Hello friends,
I don't know about you, but this time of year in the late spring we're constantly running around eating on the go with sports (yes I’m a soccer Mom!), and all the end of the year school activities and celebrations going on. I completely understand the urge to grab fast food out when the hunger pangs hit, but it’s so much better for you if you can prepare something super quick and easy at home to bring with you.
Homemade is really the best way to avoid all those ‘extra’ ingredients you don’t want to be putting in your body, let alone your kids. This week I’m happy to share with you a great idea from Tanya Linton, author of 150 Best Meals in a Jar . She’s a creative Mom of 3 and I appreciate her sharing her tips with us. I cannot resist anything in a Mason jar. It’s just so country and beautiful! Enjoy.
I don't know about you, but this time of year in the late spring we're constantly running around eating on the go with sports (yes I’m a soccer Mom!), and all the end of the year school activities and celebrations going on. I completely understand the urge to grab fast food out when the hunger pangs hit, but it’s so much better for you if you can prepare something super quick and easy at home to bring with you.
Homemade is really the best way to avoid all those ‘extra’ ingredients you don’t want to be putting in your body, let alone your kids. This week I’m happy to share with you a great idea from Tanya Linton, author of 150 Best Meals in a Jar . She’s a creative Mom of 3 and I appreciate her sharing her tips with us. I cannot resist anything in a Mason jar. It’s just so country and beautiful! Enjoy.
Hummus Snack Pack
There’s nothing new about having hummus as a snack, but making it from scratch is unbelievably easy. Make a larger batch and store individual containers in the refrigerator.
Makes 3 servings
• Food processor
• Three 4-oz (125 mL) mason jars
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
1 clove garlic, minced
3 tbsp water 45 mL
2 tbsp extra virgin olive oil 30 mL
1 tsp fresh thyme leaves 5 mL
Salt and freshly ground black pepper
Directions:
1. In food processor, combine chickpeas, garlic, water and 11⁄2 tbsp (22 mL) oil; purée until smooth.
2. Divide purée among jars and sprinkle with thyme, salt and pepper to taste, and the remaining oil. Seal jar and refrigerate for up to 3 days.
*Tip
Pack cherry tomatoes and crackers in sealable plastic bags to dip in your hummus.
Print, Email or Text Recipe
Healthy Meals on the Go:
Canning jars are the perfect vessels for healthy and delicious salads and meals in a jar. You simply put the dressing on the bottom, add layers of heavier or harder foods and then top with lighter ingredients, such as fresh leafy greens. Everything stays crisp and separate until you’re ready to dump the ingredients into a bowl, toss and enjoy!
 | Tanya Linton is a partner and executive producer at Architect Films, a leading television production company in lifestyle and factual programming. Previous to that, she was the Director of Lifestyle Content for Shaw Media, where she was in charge of some of HGTV’s biggest brands. She’s an accomplished writer and producer who is able to work in a variety of genres. Tanya lives in Toronto, Ontario with her husband and three children.  150 Best Meals in a Jar by Tanya Linton © 2016 |
