Monthly Archives: July 2022

This is my go-to snack at night that is delicious and satisfies my sweet tooth!

You have to give it a try!

Enjoy! XO

Coach Jen

Protein Pudding

Ingredients:

• 1 scoop protein powder (any flavor)
• 1 tbsp powdered peanut butter
• 1 tbs chia seeds
• ¼ c unsweetened vanilla almond milk + water to desired texture

Directions:

1. Mix all ingredients together and refrigerate for 4 hours or until the chia seeds become “gel” like. *Add water as necessary if pudding becomes too thick*.
2. Add healthy toppings such as fruit, nuts, cool whip, or even a little something extra!
3. Enjoy!

These bowls are my favorite lightweight dish to make in the summer! It is delicious, very filling, can be made in a pinch and it is full of goodness!

Try it out and let me know what you think!

Enjoy xo Jen

Black Bean Quinoa Bowls 

Ingredients:

• 1½ cup quinoa
• 2 ¾ cups water or vegetable/chicken stock
• 1 15-ounce can of black beans drained and rinsed
• ¼ red cabbage thinly sliced
• 1-pint cherry tomatoes halved
• 1 large bell pepper (red, yellow, or orange) chopped
• 2 ears of corn kernels cut off (or sub 1 cup frozen corn kernels, defrosted)
• ⅓ cup toasted pumpkin seeds
• ¼ cup chopped cilantro

For Dressing:

• ¼ cup lime juice from about 2-3 limes
• 1-2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon mild chili powder
• ¼ teaspoon cayenne optional
• 2 teaspoons maple syrup or honey
• ½ cup olive oil

Directions:

1. Place the quinoa in a strainer and rinse well. Place the rinsed quinoa in a pot with a tight-fitting lid along with the water (or vegetable/chicken stock). Cover, bring to a boil, reduce to low and simmer for 15 minutes. Turn the heat off and let stand for an additional 5 minutes.
2. While the quinoa cooks make the dressing by whisking the lime juice, salt, cumin, chili powder, cayenne, and honey or maple syrup until well combined. Drizzle in the olive oil and whisk again until well combined.
3. In a large bowl add the warm quinoa and black beans and dressing. Allow to sit 5 minutes for the quinoa and black beans to absorb the dressing. Add cabbage, tomatoes, bell pepper, and corn, stirring to combine. Top with pumpkin seeds and cilantro, then serve warm or at room temperature.

Alright, guys… you know I love grilling and these have become my favorite skewers that even the kids devour! 

I mean… Who doesn’t love grilled pineapple!??

Give these a try and give me a shout at what you think! You are going to want to add these to your weekly meal planning!

Enjoy! xo Jen

Pineapple Skewers

Ingredients:

• 1 lb. chicken breast, trimmed and cut into 1-inch pieces
• 1/2 small pineapple (about 1 lb.), trimmed, cored, and cut into 1-inch pieces (about 2 cups)
• 1 small red onion, cut into 6 wedges
• 8 oz. baby peppers – cut into 1-inch pieces
• 2 tbsp. olive oil
• Kosher salt and pepper
• Teriyaki for basting

Directions:

1. In a large bowl, toss chicken, pineapple, onion, and peppers with oil and ½ teaspoon each salt and pepper.
2. Thread chicken and vegetables onto skewers.
3. Grill, turning occasionally until pork is cooked through, 8 to 10 minutes total, basting with teriyaki sauce during the last 5 minutes of cooking.
4. Enjoy!

These are the BOMB!!!! And perfect healthy app to bring to any BBQ this summer!

Let me know if you give these a try and what your peeps thought of them!

Enjoy! xo Jen

LOW CARB PESTO TURKEY ROLL-UPS 

INGREDIENTS:

• 3 medium cucumbers (each will yield about 6 slices)
• ¼ cup store-bought basil pesto
• 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
• 6 oz deli smoked turkey breast, shredded
• 1 bell pepper, thinly sliced into matchsticks
• 1/2 cup spinach, shredded
• salt and pepper, for seasoning

INSTRUCTIONS:

1. Slice the cucumbers lengthwise on a mandoline at about a 2mm setting. If you don’t have a mandoline, you can always use a vegetable peeler.
2. Place the cucumber slices on parchment paper and pat dry with a paper towel.
3. Spread about 1 teaspoon of pesto on each cucumber, then evenly distribute cheese, turkey, bell pepper and spinach on each.
4. Sprinkle with a little salt and black pepper. Roll up and place seam down. I
5. f you want an even nicer presentation, you can stick a toothpick in the middle for easy appetizers!
6. Serve with extra pesto or sauce of choice. Makes about 18 rolls.