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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.

This past week we caught some delicious striped sea bass and WOW was it delicious!!!

🧂 Ingredients

• striped sea bass fillets
• 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 2 medium tomatoes – sliced and remove the center and seeds
• 2 cloves garlic, minced
• Salt and black pepper to taste

🔥 Directions:

1. Preheat
• Grill: medium heat

2. Prep the foil packets
• Tear 2 large sheets of heavy-duty aluminum foil (or double-layer regular foil).
• Lightly oil or butter the center to prevent sticking.

3. Assemble the packets
• Place a sea bass fillet in the center of each foil piece.
• Season with salt and pepper.
• Layer with sliced onions, tomatoes, and garlic
• Dot the top with butter slices.

4. Seal it up
• Fold the foil over the fish and crimp edges tightly to seal , creating a tented pouch.

5. Cook
• Grill: Place foil packet on grates and cook 10–15 minutes.

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

* 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
* 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
* 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.
* 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.
* Transfer the steak tips to a plate and allow them to rest for 10 minutes before cutting them into smaller pieces.

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.

These tacos are so good you are going to want to make them once a week.  They make a great meal to get your protein and healthy fats into your diet, and they are so easy to throw together in a pinch! 

Enjoy! xoxo Coach Jen

Spicy Chicken and Avocado Tacos with Creamy Cilantro Lime Sauce

INGREDIENTS:

For the Chicken
1 pound chicken breasts cut into bite-size pieces
2 tbsp olive oil
2 clove garlic crushed or minced
1 tbsp chilli powder
1/2 teaspoon ground cumin
1/4 teaspoon onion or garlic powder
1/4 teaspoon kosher salt
1 tbsp olive oil
Squeeze of lime optional

Cilantro lime sauce
1/2 cup sour cream or Greek Yogurt or Mayo
1/4 cup cilantro
1 clove garlic
1 teaspoon lime juice
salt and pepper to taste

INSTRUCTIONS:

To Make Chicken
Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chilli, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours. 

To cook: Heat a large heavy-duty or cast-iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional). 

To Make the Cilantro Lime Sauce
Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minute or until creamy. 

To Assemble:
Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce. 

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.

Enjoy!

Xo Coach Jen

Summer Tomato, Onion & Cucumber Salad

Ingredients:

• 3 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 medium cucumbers
• 4 medium tomatoes, cut into ½-inch wedges
• 1 Vidalia or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped chives

Directions: 

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds.
3. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.
4. Let stand at room temperature for at least 30 minutes and up to 1 hour.
5. Just before serving, add chives and toss again.

Enjoy!