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Recipe:

• 2 tablespoons of almond meal

• 1 scoop of protein

• 2 to 3 oz of water

• 2 oz of blueberries or any fruit

• 1 tablespoon of Nut butter

🎃 1 3/4 cups of pumpkin spice level one protein powder

🎃 1 1/2 teaspoons of baking powder, 

🎃 1/2 teaspoons pumpkin pie spice 

🎃 1/2 teaspoon of salt, 

🎃 1/4 quarter teaspoon ground nutmeg, 

🎃 2 eggs, 

🎃 1/2 cup of virgin olive oil, 

🎃 1 cup of packed light, brown sugar, 

🎃 1 cup canned pumpkin, 

🎃 1/2 cup  granular zero calorie sweetener 

1️⃣ Preheat oven to 350° lightly spray 2 1/2 inch muffin cups with nonstick spray or line with paper bake cups.

2️⃣ In medium bowl whisk together, protein powder, baking powder, pumpkin pie spice salt, and nutmeg; set aside.

3️⃣ In a large bowl, combined eggs and oil, stir and brown sugar, pumpkin, and sweetener until combined mixture. Stir just until evenly incorporated.

4️⃣ spoon batter into prepared muffin cups. Sprinkle with sugar ( I didn’t do it) spoon batter into prepared muffin cups bake 22 to 25 minutes or until toothpick inserted near centers comes out clean remove muffins from muffin cups and rack. Serve warm or room temperature. 

This recipe ensures you have healthy, flavorful meals ready to go.

Ingredients:

• 8 pounds boneless, skinless chicken breasts

• Tennessee Whisky seasoning that's linked here

Instructions:

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare Chicken Breasts:

   • Pat the chicken breasts dry with paper towels. This helps the seasoning stick better.

3. Season the Chicken:

4. Bake the Chicken:

   • Place the seasoned chicken breasts in a single layer on a baking sheet or in a baking dish.

   • Squeeze the lemon juice over the chicken breasts ( optional)

   • Bake in the preheated oven for 25-35 minutes, until the chicken is cooked and no longer pink in the center. The internal temperature should reach 165°F (75°C).

5. Rest and Slice:

   • Remove the chicken from the oven and let it rest for 5-10 minutes before slicing. This helps keep the chicken juicy.

   • I make rice and sweet potato for the week.  I use frozen veggie microwave for each meal