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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.

If you’re looking for an app to WOW your guests definitely give these a try!

Chef Alina always makes the best combos!

Enjoy!!

Ingredients:

• 8 slices bacon cut in half
• 1 apple cored and sliced – I prefer Gala Empire or Cortland
• ¼ cup Clyde Mays Whiskey optional
• 1 tablespoon maple sugar or brown sugar
• 2 oz thick Cheddar cheese slices sharp cheddar is best
• 1 tsp Fresh Thyme
• Fresh cracked black pepper

Directions:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with foil and set one aside.
2. Cook the bacon, in the oven, on one of the prepared baking sheets until just about crispy (10-15 min). You want to undercook them a bit because they’ll continue to cook with the apples. Transfer to a plate lined with paper towels to drain.
3. Meanwhile, in a large bowl, toss together the apples, whiskey, sugar, and thyme.
4. Place a slice of cheese on top of a slice of apple and then wrap in a half slice of bacon. Hold it in place with a toothpick. Place on the prepared baking sheet.
5. Bake for about 8 to 10 minutes or until the bacon crisps and the cheese melts. Transfer to a platter, top with fresh cracked pepper, and try not to eat them all yourself.

Recipe by Chef Alina.  You can find more information about this recipe here https://chefalina.com/bacon-wrapped-apple-bites/

These are so good, I may or may not have had them 3x last week!!!

I mean, they’re Burritos stuffed with juicy chicken, cool and creamy avocado, spicy salsa verde and Greek yogurt…. Yeah, I know! 

Enjoy! xo Coach Jen

Chicken and Avocado Burritos

Ingredients:

• 4 burrito-sized tortillas (corn tortillas for gluten-free)
• 1 pound cooked chicken, sliced or shredded (I bought a cooked rotisserie chicken)
• 1 large avocado, diced
• 1/4 cup salsa verde
• 1/4 cup greek yogurt
• 2 tablespoons cilantro, chopped

Directions:

1. Layer each ingredient onto the tortillas.
2. Wrap up the tortillas and enjoy!
3. You can also pop them onto a griddle and serve them hot!

I’m always searching for side dishes for Taco Tuesday!

This was a fan fav!

And guys, IT’S SO FREAKING EASY!!!

Enjoy!!

xo Jen!

Mexican Corn Salad

INGREDIENTS:

• 2 bags frozen organic corn – cooked and cooked
• 1 red pepper chopped
• 1 green pepper chopped
• 1 yellow pepper chopped
• Chopped cilantro
• 1 chopped onion
• Salt
• Pepper
• Paprika

*You can add chopped jalapeños but my kiddos don’t do spicy!

DIRECTIONS:

1. Throw all of the ingredients into a bowl with some salt and pepper and that is it! Enjoy!

This recipe from my girl Chef Alina is BOMB!

While I am not Vegan I am allllll about trying new things!

Enjoy!

Unbelievable Vegan Quiche

Ingredients:

• 1 unbaked pie crust Regular or Gluten Free
• 230 g Just Egg egg replacer (1 cup)
• 230 ml (4oz) full-fat cashew milk (1 cup)
• 1/4 tsp salt see notes
• 120 g (4oz) shredded or crumbled cheese (1 cup)
• 1-2 cups add-ins see notes
• 1 tsp granulated garlic
• 1/2 tsp dried thyme (optional)
• flour for rolling out dough

Directions:

Read more about this recipe here: https://chefalina.com/unbelievabl-vegan-quiche/