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Enjoy!

Apple Pie Overnight Oats

INGREDIENTS:

• 1/3 cup old-fashioned rolled oats
• 1/3 cup plain coconut yogurt
• 1/3 cup almond milk
• 1 teaspoon chia seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon pure maple syrup
• Toppings: 1/2 chopped apple, chopped walnuts, pure maple syrup

DIRECTIONS:

1. Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir.
2. Cover and refrigerate overnight for at least 5 hours. 
3. In the morning, add additional liquid if you’d like. Once you achieve the desired consistency, add the toppings.

Spring Asian Slaw

INGREDIENTS:

Dressing:
¼ cup cashew or peanut butter
2 tablespoons white miso paste
2 tablespoons lime juice
1 teaspoon sesame oil
1 teaspoon grated ginger
2 to 5 tablespoons water, or as needed

For the slaw:
6 to 7 cups shredded red and/or green cabbage
Mix of peppers: I used 3 Anaheim and 3 banana peppers, or use 1 red bell and 1 poblano.
2 scallions, chopped
½ cup chopped cilantro, including stems
½ cup fresh basil, Thai basil, and/or mint
2 Thai chiles or 1 serrano pepper, diced
Sea salt
¼ cup toasted peanuts, pepitas, and/or sesame seeds
1 ripe peach, thinly sliced

INSTRUCTIONS:

1. Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
2. In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
3. In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.

We are coming into summer salad season!!! 

This Steak & Peach Salad will NOT disappoint your taste buds people! 

Enjoy!

Xo Coach Jen

Steak And Peach Salad

INGREDIENTS:

• 1 lb. skirt steak, fat trimmed
• 1/4 c. balsamic vinegar
• 1 clove of garlic, minced
• 1 tbsp. packed light brown sugar
• 1 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil
• Juice of 1 large lemon
• 6 c. baby arugula
• 2 ripe peaches, thinly sliced
• 1/3 c. crumbled blue cheese or feta

DIRECTIONS:

1. In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate for 20 minutes at room temperature. 
2. Heat a grill or grill pan over high heat. Remove steak from marinade, coat with oil, and season generously with salt and pepper.
3. Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
4. Make the dressing:
   In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
5. Arrange salad:
   In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.

Watermelon Feta Salad

This salad is SO REFRESHING and not to mention so easy to throw together!

Bring this to your next BBQ and I know it will be a HIT!!

Ingredients:

• 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon)
• 1 tablespoon olive oil
• 2 ounces feta cheese, crumbled
• 4 basil or 6 mint leaves, minced
• Lemon zest (optional)
• 1 pinch kosher salt, for garnish
• Fresh ground black pepper

Directions:

1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.

You are going to want to make these again and again!

Enjoy xo Jen

INGREDIENTS:

FOR THE SPRING ROLLS:

• 2 pounds boneless chicken
• 3 Tablespoons grapeseed oil
• 3 cloves garlic, minced
• 2 teaspoons
• 1 tablespoon soy sauce
• Fresh basil, mint or other herbs
• Fresh lettuce, chopped
• Carrots, celery, cucumbers, daikon radish or bell peppers, cut into thin strips
• Rice paper, about 8 inches in diameter

FOR THE PEANUT DIPPING SAUCE:

• 1/2 cup Hoisin
• 1/4 cup Peanut Butter
• 1/2 teaspoon sesame oil, or to taste
• 2 teaspoons rice vinegar, or to taste
• 1 teaspoon fresh lime juice, or to taste (optional)
• Sriracha Sauce
• About 1/2 cup water

DIRECTIONS:

1. Make the dip and set aside: In a bowl, combine all dip ingredients except the water together
2. For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow to marinate for about 20 minutes.
3. Heat the frying pan on medium-high heat and cook chicken until fully cooked through and nice crispy outside edge. Slice in chicken in thin slices, about 1/4-1/2 inch wide for rolling.

MAKING THE ROLLS:

1. Gather chicken, vegetables, herbs, rice paper, board or surface to roll on,  and a large bowl of warm water
2. Gently dip each rice paper wrapper in warm water for a few seconds until damp. Don’t drown it lol! Place rice paper on a plate, or working surface, begin to add the fillings.
3. On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.
4. Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
5. Serve immediately with hoisin peanut dipping sauce.

Give me all the buffalo!!

These are so good and so easy to make, you have to give them a try!

Buffalo Chicken Stuffed Peppers

Ingredients:

• 4 cooked & shredded boneless skinless chicken breasts
• 1/2 cup hot sauce
• 1 cup brown rice
• Parsley , black pepper to your taste!
• 4 fresh peppers tops cut off

Directions:

1. Mix the above ingredients in a bowl and stuff the peppers with the mixture!
2. Sprinkle reduced-fat shredded cheese (on top of each pepper. optional)
3. Bake at 375 for 20-25 minutes or until hot all the way through!
4. This makes 4 servings.

I love all things Buffalo! How about you?! 

Give these a whirl, they are pretty bomb if I do say so myself!

Buffalo Shrimp Lettuce Wraps

INGREDIENTS:

• 4 tbsp. Ghee butter 
• 2 garlic cloves, minced
• 1/4 c. hot sauce, such as Frank’s
• 1 tbsp. extra-virgin olive oil
• 1 lb. shrimp, peeled and deveined, tails removed
• Kosher salt
• Freshly ground black pepper
• 1 head romaine, leaves separated, for serving
• 1/4 red onion, finely chopped
• 1 rib celery, sliced thin
• 1/2 c. blue cheese, crumbled

DIRECTIONS:

1. Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn the heat to low while you cook the shrimp.
2. Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off the heat and add the buffalo sauce, tossing to coat.
3. Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.

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.

This is a nice seasonal twist on my egg white quiche that I love to make!

Quiches are so versatile, you can really add anything and they are so delicious!

• 8 eggs
• 1/2 cup crumbled feta cheese
• 1 tsp snipped fresh dillweed
• 1/2 tsp snipped fresh thyme
• Nonstick cooking spray
• 2 cups fresh asparagus cut into 1-inch pieces
• 1/2 cup chopped leek
• 1/2 cup chopped red bell pepper
• 4 cups fresh spinach
• 1 Tbsp olive oil
• Salt and black pepper to taste

1. In a large bowl, beat eggs. Add 1/4 cup of the cheese, the dillweed, and thyme; whisk to combine. Set aside.
2. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add asparagus, leek, and pepper. Cook for 4 minutes, stirring occasionally. Add spinach and cook until spinach is wilted, tossing with tongs. Add oil to skillet; toss to coat. Spread vegetables evenly. Pour eggs over vegetables; do not stir. Cook over medium heat.
3. As the mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the egg mixture for about 10 minutes, until it is nearly set. Sprinkle with the remaining 1/4 cup cheese.
4. Remove skillet from heat. Let stand, covered, for 3 to 4 minutes, or until the top is set. Season with salt and pepper.

You know I love my grilled foods! And this one is just too good not to share! 

Salmon on the grill is the bomb, but when you add the honey and ginger sauce, it takes it to a whole other level!

Throw this together next time you make salmon and let me know what you think!

Xo Coach Jen

Honey Ginger Grilled Salmon

Ingredients:

1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon organic local honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 teaspoon toasted sesame seeds

Directions:

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a zip lock bag

Add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat grill

Transfer the salmon to the aluminium foil skinned-side down, close the foil into a pocket. Grill the salmon for 10-12 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.