Mason Jar Spinach and Bell Pepper Salad

Mason Jar Spinach and Bell Pepper Salad

Ingredients

• ½ tbsp lemon juice 

• 1 tbsp extra virgin olive oil 

• ¼ cup button mushrooms, sliced 

• 3 oz cooked chicken breast (or tender) or 1-2 hard-boiled eggs 

• 1 bell pepper (yellow, red, or orange), sliced 

• ¼ cup cucumber, halved and sliced 

• 2 cups spinach 

• Salt and pepper 

Instructions

Layer ingredients in 32 oz. Mason jar. Start with lemon juice and olive oil. Then layer ingredients as listed. Shake jar before eating. 

Note: If you don’t have a Mason jar, never fear! Any Tupperware will do—just separate the dressing in a side container. 

Mason Jar Spinach Salad

In honor of back to school, I decided to share a lunch recipe. Gasp, I know. I never share lunch recipes. I'm not exactly sure why, but lunch is not very inspiring to me. I am all about breakfast- it's all about starting the day out strong. You are fueling your body to tackle the day. Or spending a cozy mornings at home with some yummy pancakes. Dinner, you can have a nice long drawn out dinner with loved ones. Your food can set the tone for your evening. But lunch? I struggle to find inspiration here. It's probably just the Americanness in me, but I feel like most people are hard pressed for time and any excuse to be out of the office is a good one. I used to be so annoyed when I brought my lunch to work because it meant I had no reason to go outside for a walk. But that was the wrong attitude- bringing your lunch to work means you can eat and then enjoy the rest of your lunch hour to do what you please. Not to mention, finding #shedapproved lunch options are not always easy to find on your lunch break. 

Whether you are in school or just taking your lunch to work- this salad doesn't disappoint. Just throw the lid on your salad and it's ready to travel with you! No sogginess. And then when it's lunch time, you shake it up, and boom your lunch is ready to go! You can also make these in bulk on a Sunday to be prepared for the whole week- they keep really well because the dressing lives at the bottom! Enjoy! - AHS

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Mason Jar Spinach Salad 

Ingredients

• 1⁄2 tbsp balsamic vinegar

• 1 tbsp extra virgin olive oil

• 3 oz cooked chicken breast (or tender) or 1-2 hard-boiled eggs

• 1⁄2 cup cherry tomatoes, whole

• 1⁄4 cup cucumber, halved and sliced

• Salt and pepper

• Optional: sprinkle unsweetened dried cranberries (treat yo’ self—month 1 only)

• Optional: sprinkle goat cheese (treat yo’ self—month 1 only)

• 2 cups spinach

Instructions

Layer ingredients in 32 oz. Mason jar. Start with balsamic vinegar and olive oil. Then layer ingredients as listed. Shake jar before eating.

Note: If you don’t have a Mason jar, never fear! Any Tupperware will do—just separate the dressing in a side container.

Creamy Cashew Cheese Sauce and Vegan Mac & Cheese

News update! Today, we went live with the "Shed Approved" page of the website. It is your go to resource for things you may need during the Shed program. Go check it out! I will update it occasionally with new finds, too. Also, I decided to test out putting the recipes at the top of the post to make it easier to get to. Babble underneath will give you some other ideas on how to use the sauce! :) Let me know what you think of the new "shop" and format! xo

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Creamy Cashew Cheese Sauce

Ingredients

• 1 1/2 cups roasted cashews (I soaked for about 20 minutes, but my food processor is strong. If you are using a blender that may not have strength, soak for a couple hours)
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 clove garlic, peeled
• 1/4 cup of water (use until you reach your desired consistency)

Instructions

Blend ingredients in food processor or blender! Use in the following recipe and store excess in the fridge for up to 5 days. 

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Vegan Mac & "Cheese"

(SErves 4)

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• Salt 
• 2 cups spinach
• 12 oz sedanini lentil pasta (from Trader Joe's)
• Cashew cheese sauce above (use enough to cover pasta)

Instructions

In a medium pan, heat olive oil over medium heat. Add onions and salt (coat in a layer). Lower heat to medium-low and stir onions occasionally, making sure that they don't stick to the pan (add more oil, if necessary). Continue until onions are golden brown (this can take as long as 40 minutes), salting occasionally.  Add spinach to onions, coat with oil from the pan and stir until wilted.

Meanwhile, cook pasta according to directions on package. Drain, and put back into pot. Add cashew sauce, mix well. Serve in bowls with onions and spinach mixture. NOMS. 

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As I mentioned in last week's post the blizzard we had in Chicago really put me in a cooking frenzy.  And severe winter weather means comfort food. I got very excited to try my hand at making cashew "cheese" sauce to make some healthy mac and cheese!  I've seen recipes with butternut squash, but I wanted to keep this as simple as possible. It's a really versatile sauce. You can serve it over: 

• Any gluten-free pasta - chickpea, brown rice, sedanini, etc. 
• Steamed cauliflower - mix the sauce with Frank's hot sauce, it's to die for!
• Chicken with marinara sauce- like a healthy chicken parm! 

Basically, this is an awesome sub for anything you would want cheesy goodness. I would love to hear if you decide to try it! Cheers to "cheese"! -AHS

Cashew sauce in all it's glory. 

I clearly did not listen to my own advice, and had lots of onion stick to the pan. 

Sweet Potato Turkey Bowl

Hey y'all! How have you been doing on your daily gratitudes? I would love to here all that you are thankful for! Remember to tag me and use the #shedgratitudechallenge if you decide to post!

Today I wanted to share the recipe for one of my fave #shedrecipes, the Sweet Potato Turkey Bowl. You may have noticed, I am obsessed with sweet potatoes and root vegetables in general. They are just so nourishing and satisfying. This week has been particularly crazy with a very sick family member, so it is nice to fall back on the quick and easy "tried and trues" when chaos ensues. (I didn't mean to make that rhyme, I swear.) 

I keep wanting to use the word "nourish" over and over - because this bowl is the epitome of nourishment. It defines "eating the rainbow": there are so many phytonutrients from the sweet potato, spinach, bell peppers, and onions. The turkey packs in your protein and keeps you full for longer! Honestly, this is the type of meal you could eat every day and it would keep you perfectly balanced. It is an awesome soulful, healthy, eating decision if there ever was one! Nourishing your body & soul! #winning

...And did I mention it's flexible? Top this dish off with a fried egg and make it a breakfast!  Or switch up the texture with some nutrient dense kale! Play around and have fun with it, it lends itself so easily for fun swaps! 

Anyways, I hope you enjoy it! Let me know in the comments if you give it a try! And apologies for all of my cheese this post- couldn't even contain myself!  :D

xx

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sweet potato turkey bowl

(serves 1)

Ingredients

• 1½ tsp extra virgin olive oil

• 2 garlic cloves, crushed

• 1 large sweet potato, chopped into about 1-2 inch pieces

• 1/2 cup bell peppers, diced

• 1/2 cup yellow onion, diced

• ½ lb ground turkey

• ½ tsp dried rosemary

• ½ tsp dried thyme

• 1 large handful fresh spinach (don't skimp! It all wilts in beautifully!)

• salt and pepper to taste

Instructions

In a skillet, sauté oil and garlic over medium heat for 1 minute. Add in chopped sweet potato and stir. After 4-5 minutes, add in peppers and onions. Sauté for about 5 minutes, stirring occasionally. Mix in ground turkey, rosemary and thyme. Break up turkey with your spatula or spoon. Let cook for 5-7 minutes, stirring often. Mix in fresh spinach, and cook for 2-3 minutes, or until slightly wilted. Remove skillet from heat and serve hot.