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Immune Boosting Chicken Soup

 

This Immune Boosting Chicken Soup is soooooo good and not to mention very good for you!  This soup isn’t just good for winter but great for all year round.

Use in-season ingredients if you want to add more vegetables each time you make this!

xo Coach Jen

 

INGREDIENTS:

  • 3 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery ribs
  • sliced1 3-inch piece of fresh ginger, peeled and sliced into tiny pieces
  • 2 garlic cloves, minced
  • 1-1/2 cup bok choy
  • 1-1/2 teaspoon curry
  • 6 cups chicken stock
  • 1 pound cooked chicken, shredded
  • fresh cilantro
  • fresh daikon sprouts

 

INSTRUCTIONS:

  1. Heat the olive oil in a large pot. Add the onion, carrots, celery and ginger and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally.
  2. Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
  3. Add the curry powder, chicken stock, and chicken and stir to combine.
  4. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid, and let them simmer for about 20 minutes.
  5. Garnish with daikon sprouts and cilantro.

 

 

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Holiday Side Dish – Brussel Sprouts with Maple, Cranberries and Feta!

 

This is so delicious and super easy!

Be sure to add this as a side this Christmas!

Enjoy xo Jen

 

Slow Cooker Brussels Sprouts with Maple, Cranberries, and Feta:

PREP TIME: 10 minutes COOK TIME: 2 hours (on high) or 3 hours (on low) TOTAL TIME: 2 hours (on high) or 3 hours (on low)

Ingredients:

  • 2 pounds Brussels sprouts, trimmed and halved
  • 1/4 cup pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups whole fresh cranberries (see notes to substitute dried cranberries)
  • 1/2 cup crumbled feta cheese

Directions:

  1. Place Brussels sprouts into a 3 or 4-quart slow cooker (see recipe notes if using a 6-quart slow cooker). Stir in the maple syrup, olive oil, salt, and pepper.
  2. Cover and cook 2 1/2 hours on low or 1 to 1 1/2 hours on high, until the Brussels sprouts are crisp tender but still maintain some chew.
  3. Uncover, stir in the cranberries, then recover and cook until the Brussels sprouts are completely tender (but not mushy), about 15 additional minutes on high or 30 additional minutes on low.
  4. Sprinkle with feta cheese and serve warm.
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Copy Cat Girl Scout Tagalong Cookies

These have alllll the goodness of Tagalongs, but they are HOMEMADE and super simple! They are also gluten-free and dairy-free for those with food sensitivities/allergies! And if you are a peanut butter and chocolate lover, you are going to have to give these a try. 

P.S…. If you need a quick and delicious dessert to put together to bring for the holidays, this is for you! 

ENJOY! xoxo Jen

Copy Cat Girl Scout Tagalong Cookies

INGREDIENTS:

  • 1 cup almond flour
  • 1/8 tsp + 1/16 tsp salt
  • 1/8 tsp baking soda
  • 2 tbsp pure maple syrup or honey
  • 1 1/2 tbsp melted coconut oil
  • 2 level teaspoons of almond milk
  • 1 tsp pure vanilla extract
  • Around 20 tsp peanut butter
  • 1/2 cup enjoy life dark chocolate chips

 

DIRECTIONS:

  1. Combine all liquid ingredients (except milk and not including peanut butter).
  2. In a separate bowl, combine dry ingredients (except PB and chocolate chips) and stir very well.
  3. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp of milk or oil.
  4. Do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands, roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass.
  5. Freeze dough at least 20 minutes before cooking for 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool for another 10 minutes before even attempting to remove cookies from the sheet.
  6. Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate, then spread the chocolate over the cookie tops.
  7. Chill cookies for a few minutes so the chocolate hardens.

 

 

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Holiday Peek a Boo French Toast

 

There’s a fantastic little surprise between two pieces of French toast—it’s NUTELLA® hazelnut spread!

Tis the season! My kiddos LOVE French toast and they are obsessed with Nutella, so we plan on making this for Christmas Morning!

Enjoy and embrace this time with your family <3

Happy Holidays! xoxo Coach Jen

 

HOLIDAY PEEK A BOO FRENCH TOAST

Ingredients:

  • 8 slices of whole grain bread
  • ½ teaspoon vanilla
  • 3 eggs • pinch of salt
  • ¼ cup milk
  • 4 tbsp NUTELLA® hazelnut spread, 1 tbsp per serving

Directions:

  1. In a small bowl, whisk together eggs, milk, and vanilla and pour into a shallow container.
  2. Place 4 slices of bread on a cutting board. Using a holiday-shaped cookie cutter, cut a shape out of the center of each slice of bread. Leave the other 4 slices whole.
  3. Dip all bread pieces in the egg mixture.
  4. In a non-stick skillet, cook each piece until golden brown, then flip to cook the other side.
  5. Spread NUTELLA® hazelnut spread on the 4 whole slices of bread.
  6. Top each with a cut-out slice to reveal the NUTELLA under.