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Ingredients

2 tablespoons Olive Oil
1 medium Onion diced
4 cloves Garlic minced
1 pound Uncooked Lean Ground Turkey
¼ cup Chili Powder Blend
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
1 teaspoon Sea Salt or to taste
½ teaspoon Black Pepper
1 can crushed tomatoes
⅓ cup tomato paste
3 cans of Beans
2 cups Chicken Broth

Instructions:

So simple it’s silly!

Throw everything into a crock pot , stir and cook for 6-8 hours !

These cottage cheese bowls are packed with protein and take three minutes to throw together!

Enjoy Xo Jen

Ingredients

• (2 cups) of cottage cheese
• 2 Eggs
• 1 Avocado – sliced
• 8 Cherry tomatoes – sliced
• 2 Baby cucumber – sliced
• 2 teaspoon of Everything Seasoning

Instructions

I pre-boil about 20 eggs per week so they’re easy to grab and go!

Put the cottage cheese into a bowl.

Add the remaining ingredients and season.

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.

Listen, guys… back to school means QUICK dinners!

I mean 1 pan to clean? Sign me up!

This one was a fan fave in our house and I will definitely be making this again

(This recipe called for red and yellow potatoes, but I chose to swap them out for sweet potatoes.  So feel free to use whatever you have on hand.)

Lemon Dijon One Sheet Chicken & Veggies

Ingredients:

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
• 1 pound fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless chicken breasts
• Coarsely ground pepper, optional

Directions:

1. Preheat oven to 425°. In a large bowl, mix the first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to the remaining mixture; toss to coat.
2. Place chicken and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chicken breast with reserved mustard mixture. Roast 10 minutes.
3. Turn chicken and stir vegetables; roast until a thermometer inserted in chicken reads 165° and vegetables are tender, 10-15 minutes longer.
4. If desired, sprinkle with pepper.
5. Let stand 5 minutes before serving.

Healthy lunches for your kids don’t have to be complicated. 🙌🥪🍓

One of my favorite hacks? Separated lunch containers.

They make it SO easy to build a balanced lunch without overthinking it:

🥩 Protein: turkey, chicken, eggs, Greek yogurt
🍓 Fruit: berries, grapes, apples
🥕 Veggies: cucumbers, carrots, peppers
🥨 Carbs: crackers, pretzels, wraps
🧀 Something fun: cheese, a little treat, whatever they love!

Fill the compartments, close the lid and DONE. 👏

Healthy eating doesn’t need to mean Pinterest-perfect lunches or hours of meal prep. Keep it simple, give them variety, and pack foods they’ll actually EAT.

Because the healthiest lunch is the one that doesn’t come home untouched. 😂💗

Try this recipe next time you’re invited to a cookout!

The perfect blend of salty and sweet

Xo Jen

The Watermelon and Feta Salad With Basil
– 3 sprigs fresh basil – stems removed and coarsely chop
– small/ medium watermelon balled
– 8oz or less fresh feta – cubed
– 1/4 c or less balsamic reduction
– 
salt and pepper

Either toss together as a salad or place on skewers!

I’m always searching for side dishes for Taco Tuesday!

This was a fan fav!

And guys, IT’S SO FREAKING EASY!!!

Enjoy!!

xo Jen!

Mexican Corn Salad

INGREDIENTS:

• 2 bags frozen organic corn – cooked and cooked
• 1 red pepper chopped
• 1 green pepper chopped
• 1 yellow pepper chopped
• Chopped cilantro
• 1 chopped onion
• Salt
• Pepper
• Paprika

*You can add chopped jalapeños but my kiddos don’t do spicy!

DIRECTIONS:

1. Throw all of the ingredients into a bowl with some salt and pepper and that is it! Enjoy!

These healthy oatmeal breakfast cookies need just 3 ingredients and 12 minutes to whip up!

Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast!

Eggless, vegan and gluten-free

Ingredients

* 2 cups gluten free rolled oats Can sub for quinoa flakes or buckwheat flakes
* 3 large overripe bananas, mashed
* 1/2 cup peanut butter can sub for any nut or seed butter
* 1/4 cup chocolate chips of choice Optional

Instructions

* Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
* In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
* Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven.
* Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.

Nutrition

Serving: 1Cookie | Calories: 103kcal | Carbohydrates: 19g | Protein: 6.5g | Fat: 6g | Fiber: 6g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg

Ingredients:

3/4 cup panko (Japanese) bread crumbs
1/3 cup plus 1/2 cup Franks red hot
1/4 cup chopped celery
1 large egg white
1 pound lean ground turkey
Plain greek yogurt + ranch dressing dry packet (optional)

Directions:

Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add turkey; mix lightly but thoroughly.

Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.

Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Use “dressing” for dipping!

Summer is an amazing time to grab some fresh corn and enjoy with the family. It’s when it is at its freshest and tastes the best, and this salad makes for a great way to reuse any leftover corn you have from the night before! 

Have this as a side dish to your meal, or bring it along to a BBQ.  This Summer Corn Salad is great any time of the week! If you have kids, be sure to get them involved with the shucking process too! 

Enjoy! xoxo Coach Jen

Summer Corn Salad

INGREDIENTS:

• 4 ears corn
• 1 red onion, cut into small dice
• 1 cube feta cheese
• 1 green bell pepper, cut into small dice
• 1 red bell pepper, cut into small dice
• Handful fresh cilantro, finely chopped
• 2 to 3 tablespoons extra-virgin olive oil
• Juice of 1 lime
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix. 
2. In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed. Add cheese last to avoid getting too soggy.