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The best healthy apple crisp recipe that’s naturally sweetened with maple syrup instead of sugar and topped with a crunchy oat pecan topping. Serve this delicious apple crisp warm with vanilla bean ice cream. The perfect way to use up fall apples!

Ingredients

For the topping:
⅓ cup (38g) whole wheat pastry flour or oat flour
½ cup (48g) old fashioned rolled oats, gluten free if desired
⅓ cup (71g) dark brown sugar
½ cup (56g) raw chopped pecans
¼ teaspoon cinnamon
¼ teaspoon salt
1/4 cup coconut oil
For the crisp:
5-6 medium Honeycrisp or Granny Smith apples, peeled, cored, and very thinly sliced
⅓ cup (104g) pure maple syrup
1 teaspoon cinnamon
pinch of nutmeg
1 tbsp vanilla extract

Instructions

• Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan with nonstick cooking spray. Set aside.
• To make the topping: Combine the flour, oats, brown sugar, cinnamon, salt and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
• Once finished, place topping in the fridge and begin making the apple filling.
  To make the filling: Place apples, maple syrup, cinnamon, nutmeg and bourbon (or vanilla) in a large bowl and toss to combine. Allow to sit for 5-10 minutes.
• Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
  Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.

We’ve been having fun with old-school hacks lately!

These Turkey Sloppy Joes were so good and definitely worth trying!

Enjoy xo Jen

Turkey Sloppy Joes

INGREDIENTS:

• 1 teaspoon olive oil
• 1 small white onion, diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 pound 94% lean ground turkey
• Salt and pepper
• ½ cup ketchup
• ¼ cup spicy low sugar BBQ sauce
• ½ tablespoon Worcestershire sauce
• ½ tablespoon red wine vinegar
• 1 teaspoon yellow mustard

INSTRUCTIONS:

1. Add olive oil to a medium skillet and place over medium-high heat. Add in the garlic, white onion, and bell pepper; saute for 5 minutes or until the onion is translucent. Transfer ingredients to a small bowl.
2. Next, add ground turkey to the skillet and season with salt and pepper; break up the meat as it cooks.
3. Once the turkey is cooked, add the onion/bell pepper mixture back in. Then add in ketchup, bbq sauce, Worcestershire sauce, vinegar, and mustard. If you like a little heat, add in cayenne pepper.
4. Stir well to combine and bring to a simmer, then reduce heat to low and cook for 10 minutes longer. If the sauce looks too thick, add in a tablespoon of water.

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

Just in time for the Football season!!!

These are amazing!

Enjoy! xo Jen

buff balls

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)

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

Use “dressing” for dipping!

This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!

Fall Chopped Salad

INGREDIENTS:

4 cups cubed butternut squash
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups packed baby spinach
1 medium diced Honeycrisp apple
½ cup diced sharp Cheddar cheese
½ cup toasted chopped pecans

DIRECTIONS:

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
Make this as a side to any dish or throw some leftover protein in it for a quick lunch!

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