Are you tired of eating the same meals on repeat? It might be time to shake things up with some new and exciting recipes that you can take in our insulated food jars. From breakfast to lunch to snack inspo there is something for everyone to enjoy!
Spiced pear porridge
We thought we would kick start things off with tasty breakfast recipes! Now we aren’t quite in Autumn yet, but this recipe will transport you there with the warming flavours of cinnamon, nutmeg and ginger. Whilst the weather is still warm, you can make these oats the night before and turn them into a cold overnight oats dish instead. This hearty bowl of goodness will provide a comforting start to your day whilst also fuelling you until lunchtime.
- 45g rolled oats
- 225 ml of milk
- A pinch of nutmeg
- A pinch of ground ginger
- ½ tsp ground cinnamon
- A handful of pecans
- 1 pear
- 2 tbsp honey
- Peel your pear, take out the seeds and place on a baking tray. Pop the pear into the oven for 15 minutes at 180°c and cook until softened.
- Add your oats, milk and spices into your saucepan and simmer on a low heat for 4-5 minutes, stirring from time to time.
- Whilst it is cooking, toast your pecans for a few minutes in a frying pan.
- Add your porridge to your food jar, and then place your pear, pecans and drizzled honey on top of the porridge.
Salmon & mashed potato
Lunchtime delights await with a healthy bowl of salmon and creamy mash potatoes. This classic combination offers a perfect balance of flavours and nutrients as the salmon is high in omega-3 and protein.
- 2 medium sized potatoes
- 1 tsp butter
- A splash of milk
- 1 salmon fillet
- ½ lime juiced
- 1 tsp olive oil
- Salt and pepper
- 1 garlic cloves
- 150g spinach
- Peel and chop your potatoes into cubes and add into a saucepan of salted boiling water.
- Take your salmon fillet, cut it in half and season with lime, salt and pepper.
- Heat up your pan with some olive oil and fry your salmon until it is cooked and the skin is crispy.
- After 5 minutes, pour the boiling water out and put your food jar divider in.
- Once the potatoes are cooked, drain them and then add in your butter, milk and season with salt and pepper.
- Mash your potato until there are no lumps left.
- Prep the food jar by adding boiling water into it for 5 minutes and leave to stand.
- Add your chopped garlic into the same pan you cooked your salmon in and then add your spinach in and sauté until cooked.
Salmon poke bowl
Poke bowls are a great meal to add a range of flavours and vegetables into your lunch-time. The Hawaiian-inspired dish contains rice to keep you fuller for longer and often fish to add in some protein. If you aren’t the biggest fish fan, you can easily swap out the fish for chicken or tofu instead.
- 60g sushi rice
- 1 tsp rice wine vinegar
- 100g smoked salmon or cooked chicken
- 1 tbsp soy sauce
- ¼ lime juiced
- 1 tsp chilli flakes
- 15g edamame beans
- 15g pickled cucumber
- ¼ cucumber
- 1 radish
- 1 carrot
- 15g sweetcorn
- ¼ red pepper
- 1 tsp sesame seeds
- Put the rice into a small bowl and cover with cold water and stir.
- Drain the rice and add to a saucepan with a fingertip depth of cold water, and simmer over a medium heat for 10 minutes with the lid on.
- Remove from the heat and leave to steam with the lid on for another 15 minutes and then add your rice wine vinegar.
- Next take your salmon or chicken and cut into bite sized pieces.
- In your food jar, begin by adding your rice and then placing all your vegetables and meat on top.
- Squeeze your fresh lime on top of your poke bowl and sprinkle with sesame seeds and chilli flakes.
- Pop your soy sauce into one of our sauce pots and add to your poke bowl when it is time for lunch.
Orzo & feta salad
If you’re like us, you’re not quite ready to leave the summer behind and this orzo summer salad will transport you back to your European holiday. This dish is super versatile as you can add any vegetables you have in the fridge that need eating up.
- 2 peppers
- 1 red onion
- 1 tbsp olive oil
- Salt and pepper for seasoning
- 1 tsp garlic granules
- 6 cherry tomatoes
- 30g orzo pasta
- 25g feta
- ¼ cucumber
- 2 tbsp chopped basil
- Heat your oven to 180°c and add your sliced peppers and onions onto a roasting tray and drizzle with some olive oil, salt, pepper, and garlic granules and roast for 20 minutes.
- Cook the orzo following the instructions on the packet.
- Once the orzo is cooked, add all your vegetables and orzo together into a bowl and mix together. Add your orzo into your food jar and then add your basil and crumble your feta on top.
Mini pizzas for lunch gives us that Friday feeling and we are so here for it! These mini pizzas can either be made as a snack, or you can make a tasty salad to go alongside them. If you find margherita pizzas too plain, you could add some chopped salami, ham or olives to your mini pizzas.
- 1 roll of puff pastry
- 50ml passata
- 5 mini mozzarella balls
- 1 tbsp mixed Italian herbs
- A handful of tomatoes
- A handful of salad leaves
- Roll out your puff pastry and take a glass or a cookie cutter to cut out circle shapes in the pastry and add to a baking sheet.
- Put a spoonful of tomato paste onto each pastry circle and spread out evenly.
- Cut your mozzarella balls up into smaller slices.
- Sprinkle your Italian seasoning on top of the tomato paste and then your mozzarella chunks.
- Drizzle with some olive oil and place in the oven at 180°c for 15-20 minutes or until they are golden brown.
- Add your salad leaves and chopped tomatoes to your food jar and once the pizzas are cooked, add them on top of your salad.
What are the highlights of our food jars?
- Keeps your food warm for 6 hours or cold for 7 hours
- Designed with a safety lock and a carrying handle
- Includes a separator for food portions
- Lined with a removable silicone lid for ease of washing
- Has a leak-proof seal
- Made from stainless steel
- Vacuum-insulated with a triple wall insulation
- Citron food jars can be personalised for free
Let us know which recipe you would love to try out first!