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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.

Ready to fire up the grill??

This is the perfect way! Throw these on the grill along with some veggie kabobs for a delicious and summer-worthy dinner!

I am drooling thinking about these!

Enjoy,

Coach Jen!

Ingredients:

• 1/4 c. extra-virgin olive oil
• 1/4 c. lime juice
• 4 garlic cloves, minced
• 3 tbsp. honey
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. chili garlic sauce or Sriracha
• 2 lb. shrimp, peeled and deveined
• 1/4 c. freshly chopped cilantro, for garnish
• Lime wedges, for serving

Directions:

1. If using wooden skewers, soak in water for 30 minutes.
2. In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, and chili sauce. Reserve 1/4 cup marinade for brushing onto shrimp while grilling.
3. In a large bowl, toss shrimp with the remaining marinade.
4. Preheat the grill or grill pan and thread shrimp onto skewers. Grill shrimp until pink and opaque, about 3 minutes per side, brushing with reserved 1/4 cup marinade before and after each flip.
5. Garnish with cilantro and serve hot with lime wedges.

You just have to try this veggie-baked sweet potato with a Mexican flare next week for dinner!  Not to mention the spices and combo are just right!

Enjoy! Xo Jen

Loaded Mexican Veggie Baked Sweet Potato

Ingredients:

4 medium-sized sweet potatoes
1/2 cup fat-free Greek yogurt
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro

Directions:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes) or bake about 45 minutes at 400°F.

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat.

Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.

Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.

Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.

These are a big hit in our house! 

It’s such an easy dinner to put together and so delicious! 

Enjoy! Xo Jen

Crock Pot Chicken Fajitas 

INGREDIENTS:

• 2 pounds chicken breasts boneless skinless
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• 2 tsp. kosher salt
• 2/3 cup orange juice
• 3 red bell peppers cut into 1/2-inch slices
• 1 large red onion cut into 1/2-inch slices
• 2 lime 1 juiced, and zest for the marinade, 1 for serving
• Freshly chopped cilantro

Options to Serve with:

• Tortillas
• Sour cream
• Guacamole

DIRECTIONS:

1. In a small mixing bowl, whisk oil, chili powder, garlic powder, onion powder, smoked paprika, cumin, juice of one lime (plus zest), black pepper, and kosher salt.
2. Place the chicken breasts into a large resealable plastic bag and add the marinade mixture over the chicken. Seal the bag tightly and stir through the bag to evenly coat the chicken well with the marinade. Marinate the chicken in the refrigerator for at least 1 hour or overnight for a flavorful chicken.
3. Cut the onion and peppers into 1/2-inch thick slices. In a 6-quart crockpot, add the marinated chicken. Pour orange juice on top. Add chopped onion and bell peppers (see note). Cover the pot with the lid and cook on HIGH for 4 – 5 hours or until internal temperature reads 165 degrees F.
4. Once finished cooking, remove the chicken from the pot and slice it into strips. Add a squeeze of half a lime juice and garnish with fresh cilantro leaves and lime wedges.
5. Serve fajitas in tortillas with your desired toppings.

These sweet and spicy veggie burgers are both vegan and gluten-free! They are INCREDIBLE!!!

Enjoy! xo Jen

Sweet and Spicy Veggie Burgers!

INGREDIENTS:

• 1 ½ pounds sweet potatoes
• ⅓ cup uncooked millet or quinoa (or 1 cup cooked)
• 1 cup old-fashioned oats (use gluten-free if needed)
• 1 can black beans, rinsed and drained
• ½ small red onion, diced
• ½ cup lightly packed fresh cilantro leaves, chopped
• 2 teaspoons cumin powder
• 1 teaspoon chili powder
• 1 teaspoon chipotle powder or smoked hot paprika
• ½ teaspoon salt
• High quality good fat oil of your choice
• 8 whole wheat hamburger buns (or bunless if you are watching carbs!)
• Mixings of choice, I love avocado on mine!

INSTRUCTIONS:

1. Roast the sweet potatoes.
2. Cook the millet or quinoa.
3. Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour.
4. Mix the burgers: In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and millet, black beans, onion, cilantro, cumin, chili powder, chipotle or paprika, and salt. Use a potato masher, a big mixing spoon, or the paddle attachment of your mixer to mix really well.
5. Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If possible, cover and refrigerate the mixture for the best results.
6. Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty of about 3-inch patties.
7. Pan fry the burgers: Heat 1 tablespoon oil in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side.
8. Remove from pan and assemble burgers.