Take advantage of the time you are in the kitchen cooking dinner to prepare for lunch the next day. You are already busy in the kitchen, so why not make the most of it?
Here’s how to create a nutrient-rich, protein and fiber filled lunch in a snap.
Tools: Mason Jars (small + large)
Time: Rinsed and chopped kale, hardboiled the eggs and whipped up the vinaigrette while dinner was cooking the night before.
- 4 stems of dinosaur kale, leaves removed from stems
- 2 eggs, hardboiled
- 2 tbsp sesame seeds
- pinch of sea salt + grind of black pepper to taste
- 1 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- quarter size dollop dijon mustard
- dime size scoop of honey
1. Hard-boil your eggs: Add your eggs to a pot. Submerge them in cold water, then bring to a boil. Once at a roaring boil remove pot from heat, cover and let the eggs sit for 12 minutes. Rinse them off with cold water to stop the cooking, then peel. Sprinkle eggs with salt + pepper, then place them into a small mason jar, then into the fridge.
2. Prep your kale: Rinse, dry then de-stem the kale. Line each leaf on top of the other and chop into thin slices. Add sesame seeds on top. Place in large mason jar and into the fridge.
3. Make your vinaigrette: In a small mason jar mix together your oil, vinegar, mustard and honey. Whisk together, or put the top on and shake vigorously. Place in the fridge.
The next day as your off to work, add your mason jars of goodness into your bag and assemble on-site when lunch time rolls around.