt (or sour cream)

3 TB olive oil

Pinch of salt & pepper to taste

Water as needed.

Blend all ingredients except water in a blender or food processor. Add water as needed to thin dressing to desired consistency. Can be stored in fridge for up to 2 weeks.

Burrito bowl:

1/2 cup Brown rice, cooked

1/3 cup Black beans

1/2 sweet potato, chopped into 1/2 inch cubes

1 Chicken breast, cooked & cubed

8 Cherry tomatoes, sliced in half

1/2 cup Kale

1. Start by preparing sweet potatoes. Chop & sauté in 2 TB of olive oil until soft, about 15 minutes. Cook your chicken and rice at this time too.

2. Slice tomatoes and chop kale.

3. In a large jar, layer in cooked rice at the bottom, then add on drained black beans. Layer on cooked and cooled sweet potatoes and chicken, followed by tomatoes and kale. If storing for later, screw on lid and store in the fridge. Can be stored in fridge for 5 days.

Enjoy!