Grilled Fruit

If you haven’t tried grilling fruit you are really missing out!!!! Peaches, plums, and even apricots make perfect grill companions!

These are such a yummy summer treat! Play around with it and let me know what fruit you try!

Happy Grilling! xo Coach Jen

Grilled Fruit

INGREDIENTS:

Any of your favorite fruit; Peaches, Plums, Apricots, Pineapple, Figs, etc.

Try for 1-2 pieces of fruit per person

DIRECTIONS:

Make sure the cooking grate on the grill is scrubbed clean and well oiled, then prepare a charcoal or gas grill to medium-hot heat: You should be able to hold your hand about 1 inch over the cooking grate for 3 to 4 seconds. 

While the grill heats, rinse the plums clean (or whatever fruit you choose), pat them dry, cut them in half around their pits, and remove and discards the pits. You can peel them first if you like, but it’s not necessary. When all is said and done, I think they look much prettier (and hold their shape better) with their skins on. 

Put the plums, cut-side down, on the hot grill. Cover and cook until they’re grill-marked and heated through.  Depending on how toasty you like your fruit, grill for 5-15 minutes but keep your eyes on them… they cook fast (trust me on this one haha)!

 

 

One Pan Chicken Seasoned Three Different Ways

If you’re sticking to lean meats like chicken, eating the same flavors can get monotonous after a while.

So try and save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminium foil dividers in your pan. Sriracha, BBQ, honey mustard — you can have it all.

Three birds, one pan!

Happy cooking & enjoy!

xo Coach Jen

 

INGREDIENTS:

6 lbs boneless skinless chicken breasts

For Buffalo Flavor: Fresh juice from 2 limes, 2 tbsp melted butter, 1 tbsp Franks Red Hot Sauce, 1 tsp minced garlic

For Barbecue Flavor: 3 tbsp low sodium BBQ sauce, 1 tbsp paprika, 1 tsp cayenne.

For Honey Mustard Flavor: 3 tbsp spicy mustard,2 tbsp raw honey, 1 tbsp minced garlic, 1 tsp ginger.

 

DIRECTIONS:

Line a baking sheet with aluminum foil.

Preheat your oven to 400 degrees

Roll a long piece of aluminum foil so that it resembles a stick and place that in the baking sheet to create dividers.  Repeat the process for the number of columns you would like.

Evenly divide your chicken breast pieces and then season them individually.

Add the seasoned chicken pieces into the baking pan.

Try as much as possible to spread the chicken out so that it does not cook together. I like to add about 1.5 tsp of coconut oil to the seasoned chicken so that it does not stick together.

Depending on the amount of chicken in the pan, your baking times will vary.

Cook at 400 degrees for 20 minutes.  Remember since these are smaller pieces, they will cook faster.

 

 

Smashed Cucumber Salad

 This recipe seemed a little odd to me at first, and the name had me like.. Huh?? But now it’s one of my FAVORITES!!!!

Just try it, you will love it too!

Enjoy!

xo Coach Jen

 

Smashed Cucumber Salad

INGREDIENTS:

5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
1 3×1″ strip lemon zest, very thinly sliced
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
¼ tsp. celery salt, plus more for serving

 

DIRECTIONS:

Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open.

Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.

Meanwhile, whisk lemon zest, lemon juice, oil, and ¼ tsp. celery salt in a medium bowl to combine; season dressing with salt.

Enjoy!

 

 

 

 

A Twist on Caprese Salad —Watermelon & Mozzarella Salad With Basil

This new take on a Caprese salad is a tasty treat that is absolutely perfect to bring to your next summer BBQ!

They are fresh, light and the combination of the watermelon, basil and mozzarella go so well together!

Enjoy!

xo Jen

A Twist on Caprese Salad—Watermelon & Mozzarella Salad With Basil

INGREDIENTS:

3 sprigs fresh basil – stems removed and coarse chop
small/ medium watermelon balled
8oz or less fresh mozzarella – small balls or cubes
1/4 c or less balsamic reduction
salt and pepper

DIRECTIONS:

Cut up watermelon and mozzarella to bite-size pieces

Layer onto skewers or simply toss into a bowl for a big salad.

Drizzle balsamic reduction over top with some Salt & Pepper and serve!