Monthly Archives: April 2020

OMG… This crockpot dish is so easy and so tasty, and is perfect to start at lunchtime for an easy dinner!

I just had to dig this one out of the archives for you guys! It wouldn’t be fair if I didn’t

Enjoy! xo Jen

Salsa Chicken

INGREDIENTS:

4 boneless, skinless chicken breasts (about 2 lbs total)*
2 cups favorite organic salsa
Salt and pepper

DIRECTIONS:

Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well also.)

This is legit my most favorite breakfast on the planet!! It’s so easy you can do this with your eyes closed!

Enjoy! xo Coach Jen

5 Minute Avocado Toast

INGREDIENTS:

1 tablespoon unsalted ghee butter
1 slice Ezekiel bread, toasted
1/2 ripe avocado, halved, seeded, peeled and thinly sliced
1 tablespoon olive oil
1 teaspoon everything bagel seasoning
1/4 teaspoon crushed red pepper flakes

DIRECTIONS:

Toast bread

Spread butter in an even layer on bread.

Spread with avocado; drizzle with olive oil and top with everything bagel seasoning and red pepper flakes

Serve immediately.

Raise your paw if you are SICK of dry chicken breasts?!!!! 

Then you will have to make these tonight! They are a MUST!!!! 

Enjoy xo Jen

Instant Pot Chicken Breasts

INGREDIENTS:

2 tsp. dried parsley
1 tsp. dried dill
1/2 tsp. paprika
1/2 tsp. dried chives
1/4 tsp. onion powder
4 boneless skinless chicken breasts
Salt
Ground black pepper 2 tbsp 
1 c. low-sodium chicken broth

DIRECTIONS:

In a small bowl, combine spices. Season chicken with salt and pepper.

Set Instant Pot to Sauté setting and heat oil. 

Once hot, add chicken breasts. Working in batches, sear chicken on both sides until golden, 3 minutes per side. Transfer to a plate and sprinkle both sides of chicken with spice mixture.

Turn off Instant Pot and add broth to the pot. Use a wooden spoon to scrape and deglaze the bottom of the pot. 

Place trivet in the pot and arrange chicken on top. Lock lid and set to Pressure Cook on high for 5 minutes.

I had some sweet potatoes lying around and was craving a muffin. So I whipped these together and they came out amazing!!! And you can throw these into the blender with the oats, sweet potato, yogurt, protein powder, and blueberries and you are ready to bake!

Enjoy! xo Jen

INGREDIENTS:

1 1/2 cup old fashioned rolled oats
1 small sweet potato, cooked, peeled, & roughly chopped
1 cup plain yogurt – I used Siggi’s 4%
2 large eggs
2 scoops Vanilla Protein Powder
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 cup blueberries

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

Add the oats to your blender and process until a flour forms (about 30 seconds).

Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.

Fill 12 greased muffin tins to 3/4 full.

Bake for 25-30 minutes or until a toothpick comes out clean.