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Crockpot Pasta Free Minestrone Soup

The crockpot is my FAV way to make soups!

We’ve been on a total potato kick lately… So of course I had to try this recipe!

Let me know how you like it!

Enjoy xo Jen

Crockpot Pasta Free Minestrone Soup

INGREDIENTS:

  • 8 red bliss potatoes cubed
  • 28 ounces diced tomatoes
  • 15 ounces crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 15 ounces red kidney beans, drained & rinsed
  • 15 ounces great northern beans, drained & rinsed
  • 3 celery stalks, sliced
  • 3 carrots, sliced
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1/2 lb green beans, cut into 1-in pieces
  • 2 zucchini, sliced
  • 1 tbsp Italian seasoning
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cumin
  • 2 bay leaves
  • Fresh parsley for garnish

DIRECTIONS:

  1. Add all ingredients to the slow cooker.
  2. Cook HIGH 2-3 hours or LOW 4-6.
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Thanksgiving Leftover Crunch Wraps

Who is ready to switch it up a bit with those Turkey Day leftovers!?!?

Then you have to try these Thanksgiving leftover crunch wraps!

They are so so good, you are going to want these more than just after Thanksgiving!

 

 

 

 

Thanksgiving Leftover Crunch Wraps!

Ingredients:

  • 4 large flour tortillas – I used josephs flax wraps
  • 1 c. leftover green beans
  • 1 1/2 c. shredded leftover turkey
  • 1 c. leftover cranberry sauce
  • 1 c. shredded white cheddar – I used vegan cheese

 

Directions:

  1. Layer tortilla/wrap with green beans, turkey, cranberry sauce, and white cheddar.
  2. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunch wraps so the pleats are on the bottom and they stay together.
  3. In a medium nonstick pan over medium heat, heat a very thin layer of olive oil.
  4. Working one at a time, add crunch wrap seam-side down and cook until the tortilla is golden on the bottom, 3 to 5 minutes.

 

 

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Holiday Roasted Veggies

I’m obsessed with Brussels sprouts and roasted veggies in the fall, this is an easy-peasy dish and super delicious!!

This also makes a great dish to take along to wherever you are going on Thanksgiving!

Enjoy xo Jen

INGREDIENTS:

  • 3/4 lb. Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and sliced into 1/2” pieces
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. chopped rosemary leaves
  • 1 tsp. chopped thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. toasted pecans
  • 1/2 c. dried cranberries

DIRECTIONS:

  1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
  2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
  3. Before serving, toss roasted vegetables with pecans and cranberries.
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Pumpkin Cake

 

Here is a nice little Fall snack to have with your pumpkin coffee and pumpkin creamer lol!

This crumb cake leaves you satisfied and is full of pumpkin flavor!

Enjoy xo Jen

Pumpkin Cake

Ingredients:

• ½ cup almond flour
• ½ cup coconut flour
• ⅓ cup Swerve
• 3 tablespoons ground flax
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs
• ⅓ cup canned pumpkin
• ¼ cup non-dairy milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract


Crumb Topping:

• 2 tablespoons melted ghee butter
• ⅓ cup almond flour
• ¼ cup chopped pecans
• ½ teaspoon cinnamon
• Pinch sea salt

 

Directions:

  1. Heat oven to 350°F. Whisk together the dry ingredients (almond flour through baking powder) in a bowl.
  2. In a separate large bowl, whisk the eggs, pumpkin, milk, butter, and vanilla.
  3. Add dry ingredients to wet and stir to combine.
  4. Add batter to an 8-by-8-inch dish coated with cooking spray.
  5. Stir together the crumb topping ingredients.  Sprinkle over the top, and bake for 30-32 minutes on a middle rack until set and the top is golden brown.
  6. Let cool before cutting into 9 squares.

 

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One-Pan Autumn Chicken

Enjoy xo Coach Jen

 

 

 

 

 

One-Pan Autumn Chicken

INGREDIENTS:

  • 5 (6 – 7 oz) bone-in, skin-on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp each minced fresh thyme, sage and rosemary
  • Salt and freshly ground black pepper
  • 1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 medium fuji apples, cored and sliced into half-moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces (I used turkey bacon)
  • 2 Tbsp chopped parsley, for garnish (optional)

 

INSTRUCTIONS:

  1. Preheat oven to 450 degrees.
  2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon-size resealable bag.
  3. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
  6. Set chicken thighs over veggie/apple layer.
  7. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
  9. Garnish with parsley if desired and serve warm.