Hi friends! Happy humpday! Looking for a booty workout? Check out this one; it’s one of my very faves. I hope you’re enjoying the week so far!

Spring Quinoa Salad with Artichokes, Feta, and Asparagus

When I first wrote this post, we had just gotten back from an awesome Vegas vacay. It was so good to get back into the swing of things and back in the routine of the girls’ classes and lessons, teaching fitness classes, and catching up on work stuff.  It also felt good to eat some home-cooked food! When we travel, I try to stick to one indulgent meal each day and go for my normal eats for the most part, but Vegas is a little different. It was easy for me to make healthy choices for breakfast, but you definitely have to take advantage of all of the fantastic entree and dessert options. 😉

I was also like, “I can’t wait to eat a vegetable when we get back” but then I looked in our fridge, it was pretty much empty, and I ended up eating coconut milk salted caramel ice cream for lunch. I guess I was still in Vegas mode. 😉 Once I was finally able to replenish the fridge, I created this little on-the-fly salad with some of the new grocery stash.

This salad is perfect for any upcoming spring parties or picnics, and includes two of the “great A’s”: artichokes and asparagus. It has fresh, flavorful, and bright lemon flavors from the lemon juice + zest, and since it’s quinoa-based, it’s sturdy enough to last a few days in the fridge so you can make it in advance! I made it as part of this week’s meal prep (along with some grilled chicken, amazeballs, and protein baked oatmeal) so I could easily eat it alone on top of salad greens or with grilled chicken or tuna for an easy lunch.

This salad is filling and satisfying, plus it’s gluten-free. Vegan friends can omit the feta cheese, or add in their favorite vegan cheese, for a vegan option

Plus it’s one of those, “toss everything in a bowl and forget about it” kinda recipes, which means I’m a fan.

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Sharing some tips on how to make a mason jar salad + some of my favorite combos and recipes!

Hi hi friends! How are you? I hope you’re having a wonderful morning so far! We’re on a Disney cruise right now – I’ll report back with all of the fun and have been sharing some stories on IG! – and having the best time. For today’s post, I wanted to share a meal prep staple that I absolutely love, especially if you have a busy schedule and routine: the mason jar salad!

These are a simple yet convenient way to pack in a nutrient-dense and satisfying meal and they’re great for healthy packed lunches. One of my favorite things about them is that you can prepare them days in advance, so they’re an amazing meal prep option. I’m dedicating this post to share practical tips to help ya prepare mason jar salads that are delicious (and not soggy!).

How To Make A Mason Jar Salad

Why Put Salad In A Mason Jar?

• It’s a single-serve lunch option
• You can customize these salads to suit your preferences
• You can start with the same base and then add flavor variations, so you’re not eating the exact same thing all week
• It’s a convenient way to get in nutrients, veggies, protein, and healthy fats
• You can make them a full-sized lunch or a side salad

How To Layer A Mason Jar Salad

Step 1

Prepare all of your ingredients. I like to have a mix of fresh greens (rotate types to get different nutrients and benefits), roasted veggies, protein (chicken, tuna, tempeh, lentils, leftover steak or salmon, hardboiled eggs, anything you like), a healthy starch (cooked rice, beans, quinoa, sweet potato or any squash, etc), healthy fats (nuts/seeds work well in these) and any extras (like dried fruit, cheese, olives, pickles or pickled veggies, etc.)

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