We are getting through January and holding on strong to our healthier diet and lifestyle. Like my fave fitness instructor Jomar likes to say: Keep Pushing! This week the Jar Salads are striking back in two new iterations and I am trying for the first team a Cauliflower Bolognese my boss Lisa has been raving about.
Last week’s Jar Salads were a hit! The mix of proteins and veggies kept me full all afternoon and it was impressive to see how the ingredients stayed fresh. No soggy greens here! This week I am trying two new versions!
Option A: Kale Pasta Italian Salad
Layered from bottom to top of jar are: cherry tomatoes, balsamic vinaigrette, farfalle, pistachios (Pine Nuts were sold out at Trader Joe’s but that would have been my first choice), mini bocconcini and baby kale.
Option B: Greek Chicken Salad
Layered from bottom to top of jar are: cherry tomatoes, balsamic vinaigrette, black olives, cucumbers, chicken, feta and baby spinach.
My boss Lisa and I have a shared passion for cooking. She keeps her social media feed full of interesting recipes. This week I am trying two of her recommendations.
Option A: Cauliflower Bolognese
This is not to foreign to me as I have been making vegetarian bolognese for 10 years thanks to Giada De Laurentiis re-interpretation of this classic italian dish. Finely chopping veggies in the food processor goes a long way in terms of texture and flavor.
Link to recipe: https://www.bonappetit.com/recipe/cauliflower-bolognese
Option B : Spicy Coconut Grilled Chicken Thighs
Since I don’t have access to a grill, I cooked the chicken in the oven on a griddle so it stayed crispy. I am serving this with basmati rice and steamed bok choys.
ON THE BAKING RACK
We entertained a friend last night and I made this amazing Chocolate Bourbon Pecan Cake from the Olive and Gourmando cookbook. It was decadent! We will have one last piece tonight since it’s a holiday but then the rest will be frozen in individual pieces I can throw in my partner’s lunch bag when he needs a little pick me up!