Monthly Archives: May 2024

Enjoy!

Xo Coach Jen

Summer Tomato, Onion & Cucumber Salad

Ingredients:

• 3 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 medium cucumbers
• 4 medium tomatoes, cut into ½-inch wedges
• 1 Vidalia or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped chives

Directions: 

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds.
3. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.
4. Let stand at room temperature for at least 30 minutes and up to 1 hour.
5. Just before serving, add chives and toss again.

Enjoy!

If you love coconut shrimp, you will love this healthier version!

No oil or flour is needed, these babies are covered in shredded coconut and baked under the broiler to give them that bomb crispiness!

And that pineapple chili sauce is the perfect dipping sauce for these!

Enjoy xo Jen

Coconut-Crusted Shrimp With Pineapple Chili Sauce

INGREDIENTS:

• 1 pound peeled and deveined large shrimp, tails removed
• 1 cup unsweetened shredded coconut
• Zest and juice of 1 lime
• Kosher salt and freshly ground black pepper
• 2 large egg whites
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon red pepper flakes
• 1 small clove garlic
• 1/2 small fresh pineapple, peeled, cored and roughly chopped

DIRECTIONS:

**Special equipment: seven 6-inch skewers, soaked for 30 minutes if wood or bamboo.

1. Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
2. Combine the coconut, lime zest, 1 teaspoon salt, and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
3. Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple, and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp. 

Enjoy!

Apple Pie Overnight Oats

INGREDIENTS:

• 1/3 cup old-fashioned rolled oats
• 1/3 cup plain coconut yogurt
• 1/3 cup almond milk
• 1 teaspoon chia seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon pure maple syrup
• Toppings: 1/2 chopped apple, chopped walnuts, pure maple syrup

DIRECTIONS:

1. Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir.
2. Cover and refrigerate overnight for at least 5 hours. 
3. In the morning, add additional liquid if you’d like. Once you achieve the desired consistency, add the toppings.

Spring Asian Slaw

INGREDIENTS:

Dressing:
¼ cup cashew or peanut butter
2 tablespoons white miso paste
2 tablespoons lime juice
1 teaspoon sesame oil
1 teaspoon grated ginger
2 to 5 tablespoons water, or as needed

For the slaw:
6 to 7 cups shredded red and/or green cabbage
Mix of peppers: I used 3 Anaheim and 3 banana peppers, or use 1 red bell and 1 poblano.
2 scallions, chopped
½ cup chopped cilantro, including stems
½ cup fresh basil, Thai basil, and/or mint
2 Thai chiles or 1 serrano pepper, diced
Sea salt
¼ cup toasted peanuts, pepitas, and/or sesame seeds
1 ripe peach, thinly sliced

INSTRUCTIONS:

1. Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
2. In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
3. In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.

We are coming into summer salad season!!! 

This Steak & Peach Salad will NOT disappoint your taste buds people! 

Enjoy!

Xo Coach Jen

Steak And Peach Salad

INGREDIENTS:

• 1 lb. skirt steak, fat trimmed
• 1/4 c. balsamic vinegar
• 1 clove of garlic, minced
• 1 tbsp. packed light brown sugar
• 1 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil
• Juice of 1 large lemon
• 6 c. baby arugula
• 2 ripe peaches, thinly sliced
• 1/3 c. crumbled blue cheese or feta

DIRECTIONS:

1. In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate for 20 minutes at room temperature. 
2. Heat a grill or grill pan over high heat. Remove steak from marinade, coat with oil, and season generously with salt and pepper.
3. Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
4. Make the dressing:
   In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
5. Arrange salad:
   In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.