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With the weather starting to change we’ve been craving some soup!

You’ll LOVE this easy vegetarian chili recipe!

Fall Veggie Chili

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can diced fire-roasted tomatoes
• 1 can red beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup water
• 3 chipotle peppers
• 1 cup frozen corn kernels
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon lime juice, plus wedges for serving

Serving Suggestions:

• Avocado or Guacamole
• Greek yogurt or sour cream
• Jalapeño or serrano peppers, diced or sliced
• Cilantro
• Pickled Onions

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
2. Add the tomatoes, beans, water, chipotle in adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
3. Stir in the lime juice and season to taste. Serve with desired toppings.

These Meal Prep Chicken Burrito Bowls are delicious! They’re gluten-free and only take about 30 minutes to put together.

They’re great for a quick and easy dinner for busy weeknights!

Enjoy!

Southwest Chicken Burrito Bowl

INGREDIENTS:

• 2 cups kale (or lettuce of choice)
• 1 cup grape tomatoes
• 3 cups shredded or cubed chicken cooked
• 3/4 cup corn, canned
• 1 1/2 cup black beans, canned
• 1 cup rice, cooked
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/4 tsp pepper
• drizzle Avocado Lime Dressing – I use primal kitchens dressing

DIRECTIONS:

1. Cook the rice according to the directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
2. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice.
3. Top with optional dressing and enjoy immediately or refrigerate for later!

This salad is TOO good not to share with you guys!

The flavor combinations are out of this world and I guarantee you that you are going to want to eat this AT LEAST once a week!

Enjoy!

Xo Jen

Basil Avocado Shrimp Salad

INGREDIENTS:

FOR THE SHRIMP SALAD

• Cooking spray
• 20 large shrimp, peeled and deveined (about 3/4 lb.)
• 1 1/2 c. grape tomatoes, halved
• 1/4 small red onion, finely diced
• 2 avocados, diced
• 4 fresh basil leaves, thinly sliced
• 2 large heads of butterhead or romaine lettuce

FOR THE MARINADE

• Juice of 2 lemons
• 2 cloves garlic, minced
• 3 fresh basil leaves, thinly sliced
• 2 tbsp. white wine vinegar
• 3 tbsp. extra-virgin olive oil or avocado oil
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper

DIRECTIONS:

1. Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
2. Make the marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika, and season with salt and pepper. 
3. In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated. 
4. Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.

This is my go-to snack at night that is delicious and satisfies my sweet tooth!

You have to give it a try!

Enjoy! XO

Coach Jen

Protein Pudding

Ingredients:

• 1 scoop protein powder (any flavor)
• 1 tbsp powdered peanut butter
• 1 tbs chia seeds
• ¼ c unsweetened vanilla almond milk + water to desired texture

Directions:

1. Mix all ingredients together and refrigerate for 4 hours or until the chia seeds become “gel” like. *Add water as necessary if pudding becomes too thick*.
2. Add healthy toppings such as fruit, nuts, cool whip, or even a little something extra!
3. Enjoy!

These bowls are my favorite lightweight dish to make in the summer! It is delicious, very filling, can be made in a pinch and it is full of goodness!

Try it out and let me know what you think!

Enjoy xo Jen

Black Bean Quinoa Bowls 

Ingredients:

• 1½ cup quinoa
• 2 ¾ cups water or vegetable/chicken stock
• 1 15-ounce can of black beans drained and rinsed
• ¼ red cabbage thinly sliced
• 1-pint cherry tomatoes halved
• 1 large bell pepper (red, yellow, or orange) chopped
• 2 ears of corn kernels cut off (or sub 1 cup frozen corn kernels, defrosted)
• ⅓ cup toasted pumpkin seeds
• ¼ cup chopped cilantro

For Dressing:

• ¼ cup lime juice from about 2-3 limes
• 1-2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon mild chili powder
• ¼ teaspoon cayenne optional
• 2 teaspoons maple syrup or honey
• ½ cup olive oil

Directions:

1. Place the quinoa in a strainer and rinse well. Place the rinsed quinoa in a pot with a tight-fitting lid along with the water (or vegetable/chicken stock). Cover, bring to a boil, reduce to low and simmer for 15 minutes. Turn the heat off and let stand for an additional 5 minutes.
2. While the quinoa cooks make the dressing by whisking the lime juice, salt, cumin, chili powder, cayenne, and honey or maple syrup until well combined. Drizzle in the olive oil and whisk again until well combined.
3. In a large bowl add the warm quinoa and black beans and dressing. Allow to sit 5 minutes for the quinoa and black beans to absorb the dressing. Add cabbage, tomatoes, bell pepper, and corn, stirring to combine. Top with pumpkin seeds and cilantro, then serve warm or at room temperature.

Alright, guys… you know I love grilling and these have become my favorite skewers that even the kids devour! 

I mean… Who doesn’t love grilled pineapple!??

Give these a try and give me a shout at what you think! You are going to want to add these to your weekly meal planning!

Enjoy! xo Jen

Pineapple Skewers

Ingredients:

• 1 lb. chicken breast, trimmed and cut into 1-inch pieces
• 1/2 small pineapple (about 1 lb.), trimmed, cored, and cut into 1-inch pieces (about 2 cups)
• 1 small red onion, cut into 6 wedges
• 8 oz. baby peppers – cut into 1-inch pieces
• 2 tbsp. olive oil
• Kosher salt and pepper
• Teriyaki for basting

Directions:

1. In a large bowl, toss chicken, pineapple, onion, and peppers with oil and ½ teaspoon each salt and pepper.
2. Thread chicken and vegetables onto skewers.
3. Grill, turning occasionally until pork is cooked through, 8 to 10 minutes total, basting with teriyaki sauce during the last 5 minutes of cooking.
4. Enjoy!

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.