Fuel in a jar: the easiest recipe you’ll ever make

Australian ultrarunner Lucy Bartholomew‘s fuel-filled jars are like little works of art, both to look at and in the way they power up your body. Simple to throw together and easy to modify with what you have on hand, I love making these jars for lunch–my family is always impressed with the colours and flavour (while not knowing it took me mere moments to prep).

Bartholomew says these ‘jars of goodness’ translate to: “whatever is in the fridge, pantry or freezer that needs to be used up.” Switch it up with your favourite sauces and spices. I love that I don’t need to worry about exact measurements or specific directions to create these–if you aren’t a plant-based eater, switch up the baked tofu for chicken or a protein of choice.

Lucy Bartholomew’s  Jars of Goodness

Rice jar with baked tofu

Ingredients
cooked rice
sliced cucumber
sliced celery
grated carrot

Baked tofu: Marinate tofu pieces in one Tbsp soy sauce or tamari, two minced garlic cloves, one tsp sriracha or hot sauce (optional), a splash of roasted sesame oil and toss to combine. Leave for 15-30 minutes, then bake at 180 C or pan fry until crispy–about 10 minutes.

Toppings: tahini miso dressing, chopped kale, roasted pumpkin seeds

Potato jar with roasted chickpeas

Ingredients
grated red cabbage
grated carrot
sliced radishes
roasted potatoes: lightly toss in olive oil and salt and cook in the oven at 180 C for 30-45 min (make a lot and enjoy the leftovers!)
roasted chickpeas: lightly toss in olive oil and salt and cooked in the oven at 180 C for 30-45 min

Toppings: hummus, celery sticks on the side

Tahini Miso Dressing

Bartholomew says she happily puts this dressing on just about anything: “Salty, nutty, spicy and coloured with the anti-inflammatory golden yellow turmeric, when it thickens in the fridge it is a perfect spread for wraps and sandwiches.” Adding a few Tbsp of hot water brings it back to the perfect consistency to top any salad or dish.

Ingredients

3/4 cup tahini
1/2 cup hot water
3 Tbsp red miso paste
1 tsp turmeric powder
2 cloves garlic, peeled
3 Tbsp apple cider vinegar/lemon juice
1/2 tsp cracked black pepper

Directions

Put all ingredients (reserve 1/4 cup water) into a blender and blend on high until smooth. Add remaining water little by little until desired consistency is reached. Pour into a jar and keep in the fridge until ready to use.

For more of Bartholomew’s recipes, check out her free cookbook here.