Is it your resolution this year to bring the brown bag more to work? Making your own food has a lot of advantages, among them to save us money and force us to resort less to unhealthy fast food when hunger pangs strike. And we have to admit it, food in mason jars look pretty.
Anyway, I attended the Watsons #GetActive press event a couple of weeks ago and one of the speakers was Chef Barni Alejandro-Rennebeck who is a published cookbook author and person behind the successful diet food delivery service The Sexy Chef. It was nice seeing her in person since I only just read her columns in the past. Am all for her gospel of healthy eating!
Chef Barni taught us how to make Greek Salad with Lemon Vinaigrette and Chocolate Banana Overnight Oats with Strawberries. Am sharing them here because they’re so yummy, especially the latter.
As with any diet, it pays to be determined and to have time to make these but the results are worth it. These recipes contain few calories and fat.
(Photo credits to First Tier Brands)
Chocolate Banana Overnight Oats with Strawberries
Makes 1 Mason Jar
1/2 cup rolled oats
1 tbsp chia seeds
1/2 cup low-fat milk
1/4 cup canned coconut milk
1/2 tbsp cocoa powder
1/8 tsp ground cinnamon
1 tbsp peanut butter
2 tbsp honey
1 banana, sliced into rounds
1/2 cup strawberries, hulled and sliced
2 tbsp dark chocolate, chopped into small chunks
1. In a 16-ounce mason jar, combine the rolled oats and chia seeds.
2. Pour in the low-fat milk, coconut milk, cocoa powder, cinnamon, peanut butter and honey. Stir well until well combined.
3. Place the banana and strawberries on top of the mixture.
4. Sprinkle with dark chocolate chunks on top.
5. Screw the lid on and refrigerate overnight.
Greek Salad with Lemon Vinaigrette
Makes 1 Mason Jar
For the Lemon Vinaigrette:
2 tbsp olive oil
2 tsp lemon juice or calamansi juice
1/2 tsp yellow mustard
1/2 tsp honey
1/8 tsp salt
small pinch of ground black pepper
1 tsp parsley, chopped
For the Salad:
1/4 cup canned chickpeas, rinsed and drained
1/2 cup violet cabbage, thinly sliced
1/4 cup unpeeled cucumber, diced
1/2 cup romaine lettuce, torn
1/4 cup cherry tomatoes, sliced in half
2 tbsp black olives, sliced
1/4 cup feta cheese, cubed or crumbled
1. In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, salt, pepper, and parsley.
2. Pour the dressing in the bottom of a 16-ounce mason jar then begin to layer your salad.
3. Start with the chickpeas, violet cabbage, cucumber, romaine lettuce, cherry tomatoes, black olives and feta cheese.