SPICE up your chicken!!!
Season meat three ways using just one pan.
If you’re sticking to lean meats like chicken, eating the same flavors can get monotonous after a while. Save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminum foil dividers in your pan. Sriracha, BBQ, honey mustard — you can have it all. Three birds, one pan!
Happy cooking! xo Jen
Check out Liz’s delicious overnight oats !
Cinnamon Overnight Oats
1/2 Cup old fashioned oats
1 scoop vanilla protein powder
3/4 cup UNsweetened almond or coconut milk
1 tsp ground cinnamon
STIR WELL , cover and leave in fridge overnight atleast 8 hrs !!
31g Protein , 30g Carbs, 7g Fat
CORE STRENGTH
The core, consists of the muscles in your abdominal and lower back area. Daily bending, twisting, lifting, carrying, hammering and reaching take a toll on our bodies. All of our movements originate in our core. Even sitting in a chair or standing in place requires core strength. It all starts with awareness. Being cognizant of how you move throughout your day is key. Strengthening your core and keeping it engaged at all times will promote;
* Healthy Back
* Better Balance
* Stability
* Good Posture
I like to keep a timer in the car…. I engage my core and set it for 30 seconds. So for 30 seconds (while still driving) everything is tight. I do this for 3-5 consecutive times then break. Eventually it does become mindless… What a GREAT habit to acquire!!
Stay Strong!
Coach Harriet
You have to try these…they are the bomb!!!
xo Jen
SUMMER VEGETABLE CREPES
INGREDIENTS
1/3 cup plain greek yogurt
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” whole grain crêpes,
PREPARATION
Stir greek yogurt, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
