If your kids are anything like my 3, then veggies are the LAST choice they will make when it comes to mealtime!
Check out these veggie muffins they HOUSED this weekend!
And they had no idea there were vegetables in them!!!
Enjoy!
xo Coach Jen
Vege Muffins
Ingredients: 1 pound COMBINED zucchini & carrots 1/2 cup organic chocolate chips 2 cups whole wheat pastry flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons coconut oil OR butter, melted & cooled 1/4 cup plain yogurt, at room temperature 2 eggs, at room temperature, lightly beaten 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 cup honey
Directions:
Using a box grater or food processor, grate the zucchini and carrots. Stir 2 tablespoons, honey, into shredded veggies, and place mixture in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini and carrots. Occasionally press down on them to squeeze more water into the bowl.
Preheat the oven to 375°F. Lightly coat two mini muffin pans with cooking spray.
Place chopped nuts on a sheet pan and bake for 5 to 7 minutes or until toasted. Allow to cool for a few minutes.
In a large bowl, whisk together chocolate chips, flour, baking soda, baking powder, and salt. In a medium bowl, stir together coconut oil or butter, yogurt, eggs, lemon juice, and vanilla. Blend in honey
Add liquid mixture to flour mixture and stir until just combined. Press on shredded zucchini and carrots in colander one last time to extract any remaining water. Mix veggies into batter.
Scoop batter into mini muffin tins and bake for 10 minutes, or until a toothpick inserted in the center of a muffin comes out clean. You will probably have more batter than will fit in two muffin pans. You may bake the remaining batter in an additional mini muffin pan (or reuse a pan after the first batch of muffins comes out of the oven, allowing it a few minutes to cool off). Or you can scoop the remaining batter into small ramekins to make a couple of larger muffins (which will probably take 15 minutes or so to bake).
If you haven’t tried grilling fruit you are really missing out!!!! Peaches, plums, and even apricots make perfect grill companions!
These are such a yummy summer treat! Play around with it and let me know what fruit you try!
Happy Grilling! xo Coach Jen
Grilled Fruit
INGREDIENTS:
Any of your favorite fruit; Peaches, Plums, Apricots, Pineapple, Figs, etc.
Try for 1-2 pieces of fruit per person
DIRECTIONS:
Make sure the cooking grate on the grill is scrubbed clean and well oiled, then prepare a charcoal or gas grill to medium-hot heat: You should be able to hold your hand about 1 inch over the cooking grate for 3 to 4 seconds.
While the grill heats, rinse the plums clean (or whatever fruit you choose), pat them dry, cut them in half around their pits, and remove and discards the pits. You can peel them first if you like, but it’s not necessary. When all is said and done, I think they look much prettier (and hold their shape better) with their skins on.
Put the plums, cut-side down, on the hot grill. Cover and cook until they’re grill-marked and heated through. Depending on how toasty you like your fruit, grill for 5-15 minutes but keep your eyes on them… they cook fast (trust me on this one haha)!
If you’re sticking to lean meats like chicken, eating the same flavors can get monotonous after a while.
So try and save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminium foil dividers in your pan. Sriracha, BBQ, honey mustard — you can have it all.
Three birds, one pan!
Happy cooking & enjoy!
xo Coach Jen
INGREDIENTS:
6 lbs boneless skinless chicken breasts
For Buffalo Flavor: Fresh juice from 2 limes, 2 tbsp melted butter, 1 tbsp Franks Red Hot Sauce, 1 tsp minced garlic
For Honey Mustard Flavor: 3 tbsp spicy mustard,2 tbsp raw honey, 1 tbsp minced garlic, 1 tsp ginger.
DIRECTIONS:
Line a baking sheet with aluminum foil.
Preheat your oven to 400 degrees
Roll a long piece of aluminum foil so that it resembles a stick and place that in the baking sheet to create dividers. Repeat the process for the number of columns you would like.
Evenly divide your chicken breast pieces and then season them individually.
Add the seasoned chicken pieces into the baking pan.
Try as much as possible to spread the chicken out so that it does not cook together. I like to add about 1.5 tsp of coconut oil to the seasoned chicken so that it does not stick together.
Depending on the amount of chicken in the pan, your baking times will vary.
Cook at 400 degrees for 20 minutes. Remember since these are smaller pieces, they will cook faster.
This recipe seemed a little odd to me at first, and the name had me like.. Huh?? But now it’s one of my FAVORITES!!!!
Just try it, you will love it too!
Enjoy!
xo Coach Jen
Smashed Cucumber Salad
INGREDIENTS:
5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.) 1 3×1″ strip lemon zest, very thinly sliced 2 Tbsp. fresh lemon juice 2 Tbsp. extra-virgin olive oil ¼ tsp. celery salt, plus more for serving
DIRECTIONS:
Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open.
Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
Meanwhile, whisk lemon zest, lemon juice, oil, and ¼ tsp. celery salt in a medium bowl to combine; season dressing with salt.
This new take on a Caprese salad is a tasty treat that is absolutely perfect to bring to your next summer BBQ!
They are fresh, light and the combination of the watermelon, basil and mozzarella go so well together!
Enjoy!
xo Jen
A Twist on Caprese Salad—Watermelon & Mozzarella Salad With Basil
INGREDIENTS:
3 sprigs fresh basil – stems removed and coarse chop small/ medium watermelon balled 8oz or less fresh mozzarella – small balls or cubes 1/4 c or less balsamic reduction salt and pepper
DIRECTIONS:
Cut up watermelon and mozzarella to bite-size pieces
Layer onto skewers or simply toss into a bowl for a big salad.
Drizzle balsamic reduction over top with some Salt & Pepper and serve!
It is simply a matter of throwing all of the ingredients into a pan, then throwing it into a wrap when it’s done cooking! So easy and it tastes soo good!
Enjoy! xo Jen
Skinny Omelet Breakfast Wrap
INGREDIENTS:
4 egg whites A tiny pinch of fine-grain sea salt A few tablespoons of chopped chives A dollop of pesto A small handful of mixed salad greens
DIRECTIONS:
Throw all ingredients in a pan and cook until eggs are white.
These are no-fuss cookies that are so good! They take literally 5 minutes to make, use only 3 ingredients (ok so plus extras IF wanted), and take just 15-20 minutes to bake!
Plus, they are the ideal pre-workout go to!
Enjoy! xo Coach Jen
3 Ingredient Cookies
INGREDIENTS:
60-90g (~1 cup) oats* – more if your bananas are large! 2 ripe bananas** 1 scoop protein powder Optional: 2 tsp peanut butter & 70g (~1/2 cup) dark chocolate chips or dried fruit & seeds
DIRECTIONS:
Pre-heat oven to 350.
Mash your bananas with a fork.
Add your protein powder and mix.
Mix in your oats (and any optional ingredients).
Dollop your cookie mixture onto baking paper or a greased baking tray.
