Monthly Archives: October 2019

This salad is so, so good and a totally different way to eat your sweet potatoes! Plus, it can be whipped up so easily for the perfect side to your protein!

Definitely try and switch up how you make things from time to time so that you don’t get sick of the same thing over and over again!

ENJOY! xoxo Jen

Warm Sweet Potato Salad

INGREDIENTS:

3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half-moons
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley

FOR THE DRESSING

2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil

DIRECTIONS:

Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 

Distribute them evenly on the sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.

Meanwhile, make the dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 

Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

It’s Chili Season! And this Turkey Chili is insanely easy and is done right in the crockpot. It definitely is a go-to meal for football Sunday’s!

ENJOY! xoxo Jen

Turkey Chili

INGREDIENTS:

2 lbs cooked ground turkey breast
28 oz diced tomatoes undrained
6 oz tomato paste
1 packet mild chili seasoning
15 oz can dark red kidney beans drained
15 oz can black beans undrained
1 bag mixed frozen veggies
1 tablespoon minced garlic

DIRECTIONS:

Toss it all in crockpot and cook on low for 6-8 hours!

This not-so-glamorous, one-pan chicken and veg is as simple to make as it looks! Clean-up is nearly nothing either.

So that is WHY this makes the best weeknight meal to get your protein and your vegs all together with little to no effort. 

ENJOY! xoxo Jen

Not So Glamorous One-Pan Chicken And Veg

INGREDIENTS:

• 2 large chicken breasts about 1 1/2 pounds
• 2 cups broccoli cut into bite-sized pieces
• 3 large carrots cut into bite-sized chunks
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fresh black pepper
• Olive oil

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil.
2. Combine seasonings in a small dish and set aside.
3. Slice chicken breasts in half through the center to create two thinner pieces.
4. Arrange chicken in the center of the baking sheet. Drizzle with olive oil and rub into both sides to coat. Sprinkle about 2/3 of the seasoning mixture over both sides of the chicken, rubbing into each side.
5. Arrange vegetables on either side of the chicken. Drizzle with olive oil, toss gently to coat, then sprinkle evenly with the remaining seasoning mix.
6. Bake in the preheated oven for 30 minutes, or until vegetables are tender and chicken is no longer pink.
7. Tent with foil and rest for 5 minutes before serving.

We all want to get in on some chocolate chip pancakes once in a while! So when you make them, why not make them in a way where you can get some protein into your meal! 

Try them this weekend! You’ll love em!! 

ENJOY! xoxo Jen

Chocolate Chip Protein Pancakes

INGREDIENTS:

2 egg whites
100g of bananas
1 spoon of chia seeds
30g of vanilla protein (I used Isagenix)
1/2 spoon of baking powder
1/2 cup enjoy life dairy-free chocolate chips
1 full spoon of oats

DIRECTIONS:

Mash the banana in a bowl and add all the other ingredients.

Mix until you smooth.

Heat the cooking pan and add some coconut oil or grass-fed butter.

Scoop 1/2 cup and cook until bubbles start to form, flip until cooked through.