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There’s a fantastic little surprise between two pieces of French toast—it’s NUTELLA® hazelnut spread!

Tis the season! My kiddos LOVE French toast and they are obsessed with Nutella, so we plan on making this for Christmas Morning!

Enjoy and embrace this time with your family <3

Happy Holidays! xoxo Coach Jen

HOLIDAY PEEK A BOO FRENCH TOAST

Ingredients:

• 8 slices of whole grain bread
• ½ teaspoon vanilla
• 3 eggs • pinch of salt
• ¼ cup milk
• 4 tbsp NUTELLA® hazelnut spread, 1 tbsp per serving

Directions:

1. In a small bowl, whisk together eggs, milk, and vanilla and pour into a shallow container.
2. Place 4 slices of bread on a cutting board. Using a holiday-shaped cookie cutter, cut a shape out of the center of each slice of bread. Leave the other 4 slices whole.
3. Dip all bread pieces in the egg mixture.
4. In a non-stick skillet, cook each piece until golden brown, then flip to cook the other side.
5. Spread NUTELLA® hazelnut spread on the 4 whole slices of bread.
6. Top each with a cut-out slice to reveal the NUTELLA under.

The crockpot is my FAV way to make soups!

We’ve been on a total potato kick lately… So of course I had to try this recipe!

Let me know how you like it!

Enjoy xo Jen

Crockpot Pasta Free Minestrone Soup

INGREDIENTS:

• 8 red bliss potatoes cubed
• 28 ounces diced tomatoes
• 15 ounces crushed tomatoes
• 6 cups low-sodium vegetable broth
• 15 ounces red kidney beans, drained & rinsed
• 15 ounces great northern beans, drained & rinsed
• 3 celery stalks, sliced
• 3 carrots, sliced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/2 lb green beans, cut into 1-in pieces
• 2 zucchini, sliced
• 1 tbsp Italian seasoning
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin
• 2 bay leaves
• Fresh parsley for garnish

DIRECTIONS:

1. Add all ingredients to the slow cooker.
2. Cook HIGH 2-3 hours or LOW 4-6.

Who is ready to switch it up a bit with those Turkey Day leftovers!?!?

Then you have to try these Thanksgiving leftover crunch wraps!

They are so so good, you are going to want these more than just after Thanksgiving!

Thanksgiving Leftover Crunch Wraps!

Ingredients:

• 4 large flour tortillas – I used josephs flax wraps
• 1 c. leftover green beans
• 1 1/2 c. shredded leftover turkey
• 1 c. leftover cranberry sauce
• 1 c. shredded white cheddar – I used vegan cheese

Directions:

1. Layer tortilla/wrap with green beans, turkey, cranberry sauce, and white cheddar.
2. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunch wraps so the pleats are on the bottom and they stay together.
3. In a medium nonstick pan over medium heat, heat a very thin layer of olive oil.
4. Working one at a time, add crunch wrap seam-side down and cook until the tortilla is golden on the bottom, 3 to 5 minutes.

I’m obsessed with Brussels sprouts and roasted veggies in the fall, this is an easy-peasy dish and super delicious!!

This also makes a great dish to take along to wherever you are going on Thanksgiving!

Enjoy xo Jen

INGREDIENTS:

• 3/4 lb. Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced into 1/2” pieces
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tsp. chopped rosemary leaves
• 1 tsp. chopped thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1/2 c. toasted pecans
• 1/2 c. dried cranberries

DIRECTIONS:

1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
3. Before serving, toss roasted vegetables with pecans and cranberries.

Here is a nice little Fall snack to have with your pumpkin coffee and pumpkin creamer lol!

This crumb cake leaves you satisfied and is full of pumpkin flavor!

Enjoy xo Jen

Pumpkin Cake

Ingredients:

• ½ cup almond flour
• ½ cup coconut flour
• ⅓ cup Swerve
• 3 tablespoons ground flax
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs
• ⅓ cup canned pumpkin
• ¼ cup non-dairy milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Crumb Topping:

• 2 tablespoons melted ghee butter
• ⅓ cup almond flour
• ¼ cup chopped pecans
• ½ teaspoon cinnamon
• Pinch sea salt

Directions:

1. Heat oven to 350°F. Whisk together the dry ingredients (almond flour through baking powder) in a bowl.
2. In a separate large bowl, whisk the eggs, pumpkin, milk, butter, and vanilla.
3. Add dry ingredients to wet and stir to combine.
4. Add batter to an 8-by-8-inch dish coated with cooking spray.
5. Stir together the crumb topping ingredients.  Sprinkle over the top, and bake for 30-32 minutes on a middle rack until set and the top is golden brown.
6. Let cool before cutting into 9 squares.

Enjoy xo Coach Jen

One-Pan Autumn Chicken

INGREDIENTS:

• 5 (6 – 7 oz) bone-in, skin-on chicken thighs
• 4 Tbsp olive oil, divided
• 1 1/2 Tbsp red wine vinegar
• 3 cloves garlic, minced (1 Tbsp)
• 1 Tbsp each minced fresh thyme, sage and rosemary
• Salt and freshly ground black pepper
• 1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes
• 1 lb Brussels sprouts, sliced into halves
• 2 medium fuji apples, cored and sliced into half-moons about 3/4-inch thick
• 2 shallot bulbs, peeled and sliced about 1/4-inch thick
• 4 slices hickory smoked bacon, chopped into 1-inch pieces (I used turkey bacon)
• 2 Tbsp chopped parsley, for garnish (optional)

INSTRUCTIONS:

1. Preheat oven to 450 degrees.
2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon-size resealable bag.
3. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
6. Set chicken thighs over veggie/apple layer.
7. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
8. Roast in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
9. Garnish with parsley if desired and serve warm.

This was sooooooo good!!!!!

Even my husband ate leftovers.  So you know it’s good if that happens!

Definitely add this to your dinner menu this week!

Enjoy xo Jen

Crockpot Veggie Beef Stew 

INGREDIENTS:

• 2 – 8oz filet mignon cut into cubes
• 6 carrots chopped
• 2 zucchini chopped
• 1 onion chopped
• 2 leeks chopped
• 6 potatoes chopped
• 2 celery stalks chopped
• 2 containers of organic beef bone broth

DIRECTIONS:

1. Throw all meat and veggies and broth into the crockpot with 2 cups of water.
2. Add salt and pepper and cook for 6 hours on low!

This is the perfect recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home!

ENJOY! xoxo Jen

Creamy Butternut Squash Soup

INGREDIENTS:

• 1 large butternut squash, peeled and cut into large cubes (about 8 cups) … I totally cheat and buy the pre-cut squash!
• 1 large onion, chopped
• 1 carrot, peeled and chopped
• 3 cloves garlic, minced
• 4 sprigs thyme
• 1 sprig sage
• 3 c. low-sodium chicken (or vegetable) broth
• Kosher salt
• Freshly ground black pepper
• Pinch of cayenne
• Plain Greek yogurt for serving
• Freshly chopped parsley, for garnish

DIRECTIONS:

1. In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
2. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 
3. Stir in yogurt and garnish with parsley before serving.

OMG I made these with my son, AJ, last night and they are the BOMB!

Enjoy! xo Jen

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites!

Ingredients:

• 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 1/2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature
• 1/4 cup (80 grams) honey
• 1 teaspoon baking powder
• a pinch of salt if your peanut butter doesn’t have salt in it
• 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions:

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you remove them from the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

*recipe courtesy of http://www.texanerin.com/

This is so simple it’s silly…

It is simply a matter of throwing all the ingredients into a pan, then throwing it into a wrap when it’s done cooking! So easy and it tastes soo good!

Enjoy! xo Jen

Egg White Breakfast Wrap

INGREDIENTS:

• 4 egg whites
• A tiny pinch of fine-grain sea salt
• A few tablespoons of chopped chives
• A dollop of pesto
• A small handful of mixed salad greens

DIRECTIONS:

1. Throw all ingredients in a pan and cook until eggs are white.
2. Toss in a whole wheat wrap and BOOM…. you’re done!