Monthly Archives: February 2024

These may look like  but they taste amazing! 

Chocolate Date Energy Bites

Ingredients:

• 1-1/4 cups pitted Medjool Dates, roughly chopped
• 3 ounces 60% bittersweet chocolate, coarsely chopped
• 1/4 cup dried unsweetened tart cherries, chopped
• 1/4 cup deluxe mixed nuts, coarsely chopped
• 3 tablespoons unsweetened coconut flakes
• 3 tablespoons sunflower kernels
• 1-1/2 teaspoons olive oil
• 1 teaspoon vanilla extract

Directions:

1. Place dates, chocolate and cherries in a food processor; process until finely chopped, about 1 minute.
2. Add nuts, coconut and sunflower kernels; process until blended.
3. Add oil and vanilla; process until mixture comes together.
4. Roll into 12 balls.
5. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.

Coming at you with a bomb recipe to add to your dinner menu next week! 

The pork and caramelized onions just go so well together! 

Serve it with your fave veg on the side and dinner is done!

Pork Chops With Carmelized Onions

Ingredients:

• 1/4 cup ghee butter
• 4 (1/2-inch thick) lean boneless pork chops
• 1/2 teaspoon salt
• 1/2 teaspoon coarse ground pepper
• 3 medium onions, thinly sliced
• 1/2 teaspoon dried rosemary  
• 2 teaspoons finely chopped fresh garlic

Directions:

1. Melt ghee butter in a 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, for 8-10 minutes, or until browned. Season with salt and pepper. Remove chops to a serving platter. Keep warm.
2. Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, for 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking for 2-3 minutes or until garlic is softened.
3. Return chops to pan; continue cooking for 4-5 minutes or until pork reaches at least 145°F and is no longer pink.

We are big fans of tacos and taco flavor in this house…

So when I made this margarita chicken I knew that it was definitely going to be a fan favorite…

And guess what, IT WAS!

Enjoy! Xo Jen

Margarita Chicken

Ingredients:

• 4 chicken breasts
• 1/2 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1 cup salsa (I prefer the fresh kind)
• 1/2 cup Corn
• 1/2 cup black beans (rinsed)
• 1 cup shredded cheddar cheese
• 1 plum tomato, diced
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Directions:

1. Preheat oven to 400 F.
2. Rub the chicken breasts with olive oil, taco seasoning, and salt.
3. Bake in the oven for 15 minutes.
4. Remove chicken from oven, then top with salsa, corn, black beans, and cheese.
5. Bake another 10 minutes until the cheese is melted.
6. Remove the chicken from the oven and top with diced tomatoes and cilantro.
7. Add sliced avocado and lime on the side.

These little egg muffins are a perfect on the go version of my egg white quiche! And soooooo simple to make! You will have them prepared in no time flat!

Enjoy! xo Coach Jen

Simple Mini Quiches

Ingredients:

• Egg Whites
• Spinach
• Turkey Pepperoni
• Cheese (Any of your favorite types works!)
• Non-stick cooking spray
  
  
  Directions:

1. Preheat the oven to 375 degrees.
2. Spray a muffin pan with Pam or any non-stick cooking spray.
3. Layer fresh spinach in the pan and pour egg whites over top.
4. Add a few slices of turkey pepperoni and sprinkle with cheese.
5. Bake for 18 min at 375.

Now that we are in the thick of winter the grill is used less but have no fear, one sheet dinners to the rescue!

Easy prep, easy cleanup. My favorite!

Garlic Salmon – 1 Sheet Dinner

INGREDIENTS:

• 1 pound fingerling potatoes, cut in half 
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 4 skinless salmon fillets
• 2 1/2 tablespoons minced garlic
• 2 tablespoons fresh chopped parsley
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup melted unsalted butter
• 3 bunches asparagus
• 1/4 cup low-sodium chicken broth 
• 1 lemon sliced to garnish

INSTRUCTIONS:

1. Heat oven to 400°F | 200°C.
2. On a large rimmed baking sheet, toss potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they start softening and browning.
3. Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of minced garlic and 2 tablespoons of parsley.
4. Add the asparagus to the other side of the pan. 
5. Return to oven until salmon is cooked to the desired temperature- usually 15-20 min.