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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.

These may look like  but they taste amazing! 

Chocolate Date Energy Bites

Ingredients:

• 1-1/4 cups pitted Medjool Dates, roughly chopped
• 3 ounces 60% bittersweet chocolate, coarsely chopped
• 1/4 cup dried unsweetened tart cherries, chopped
• 1/4 cup deluxe mixed nuts, coarsely chopped
• 3 tablespoons unsweetened coconut flakes
• 3 tablespoons sunflower kernels
• 1-1/2 teaspoons olive oil
• 1 teaspoon vanilla extract

Directions:

1. Place dates, chocolate and cherries in a food processor; process until finely chopped, about 1 minute.
2. Add nuts, coconut and sunflower kernels; process until blended.
3. Add oil and vanilla; process until mixture comes together.
4. Roll into 12 balls.
5. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.

Coming at you with a bomb recipe to add to your dinner menu next week! 

The pork and caramelized onions just go so well together! 

Serve it with your fave veg on the side and dinner is done!

Pork Chops With Carmelized Onions

Ingredients:

• 1/4 cup ghee butter
• 4 (1/2-inch thick) lean boneless pork chops
• 1/2 teaspoon salt
• 1/2 teaspoon coarse ground pepper
• 3 medium onions, thinly sliced
• 1/2 teaspoon dried rosemary  
• 2 teaspoons finely chopped fresh garlic

Directions:

1. Melt ghee butter in a 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, for 8-10 minutes, or until browned. Season with salt and pepper. Remove chops to a serving platter. Keep warm.
2. Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, for 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking for 2-3 minutes or until garlic is softened.
3. Return chops to pan; continue cooking for 4-5 minutes or until pork reaches at least 145°F and is no longer pink.

We are big fans of tacos and taco flavor in this house…

So when I made this margarita chicken I knew that it was definitely going to be a fan favorite…

And guess what, IT WAS!

Enjoy! Xo Jen

Margarita Chicken

Ingredients:

• 4 chicken breasts
• 1/2 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1 cup salsa (I prefer the fresh kind)
• 1/2 cup Corn
• 1/2 cup black beans (rinsed)
• 1 cup shredded cheddar cheese
• 1 plum tomato, diced
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Directions:

1. Preheat oven to 400 F.
2. Rub the chicken breasts with olive oil, taco seasoning, and salt.
3. Bake in the oven for 15 minutes.
4. Remove chicken from oven, then top with salsa, corn, black beans, and cheese.
5. Bake another 10 minutes until the cheese is melted.
6. Remove the chicken from the oven and top with diced tomatoes and cilantro.
7. Add sliced avocado and lime on the side.

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.

Now that we are in the thick of winter the grill is used less but have no fear, one sheet dinners to the rescue!

Easy prep, easy cleanup. My favorite!

Garlic Salmon – 1 Sheet Dinner

INGREDIENTS:

• 1 pound fingerling potatoes, cut in half 
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 4 skinless salmon fillets
• 2 1/2 tablespoons minced garlic
• 2 tablespoons fresh chopped parsley
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup melted unsalted butter
• 3 bunches asparagus
• 1/4 cup low-sodium chicken broth 
• 1 lemon sliced to garnish

INSTRUCTIONS:

1. Heat oven to 400°F | 200°C.
2. On a large rimmed baking sheet, toss potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they start softening and browning.
3. Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of minced garlic and 2 tablespoons of parsley.
4. Add the asparagus to the other side of the pan. 
5. Return to oven until salmon is cooked to the desired temperature- usually 15-20 min.

Who doesn’t love a good chili?!  It is the perfect meal for a cold, winter day!

ANDDD IT IS MADE IN THE CROCKPOT!!!  This is SO SIMPLE, you’ll love it!

Enjoy! Xo Jen

Sweet Potato and Black Bean Chili

Ingredients:

• Olive Oil
• 2 medium-large sweet potatoes,
• peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle
• ¼ teaspoon salt
• 2 ½ cups water
• 3 15-ounce cans of black beans
• 1 14-ounce can diced
• 4 teaspoons lime juice
• ½ cup chopped fresh cilantro

Directions:

1. Dump everything into the crockpot.
2. Cook on High for 4 hours. Or on Low for 8 hours.

That is it!!! Told you it was easy!!!