This is a famous salad from Erewhon, but I'm making it a little different with what I have and what I love. Normally, this salad features sunflower seeds, but I'm using pistachios instead. This salad is amazing for meal prepping—the kale holds up really well sitting on the dressing for a few days. It's delicious, protein-packed, super easy, and super simple. Vegan Kale and White Bean Salad in Mason Jars Servings: 4 Mason Jars Dietary: Vegan, Gluten-free Ingredients: Dressing:

In each jar, add: 1 tbsp olive oil 2 tbsp fresh lemon juice 1 garlic clove pressed salt pepper 1 tbsp nutritional yeast *STIR WELL* Then add: 1/4 cup diced red onion 1/2 cup chopped cherry tomatoes 1 cup zucchini noodles, or bowtie pasta 1 cup finely chopped spinach 1 tbsp fresh basil leaves 1 tbsp pine nuts

Boston Cream donuts were always one of my favorites! The gooeyness of the cream filling covered in chocolate was just pure bliss to me. It's been a few years since I've had one, and randomly craved them, and knew I had to make something simple, fun, and yummy to satisfy my craving!

Tips for stacking your jars: Stacking kale over dressing is safe, and even helps the kale break down easier! It is very strong and can sit in the dressing which should always go at the bottom of the jars. Do NOT add hot food to the jars. Allow bacon/tofu to be completely cooled before adding. The romaine should go above the tomatoes. Avocado can be added to the jars if they are doused in fresh lemon juice, but it is best to add the day of eating. Same goes for

I made the most delicious salad, and dressing to pair, for my first low FODMAP meal. The only real difference between this salad and how I would've normally made it is by adding garlic to the dressing... so if your digestive system is working properly, have at it with the garlic! This dressing is my all time favorite! It's creamy, yet still light! My tahini was super thick so I added extra water to my dressing.

Now to assemble the plate add: 1/2 cup black & white rice 2 cups mixed greens 1/2 cup sliced cucumber 1/3 cup thinly sliced carrots 1/3 cup sliced cabbage 1/2 cup sliced tomatoes 1/4 avocado sliced 3/4 cup sautéed bean sprouts (or fresh!) 1 cup crispy tofu 1 tbsp hummus fresh cilantro (this is a must!) then top the entire plate off with the salad dressing and enjoy!