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This protein cookie recipe from my friend Chef Alina is unbelievable!!!

You aren’t living until you’ve tried these!

Gluten-Free Protein Cookies

Ingredients:

• 80 g unsalted butter
• 80 g protein added peanut butter
• 45 g liquid allulose, honey, or maple syrup
• 100 g coconut sugar
• 1 egg
• 85 g vanilla whey protein powder *see notes
• 85 g 1:1 gluten-free flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 60 g Lily’s chocolate chips or chunks

Directions:

1. Mix the dry ingredients together and set aside

2. Cream together the butter, peanut butter, liquid sweetener, and coconut sugar

3. Add the egg and mix until well combined and smooth

4. Add the dry ingredients and half of the chocolate – mix to combine

5. Set the dough aside while the oven preheats

6. Preheat the oven to 350° F

7. Scoop the cookies, onto sheet trays lined with parchment

8. Flatten each cookie slightly and divide the remaining chocolate between them pressing the chips or chunks into the tops of the cookies

9. Bake for 5 minutes on the center rack in your oven, turn and bake for 3-4 minutes longer until just set and starting to turn golden brown at the edges.

    

***Read more about this recipe and some other bomb recipes she has here!

This oatmeal bake is one of my favs, I make a double batch and have it for the whole week!

Enjoy!

Xo Jen 

Cinnamon Roll Oatmeal Bake

Ingredients:

Dry ingredients:

• 2 cups rolled oats gluten-free if needed
• 1 cup quick oats gluten-free, if needed
• 1/2 cup granulated sweetener of choice * See notes
• 2 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon allspice
• 2 large eggs – for a vegan version, sub for 2 flax eggs
• 1 cup milk of choice
• 1 teaspoon vanilla extract
• 1/3 cup almond butter Can sub for any nut butter, coconut oil, or butter

For the Cinnamon Roll Glaze:

• 4 tablespoon coconut butter melted

For the protein-packed Cinnamon Roll Glaze:

• 1-2 scoops cinnamon protein powder
• 2 tablespoon milk of choice to thin out
• 2 teaspoon Cinnamon 

Directions:

1. Preheat the oven to 180C/350F and line an 8 x 8-inch pan with parchment paper. Set aside.
2. In a large mixing bowl, combine all the dry ingredients and set aside.
3. In a separate bowl, combine the eggs, milk, vanilla extract and almond butter. Whisk until combined. Add the wet mixture to the dry and mix until fully combined. If the mixture is crumbly, add a dash more milk until a thick batter is formed. 
4. Transfer the cinnamon roll baked oatmeal mixture to the lined baking dish. Bake for 35-40 minutes, or until golden brown on top. 
5. Remove baked oatmeal and allow to cool for 5 minutes, before glazing, if desired.

It’s grill season!!!!! With the warmer temps, we’ve been grilling and boy did we miss it!

This one is a little more bougie …. But so bomb!!

Enjoy!

xo Jen

Shrimp and Okra Kebabs with Grilled Peaches and Jalapeño-Bourbon Vinaigrette

Ingredients:

• 1/2 cup plus 2 tablespoons grapeseed oil, divided, plus more for grill grates
• 1/2 teaspoon grated lime zest plus 1/4 cup fresh lime juice (from 2 limes)
• 2 tablespoons finely chopped shallot
• 1 1/2 tablespoons (3/4 ounces) bourbon
• 1 1/2 tablespoons finely chopped seeded jalapeño
• 2 teaspoons pure maple syrup
• 1 teaspoon finely chopped garlic
• 1 3/4 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon black pepper, divided, plus more to taste
• 1 pound peeled and deveined tail-on raw medium shrimp
• 3 ounces fresh okra, halved lengthwise (about 1 cup)
• 3 large fresh peaches (about 1 1/4 pounds), halved and pitted
• 1 tablespoon chopped fresh flat-leaf parsley

Directions:

1. Preheat a gas or charcoal grill to very high (500°F to 550°F). Whisk together 1/2 cup oil, lime zest and juice, shallot, bourbon, jalapeño, maple syrup, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Reserve 1/2 cup dressing for finishing. Add shrimp to bowl with remaining dressing; toss to coat. Let stand 10 minutes.
2. Toss okra with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove shrimp from dressing; discard dressing. Thread shrimp onto 4 (12-inch) skewers (presoaked if wooden) alternately with okra. Sprinkle skewers with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush cut sides of peaches with

I love me a good easy turkey meatball recipe!  These meatballs are so delicious AND they were on my food prep for the past week!

I love recipes that are not only really amazing for our bodies, but food that our kids will also love too! This definitely makes dinner time so much easier!

Enjoy!

xo Coach Jen

Turkey Meatballs

Ingredients:

2 pounds ground turkey 93% lean
1 cup rolled oats
2/3 cup onion minced
1/2 cup fresh parsley minced
2 large eggs
3 cloves garlic minced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil

Directions:

To make the meatballs:

In a large bowl, combine ground turkey, oats, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. 

Using a strong spatula or your hands, mix well. Shape the mixture into 1-inch balls.

To bake the meatballs:

Preheat oven to 400 degrees. Line a baking sheet with foil for easy cleanup.

Bale until browned with crispy edges, about 15 to 20 minutes.

Alright friends, these cookies are freaking delish!! You would never guess that there is no sugar in them. 

MIND BLOWN! 

If you have kiddos with a bit of a sweet tooth, or a sweet tooth yourself, these are the way to go!

No Sugar-Added Oatmeal Cookies

Ingredients:

• 1 ½ cups quick-cooking oats (see Tip)
• 1 cup oat flour (see Tip)
• ¾ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 medium ripe bananas, mashed
• 2 large eggs
• ¼ cup melted coconut oil or unsalted butter
• ¾ cup chopped dates, preferably Medjool, or raisins
• ½ cup shredded unsweetened coconut
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Combine oats, oat flour, cinnamon, baking soda, and salt in a large bowl. Mash bananas in a medium bowl until creamy.
3. Add eggs, coconut oil (or butter), and vanilla; whisk until well combined.
4. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined.
5. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
6. Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes.
7. Transfer to a wire rack to cool completely.
8. Repeat with the remaining batter.

Sheet pan dinners are where it’s at people!!!

This is another one of my favorite recipes.  It’s easy to make, quick to clean up, and a family favorite with the grown-ups and the kids!

Sheet Pan Lemon Garlic Chicken

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 6 bone-in chicken thighs
• 6 chicken drumsticks
• 1 pound baby red potatoes, halved
• 1 medium lemon, sliced
• 2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended.
2. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate the remaining marinade.
3. Drain the chicken, discarding any remaining marinade in the bowl.
4. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices.
5. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes.
6. Sprinkle with parsley before serving.

This salad is BOMB and full of so much flavor!!

You’ve gotta give this a try! 

Brussels Sprouts Salad

Ingredients:

• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1.50 teaspoon kosher salt, divided
• .50 cups olive oil
• 1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
• 2 cups thinly sliced radicchio (from 1 head)
• 1 cup chopped toasted pecans
• .50 cups roughly chopped sweetened dried cranberries
• .50 teaspoons freshly ground black pepper
• 1-ounce aged provolone or Parmesan cheese, shaved (about ½ cup)

Directions:

1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.

If you’re looking for a delicious hearty soup, you have to give this a try!

Creamy Chicken & Rice Soup

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup uncooked long-grain rice
• 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans of chicken broth
• 3 tablespoons all-purpose flour
• 1 can (5 ounces) of evaporated milk
• 2 cups cubed cooked chicken

DIRECTIONS:

1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery, and onion until tender. Add garlic; cook and stir for 1 minute.
2. Stir in rice, seasonings, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
3. Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes.
4. Stir in chicken; heat through.
5. Enjoy!

It’s soup season y’all!

Give me ALL the soups!!

Chicken and Chickpea Soup

Ingredients:

• 1 ½ cups chickpeas
• 4 cups water
• 1 large yellow onion, finely chopped
• 1 (15-ounce) can of no-salt-added diced tomatoes, preferably fire-roasted
• 2 tablespoons tomato paste
• 4 cloves garlic, finely chopped
• 1 bay leaf
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground pepper
• 2 pounds bone-in chicken thighs, skin removed, trimmed
• 1 (14-ounce) can of artichoke hearts, drained and quartered
• ¼ cup halved pitted oil-cured olives
• ½ teaspoon salt
• ¼ cup chopped fresh parsley or cilantro

Directions:

• Gather all the ingredients.
• Drain 1 1/2 cups chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes, and their juice, 2 tablespoons tomato paste, garlic, bay leaf, 4 teaspoons cumin, 4 teaspoon paprika, 1/4 teaspoon cayenne, and 1/4 teaspoon ground pepper; stir to combine. Add 2 pounds of chicken. Cover and cook on Low for 8 hours or High for 4 hours.
• Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, 1/4 cup olives, and 1/2 teaspoon salt to the slow cooker and stir to combine.
• Shred the chicken, discarding bones. Stir the chicken into the soup.
• Serve topped with 1/4 cup parsley (or cilantro).

On Xmas eve it’s like an appetizer explosion and I love it!

This is one we will be adding this year for sure!!

Enjoy!

Loaded Greek Feta Dip

INGREDIENTS:

• 12 oz. feta
• 1 c. Greek yogurt
• 1 oz. (8 oz.) block cream cheese, softened
• 1/4 c. extra-virgin olive oil, plus more for drizzling
• Juice and zest of 1 lemon
• Kosher salt
• Pinch crushed red pepper flakes
• 2 tbsp. freshly chopped dill, plus more for garnish
• 1/2 c. chopped cucumber
• 1/2 c. halved cherry tomatoes
• Pita chips, for serving

DIRECTIONS:

1. In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, oil, lemon juice, and zest until fluffy and combined. Season with salt and red pepper flakes and stir in dill.
2. Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil.
3. Serve with pita chips.