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These are the BOMB!!!! And perfect healthy app to bring to any BBQ this summer!

Let me know if you give these a try and what your peeps thought of them!

Enjoy! xo Jen

LOW CARB PESTO TURKEY ROLL-UPS 

INGREDIENTS:

• 3 medium cucumbers (each will yield about 6 slices)
• ¼ cup store-bought basil pesto
• 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
• 6 oz deli smoked turkey breast, shredded
• 1 bell pepper, thinly sliced into matchsticks
• 1/2 cup spinach, shredded
• salt and pepper, for seasoning

INSTRUCTIONS:

1. Slice the cucumbers lengthwise on a mandoline at about a 2mm setting. If you don’t have a mandoline, you can always use a vegetable peeler.
2. Place the cucumber slices on parchment paper and pat dry with a paper towel.
3. Spread about 1 teaspoon of pesto on each cucumber, then evenly distribute cheese, turkey, bell pepper and spinach on each.
4. Sprinkle with a little salt and black pepper. Roll up and place seam down. I
5. f you want an even nicer presentation, you can stick a toothpick in the middle for easy appetizers!
6. Serve with extra pesto or sauce of choice. Makes about 18 rolls.

I LOVE spaghetti squash, and I love it, even more, when it has got a ton of good stuff loaded on top of it, just like these Greek Spaghetti Squash Bowls!

It is the perfect swap out for pasta, and there are tons of different ways you can make the spaghetti squash.  After this one, get creative and see what other things you like to put on it!

Ingredients:

• 1 medium-large spaghetti squash
• 1lb 94% lean ground turkey
• 1/2 TBS minced garlic
• 1 large red bell pepper, chopped
• 1/2 medium sweet onion, chopped
• 1 14oz can quartered artichoke hearts, rinsed and drained
• 3 cups fresh spinach
• 6 oz feta, crumbled

Homemade Greek Seasoning:

• 1/2 TBS dried oregano
• 1 tsp dried basil
• 1/2 tsp ground onion
• 1/4 tsp marjoram
• 1/4 tsp thyme
• salt and pepper to taste

Instructions:

1. Preheat oven to 400ºF. Fill a 9×13 baking pan with 1/2 cup of water and set aside.
2. Cut squash lengthwise and scoop out seeds. Place squash cut side down in a baking pan with water. Bake squash for 30 minutes or until soft.
3. Meanwhile, prepare the stuffing: In a large skillet over medium-high heat add oil, garlic and chopped onion; stir frequently until fragrant, about 3-4 minutes. Add chopped bell pepper and continue cooking on medium heat until vegetables are slightly soft about 15 minutes.
4. Using the same skillet on medium heat, brown turkey burger about 1-2 minutes on each side; add Greek seasonings and crumble the meat as it cooks fully.
5. Turn stovetop to low heat; add vegetables back into the skillet with turkey. Add in artichoke hearts and fresh spinach. Cover skillet with a lid and cook until spinach is wilted, about 5 minutes, then stir to combine. Turn stove off.
6. Once squash is done baking, flip over and scrape inside with fork so the squash strands come loose. Once the bowl is full scraped, add in the mixture until full and top with crumbled feta if using.
7. Return stuffed squash back to the oven for 5 more minutes to melt the cheese.

These strawberry overnight oats will be ready and waiting for you in the morning!

And trust me, you will NOT regret making them!

xo Coach Jen

Strawberry Overnight Oats 

Ingredients:

• 1 cup sliced fresh strawberries
• 3/4 cup old-fashioned oats
• 3 tablespoons powdered peanut butter
• 1-1/2 teaspoons chia seeds
• 1 cup unsweetened almond milk

Directions:

1. In a pint jar, layer 1/4 cup oats, 1 tablespoon powdered peanut butter, 1/2 teaspoon chia seeds, and 1/3 cup strawberries, Repeat layers twice. Pour almond milk over top; seal and refrigerate overnight.

These are super fun to make and tasty!

Plus, you won’t spend hours in the kitchen on a weeknight preparing these! 

Score!!! 

Enjoy xo Jen

Italian Chicken Sausage Zucchini Boats

INGREDIENTS:

• 4 large zucchini, halved lengthwise
• 2 tsp. extra-virgin olive oil
• 4 links chicken sausage links, thinly sliced
• 1/2 c. Italian breadcrumbs
• 3/4 c. shredded mozzarella
• 1/2 c. shredded fontina
• 2 cloves garlic, minced
• 1/4 c. chopped fresh basil

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
2. In a large skillet over medium heat, heat oil. Add chicken sausage and cook until seared, 6 minutes.
3. Transfer to a large bowl and add breadcrumbs, 1/2 cup mozzarella, fontina, garlic, and basil.
4. Spoon mixture into zucchini and top with remaining 1/4 cup mozzarella.
5. Bake until zucchini is tender and cheese golden, 15 minutes.

I’ve been eating these for lunch for weeks… so easy and delicious!

You are going to LOVE it!

Enjoy! Xo Jen

Sweet Chili Chicken Lettuce Wraps

Ingredients:

• 1/2 c. sweet chili sauce
• 1/3 c. low-sodium soy sauce
• Juice of 1 lime, plus wedges for serving
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. Sriracha
• 2 tsp. freshly grated ginger
• 2 cloves garlic, minced
• 3 boneless skinless chicken breasts
• 12 leaves romaine or butter lettuce, for cups
• 1/2 red onion, thinly sliced
• 1 carrot, shredded
• 1 tbsp. freshly chopped cilantro

Directions:

1. In a large bowl, combine chili sauce, soy sauce, lime juice, oil, Sriracha, ginger, and garlic. Whisk to combine. Add chicken breasts to the bowl and toss with marinade.
2. Heat a large grill pan over medium heat. Add chicken breasts and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.
3. Build your lettuce cups: Fill lettuce cups with chicken and garnish with onion, carrot, and cilantro. Serve with lime wedges on the side.

Alright… If you know me, you know how much I love to bring you recipes that you can grill!  And this one is so freaking good! 

It’s easy to throw together in a pinch which makes it a great meal for any night of the week. 

Added bonus, you got your veggies and protein all done in 1 shot!

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.