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Well friends, these took me a few times to master but they were so worth it!

Enjoy! Xo Jen

Strawberry Scones 

Ingredients:

• 1 cup fresh strawberries (cut into small pieces)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup sugar plus 1 tsp for topping
• 1/4 tsp salt
• 2 tsp baking powder
• 1/4 cup (half stick) frozen butter
• 3/4 cups 1% light buttermilk (cold)
• 1 tsp vanilla

Instructions:

1. Preheat the oven to 400F.
2. Measure out ¼ cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.
3. In a large bowl, mix all the dry ingredients including the remaining sugar.
4. Using the large holes of a cheese grater, grate the frozen butter into the flour.
5. Mix well with flour.
6. In a medium bowl, mix the buttermilk, and vanilla.
7. Using a fork, slowly stir the wet ingredients into the dry ingredients, until all the mixture is moistened. Do not overwork the dough.
8. Fold in the strawberries.
9. Line a cookie sheet with a silicone sheet or parchment paper.
10. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar. Bake on the center rack for 18 minutes.
11. Remove and let them cool about 5 minutes before eating.

Enjoy!!

xo Jen!

Soft & Chewy Almond Chocolate Chip Cookies

INGREDIENTS:

• 2 cups (192g) almond flour
• 1/4 cup (28g) coconut flour
• 1 tsp baking soda
• 1/4 tsp course sea salt or kosher salt
• 1/4 cup (60g) ghee or coconut oil
• 1 cup (150g) raw coconut sugar
• 2 lg. eggs
• 2 egg whites
• 1 tsp pure vanilla
• 1 cup Lily’s or Know Better Foods dark Choc. chips

INSTRUCTIONS:

1. Preheat the oven to 350 degrees
2. Mix coconut oil/butter with coconut sugar
3. Add eggs and egg whites mixing well to combine
4. Add coconut flour, baking soda, salt, vanilla, and mix until well combined
5. Add almond flour and chocolate chips, mix well
6. Using a tablespoon measure, scoop onto the parchment-lined baking sheet, flatten slightly.
7. Bake for 12 minutes, turning once after six min.

Recipe Notes

There was no option in the nutrition analysis for sugar-free chocolate chips so the nutrition label for this recipe is assuming that you use regular mini dark chocolate chips.

If you are eating Paleo or wanting no refined sugar at all use the Know Better Foods chocolate chips,  or Lily’s Chocolate chips. Lily’s are now available at Stop & Shop, Whole Foods, and many other stores as well as on my Amazon Page.

These grilled veggie kabobs are one of our favorite grill recipes! It goes perfectly with your favorite protein and is so filling!

There is nothing like that grilled char on those veggies! Delish!!

Enjoy xo Jen

Grilled Veggie Kabobs

INGREDIENTS:

• 1 yellow squash
• 1 zucchini
• 8 ounces cremini mushrooms
• 1 small red onion
• 1 red bell pepper
• 1 green bell pepper
• 1 ear fresh corn, cut into 1-inch rounds
• Extra virgin olive oil
• Sea salt and freshly ground black pepper

DIRECTIONS:

1. Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar-sized chunks and thread them onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper.
2. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred.
3. Remove from the grill, season to taste!

Say what?! CABBAGE steaks?!

These are so tasty, don’t judge until you try!

They are super easy to put together and perfect for any busy weeknight, or a tasty weekend lunch!

Xo Jen

Grilled Cabbage Steaks

INGREDIENTS:

• 1 large head of cabbage, cut into ½”-thick rounds
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• Chopped cooked turkey bacon
• Crumbled blue cheese
• Freshly chopped green onions, for serving
• Ranch dressing, for serving

***Instead of ranch I prefer to use plain greek yogurt with dry ranch seasoning.

DIRECTIONS:

1. Heat grill over medium-high heat.
2. Brush cabbage steaks on both sides with oil and season with salt, pepper, and red pepper flakes.
3. Place on grill and cook until tender, about 5 minutes per side.
4. Top with turkey bacon, blue cheese, and scallions and drizzle with ranch dressing before serving.

We’ve been having fun with old-school hacks lately!

These Turkey Sloppy Joes were so good and definitely worth trying!

Enjoy xo Jen

Turkey Sloppy Joes

INGREDIENTS:

• 1 teaspoon olive oil
• 1 small white onion, diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 pound 94% lean ground turkey
• Salt and pepper
• ½ cup ketchup
• ¼ cup spicy low sugar BBQ sauce
• ½ tablespoon Worcestershire sauce
• ½ tablespoon red wine vinegar
• 1 teaspoon yellow mustard

INSTRUCTIONS:

1. Add olive oil to a medium skillet and place over medium-high heat. Add in the garlic, white onion, and bell pepper; saute for 5 minutes or until the onion is translucent. Transfer ingredients to a small bowl.
2. Next, add ground turkey to the skillet and season with salt and pepper; break up the meat as it cooks.
3. Once the turkey is cooked, add the onion/bell pepper mixture back in. Then add in ketchup, bbq sauce, Worcestershire sauce, vinegar, and mustard. If you like a little heat, add in cayenne pepper.
4. Stir well to combine and bring to a simmer, then reduce heat to low and cook for 10 minutes longer. If the sauce looks too thick, add in a tablespoon of water.

We’ve been sort of sick of Taco Tuesdays in our house so this week we tried enchiladas!

These are the BEST healthy chicken enchiladas that your whole family will love! Trust me!!

Enjoy xo Jen

The BEST Healthy Chicken Enchiladas 

Ingredients:

• 3/4 cup chopped white onion
• 3/4 cup chopped bell peppers
• 3-4 cloves of minced garlic
• 3 3/4 cup cooked shredded chicken
• 1/3 cup fresh cilantro, chopped
• 1/2 Tbs lime juice
• Whole Foods enchilada sauce
• 6 whole corn tortillas
• 1 cup shredded Monterey jack cheese
• Optional Toppings: avocado lime wedges chopped cilantro

Instructions:

Make your filling: 

1. Heat a large non-stick pan over medium heat and spray with olive oil cooking spray. Add your chopped onions and peppers and cook until softened, stirring occasionally.
2. Add your garlic and cook for a minute more, then add the shredded chicken and 3/4 cup of the enchilada sauce and heat through.
3.  Stir in the cilantro and lime at the end.

Make the enchiladas: 

1. Preheat oven to 350°.
2. Spray a 9X13 baking dish with olive oil cooking spray and cover the bottom of the dish with 3/4 cup of enchilada sauce.
3. Heat your tortillas. I like to put them in a stack on a plate then cover them with a damp paper towel and heat them in the microwave until hot, flipping the stack over about halfway through.
4. Fill each tortilla with a little over 1/2 cup of filling, then roll up and place each one seam side down in the prepared 9X13 dish.
5. Pour the remaining hot enchilada sauce over the enchiladas, making sure they’re completely covered.
6. Cover the enchiladas with the shredded cheese and bake uncovered in the oven for 15-20 minutes or until the cheese is just melted and everything is hot.

These were a huge hit on our house to change up our “Taco Tuesday”!

Plus, these Healthy Steak Fajitas are soooooo easy and quick to make!

Enjoy!  Xo Jen

Healthy Steak Fajitas

INGREDIENTS:

• Juice of 4 limes
• 2 tsp paprika
• 2 medium red bell pepper sliced
• 2 medium yellow bell pepper sliced
• 2 roma tomato diced
• 1 tablespoon olive oil
• 12 oz flank steak cut into 1-inch strips
• 8 6- inch whole wheat tortillas
• 2 cups baby spinach
• 8 tablespoons 2% shredded cheddar cheese
• 4 tablespoons low fat sour cream or plain Greek yogurt

DIRECTIONS:

1. In a medium bowl, combine lime juice, and paprika, add red and yellow bell peppers, onion, tomato, and mix well.
2. Heat olive oil over medium-high heat. Add bell pepper mixture and cook 7-10 minutes, stirring occasionally, until peppers are soft. Remove from pan.
3. Add flank steak to the hot pan and stir-fry 2-3 minutes or until desired doneness. Lay out tortillas. Divide spinach evenly among each tortilla, top with cooked vegetables and steak strips.
4. Top each fajita with 1 tablespoon cheese and 1/2 tablespoon sour cream before serving.

One of my daughters and I have been on a major baked potato kick lately!!!

You are DEFF going to want to give this loaded potato a try if you’re looking for something a little different!

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:

1. 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.
2. Combine yogurt and taco seasoning in a small bowl, mix well.
3. Heat oil in a medium pot over medium heat.
4. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
5. Add black beans, stir to combine and heat through (about another 5 minutes).
6. 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.
7. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
8. Enjoy!

Ohhh the Italian wedding soup… I LOVE IT! But… I made it a few months ago and rolled every gosh darn tiny little pain in the booty meatball only for my husband and kids to tell me they don’t like it …

But… at least I got to share with my friend and neighbor Megan! Haha

This recipe is a healthier version of the traditional Italian wedding soup and I loved it!

Enjoy! Xox jen

Italian Wedding Soup

INGREDIENTS:

• 1 1/4 pounds ground turkey or chicken
• 1 large egg
• 1/2 cup grated parmesan cheese, plus the parmesan rind
• 1/4 cup fresh chopped parsley (or 2 tablespoons dried parsley)
• 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
• 2 teaspoons smoked paprika
• kosher salt and black pepper
• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 8-12 large cloves of garlic, smashed (use to your taste)
• 6 carrots, chopped
• 4 celery stalks, chopped
• 8-10 cups low sodium chicken broth
• 1 pinch crushed red pepper flakes
• 4-6 cups fresh baby spinach
• juice of 2 lemons (or to taste)
• 1-2 cups dry acini de pepe or orzo pasta, use more for leftovers

STOVE TOP DIRECTIONS:

1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.
2. To make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.
3. Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.
4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
5. Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.

I’m a sucker for a good fall salad, this is one of my favs!

This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds, and feta all tossed in a tangy apple cider vinegar dressing.

Guys, it’s delicious!

Enjoy! xo Jen

Harvest Fall Salad

INGREDIENTS:

• 4 cups baby kale
• ½ medium kabocha squash
• 1 teaspoon olive oil
• 2 Tablespoons dried cranberries
• ¼ cup pumpkin-spiced pepitas
• ¼ cup crumbled feta

DRESSING:

• 2 Tablespoons apple cider vinegar
• 1 Tablespoon fresh orange juice
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon garlic minced
• ¼ teaspoon cinnamon
• ½ teaspoon sea salt more if needed
• ¼ teaspoon freshly ground black pepper more if needed

DIRECTIONS:

1. Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt, and spread on a roasting pan.
2. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
3. While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
4. To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas, and feta. Add the roasted kabocha slices, drizzle with the desired amount of dressing and serve.