Mason-re Blog

Strawberry Infused Vodka August 17 2017, 0 Comments

Have you ever wondered how to make Strawberry Infused Vodka? It’s super easy! You just a couple of ingredients and a few of days.

Prep time: 10 mins 


  • 750 ml of vodka (choose something that is 80 proof)
  • 14 oz of strawberries
  • 2 tablespoons of superfine sugar


  1. Wash and dry the strawberries. Remove the stems and slice.
  2. Combine the strawberries and sugar in a 16oz mason jar. Then fill the jar with vodka and shake. You'll need at least 2 jars to use all of the 750 ml.
  3. Leave the jars in the fridge for 3 to 4 days, shaking them once a day to help the strawberries infuse.
  4. Strain the mixture and pour back into mason jars.
  5. Enjoy over ice, or my favorite, with club soda and a lime. 
  6. Store the rest in the fridge for up to 6 months.

Shaved Brussels Sprouts Mason Jar Salad August 14 2017, 0 Comments

This is one of my favorite mason jar salads. Brussels sprouts are packed with nutrients and quinoa and chick peas are great sources of protein. It takes a little more time to prepare than my go-to salads, but it is definitely worth it! 

Prep time: 1 hour
Yield: 5 servings
Serving size: 1 16oz mason jar


  • 5 cups of raw brussels sprouts
  • 1/2 cup of walnuts
  • 1/2 cup of feta cheese
  • 1/2 cup of dried cranberries
  • 1/2 cup of raw quinoa
  • 1.5 cups of chick peas
  • 5 oz of olive oil & vinegar dressing
  • Pinches of salt and pepper
  • Teaspoon of olive oil


  1. Roast the chickpeas: preheat the oven to 450 degrees; drain the chick peas and blot dry; mix in a bowl with olive oil, salt and pepper; spread out on a baking sheet; bake for 35-40 minutes until brown. Refrigerate until cool.
  2. Cook the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 mins or until nice and fluffy. Refrigerate until cool.
  3. Shred the brussels sprouts. 
  4. Layer the ingredients evenly across 5 mason jars, in this order: dressing, chick peas, quinoa, cranberries, feta cheese, walnuts, brussels sprouts. 
  5. Store in the fridge and enjoy all week long!



How to Make Frosé August 10 2017, 0 Comments

Frosé (Rosé Slushy) is a PERFECT summer drink! It's so refreshing and relatively easy to make.

Prep time: 15 mins (not including freezing the Rosé)
Yield: 4 servings
Serving size: 1 8oz mason jar


  • 1 750 ml bottle of Rosé
  • 1/2 cup of sugar
  • 1 cup of strawberries (remove stem and quarter)
  • Juice from 1 lemon


  1. Pour Rosé into a pan and freeze until almost solid (I let it sit in the freezer overnight).
  2. Bring sugar and ½ cup water to a boil in a saucepan. Stir until the sugar dissolves.
  3. Add strawberries to the pan, remove from heat and let sit 30 minutes.
  4. Strain the mixture, cover and chill in the fridge until cold.
  5. Scrape Rosé from the pan into a blender, add the lemon juice and the strawberry syrup, and 1 cup of ice and blend until smooth.
  6. Put the blender in freezer and freeze until Frosé is thickened: about 25–35 minutes.
  7. Blend again until Frosé is slushy if needed, then divide among 8oz mason jars.
  8. Garnish with strawberries and enjoy.


Asian Noodle Salad August 07 2017, 0 Comments

On the lunch menu this week: a delicious mason jar salad inspired by Asian cuisine.

Prep time: 45 min
Yield: 5 servings
Serving size: 1 16oz mason jar


  • 1/8 cup of sesame seeds
  • 1/2 cup of crunchy rice noodles
  • 2 cups of cabbage
  • 1/2 cup of shredded carrots
  • 2 cups of wide Lo Mein noodles
  • 1 zucchini 
  • 1 bell pepper
  • 5 oz of Thai peanut dressing


  1. Cook the Lo Mein noodles: Bring a pot of water to boil and add the noodles, let sit for about 4 minutes and then strain and run through cool water. Set the noodles aside to cool.
  2. Prep the veggies: chop the bell pepper and zuchini, shred the carrots and the cabbage. 
  3. Layer the ingredients evenly across 5 mason jars, in this order: peanut dressing, bell peppers, zucchini, noodles, carrots, cabbage, crunchy noodles, sesame seeds. 
  4. Store in the fridge and enjoy all week long! 


Whole Lemon Lemonade August 03 2017, 0 Comments

I love lemonade, but juicing a bunch of lemons always seems arduous. I recently came across the idea of 'blender lemonade' using the entire lemon, including the peel so I wanted to try it out. This lemonade looks slightly different than the traditional drink- it's opaque and foamy at the top, but it tastes pretty similar. Here's the recipe I made:

Prep time: 5 mins 
Yield: 2 servings
Serving size: 1 8oz mason jar


  • 2 lemons
  • 4 cups of water
  • 1 cup of ice cubes
  • 1/4 cup sugar


  1. Cut the lemons in half lengthwise, and then cut each half into quarters lengthwise.
  2. Cut the pith off each wedge and knock the seeds out.
  3. Place the lemon slices in a blender, along with the water, ice cubes and sugar. Blend until smooth. 
  4. Strain the mixture.
  5. Poor into jars.
  6. Optional: add vodka :) 


Mason-re Centerpieces August 01 2017, 0 Comments

The grandmother of half of the Mason-re team recently turned 90 years old! To celebrate, family flew in from as far away as Alaska and New York. I love a good DIY project, so to adorn the tables for her birthday dinner, I made some custom centerpieces.

Step 1: Gather materials

I got most of my materials at a local craft store, or found them in my craft bin. Our grandma loves the color purple and music, but these centerpieces could be customized for any age and interests. 

  1. 16oz Mason jars
  2. Mason-re koozies
  3. Wooden numbers
  4. Cardboard musical notes
  5. Narrow wooden dowels
  6. Glue (I used E6000 and hot glue)
  7. Paint, glitter 
  8. Styrofoam balls
  9. Balloons 
  10. Ribbon
  11. Tape
  12. Knife

Step 2: Glue the numbers and musical notes to the wooden dowels

Before gluing, use the knife to cut the dowels to the desired height. Now for the gluing- the E6000 is my favorite craft glue because it is so strong, but the downside is that it takes up to 72 hours to cure. So, glue the decorations to the dowels and set aside. Wait patiently until they dry. (Thank you to my friend and owner of Pete's Papercrafts for laser cutting the musical notes!)

Step 3: Paint! 

Paint the decorations and their attached dowels whatever color you like. And add some glitter, because who doesn't like glitter?!

Step 4: Assemble

  1. Tape the ribbon of the balloons to the inside of the mason jar (with the koozie already on it) so the balloons rise to the desired height.
  2. Put the Styrofoam ball into the bottom of the jar, so that the ribbon of the balloons is spread out around it.
  3. Place the wooden numbers on dowels into the center Styrofoam ball. (I hot glued the numbers together in the middle so they they didn't separate).
  4. Strategically place the remaining decorations and dowels into the Styrofoam ball.
  5. Voilà!

Watermelon Mimosa July 27 2017, 0 Comments

Mimosas are one of my favorite drinks, all year round. This refreshing watermelon twist on the classic cocktail is perfect for hot summer days. 

Prep time: 15 mins 
Yield: 4 servings
Serving size: 1 8oz mason jar


  • Watermelon (1 quarter, peeled and cut into small pieces- 5 cups of fruit)
  • Oranges (Juice from 6 large oranges- 2 cups of juice)
  • 1 Bottle of Champagne
  • Optional: sugar


  1. Cut the watermelon and juice the oranges. Blend together and add sugar as needed.
  2. Strain the mixture.
  3. Chill the mixture in the fridge until you're ready to prepare the drinks.
  4. Poor the mixture into the mason jars, filling about half way.
  5. Add the champagne to the jars.
  6. Stir and garnish with fruit.
  7. Enjoy! 

Chia Pudding Parfaits July 24 2017, 0 Comments


Yes, the chia seeds I'm referring to are the same as those in the iconic Chia Pet. Chia seeds are considered a 'super food' because they're packed with protein and fiber. They also contain healthy antioxidants, fatty acids and Omega-3.

I'm a huge fan of chia seeds and have been making this recipe for breakfast on Sunday evenings to prepare for the workweek as long as I can remember, so I figured I should share it. 

Prep time: 30 mins (not counting storing the pudding in the fridge overnight)
Yield: 5 servings
Serving size: 1 8oz mason jar


  • 1/2 cup chia seeds
  • 2 cups almond milk
  • 1.5 cups strawberries
  • 1 cup granola


  1. Combine the chia seeds and almond milk in a bowl and stir (I use vanilla almond milk to make the pudding sweeter, but you could also sweeten with some honey). Place the bowl in the fridge overnight. I'd recommend string the mixture again at some point in the first few hours to get rid of the clumps that seem to form at the top.
  2. Once the pudding is ready (should be the consistency of tapioca), slice the berries and distribute among 5 8oz mason jars. Next, fill the jars with the chia pudding until about half an inch from the top of the jar. 
  3. Store in the fridge for healthy breakfasts all week. 
  4. I usually wait to put the granola on the top of each jar until I am about to leave, so that it remains crisp.

Lemon Drop Cocktail July 20 2017, 0 Comments

The Lemon Drop is a perfect summer drink because it so refreshing. This recipe is a simpler twist on the classic cocktail.

Prep time: 5 mins 
Yield: 4 servings
Serving size: 1 8oz mason jar


  • 2 cups vodka
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup fine sugar
  • 1 extra lemon for garnish
  • Ice


  1. Mix the vodka, lemon juice and sugar in a cocktail shaker with ice
  2. Optional: sugar rim the jar
  3. Pour mixture into 8oz mason jars
  4. Garnish with lemon slices

Easy Mason Jar Salad July 18 2017, 0 Comments

Mason jar salads are one of my favorite discoveries. I like to eat healthy lunches, but tend to run late in the mornings. A little bit of meal prep on Sunday evening makes the work week mornings much smoother. This salad is a go-to of mine because it is simple, healthy and delicious. If you are new to mason jar salads, here are some general tips before I get into this particular recipe:

  • Start with the dressing.
  • Layering is key- add the denser items first and greens at the top. Pack the layers tightly to help the salad stay fresh longer.
  • Store the jars upright so that the dressing remains at the bottom.
  • How to eat it: pour all of the contents of the jar into a bowl and enjoy :)

Tomato Feta Salad with Quinoa

Prep time: 45 min
Yield: 5 servings
Serving size: 1 16oz mason jar


  • 5 cups mixed greens/spinach
  • 5 tsp sunflower seeds
  • 1/4 cup feta cheese 
  • 1/2 cup raw quinoa
  • 5 tbsp shredded carrots
  • 2 cups grape tomatoes
  • 1 large bell pepper
  • 5 oz balsamic vinaigrette 


  1. Cook the quinoa: Place a pot containing 1 cup of water and 1/2 cup of dry quinoa on a burner on high heat until the water starts to boil, then turn to lower heat and cover for about 15 minutes. Once the quinoa is fluffy, set aside to cool off.
  2. Prep the veggies: cut the grape tomatoes in half, chop the bell pepper, shred the carrots.
  3. Layer the ingredients evenly across 5 mason jars, in this order: balsamic vinaigrette, bell pepper, tomatoes, carrots, quinoa, feta cheese, sunflower seeds, greens.  
  4. Store in the fridge and enjoy all week long!