Ambrosia with coconut and toasted almonds

My mom used to make a version of this every Christmas… this is a great healthy alternative!!!

Enjoy! xo Coach Jen

 

Ambrosia With Coconut & Toasted Almonds

Ingredients:

  • 1/2 cup slivered almonds
  • 1/2 cup unsweetened shredded coconut
  • 1 small pineapple, cubed (about 3 cups)
  • 5 oranges, segmented
  • 2 red apples, cored and diced
  • 1 banana, halved lengthwise, peeled and sliced crosswise
  • 2 tablespoons cream sherry
  • Fresh mint leaves for garnish

Directions:

  1. Heat the oven to 325 F. Spread the almonds on a baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. Transfer immediately to a plate to cool.
  2. Add the coconut to the sheet and bake, stirring often, until lightly browned, about 10 minutes. Transfer immediately to a plate to cool.
  3. In a large bowl, combine the pineapple, oranges, apples, banana and sherry. Toss gently to mix well.
  4. Divide the fruit mixture evenly among individual bowls. Sprinkle evenly with the toasted almonds and coconut and garnish with the mint. Serve immediately.

Veggie baked sweet potato

There is just something about a good baked potato!

Try this veggie baked sweet potato, the spices and combo are just right!

Enjoy! Xo Jen

LOADED VEGGIE BAKED SWEET POTATO

Baked Mexican style vegetarian loaded sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream.

INGREDIENTS:
4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro
DIRECTIONS:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes) or bake about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat.
Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
Enjoy!

Top 5 reasons to start deadlifting!

Top 5 reasons to start deadlifting

Coach Jen

👉 Bang for your buck
The Deadlift works more muscles than any other exercise, including the squat. The lift engages all of the major muscle groups.

👉 Better Posture
Deadlifting increases your core strength and adds to core stability, Deadlifting targets all major muscles associated with proper posture.

👉Prevent Injury
The Deadlift can help prevent injuries by increasing the strength of your muscles around tendons and ligaments. Supporting joints with strong muscles is incredibly important to preventing injury, especially in the hamstrings and lower back.

👉Burn baby burn
Strength exercises like the deadlift will burn more calories than traditional aerobic exercises, AND … you’ll increase production of good hormones! Win win!

👉 Form first
Nothing hurts my eyes more than a rounded back deadlift. Keep your knees soft and stick your butt way back. Your torso should be hinged down, back flat without rounding, keep your chest up, engage the glutes and send the hips forward to stand.

Pumpkin Spice Protein Balls

Every snack should include protein! Protein has the power to keep you fueled! Including protein in your snacks will help to keep you satiated and not craving another snack 20 minutes later. Since these pumpkin spice protein balls include both protein and pumpkin you are getting a protein and fiber filled snack!

Enjoy! xo Jen

Pumpkin Spice Protein Balls
Servings 12 balls
Ingredients
1/4 cup chopped almonds
1/4 cup chopped walnuts
1/4 cup maple syrup
1 1/2 servings protein powder (i used the Isagenix Isalean Pumpkin Spice flavor)
1/2 cup pumpkin puree
1 tsp pumpkin spice
1 TB mini chocolate chips

Instructions
Combine all ingredients in a large bowl. Mix until well incorporated.

Scoop out approximately 12 balls with a small cookie scooper. Balls will be a firm pumpkin pie consistency.

Place balls on plate and freeze for 10 minutes before serving if eating immediately.

Store frozen and thaw for 5 minutes before serving.