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Everyone is in a pumpkin trance these days and summer just ended! Lol! So I guess it wouldn’t be fall if we didn’t jump onto the pumpkin bandwagon! 

So try out this recipe, this pumpkin chili is DELICIOUS!!!

Fall Pumpkin Chili

Ingredients:

• 1 Tbsp coconut oil
• 2 cups chopped yellow onion
• 1 medium green bell pepper, diced
• 6 cloves garlic, minced
• 1 ½ pounds grass-fed ground beef
• 1 28-oz can diced tomatoes
• ½ 6-oz. can tomato paste
• 1 14-oz. can pumpkin puree
• ½ – 1 cup chicken broth or water
• 2 ½ tsp. dried oregano
• 2 Tbsp. chili powder
• 1 tsp. ground cinnamon
• 1 1/2 tsp. ground cumin
• 1 tsp. sea salt
• 1/4 tsp black pepper

Directions:

1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
2. Add the garlic and cook an additional 30 seconds
3. Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
4. Transfer the meat mixture to the slow cooker.
5. Add remaining ingredients and stir.
6. Set heat to LOW and cook for 6-7 hours.

With school having just started and Fall knocking on our doorstep, it’s time to jump back on the crockpot train…

This recipe was a total hit and was definitely another fan fav!

Enjoy! Xo Jen 

Slow Cooker Honey Garlic Chicken

INGREDIENTS:

For the Chicken:

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tablespoons tomato paste
• 2 teaspoons chili paste
• 4 cloves garlic minced
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch

For Serving:

• Prepared brown rice, quinoa, or cauliflower rice
• Toasted sesame seeds
• Chopped green onion

DIRECTIONS:

1. Place the chicken in the bottom of a 6-quart or larger slow cooker.
2. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)
4. Remove the chicken to a plate and let cool slightly.
5. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker
6. With two forks, shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce.
7. Serve over rice, sprinkled with green onions and sesame seeds.

This Green Goddess Salad is so simple and delicious!!!

I guarantee you are going to want to make this every single day!

Enjoy!

xo Coach Jen!

Green Goddess Salad

Ingredients for 4 servings:

• 1/2 head green cabbage, finely chopped
• 4 cups chopped spinach
• 3 green onions, diced
• 1 cucumber, finely diced
• 2 cups (frozen) shelled edamame
• 1 large avocado, diced
• A light dressing of your choice

Directions:

1. Toss in a bowl and chomp chomp !

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.

Our buddy has been fishing a lot this summer and we’ve stocked up on lots of fresh striper!

This recipe is sooooooo tasty and simple!

Fresh Caught Striped Sea Bass

Ingredients:

• Tomato
• Onions
• Peppers
• Striper Filet 
• Salt and pepper to taste

Directions:

1. Filet, debone and skin the striper filets.
2. Slice up tomatoes, onions, and peppers. 
3. Place striper and veggies in aluminum foil with some butter, salt, and pepper.
4. Cook on the grill for 15 min or so until the fish is cooked through.

Here is a new take on a yummy Cobb Salad!

Packed with vegetables and protein, as well as a light dressing, this recipe is a great way to switch up the usual and make your salads a little more interesting!

Enjoy! xoxo Coach Jen

Summer Egg Salad with Basil & Peas

INGREDIENTS:

For the Salad: 

• 150g Golden Potatoes thickly sliced
• 160g French beans, trimmed
• 160g frozen peas
• 3 eggs
• 160g romaine lettuce, torn into pieces

For the dressing:

• 1 tbsp extra virgin olive oil
• 2 tsp cider vinegar
• ½ tsp English mustard powder
• 2 tbsp chopped mint
• 3 tbsp chopped basil
• 1 garlic clove, finely grated
• 1 tbsp capers

DIRECTIONS:

1. Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender.
2. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
3. Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavors.
4. Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together.
5. Pile onto plates, top with the eggs, and grind over some black pepper to serve.

 This is an incredibly EASY and TASTY salad during the heat of summer! You will want to eat this every day!

Peach Caprese Salad

Ingredients:

• Mozzarella
• Heirloom tomatoes
• Peaches

Directions:

1. Arrange 8 ounces of sliced fresh mozzarella, 2 sliced heirloom tomatoes, and 2 sliced peaches on a platter.
2. Drizzle with 3 tablespoons olive oil and 1 tablespoon white balsamic vinegar.
3. Season with salt and pepper and top with fresh basil. 

This grilled swordfish is to die for!

Little hack… sometimes I skip the sauce because it takes too much time and well, life! Lol!

Enjoy! Xo Jen

Grilled Swordfish With Miso Glaze

INGREDIENTS:

• 2 6- to 8- ounce swordfish steaks
• 2 tbsp. extra-virgin olive oil, divided
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 6 shallots, peeled and halved
• 6 radishes, halved
• 3 tbsp. unsalted organic butter
• 1 tbsp. sesame seeds
• 1/3 c. crushed nuts
• 2 tbsp. Shiro miso
• 1 tbsp. maple syrup
• 1 tsp. toasted sesame oil
• 1 clove garlic, grated

DIRECTIONS:

1. Preheat the grill to high heat.
2. Season swordfish steaks with 1 tbsp. olive oil and 1/4 tsp. each salt and black pepper.
3. Grill until golden brown on both sides and fairly firm to the touch, 8 to 10 minutes total. Transfer to a serving platter. 
4. In a large bowl, toss shallots and radishes with 1 tbsp. olive oil and 1/4 tsp. each salt and black pepper.
5. Grill, cut-side down until lightly charred and tender, 6 to 8 minutes. Transfer to serving platter. 
6. Make the sauce: Heat a small saucepan over medium-high heat (or place it right on an outdoor grill). Add butter, sesame seeds, and hazelnuts. Stir often until nuts are a deep golden brown, about 10 minutes. Remove from heat and stir in miso, maple syrup, sesame oil, garlic, and 2 tbsp. water. 
7. Spoon all over swordfish and veg to serve.

This recipe seemed odd to me at first but now it’s one of my FAVORITES!!!!

Enjoy! xo Coach Jen

SMASHED CUCUMBER SALAD

INGREDIENTS:

• 5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
• 1 3×1″ strip lemon zest, very thinly sliced
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. extra-virgin olive oil
• ¼ tsp. celery salt, plus more for serving

DIRECTIONS:

1. Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
2. Meanwhile, whisk lemon zest, lemon juice, oil, and ¼ tsp. celery salt in a medium bowl to combine; season dressing with salt.