Salad In Jars

I bought 5 quart-sized canning jars from a natural foods market near my house,  and now on Sunday night I take a 1/2 hour and assemble lunch for the week!  It’s a great time-saver, but more importantly for me it’s a brain-saver: now I don’t have to wonder what to eat for lunch, and my daily veggies are almost completely taken care of from this one meal!

Piyo Totals per salad:

  • 1 Protein
  • 5 Veg
  • 1 fat


  • Quart-sized mason jars (we love these)
  • Mixed salad greens
  • Carrots
  • Tomatoes
  • Cucumber
  • Broccoli
  • Protein of choice: I often use 1 chopped veggie burger or 1/2 cup cooked chickpeas
  • 1 Tablespoon dressing


Chop up veggies.

Layer into each jar:

  1. Salad dressing on the bottom
  2. Carrots or chickpeas next, to protect the greens from the dressing
  3. The rest of your veggies & protein

When ready to eat, empty the jar into a big bowl, mix up and enjoy!  If you’re on the go, mix the salad, then put it back into the jar and take it with you.



Super Healthy Super Green Smoothie

Piyo Totals:

  • 1 Veg
  • 1 Protein
  • 1.5 Fruit
  • 1 Fat

Note: if I want to save a 1/2 fruit to have our One Ingredient Ice Cream for dessert, I’ll leave out the berries from this recipe, which removes .5 fruit from the totals above.


  • Huge handful Kale and/or spinach
  • 1/2 banana (freeze in advance, if you like cold smoothies – I don’t 🙂
  • 3 Tablespoons hemp protein
  • 1/2 cup frozen berries (optional)
  • 1/2 Tablespoon chia seeds
  • 1/2 Tablespoon ground flax


Add a huge handful of kale and/or spinach to your blender (we love this one) along with some water.  Blend for 20 seconds.  Then add the rest of the ingredients & more water to the blender and blend until smooth.  Yum!

Healthy Banana Pancakes

*Makes 9 pancakes

The full recipe makes enough pancakes for two people (or freeze half for later!). This full recipe equals Piyo Totals:

  • 1 protein
  • 3 fruit
  • 3 Secondary Veg/Grains
  • Optional:
    – 1/2 fat (optional, for greasing the pan)
    – 1/2 fruit (as an add-in to the batter)

So 1/2 of this recipe (about 4.5 pancakes) equals:


  • 1/2 protein
  • 1.5 fruit
  • 1.5 Secondary Veg/Grains



  • 2 eggs
  • 1 banana
  • 3/4 cup oats
  • ½  cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Optional:
    – 1 tsp coconut oil (to grease the pan)
    – 1/2 cup fruit (as an add-in to the batter)


Combine all ingredients in a blender and puree until smooth (about 30 seconds).  If using fruit as an add-in, chop it into small pieces and add to the batter.

Optional: depending on what type of pan you’re using, use small amounts of your 1 teaspoon portion of coconut oil to grease the pan for each batch.

Pour 1/4 cup of batter onto the griddle for each pancake.

Cook until lightly brown on both sides.

Optional: Drizzle with 1 tsp of 100% pure maple syrup

Vegetarian Cauliflower Crust Pizza

This pizza crust is SO GOOD you won’t believe it – really!  We’re still incredulous that a crust made only from cauliflower and an egg turns into such a healthy and believable – and delicious – substitute for a flour dough.  And it really holds up under the weight of toppings, too – in the photo below, we used two chopped up two veggie burgers as toppings and this amazing pizza handled it like a champ.  This cauliflower pizza crust is my favorite new food discovery yet!

Piyo Totals (whole recipe):

  • 4 Vegetables (cauliflower)
  • 1/2 Protein (egg)
  • 2 Fats – cheese (if vegan, omit the cheese and these fats)
  • debatable: 1 1/4 cups of tomato sauce = 1 Fruit (as calculated from this 21 Day Fix post) – you’ll only use a few tablespoons for this recipe, so calculate it as you wish.
  • Toppings to be calculated as you choose them

Time-Saving Tip: Make extra pizza crusts and freeze them for later!. After baking the crusts and adding the toppings wrap the pizza in foil and freeze it. To prepare, thaw and bake at 400F until the toppings are hot.


•    One head of cauliflower (Or if you buy pre-riced Cauliflower from the freezer section of Trader Joes, use 4 cups for this recipe)
•    1 egg, beaten
•    1 teaspoon dried oregano
•    garlic powder)
•    pinch of salt

Pizza Toppings:

  • Prepared marinara sauce
  • 4 Tablespoons shredded mozzerella cheese (omit if vegan)
  • Any veggies you like
  • Veggie burger, tempeh, tofu, Field Roast sausage, etc


Preheat your oven to 400F

Make the cauliflower “rice” – pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Fill a large pot with water and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer (I love this one) and run cold water over it to cool it down.

Transfer cauliflower to a clean, thin dishtowel (I like these).  Twist & squeeze all the excess moisture out (there will be a LOT).  This is important, so you have a nice dry crust that will hold together. This is the hardest part 😉

In a large bowl, mix your cauliflower, beaten egg and spices using your hands. Press the dough out onto a baking sheet lined with oiled parchment paper. Or use a silicone Silpat mat and don’t worry about the sticking!  Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

Bake for 35-40 minutes at 400F. The crust should be firm and golden brown.  Then flip the crust and bake it on the other side for 5-10 mins, watching carefully so it browns but doesn’t burn.  This extra baking will make the crust really firm.

Add any toppings you’d like, then return the pizza to the 400F oven and bake just until the toppings are hot and the cheese (if using) is melted.