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This is one of my favorite chicken recipes to make during the busy Fall sports season!

Ingredients
* Bone-in, skin-on chicken thighs
* Olive oil
* Fresh herbs – rosemary, thyme, sage
* Red wine vinegar
* Garlic
* Brussels sprouts
* Sweet potato
* Fuji apples (or other sweet baking apples)
* Bacon
* Salt and pepper

Directions:
Preheat oven to 450 degrees.

Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size ziplock bag. Add chicken and season with salt and pepper then rub mixture over chicken.
Let simmer while you prep remaining ingredients.

Add sweet potatoes, apples, Brussels sprouts, and shallots to a baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper.

Top with chicken pieces and sprinkle bacon over veggie/apple mixture.

Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.

Enjoy!

These brownies are insane!!!

They taste amazing, they’re totally guiltless and you are going to want to eat them all!

Don’t say I didn’t warn you!!

Enjoy xoxo Coach Jen

Healthy 3 Ingredient Flourless Brownies

Ingredients:

• 3 medium, overripe bananas
• 1/2 cup smooth almond butter
• 2 T – 1/4 cup cocoa powder (more = richer taste)

Directions:

1. Preheat the oven to 350 degrees, grease a small cake pan or loaf pan, and set aside.
2. In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, nut butter, and cocoa powder and mix very well.
3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.

Notes
For a smoother batter, add all the ingredients into a blender and blend well.
For the best texture, enjoy refrigerated.

So this week, instead of a recipe, I HAVE to share a little tip/hack with you!!!

And it is going to make your life a whole heck of a lot easier!

We eat A LOT of hard-boiled eggs in this house and this hack has saved me SO MUCH TIME!

Place the boiled eggs in a Tupperware bowl with a lid. Then, swirl them around until the shells fall off!

Is your mind blown or what?!!!

Give it a try next time you make hard-boiled eggs!

We get a lot of questions looking for healthy breakfast options!

This one is easy and super quick for those busy mornings! And they can even be made ahead of time, baked and popped into the fridge for an easy grab-and-go breakfast! 

Single-serve Egg-white Spinach Bowls

Ingredients:

• 8 egg whites large
• 1 whole egg
• 1 cup baby spinach torn or chopped into small pieces
• 1/2 cup diced tomatoes
• 1/4 cup feta cheese fat-free
• 1/2 teaspoon black pepper
• sea salt to taste

Instructions:

1. Preheat oven to 350 degrees.
2. Whisk together all ingredients in a medium mixing bowl. Lightly mist 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide the egg mixture into bowls.
3. Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center.
4. Serve hot

Ohhh, baby!!  You KNOWW I LOVE this grilling weather!!

And this has to be one of my favorite recipes to throw on the grill when we need a quick, mess-free meal!

Enjoy xoxo Jen

BBQ Chicken & Veggies in Foil 

Ingredients: 

• 8 aluminum foil sheets large enough to wrap around one chicken breast
• 4 (4-ounces each) boneless, skinless chicken breasts
• 1/2- cup barbecue sauce (use your favorite)
• 1 zucchini, sliced into thin rounds
• 1 red, green, or yellow bell pepper, cut into thin strips
• 8 asparagus spears
• salt and fresh ground pepper and extra virgin olive oil

Directions:

1. Preheat the grill to medium-high heat.
2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
6. Drizzle chicken and vegetables with little olive oil.
7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

Greek Summer Salad

This super-easy and healthy Greek-inspired summer salad takes only minutes to prepare! And its so good!!

Enjoy xo Jen

INGREDIENTS FOR THE SALAD:

• 3-1/2 cups sliced cucumbers
• 1/2 cup sliced red or yellow onion
• 2 cups chopped tomatoes
• 1 small can of sliced black olives, drained
• 4 ounces crumbled feta cheese

FOR THE VINAIGRETTE:

• 1/2 cup apple cider vinegar
• 1/8 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon poppy seeds

INSTRUCTIONS

1. Place salad ingredients in a large bowl. Toss gently to combine.
2. Place dressing ingredients in a small bowl and whisk to combine. Drizzle over salad.
3. Serve immediately or cover and refrigerate until ready to serve.

Now that it’s summer time, I’m pumped to bring back my favorite way to make pizzzzza!!!  On the grill!!!

And this grilled turkey pepperoni & arugula pizza is up there with top fave combos!!

Enjoy! xo Jen

INGREDIENTS:

• 1 ball pizza dough, I use a gluten-free dough
• 1/2 to 1 cup organic tomato sauce
• Shredded cheese of your choice
• Arugula, turkey pepperoni or any other toppings!
• Olive oil

INSTRUCTIONS:

1. Heat the grill on high.
2. Prep your dough: It should be stretched or rolled out into a thin circle.
3. Brush the dough with olive oil: Brush one side with oil; this is the side you’ll lay down on the grill.
4. Grill one side of the pizza: Lay the dough round on the grill with the olive oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift the dough occasionally, checking on how it is doing.
5. Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without ripping.
6. Cook the pizza: Put the lid on and cook for 3 to 5 minutes.

AND ENJOY!

This may not be first on your list but it sure is a great alternative to eggs every dang morning!

It is simple, savory, and quick to put together!

Plus guys, it’s sooo delicious!

Cucumber-Lox Toast

INGREDIENTS:

• 2 tablespoons plain Greek yogurt
• 1 teaspoon chopped fresh chives
• 2 slices of Ezekiel bread
• 3 tablespoons thinly sliced cucumber
• 1-ounce cold-smoked salmon, thinly sliced

DIRECTIONS:

1. Spread your yogurt evenly over toast.
2. Top evenly with cucumber slices and salmon.
3. And enjoy!!

The boys have been fishing and shall I say catching a ton this season already!

We’ve been loving Black Sea bass this year, it’s light and flaky and so tasty!

It’s so simple on the grill!

Ingredients:

• Black Sea Bass (enough to feed the fam)
• Olive Oil
• Thinly sliced onions
• Thinly sliced tomatoes
• Salt & Pepper

Directions:

1. Place filet in foil
2. Top with olive oil, thinly sliced tomatoes and onions
3. Season with salt and pepper to taste.
4. Grill for 10 minutes or so until fish “flakes” with a fork
5. Enjoy!!

These are not easy or fast to make lol! But, let me tell you… They are amazing!

The kids will love them, the adults will love them and they are refreshing in this heat!

Enjoy!

Xoxo Jen

Ingredients:

• 3 cups seedless watermelon, cubed and chilled
• 1/2 cup superfine sugar
• 2 tablespoons mini chocolate chips
• 1/4 cup coconut milk
• 1 ripe avocado, diced
• Juice of 1 lime
• Six 3- to 4-ounce ice-pop molds with wooden or plastic ice-pop sticks

Directions:

1. Puree the watermelon with 1/4 cup of sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
2. Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes. 
3. Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
4. After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
5. Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
6. Let sit at room temperature for about 5 minutes before unmolding.