Monthly Archives: February 2025

I was craving something light and spring like this week!

Enjoy !

Xo Jen

Strawberry Balsamic Pasta Salad

Ingredients

* Salt
* 1 lb. Protein pasta
* 1/2 cup extra-virgin olive oil, divided
* 1/2 cup sliced almonds
* 1/4 cup balsamic vinegar
* 2 Tbsp. maple syrup
* 1 Tbsp. Dijon mustard
* Freshly ground black pepper
* 1 lb. fresh strawberries, hulled, sliced
* 1 small shallot, peeled, thinly sliced
* 2 cups baby spinach
* 1/2 cup fresh basil leaves, torn if large
* 1/2 cup fresh mint leaves, torn if large
* 6 oz. goat cheese, crumbled (about 1 c.)
* Store-bought or homemade balsamic glaze, for drizzling
Directions
* Step 1
In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and rinse under cold water. Drain again.
* Step 2
Meanwhile, in a small skillet over medium heat, heat 1/4 cup oil. Add almonds and cook, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes. Using a slotted spoon, transfer almonds to a paper towel-lined plate. Reserve oil in skillet; season with salt. Transfer oil to a large bowl and whisk in vinegar, syrup, mustard, and remaining 1/4 cup oil; season with salt and pepper.
* Step 3
To bowl with vinegar mixture, add pasta, strawberries, shallots, spinach, basil, and mint. Toss to coast; season with salt and pepper, if needed. Add almonds and cheese and gently toss to combine. Drizzle with balsamic glaze.

Serves 8
Macros
Protein: 20g
Fat: 20g
Carbs: 39

This is so simple it’s silly…

It is simply a matter of throwing all the ingredients into a pan, then throwing it into a wrap when it’s done cooking! So easy and it tastes soo good!

Enjoy! xo Jen

Egg White Breakfast Wrap

INGREDIENTS:

• 4 egg whites
• A tiny pinch of fine-grain sea salt
• A few tablespoons of chopped chives
• A dollop of pesto
• A small handful of mixed salad greens

DIRECTIONS:

1. Throw all ingredients in a pan and cook until eggs are white.
2. Toss in a whole wheat wrap and BOOM…. you’re done!

Taco Tuesday was getting old so we decided to do Fajitas this week and they were a hit!!

Enjoy!

Xo Jen

Easy chicken fajitas

Ingredients
Seasoning mix:
* 1 teaspoon sea salt
* ¼ teaspoon black pepper
* 2 tablespoons chili powder
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* ½ teaspoon dried oregano
* ½ teaspoon red pepper flakes
Fajitas:
* 3 medium bell peppers cut into thin strips
* 1 medium onion thinly sliced
* 2 pounds boneless skinless chicken breast cut into strips
* 2 tablespoons avocado oil

Instructions
* In a small bowl, combine the seasoning ingredients: sea salt, black pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. You can divide each of the spices in half and mix them in two different bowls. Half will season the veggies, and half will season the chicken.

* Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.

* Using a slotted spoon, remove the vegetables onto a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.

* Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes until the chicken is fully cooked and the dish is heated through.

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.