Recipes

Mason jar salads are just that – a salad in a mason (or glass) jar. I’m not sure who came up with this concept, but I think it’s genius. Storing the salad in a jar keeps it fresh for 5-7 days. What’s easier than jamming loads of fresh ingredients into a jar? It will save your loads of cash if you usually buy from the local cafe, not to mention the calories you’ll save! Theres a strategy to assembly to keep all the contents at their freshest:

Layer 1 – Dressing: 1-2 tablespoons
Layer 2 – Hard vegetables: carrot, celery, capsicum, red onion, cucumber
Layer 3 – Complex carbs: Brown rice, pumpkin or quinoa (if desired)
Layer 4 – Soft vegetables: avocado, tomato
Layer 5 – Protein: chicken, tofu, egg and cheese
Layer 6 – Salad greens: lettuce or baby spinach

Now admittedly the one I’ve made here, I ate straight away, so I totally ignored this method. If you’re going to eat it soon, or dressing with citrus (lemon / lime) and just leave a wedge in the top, you don’t need to worry too much about the layering method. If you’re storing it for a while, ensure the dressing is kept at the bottom, and then mix through the salad just before lunch time.

Let’s get to it!



This is my take on the beautiful Mexican Fajita. We’re going salsa-less. Have you ever read what’s in a jar of the store-bought stuff? Sugar, sugar, and more sugar. Not great for your insides. I’ve swapped it for tahini – kind of like peanut butter, but made with sesame seeds. It’s packed with healthy fats to keep you satiated for longer. It’s also an amazing source of calcium (for those of you who don’t eat dairy) and is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.

Triple the recipe, invite some friends over and lay it all out in bowls – it’s the easiest, healthy dinner-party pleaser that is sure to impress. DIY food is always a winner and means you can cater for fussy eaters too!



I could eat Greek food all day, every day, no problem. It’s usually super healthy, fresh and flavourful. With this green twist on tzatziki packed with antioxidant herbs, don’t even get me started. Chicken breast is of course a lean, high quality protein to help build muscle, but being a low-carb recipe to boot, this is a great dish for when you’re looking to lean-down too. On your table in under 20 minutes, it’s also perfect for busy weeknights – it’s on rotation in The Fit Foodie household at least once a week.



Even I will admit that trying to eat a variety of nutritious dinners can be a bit of an effort sometimes. Plain protein and greens hits my dinner table ALOT, so I’ve managed to perfect the art of ‘jazzing’ them up in as many ways as possible. This delicious and simple meal is great for busy weeknights and offers 35g of quality protein, along with loads of vitamins and minerals. The addition sweet potato will keep you from reaching for dessert too. Clever {low GI} carbs.