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It’s GRILL season and this side dish is SO SIMPLE and delicious to tag along with some fresh grilled protein!

This also makes for a great make and take side dish for any summer BBQ!

Enjoy!

Xo Jen

Rainbow Coleslaw 

Ingredients:

Salad

• red cabbage ½, shredded
• carrots 2 medium, peeled, and coarsely grated
• yellow pepper 1 small, seeded, and finely sliced
• spring onions 6, trimmed and finely sliced  ***HACK…I used pre-cut veggies from Trader Joe’s!
• raisins ½ cup

Dressing

• Greek yogurt – 1 cup
• garlic clove ½, crushed
• lemon juice 2-3 tsp

Directions:

1. Put the cabbage, carrots, pepper, spring onions, and raisins in a bowl and toss lightly.
2. For the dressing, mix the yogurt and garlic. Season with salt, ground black pepper, and lemon juice.
3. Pour over the vegetables and toss lightly.

Listen, guys, I am ALL about the one-sheet dinners these days…

I mean 1 pan to clean? Sign me up!

This one was a fan fave in our house and I will definitely be making this again

(This recipe called for red and yellow potatoes, but I chose to swap them out for sweet potatoes.  So feel free to use whatever you have on hand.)

Lemon Dijon One Sheet Chicken & Veggies

Ingredients:

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
• 1 pound fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless chicken breasts
• Coarsely ground pepper, optional

Directions:

1. Preheat oven to 425°. In a large bowl, mix the first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to the remaining mixture; toss to coat.
2. Place chicken and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chicken breast with reserved mustard mixture. Roast 10 minutes.
3. Turn chicken and stir vegetables; roast until a thermometer inserted in chicken reads 165° and vegetables are tender, 10-15 minutes longer.
4. If desired, sprinkle with pepper.
5. Let stand 5 minutes before serving.

When I lived in San Diego,I ate more fish tacos than I care to admit…

This recipe took me right back… so delicious!!!

Made with Mahi Mahi, you are going to love this!

Enjoy!

Fish Tacos

Ingredients:

• 1 1/2 pounds mahi-mahi filets
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1 tablespoon vegetable oil
• 1 lime, quartered
• 12 small corn tortillas, warmed (I used gluten-free tortillas)
• Romaine or Iceberg lettuce, shredded, for garnish
• Pico de Gallo salsa, for garnish
• 1 avocado, pitted, and cut into thin slices, for garnish
• Plain Greek Yogurt

Directions:

1. Pat fish dry and combine in a nonreactive bowl with lime juice and garlic. Set aside to marinate for about 10 to 15 minutes.
2. When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
3. Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in the skillet. Cook until opaque and firm to touch, about 3 minutes per side.
4. Flake the fish, squeeze one of the lime wedges over the top and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill them with fish, lettuce, salsa, a few avocado slices, and a dollop of Greek yogurt. Repeat to make 6 tacos total.

This is FUN to make and even DELICIOUS to eat!!!

This works great for a make-ahead salad too.  Just assemble when you are ready to eat!

ENJOY!

xo Coach Jen

Layered Mexican Chicken Salad

Ingredients:

• 2 cups chopped seeded plum tomatoes
• 1/2 cup chopped seeded plum tomatoes
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 1 15-oz. can unsalted black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 2 cups chopped romaine lettuce
• 1 1/2 cups shredded rotisserie chicken breast
• 1 cup fresh corn kernels
• 3/4 cup prepared guacamole or use fresh avocado
• 2 ounces lightly crushed tortilla chips – I cut these out but if your plan allows, go for it!
• 1/4 cup plain greek yogurt
• 1/4 cup roasted salted pepitas

Directions:

1. Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of lime juice, and 2 tablespoons of the oil in a bowl.
2. In a separate bowl, stir together beans, cumin, and the remaining 1 tablespoon of each lime juice and oil.
3. Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars.
4. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo.
5. Top each with 1 tablespoon sour cream and 1 tablespoon of pepitas.

I love a good protein bowl! Especially when it’s filled with tons of protein, vegetables, and good fats!

This is a great make-ahead meal too!  You can make everything and then just assemble them when you are ready to eat!  Protein bowls are the perfect meal prep for lunches or dinners!

High-Protein Shrimp Burrito Bowl

Ingredients:

For the cilantro black beans and rice:

• 3/4 cup (135 grams) uncooked long-grain brown rice (certified gluten-free if necessary)
• 1 1/2 cups (355 grams) water
• 1 (15.5-ounce or 420 grams) can black beans, rinsed and drained (certified gluten-free if necessary)
• 1/4 teaspoon grated lime zest
• 1 tablespoon lime juice
• 1/4 cup (5 grams) chopped fresh cilantro

For the burrito bowl:

• 1 teaspoon canola oil
• 1 medium (55 grams) onion, sliced
• 2 medium (240 grams) bell peppers, sliced
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1 pound (455 grams) medium shrimp, peeled and deveined
• 2 cups (95 grams) loosely packed chopped romaine lettuce
• 1 medium (125 grams) tomato, seeded and chopped
• 1 medium (150 grams) ripe avocado, diced

Directions:

1. Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice, and cilantro. Set aside and keep warm.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin, and salt. Cook 3 minutes, covered and stirring occasionally until vegetables are tender.
3. Stir in shrimp; cook 2–3 minutes, stirring often.
4. Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato, and avocado.

Nutrition Information

Serves: 4 | Serving Size: 1 cup beans and rice + 1 1/4 cups shrimp and vegetables + 1/2 cup lettuce + 1/3 cup chopped tomato + 1/4 cup avocado

Per serving: Calories: 450; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 172mg; Sodium: 452mg; Carbohydrate: 56g; Dietary Fiber: 13g; Sugar: 4g; Protein: 34g

These bars are dangerously delicious!!

Try your hardest not to eat the entire sheet of these!!!

Ingredients:

Base:
2 cups nuts
1/2 cup flax meal (flax seeds ground in a blender or spice grinder)
1/2 cup shredded coconut (unsweetened and organic if possible)
1/2 cup seed or nut butter (made from soaked and dried nuts or seeds is preferable)
3/8 tsp salt
1/2 cup coconut oil
2 tsp organic vanilla extract

Topping:
dairy-free chocolate chips (melted)

Instructions:

1. Place nuts or seeds, flax meal, coconut, seed or nut butter, and salt in the bowl of a food processor.
2. Process until the nuts or seeds are ground into a coarse meal.
3. Melt coconut oil over low heat. If the temperature of your home is around 76 degrees, you can skip this step and add the oil directly to the food processor as it will be soft enough to process easily.
4. Add coconut oil, and vanilla to the processor bowl and process until well combined to form a thick, yet crunchy paste.
5. Press the mixture into an 8×8 square pan.
6. Place in refrigerator to chill.
7. While bars are chilling, melt the chocolate, top the bars with chocolate.
8. Press the topping onto the chilled bottom layer.
9. Place back in the refrigerator to chill.
10. Cut into squares and serve.
11. Store in refrigerator.

I love love love dessert! And this mug cake is far too good to not share!

It is the absolute perfect post-dinner treat to crush your sweet tooth!

MUG CAKE INGREDIENTS:

• 1 scoop of whey protein powder
• 2 tsp coconut flour
• 1/4 tsp baking powder
• sweetener of choice (I use agave)
• 2 tsp unsweetened cocoa
• 2 egg whites
• 1 tsp coconut oil
• 1Tbsp almond milk (or milk of choice)
• 1/2 tsp vanilla

PEANUT BUTTER FLUFF INGREDIENTS:

• 2Tbsp plain greek yogurt
• 2 Tbsp almond milk (or milk of choice)
• 1 Tbsp of powdered peanut butter
• 1 Tbsp Sweetener of choice.

DIRECTIONS:

1. Mix the ingredients for the Fluff topping and set aside.
2. Next, mix all of the ingredients together in the mug until there are no more lumps.
3. Cook the mug in the microwave for 45-60 sec.
4. Top with peanut butter fluff topping.
5. ENJOY!!!

This is one of my favorite recipes EVER!  It is another super easy meal and it tastes so good!  An easy meal doesn’t mean it has to be unhealthy for you!  You CAN cook an easy, healthy meal for your family and it still tastes delicious and be nutritious!

Crockpot Honey Garlic Chicken Breast

Ingredients:

• 6 boneless chicken breast
• 4 garlic cloves
• 1/3 cup honey
• 1/2 cup low sodium organic ketchup
• 1/2 cup low sodium soy sauce
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh parsley
• 1/2 tablespoon toasted sesame seeds

Directions:

1. Arrange chicken breasts on the bottom of your slow cooker; set aside

2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano, and parsley; whisk until thoroughly combined

3. Pour the sauce over the chicken breasts.

4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH

5. Remove lid and transfer chicken to a serving plate

6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds

** This can be made with chicken wings or thighs as well.  I just prefer chicken breasts.

As a family of 5, a 1 pan dinner is a lifesaver and it makes cooking dinner and cleaning up so simple.

This easy Sheet Pan Balsamic Chicken with Potatoes and Carrots will have your entire family asking for seconds!  Plus, you will have it all prepped and in the oven in no time flat!

Sheet Pan Balsamic Chicken with Potatoes and Carrots

Ingredients:

• 4 boneless skinless chicken breasts pounded to even thickness
• 1 pound carrots, peeled and chopped into 2-inch pieces
• 2 pounds baby red and/or gold potatoes chopped into 1-inch pieces
• 3 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 cup balsamic vinegar
• 1/3 cup honey
• 2 tablespoons grated parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Arrange potatoes in a single layer on one-third of a greased sheet pan, chicken on one-third of the pan, and carrots on the remaining third.
2. In a medium saucepan bring balsamic vinegar and honey to a boil. Cook for about 5 minutes until reduced by half, then remove from heat and pour into a heat-safe bowl.
3. Drizzle oil over the potatoes, chicken, and carrots. Rub the oil over the chicken with your fingertips. Season potatoes, chicken, and carrots with salt and pepper to taste, garlic powder, basil, and thyme.
4. Spoon half of the balsamic sauce over the chicken. Sprinkle parmesan cheese over the potatoes. Bake for 20-25 minutes until chicken is cooked through and carrots and potatoes are tender. Drizzle remaining balsamic sauce (it should be slightly thickened now after cooling) over the chicken and carrots and serve.

This Turkey Pot Pie soup is way too good not to share it with you guys! It is creamy and full of protein and vegetables, sooo good, and it’s a perfect spin on a classic that feels just as indulgent as the real thing!

Plus, it can be made dairy-free, and gluten-free if needed! Can be thrown together for a quick dinner during a weeknight, or even let it slow cook all day in the crockpot!

Ingredients:

• 1/4 cup flour
• 2 cups organic turkey stock
• 4 cups fat-free milk – I used unsweetened unflavored almond milk
• 2 large celery stalks, chopped
• 1 1/2 cups chopped onion
• 8 oz sliced mushrooms
• fresh ground pepper
• 2 tbsp chopped parsley
• 8 oz frozen peas and carrots
• 2 medium (12 oz total) potatoes, peeled and cubed small
• 16 oz cooked turkey breast, diced small or shredded

Directions: 

1. Create combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
2. Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
3. Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in the slurry, stirring well as you add. Cook another 2-3 minutes until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.