Spaghetti Squash Burrito Bowl

Ingredients: — 1 spaghetti squash
A variety of your fave toppings: — grape tomatoes
— bell pepper
— black beans
— spring onion
— cilantro
— lime
— roasted sweet potato (or leftover cooked chicken/ground beef)
— salsa and guacamole

Instructions:

  1. With a sharp kitchen knife, carefully cut the squash in half lengthwise. Scoop out the seeds from the centre using a spoon, then place both halves face down in a microwave-safe dish. Add about a half inch of water to the dish, then cover with cling film and poke a few holes in the top for steam to escape. Microwave on high for 10-12 minutes until the outer shell and flesh has softened. Remove from the microwave, uncover, flip over the squash halves and allow to cool slightly.
  2. While the squash is cooking and cooling, you can prep all of your toppings for the bowls. Chop up veggies, round up some leftovers and grab some guacamole and salsa
  3. When the squash is cool enough to handle, use a fork to fluff the spaghetti strands until you’ve scraped away most of the flesh from the sides of the outer shell.
  4. Fill the squash half with all your toppings, layering the beans, veggies, salsa and guacamole. Then you’re ready to dig in!

Fresh Striped Bass On The Grill

When you think of summer, grilling is up there with one of the first things to come to mind. And nothing is better than fresh fish on the grill with roasted vegetables. It is easy, tastes soo fresh, ridiculously good for you, and these pouches make it great for a make-ahead meal and easy cleanup! Everyone is going to love dinner!

Enjoy! xoxo Coach Jen

 

Fresh Striped Bass On The Grill

INGREDIENTS:

Six 6-ounce fillets striped bass, about 1-inch thick, skin on
Salt and fresh ground pepper
2 medium red onions, very thinly sliced 
1 red bell pepper, very thinly sliced
12 cloves garlic, smashed
1 ½ cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve

 

DIRECTIONS:

Preheat grill on medium 

Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, tomatoes and garlic into 6 portions. 

Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminium foil. 

Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. 

Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.

Place the packets on the grill, seam up, and cook until the fish is opaque about 15 minutes. It is best to test the cooking time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges. 

 

Festive Fruit Sparklers

If you’re looking for a fun and patriotic recipe idea for a summer bbq or party, these Fruit Sparklers are a guaranteed crowd favorite! They are the perfect easy side dish for Memorial Day or the Fourth of July!

Enjoy! xoxo Coach Jen

INGREDIENTS:

1 whole watermelon
16 ounce fresh blueberries
Bamboo skewers

 

INSTRUCTIONS:

Cut watermelon vertically into 1 inch thick slices. 

Use a small star cookie cutter to cut out star shapes from the flesh of each watermelon round.

Thread 7-10 blueberries into the center of each bamboo skewer, leaving enough space at the end for someone to be able to comfortably hold it, and a space at the top for the watermelon star.

Place the watermelon star on top and set the fruit sparklers on a serving tray. Cover and refrigerate until ready to enjoy.