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Spicy Shrimp Tacos

With summer in full force, we want lighter, fresher foods, with more spice to them!

We also want to spend less time in the kitchen and more time outside soaking in the sun.

This quick protein-packed meal will definitely heat up your taste buds. The best part is they only take about 3 minutes to make!

Enjoy! Xo Coach Jen

 

 

Spicy Shrimp Tacos

Ingredients:

1/2 Pound of Peeled Shrimp
Tsp Olive Oil
Corn, Rice or Flour Tortillas
Smoked Paprika (to taste)
Cayenne Pepper (to taste)
1 Avocado
Cilantro
Salsa
Greek Yogurt
Fresh Lime


Directions:

Heat up an oiled pan.

Cook 1/2lb of peeled shrimp adding in smoked paprika, cayenne pepper to taste.

Warm-up your corn tortillas.

Place shrimp in tortillas.

Add avocado, cilantro, salsa, greek yogurt and fresh lime.

EAT!

 

 

Coconut Water Fruit Popsicles

Here is a healthy way to cool down during this heatwave!!  It is perfect for everyone in the family and is so refreshing in this heat!  

These are so amazing because they are easy to make and you can let the kiddos join in on it!  Have them cut the fruit and fill the molds!  Plus you can try all different fruits and they would all taste amazing!

Enjoy! Xo Coach Jen

 

Coconut Water Fruit Pops

Ingredients:

Plastic popsicle molds
Chopped strawberries/kiwis/Blueberries
Coconut Water

 

 

Directions:

Scatter fruit throughout popsicle containers, then fill to the top with coconut water.

Freeze overnight for a delicious & healthy summer treat to cool off with the next day!

 

 

Vege Muffins

If your kids are anything like my 3, then veggies are the LAST choice they will make when it comes to mealtime!

 Check out these veggie muffins they HOUSED this weekend!

And they had no idea there were vegetables in them!!!

 

Enjoy!

xo Coach Jen

Vege Muffins

Ingredients:
1 pound COMBINED zucchini & carrots
1/2 cup organic chocolate chips
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons coconut oil OR butter, melted & cooled
1/4 cup plain yogurt, at room temperature
2 eggs, at room temperature, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup honey

Directions:

Using a box grater or food processor, grate the zucchini and carrots. Stir 2 tablespoons, honey, into shredded veggies, and place mixture in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini and carrots. Occasionally press down on them to squeeze more water into the bowl.

Preheat the oven to 375°F. Lightly coat two mini muffin pans with cooking spray.

Place chopped nuts on a sheet pan and bake for 5 to 7 minutes or until toasted. Allow to cool for a few minutes.

In a large bowl, whisk together chocolate chips, flour, baking soda, baking powder, and salt. In a medium bowl, stir together coconut oil or butter, yogurt, eggs, lemon juice, and vanilla. Blend in honey

Add liquid mixture to flour mixture and stir until just combined. Press on shredded zucchini and carrots in colander one last time to extract any remaining water. Mix veggies into batter.

Scoop batter into mini muffin tins and bake for 10 minutes, or until a toothpick inserted in the center of a muffin comes out clean. You will probably have more batter than will fit in two muffin pans. You may bake the remaining batter in an additional mini muffin pan (or reuse a pan after the first batch of muffins comes out of the oven, allowing it a few minutes to cool off). Or you can scoop the remaining batter into small ramekins to make a couple of larger muffins (which will probably take 15 minutes or so to bake).