Oh Mason jars…I’ve seen so many of them pop up ever since I started my Pinterest page. Soon-to-be newlyweds finding ever-so resourceful ways of turning bland food items into hipster ambrosia. Health-conscious divas devising ever-clever mason jar salads to take to work.
Food is where my inner-hipster comes out, with my vegan- friendly items and penchant for looking at gluten-less options for friends. I am just a plain old lacto/ovo vegetarian, yet the follow food recipes have become a regular on my breakfast table.
I recently did a Whole Foods 5% Giving Day at work, complete with preparation for a cooking demonstration. I was glad I did some ahead of time because I was able to sample this to WFM shoppers- and they loved it!
Vanilla Bean Overnight Oats
- ½ cup rolled oats (if you need Gluten-Free, I suggest Bob’s Red Mill Gluten-Free Oats)
- 2 Tablespoons chia seeds
- ¾ cup almond milk
- 1 mashed banana
- 1 tsp vanilla beans (I use Nielsen Massey Vanilla Bean Paste)
- Pinch salt
Combine all ingredients in a mason jar. Cover with lid and shake until combined. Store in refrigerator overnight. Eat cold or warm!
Adapted from: Native Foods Vegan Café in Chicago, posted Cherries Jubilee Overnight Oats on bulletin board
Raw Strawberry Chia Seed Jam
Ingredients (only 3 of them!)
- 15 fresh strawberries (about 1 lb).
- 1 teaspoon lemon juice (or juice from a regular lemon or lime)
- 2 1/2 tablespoons white or regular chia seeds
Dry and hull strawberries. Cut berries in half and put into a small food processor. Add lemon juice, and whirl until pureed, about 30-60 seconds. Add chia and pulse a couple of seconds until combined. Taste and add additional sweetener if you like.
Pour into a lidded jar or container and refrigerate overnight to allow chia to fully hydrate. Jam will thicken up as the chia seeds coagulate. Keep jam in the refrigerator.