Monthly Archives: October 2018

FLOURLESS DAIRY FREE CHOCOLATE CHIP COOKIES

Ok if cookies could talk… these would be the winner! I swear they call my name!

But in all seriousness… these are BOMB.

Enjoy! xo Jen

Ingredients
1 1/2 cups rolled oats
1/2 tsp baking soda
1/4 tsp salt
1/2 cup agave nectar
1/4 cup dairy free chocolate chips
2 tbsp coconut oil
2-3 tbsp of almond milk (start with 1…)

Instructions
Preheat oven to 375 F. Blend the first 4 ingredients together in a food processor or blender, until it looks like flour. Mix with remaining ingredients to form a dough. If too dry, slowly add the second or third tbsp almond milk. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Press down a little to flatten. Cook 6 minutes, then take out when still a bit undercooked. Let sit 10 minutes before handling 🙂

FALL PUMPKIN CHILI

Everyone is in a pumpkin trance these days lol!!

This pumpkin chili is DELICIOUS!!!

Enjoy! xo Coach Jen

INGREDIENTS
1 Tbsp coconut oil
2 cups chopped yellow onion
1 medium green bell pepper, diced
6 cloves garlic, minced
1 ½ pounds grass-fed ground beef
1 28-oz can diced tomatoes
½ 6-oz. can tomato paste
1 14-oz. can pumpkin puree
½ – 1 cup chicken broth or water
2 ½ tsp. dried oregano
2 Tbsp. chili powder
1 tsp. ground cinnamon
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/4 tsp black pepper
INSTRUCTIONS

Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
Add the garlic and cook an additional 30 seconds
Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
Transfer meat mixture to the slow cooker.
Add remaining ingredients and stir.
Set heat to LOW and cook for 6-7 hours.

AUTUMN BEEF STEW

Who doesnt love a hearty stew on a cold Fall day?!

This is one of my all time favs! Enjoy! Xo Coach Jen

1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
2 pounds filet mignon, cut into 1 1/2-inch chunks
2 medium onions, cut into 1/2-inch wedges
4 cloves garlic, peeled and smashed
2 tablespoons tomato paste
5 cups reuduced-sodium chicken broth
2 cups less-sodium beef broth
3 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon smoked paprika
1 pound sweet potatoes, cut into 2-inch chunks
1 pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
4 carrots, cut into 1-inch chunks
2 stalks celery, sliced into 1/2-inch thick
1/4 cup chopped fresh Italian parsley
directions
In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
If pot is dry, add 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until meat is tender, stirring occasionally.
Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.