Barbecue Chicken Mason Jar Salad

New school year, new start, and a world of knowledge ahead of me. The reality? I have NO time to myself, let alone time to make each meal at home everyday, so meal prep is a necessity!

I like to pack some things that I can store in my car and whip out whenever I need for an on-the-go meal. This usually means a jar of chia pudding for breakfast, a banana for snack, but by mid-day, I’m usually craving something savory and a little more substantial. I stocked up on some greens, beans, and proteins (rhyme not intended lol) and threw together this BARBECUE CHICKEN MASON JAR SALAD, and not gonna lie, I nailed it!

This beauty is made with ALL natural, paleo ingredients, and it’s dairy-free and low glycemic! It’s also stacked in an order that yields maximum shelf life ( I kept it in my car for 7 hours and it was good as new! ) All you busy gals, get in on this meal while ya can!


2 cups baby spinach

1/2 cup shredded chicken

1/3 cup mixed vegetables

1/3 cup corn

1/4 cup garbanzo beans

2 tbsp barbecue sauce

1 tsp olive oil


In a 32 oz mason jar, pour in the barbecue sauce and olive oil for the bottom layer.

Add on an even layer of garbanzo beans, corn, and shredded chicken in that order.

Layer on the mixed vegetables, then spinach last (so it’s not crushed by the other ingredients).

Store in the fridge for up to a week and enjoy on-the-go!

Don’t forget to snap a pic and tag me @bitesbyhay so I can see your creations!

Healthy Quinoa Stir Fry

If you thought all I eat all day is baked goods and oats, well then you’re not wrong… BUT on the occasion I like to cook up a little something savory to close off my day.

I was craving my grandma’s chinese fried rice like crazyyy, but sometimes that’s loaded with excess oils and sodium that is just not necessary! I replicated the same taste with a healthier, protein-filled alternative.

Some of the highlights of this dish are quinoa, eggs, broccoli, and rainbow carrots. It’s the perfect combination of veggies, protein, and carbs that can restore energy and keep me full with just a small serving–the ideal dinner!


1 cup of quinoa

6 rainbow carrots

1/2 a head of broccoli

1 tbsp minced ginger

1 tbsp garlic

1/4 cup (or to taste) of soy sauce

4 eggs


In a medium-sized pot, bring 2 cups of water to a boil. Then add in quinoa, cover, and stir periodically for 10 minutes.

In a large, nonstick pan, steam the ginger and garlic along with the cut vegetables for 10 minutes or until mostly softened.

Once the vegetables are done, add in the cooked quinoa, soy sauce, and continue to cook at a medium-low heat for 5 minutes.

In a separate bowl, whisk together 4 eggs. Make a hole in the center of the pan, and scramble the eggs in the middle.

Mix everything together and serve immediately and store all the leftovers in the fridge for a later meal.