Monthly Archives: June 2025

Here is a healthy way to cool down during this heatwave!!  It is perfect for everyone in the family and is so refreshing in this heat!  

These are so amazing because they are easy to make and you can let the kiddos join in on it!  Have them cut the fruit and fill the molds!  Plus you can try all different fruits and they would all taste amazing!

Enjoy! Xo Coach Jen

Coconut Water Fruit Pops

Ingredients:

Plastic popsicle molds
Chopped strawberries/kiwis/Blueberries
Coconut Water

Directions:

Scatter fruit throughout popsicle containers, then fill to the top with coconut water.

Freeze overnight for a delicious & healthy summer treat to cool off with the next day!

These are so tasty , we made double the chicken to have for leftovers!

Enjoy!

Xo Jen

Ingredients

* 1 pound ground chicken
* 2 teaspoons soy sauce
* 1 teaspoon cornstarch
* 1 teaspoon cooking oil
* 2 green onions, chopped
* 4 ounces fresh shiitake mushrooms, sliced
* 2 teaspoons seasoned rice vinegar
* 1/2 teaspoon toasted sesame oil
* 1 large mango, diced
* 1 head butter lettuce, rinsed, leaves separated

Directions

1. Place the ground chicken, soy sauce, and cornstarch in a large bowl. Mix to combine 
Sauté shiitake mushrooms and green onions: 
Heat a wok or a large sauté pan on medium heat. Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute.
2. Add chicken mixture:
   Increase the heat to high, and add the ground chicken, soy sauce, cornstarch mixture. Use a wooden spoon to break up the ground chicken and spread around the pan. Stir fry in this way for 5 to 7 minutes until the chicken is cooked through.
3. Add seasonings and mango:
   Add the seasoned rice vinegar, sesame oil, and diced mango. Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste.

Scoop spoonfuls into the cups formed by the lettuce leaves to serve:

These were so tender and tasty!

Enjoy! Xo Jen

Ingredients

For the Red Wine Vinaigrette Marinade
* ¼ cup red wine vinegar
* 2 cloves garlic thinly sliced
* 1 tablespoon dijon mustard
* ½ teaspoon honey
* ½ teaspoon Italian seasoning
* ½ teaspoon kosher salt
* ¼ teaspoon black pepper
* ½ cup extra virgin olive oil
* 1.5 lbs of steak tips

Instructions

1. In a large mixing bowl, whisk together all ingredients except the olive oil. While whisking continuously, slowly drizzle in the olive oil until smooth.

¼ cup red wine vinegar, 2 cloves garlic, 1 tablespoon dijon mustard, ½ teaspoon honey, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ cup extra virgin olive oil
2. Add the steak tips to the bowl and toss until evenly coated with the marinade. Cover the bowl with beeswax wrap or plastic wrap and refrigerate for at least 4 hours or up to 2 days. You can turn the steak tips every few hours for more even marinade coverage.

1 ½ pounds sirloin steak tips
3. Remove the steak tips from the refrigerator about 30 minutes prior to cooking to bring them closer to room temperature. Preheat your grill on high heat for 15 minutes.
4. Reduce the heat to medium-high. Remove the steak tips from the marinade, allowing the excess marinade to drip back into the bowl. Place the steak on the grill and close the lid. Cook the steak tips for about 4 minutes per side for medium-rare doneness. The actual cook time will depend on the thickness of the steak and your desired doneness.
5. Transfer the steak tips to a plate and allow them to rest for 10 minutes before cutting them into smaller pieces.

Alright, guys… you know I love grilling and these have become my favorite skewers that even the kids devour! 

I mean… Who doesn’t love grilled pineapple!??

Give these a try and give me a shout at what you think! You are going to want to add these to your weekly meal planning!

Enjoy! xo Jen

Pineapple Skewers

Ingredients:

• 1 lb. chicken breast, trimmed and cut into 1-inch pieces
• 1/2 small pineapple (about 1 lb.), trimmed, cored, and cut into 1-inch pieces (about 2 cups)
• 1 small red onion, cut into 6 wedges
• 8 oz. baby peppers – cut into 1-inch pieces
• 2 tbsp. olive oil
• Kosher salt and pepper
• Teriyaki for basting

Directions:

1. In a large bowl, toss chicken, pineapple, onion, and peppers with oil and ½ teaspoon each salt and pepper.
2. Thread chicken and vegetables onto skewers.
3. Grill, turning occasionally until pork is cooked through, 8 to 10 minutes total, basting with teriyaki sauce during the last 5 minutes of cooking.
4. Enjoy!