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y crazy kiddos have been on a quesadilla kick!

So I was on a mission to create a healthier version and it is so DELICIOUS!

The possibilities are endless as to what you can add to them! So have fun with it!

Enjoy!

Ingredients:

• 1⁄4 cup onion, chopped
• 1 small garlic clove, minced
• 1⁄4 cup bell pepper, chopped
• 2 chili peppers, minced (to taste)
• 3 plum tomatoes, chopped
• nonstick cooking spray
• 8 gluten-free tortillas
• 1 cup vegan cheese, shredded
• 1 1⁄2 cups cooked chicken, shredded (I made some meatless ones too)
• scallion
• salsa
• plain greek yogurt

Directions:

1. In a medium-heavy skillet, saute the onions, garlic and peppers
2. Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
3. Add the chicken and stir well to combine.
4. Spray a cold skillet with the nonstick spray and heat over medium heat.
5. Place a tortilla in the pan and sprinkle with 1/8 cup cheese.
6. Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
7. Cover with another tortilla and cook for two to three minutes or until golden brown.
8. Flip the quesadilla over and cook for an additional two minutes.
9. Remove from the heat and cut into edges.
10. Keep warm while frying the remaining quesadillas.
11. Serve with salsa, scallions, and fat-free sour cream.

OMG, I made these with my kiddos last night and they are the BOMB!

Seriously, guys, it is so hard to tell that there are chickpeas in these! And you know if THE KIDS eat them and like them, then they are a total mom win!

Enjoy!

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites!

Ingredients:

• 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 1/2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature
• 1/4 cup (80 grams) honey
• 1 teaspoon baking powder
• a pinch of salt if your peanut butter doesn’t have salt in it
• 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions:

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1 1/2″size balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Let us switch up your burger nights. Instead of a turkey or black bean burger, try these delicious Salmon Burgers! They are so juicy and come out just perfect!

Enjoy xo Coach Jen

Salmon Burgers

INGREDIENTS:

1 cup finely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, skinned and chopped
1 tablespoon hot pepper sauce
1 large egg white
Cooking spray
4 whole-wheat buns

DIRECTIONS:

Combine first 5 ingredients in a large bowl. 

Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. 

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 

Add salmon patties, and cook 3 minutes on each side or until the desired degree of doneness. 

Serve patties on toasted buns.

I found this recipe and these looked far to good not to try!

I know that I will absolutely be making these for Superbowl Sunday!

Enjoy! xo Jen

Ingredients:

3 medium sweet potatoes
3/4 pound (about 2 small) boneless skinless chicken breast
1/4 cups olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle pepper, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
salt and pepper
2 (half a 10oz bag) cups spinach
5 ounces sharp white cheddar cheese, grated
Chopped cilantro, for garnish
Greek yogurt, for serving

Directions:

Preheat your oven to 350 degrees. 

Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50­-60 minutes or until fork-tender. 

Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. 

When the sweet potatoes are done cut in half and allow to cool for 5-­10 minutes.

In a medium-size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. 

Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. 

Brush the skins with a little of the chipotle sauce and bake for 5-­10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. 

Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. 

Serve with fresh chopped cilantro and greek yogurt if desired.

We’ve been trying to do a few nights without “meat”…

Now while it isn’t going over too well with the kids… this recipe was a WIN with everyone!

Enjoy! xo Jen

INGREDIENTS:

2 (15-oz.) cans black beans, drained and rinsed
1 (3.5-oz.) package shiitake mushrooms, roughly chopped
1/2 yellow onion, thinly sliced
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. old-fashioned oats
1/2 avocado, chopped
1/4 c. loosely packed cilantro or parsley leaves
2 cloves garlic, chopped
2 tsp. smoke paprika
1 tsp. chili powder
1 tsp. ground cumin

DIRECTIONS:

Preheat oven to 375°.

Spread beans in an even layer on a large baking sheet. Place mushrooms and onions on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer.

Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.

Add beans, mushrooms, and onions to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down the sides of the food processor as needed.

Let mixture rest 10 minutes in the refrigerator, then form into 4 patties.

In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to the skillet and cook until outside is crisp and golden and inside is heated through, about 4 minutes per side.

Once finished, add your favorite toppings and condiments and enjoy!

Just in time for playoff football people!! 

These buffalo meatballs are amazing! And make the best appetizers! 

Enjoy! xo Jen

Ingredients:

3/4 cup panko (Japanese) bread crumbs
1/3 cup plus 1/2 cup Franks red hot
1/4 cup chopped celery
1 large egg white
1 pound lean ground turkey
Plain greek yogurt + ranch dressing dry packet (optional)

Directions:

Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add turkey; mix lightly but thoroughly.

Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.

Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Use “dressing” for dipping!

I love a good shepherds pie, but I also love that there is a way to make it low carb with a good heaping serving of vegetables. Plus, its got a southwest kick to it!

Try this out and let me know how you liked it!

Enjoy xo Coach Jen

Ingredients:

2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 small red pepper, chopped
1 tbsp. jalapeno, minced
2 cloves garlic, minced
1 lb. ground turkey
kosher salt
Freshly ground black pepper
1 tbsp. chili powder
1 (14.5 oz.) can fire-roasted diced tomatoes, drained
1/2 c. corn kernels, fresh, frozen, or canned
1 (20 oz.) Mashed Cauliflower (green giant makes one that is prepped)
2 green onions, sliced, greens and whites separated

Directions:

Preheat oven to 425 degrees F. In a skillet over medium heat, heat olive oil. Cook onion and red pepper until slightly softened, 5 minutes. Add jalapeno and garlic and cook until fragrant, 2 minutes more.

Add ground turkey and sauté until cooked through 6 to 8 minutes. Season with salt, pepper, and chili powder. Stir in tomatoes and corn and let simmer until liquid is slightly reduced 5 minutes.

In a large bowl, mix cooked Green Giant Mashed Cauliflower with the white parts of the green onion. Spread cauliflower mash over turkey mixture and smooth top.

Bake until mashed cauliflower begins to turn golden, 20 minutes.

Garnish with darker ends of the green onion.

In a perfect world we would all prep our meals and have 5-6 small complete meals daily but… that is not always reality.

Here is a list of some healthy grab & go snacks!

10 Healthy Grab And Go Snacks

• Nut butter packets – many companies now make single-serve nut butter packets
• Celery & Carrots – boring, yes. Nutritious, absolutely
• NutsFrozen Grapes – its something about the crunch…
• Turkey or Beef jerky – bring on the protein!
• Pouched Fish – now again, not the most glamorous but it does the trick
• Hard-Boiled Eggs – once this list is done you may not have any friends. I do not suggest you eat them together haha
• Plain greek yogurt
• Single-serve cottage cheese
• Kale Chips – most stores will carry Kale chips now, but make sure you check for added ingredients

Ok, so if you haven’t tried miracle noodles (just google them), you are seriously missing out!!!

Check out this recipe I made, my whole family loved it!

Enjoy! xo Jen

P.S…. Make sure you rinse them well. And don’t skip this step! Since they are a natural root they do have a weird smell but once you rinse and cook they are odorless!

One-Pot Thai Noodles And Chicken

Ingredients:

1 1/2 tablespoons water
6 cups of sodium-free organic chicken broth
2 1/2 tablespoons gluten-free soy sauce
1 tablespoon rice vinegar
2 teaspoons coconut oil
2 teaspoons minced fresh ginger root
4 chicken breast (I had mine pre-cooked), chopped up
2 cloves garlic, minced
1 teaspoon ground coriander
1 (16 ounces) package miracle noodles
1 cup sliced zucchini
1 cup sliced red bell pepper
2 cooked chicken breasts, cut into 1-inch cubes
1/4 cup crushed peanuts
1/4 cup chopped fresh cilantro

Directions:

Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, rice vinegar, coconut oil, ginger, garlic, and coriander into the broth. Cover and bring to a boil.

Rinse Miracle Noodles before cooking.

Place noodles in the boiling sauce, reduce heat to medium and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into the sauce. Bring back to a boil, cover, and simmer until vegetables are just tender about 5 more minutes.

Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

This was so good and so easy!!! 

The chicken and sweet potatoes taste so amazing together and the broth nutrients in it from all of the ingredients is a great immune booster as we head into the colder months!

Enjoy!!!
xo Coach Jen

Chicken & Sweet Potato Stew

Ingredients:

6 bone-in chicken thighs, skin removed, trimmed of fat (I used Chicken Breast)
2 pounds sweet potatoes, peeled and cut into spears
½ pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or ½ teaspoon dried rosemary, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
1½ tablespoons white-wine vinegar

Directions:

Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine.

Put the lid on and cook on low until the potatoes are tender about 5 hours.

Before serving, remove bones from the chicken, if desired, and stir in vinegar.

Make-Ahead Tip:

Cover and refrigerate for up to 3 days or freeze for up to 1 month.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.