I don’t know about you, but sometimes, the beginning of the week can be very stressful when it comes to setting up your meals. What has really worked so well for me is to have a meal plan set up, shopping for those items I need to get me through the week, and cooking some meals ahead of time.  Especially on the days when you go to work, it becomes a challenge to eat well, healthy, budget friendly, and choices that really taste great. A Day In The Life of My Jaxx! Check Out What’s In The Bag! Here’s a glimpse into a day’s worth of meals. This is just during the day while at work and so I do have a dinner meal with my family and a protein shake after I workout. There isn’t a week that goes by where I’m not asked what I eat throughout my day and how I prep my meals for the week. So this is an idea as to what I’m eating and what’s really in my JAXX!

I mixed up batch of Protein Cupcakes that I made with Flap Jacked Protein Pancake Mix. (Buttermilk Flavor). Preheat Oven to 350 degrees. Spray cup cake tin with cooking spray. To make 12 cupcakes I doubled the pancake recipe to 1 cup of mix with 2/3 cup of water then I added 1 large egg and mixed until well blended. I wanted to thin out the batter,  so I added 2 tablespoons of water at a time until I liked the consistency. Let the batter sit for 3 minutes. I added some blueberries to 6 of the cupcakes and some chopped pecans to the other 6 cupcakes. Bake for 12-15 minutes. I enjoy using Carey’s Sugar free Maple Syrup as a little drizzle.

The chicken breast was super simple.  I  seasoned chicken breast tenderloin pieces with Badia Complete Seasoning and black pepper.  What I love most about Badia Complete Seasoning is the amazing flavor without a lot of added salt like most other blends out there on the market. Flavors of herbs and spices shine through and enhance your dishes! Then, I let my electric tabletop grill go to work, grill marks and all!

Here’s how I prepared this quinoa:  I diced up an onion, a few mini bell peppers and minced 2-3 cloves of garlic. In a medium sauce pan, add 1 tablespoon of olive oil and sautéed the onion, peppers and garlic for 3 minutes until soft.  Add a few dashes of Badia Complete Seasoning. Then, add 1/2 cup of quinoa (rinse it before use)and toss until coated with the olive oil and vegetable mixture. Add 1 cup of unsalted chicken broth, bring to a boil. Reduce heat to low, cover and let simmer for 15 minutes. Turn off heat and let sit covered for 5 minutes.

Hummus is an amazing, filling, and wonderful food. The tricky thing about hummus is it can be loaded with fat if you’re not careful. So I suggest read the label before you buy. I use  this Tribe brand of Hummus, which was recommended by my dietitian. At first, I was skeptical but, I should have known better because up until this point, he’s never steered me wrong! Tribe offers a wonderful selection of flavors, creamy and decadent. It truly feels like a splurge!

 

I routinely boil a dozen eggs to use in a wide variety of dishes, or straight up as here in the photo, just plain old boiled eggs! Then, I also made a batch of mini egg cups with baby bell peppers, red and green for color, onions and parmesan cheese. These little gems baked in 20-25 minutes and store very well in the freezer.

Here’s how I made the mini egg cups. This recipe is enough to make 12 egg cupcakes.

Preheat oven to 350 degrees. Spray a 12 cupcake tin with cooking spray

8 large eggs scrambled, 3-4 mini bell peppers diced, 1 medium onion diced, 1/2 cup parmesan cheese, salt and pepper to taste or skip the salt and pepper and try a few dashes of Badia Complete Seasoning. In a medium bowl, mix all ingredients until well blended.

Pour evenly into cupcake cavities and bake 20-25 minutes or until a knife inserted in the middle comes out clean.

Let cool. Enjoy. These little guys freeze well for up to 4 weeks, but they don’t last too long in my house as they are a favorite.