𝐓𝐡𝐞𝐬𝐞 𝐚𝐫𝐞 𝐦𝐲 𝐧𝐞𝐰 𝐟𝐚𝐯𝐞 𝐠𝐫𝐚𝐛 𝐚𝐧𝐝 𝐠𝐨 𝐟𝐨𝐫 𝐛𝐮𝐬𝐲 𝐦𝐨𝐫𝐧𝐢𝐧𝐠𝐬!!! 🌅

They are so delicious and super filling! You are going to love them! Enjoy! Xo Jen

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

– 2/3 cup roughly chopped pecans

– 2 cups old-fashioned oats

– 2 teaspoons ground cinnamon

– 1 teaspoon baking powder

– 3/4 teaspoon sea salt

– 1/4 teaspoon ground nutmeg

– 1 3/4 cups almond milk

– ⅓ cup organic maple syrup

– 2 large eggs or flax eggs

– 3 tablespoons melted coconut oil

– 2 teaspoons vanilla extract

– 1 pint of blueberries

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:

1️⃣ Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes.

2️⃣ In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg. Whisk to combine. In a smaller mixing bowl, combine the milk, maple syrup, egg, half of the coconut oil, and vanilla. Whisk until blended.

3️⃣ Use about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats.

4️⃣ Scatter the remaining berries across the top.

5️⃣ Bake for 42 to 45 minutes until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted coconut oil on the top before serving.

This is a delicious and refreshing summer salad my whole family enjoys! xo Jen

Watermelon Caprese Salad!

INGREDIENTS

1 small watermelon, sliced
1 mozzarella ball, sliced
2 tbsp. sliced fresh basil

Pink Himalayan sea salt
Freshly ground black pepper
extra-virgin olive oil
balsamic vinegar

DIRECTIONS

Slice watermelon into 1/2” thick squares, about 3”-x- 3”.

Slice mozzarella into 1/2” slices.

On a serving dish, alternate slices of mozzarella and watermelon.

Sprinkle with basil, sea salt and pepper.

Drizzle with olive oil and balsamic  and serve

This recipe is SO SIMPLE… and absolutely delicious!!! 😋

📝 Ingredients:

• 1¼ lbs skinless, boneless chicken breast halves
• 1 cup chopped sweet onion
• 1 cup organic low-sugar barbeque sauce

👩‍🍳 Instructions:

1. Place chicken breasts in a slow cooker.
2. Top with chopped onion and barbeque sauce.
3. Cook on High for 4 hours.
4. Shred chicken with 2 forks.
5. Continue cooking on Low for another 4 hours.

AND BOOM! 💥 You’ve got perfect shredded BBQ chicken!

ENJOY! ❤️

xoxo,

Jen

This recipe is soo delicious and makes a great main course or even a side to some grilled protein!

You can even experiment with this recipe by adding different vegetables!

Enjoy! xo Jen

Spring Veggie Grain Bowl

INGREDIENTS:

• 1 1/2 cups uncooked farro
• 3 cups of water
• 1 1/4 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar or white wine vinegar
• 1/2 cup roughly chopped beet greens or arugula
• 1/4 cup blanched English peas
• 2 baby carrots, thinly sliced
• 1 green onion, thinly sliced
• 1 celery stalk, thinly sliced
• 1 small red beet, peeled and thinly sliced
• 2 ounces goat cheese, crumbled (about 1/2 cup)
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 minutes or until farro becomes tender.
2. Place farro in a strainer; drain well.
3. Place hot farro in a large bowl. Add remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine.
4. Top evenly with cheese and parsley.